November 15, 2010
The leeks give a soft, sweet taste to this hearty soup and the chickpeas add an earthy balance. The prosciutto lends a savory flavor and Gabriella, our oldest, picked out the pieces to eat them by themselves. It is a perfect comfort soup, it takes less than an hour to make from start to finish, and most of the dish can be made ahead of time.
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October 25, 2010
“How about making a risotto when I come in fall?” I suggested to my Today show producer. “How about making two?” she replied. Why not? After all, if I’m lucky, I’ll have 4 whole minutes to do them in. Once, I was supposed to do two quick pastas and the time for the segment got [...]
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October 18, 2010
The following day, Giuliano decided to top veal scaloppini with shavings of the black truffle. Lael was a bit apprehensive, not sure that the meat would carry the truffle flavor. She quickly changed her mind with the first bite. The delicate flavor of the scaloppini highlighted the earthy qualities of the black truffle. The thin overlapping truffle shavings on top of the succulent still warm meat exuded an aroma that brought all to the table immediately.
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