Pasta

Pasta alla Busara, Marcella Hazan’s Pasta with Lobster

April 5, 2014
Thumbnail image for Pasta alla Busara, Marcella Hazan’s Pasta with Lobster

The recipe we’ve chosen is Pasta alla Busara, from Marcella Cucina. It exemplifies Marcella’s unaffected style: wonderfully pure, simple flavors, which are easy to put together creating something magnificently delicious.

For the full article:

Potato Gnocchi are easier to make than you think

March 10, 2013
Thumbnail image for Potato Gnocchi are easier to make than you think

Many people are so intimidated by gnocchi that they never try making them. Our students learned that gnocchi are not heavy dumplings, rather they are buoyant bits of dough that float to the surface of boiling water. What causes them to be too gluey, tough, or heavy is either the wrong potato or too much flour. The secret to making good gnocchi is in using the right potato, which should neither be too waxy nor too starchy.

For the full article:

Fettuccine with Zucchini in a Saffron Cream Sauce and our new Ipad App

May 14, 2012
Thumbnail image for Fettuccine with Zucchini in a Saffron Cream Sauce and our new Ipad App

The secret of Fettuccine with Zucchini and Saffron is to cut the zucchini into sticks thin enough and cook them long enough to release their rich sweet flavor. In the app, Giuliano shows in his video how and why this works so well.

For the full article:

Spaghetti with Melon: A Luscious Summer Pasta

June 29, 2011

My mother-in-law, Marcella Hazan, started making this cantaloupe pasta dish at home and now Giuliano often makes it when we have friends over. Once it is cooked, the melon is mostly unrecognizable and it’s great fun seeing if people can guess what the sauce’s “secret” ingredient is. The freshness of the dish is soothing on a hot evening and takes full advantage of the bounty of summer.

For the full article:

Spaghetti alla Norma Recipe

May 13, 2011
Thumbnail image for Spaghetti alla Norma Recipe

This is a recipe we have taught in our home cooking class and is delicious. This dish was named after Vincenzo Bellini’s opera, Norma. It is a typical Sicilian pasta recipe, flavorful, fresh, and even vegetarian. It is exceptional with fresh farmer’s market produce.

For the full article:

Pesto: The Taste Of Spring

April 13, 2011
Thumbnail image for Pesto:  The Taste Of Spring

The beauty of pesto is that it is easily freezable which makes it available at anytime. But to me, it is the quintessential spring dish. We tend to eat it in the traditional manner, just the pasta with a few boiled green beans and sliced potatoes; however, it is great as a primo, first dish, during an Easter Feast.

For the full article:

Bolognese Lasagne

February 21, 2011
Thumbnail image for Bolognese Lasagne

Lasagne makers are often judged on how many layers than can create. Five or six layers are considered the minimum for acceptability. Ooh’s and ahh’s occur the higher they go. For my birthday celebration, Giuliano created a spectacular 9-layer lasagne!

For the full article:

Classic Bolognese Meat Sauce

February 7, 2011
Thumbnail image for Classic Bolognese Meat Sauce

In classic Bolognese, the sauce and the pasta are in symbiosis and enhance each other. This is one of those sauces that is best with homemade egg pasta, and is a delicacy that, in my family, we could eat weekly.

For the full article:

Italian New Year’s Tortellini Recipe

January 3, 2011
Thumbnail image for Italian New Year’s Tortellini Recipe

In the Italian region where our family is from, Emilia Romagnia, a traditional New Year’s dish is Tortellini or Cappelletti: small filled pasta that is shaped, according to some, like a Bishops hat. Cappelletti means little hats, and New Year’s, Capo di Anno, is the hat or head of the year so it is an obvious pairing. They are at their best in a homemade meat broth but they are also delicious served with a cream sauce. However you choose to enjoy them, they are a delicacy to look forward to all year long.

For the full article:

How to Make Homemade Pasta

December 28, 2010
Thumbnail image for How to Make Homemade Pasta

Making pasta dough by hand is simple. Do not be discouraged by the length of my instructions. I have tried to describe as clearly as possible the method. With a little practice it will easily become second nature and you will have finished dough in less than 15 minutes.

For the full article:

Radicchio Pasta: A Quick Fall Food

November 1, 2010
Thumbnail image for Radicchio Pasta: A Quick Fall Food

One of our favorite methods is to make a pasta sauce with radicchio. When it is cooked, radicchio provides a rich deep flavor to a pasta sauce, and loses some of its bitter flavor.

For the full article:

Fusilli with Broccoflower

October 1, 2010
Thumbnail image for Fusilli with Broccoflower

When asked about her favorite food, our six-year-old daughter, Michela, invariably names broccoli. The broccoli she’s so fond of is the Romanesco variety. Although it’s fairly new to suburban supermarkets in the United States, Romanesco broccoli has been known in Italy since the 16th century. Grown in the region of Lazio, of which Rome is […]

For the full article:

Fusilli with Butternut Squash

October 1, 2010
Thumbnail image for Fusilli with Butternut Squash

In Italy pumpkin would be used for this sauce, but I’ve found that butternut squash more closely resembles the flavor of Italian pumpkin than American pumpkin does. This sauce has been a hit with kids. I made this one day when my daughters had playmates over, and the five-to-nine year old crowd unanimously approved it!

For the full article:

Penne with Peppers, Fresh Tomato and Basil

October 1, 2010
Thumbnail image for Penne with Peppers, Fresh Tomato and Basil

I often make a risotto with red and yellow peppers, tomatoes, and basil whose enticing colors and aroma make it one of my family’s favorites. The fresh and fragrant combination of flavors makes this dish a great light summer meal.

For the full article:

Penne with Spinach and Ricotta

October 1, 2010
Thumbnail image for Penne with Spinach and Ricotta

It occurred to me that it would make a very nice pasta sauce, so I added a little cream to the mixture and it was delicious — so much so that I’ve been making it just to use as a pasta sauce.

For the full article:

Tagliatelle with Peas

October 1, 2010
Thumbnail image for Tagliatelle with Peas

One of our favorite recipes comes from a restaurant in the Veneto named Il Pompiere. The chef/owner Marco makes an egg pasta dish that is infused with the luscious pea flavor, but only when the peas from Peseggia are in season.

For the full article:

Experience Rome with a Plate of Spaghetti alla Carbonara

August 17, 2010
Thumbnail image for Experience Rome with a Plate of Spaghetti alla Carbonara

If you close your eyes while you are eating this, you can imagine yourself in Rome, perhaps sitting across the table from Julia Roberts.

For the full article:

Home from Camp and a Recipe for Pappardelle with Peppers and Sausage

August 10, 2010
Thumbnail image for Home from Camp and a Recipe for Pappardelle with Peppers and Sausage

This sauce is quick to make and is great comfort food. Gabriella perked right up and decided her father should teach cooking lessons at the camp because she wants to go again next year!

For the full article:

Uncooked Sauce: A recipe for Spaghetti alla Checca

June 21, 2010
Thumbnail image for Uncooked Sauce:  A recipe for Spaghetti alla Checca

This is a sauce for which you either harvest your own well loved tomatoes or purchase them from a local farmers market. No watery, flavorless tomatoes will do here.

For the full article:

Recipe for Penne with Spinach and Ricotta and a Tip for Chopping Onions

June 6, 2010
Thumbnail image for Recipe for Penne with Spinach and Ricotta and a Tip for Chopping Onions

Photo by Joseph De Leo One of my favorite pasta dishes is tortelloni (the square ones, Romagna style) filled with Swiss chard and ricotta.  My fondness for the dish was evident from the time I was a small boy and my grandmother made them for me while my parents were away.  After polishing off a […]

For the full article: