Capers and lemon zest add a unique tang to this pasta with tuna and tomatoes.
Traditionally, minestrone is made with whatever is growing in the garden, but it always includes beans and tiny pasta, such as acini di pepe. You can vary the beans in the minestrone, depending on what you have in your pantry. Pinto or cannellini beans make a great substitute. I love this bountiful dish for how […]
A simple luxury.
For best flavor, use fresh, high quality extra-virgin olive oil in this recipe. A good quality oil and the whipped whole eggs provide a fine and silky crumb. The sugar on top forms an attractive crackly crust.
The cosy mix of beans and sausage.
A classic from the Piedmont region of northern Italy.
The ultimate shrimp scampi cooked to perfection in a garlicky, buttery white wine sauce. The game-changing element of this dish is a part of the shrimp typically thrown away although it’s packed with flavor: shrimp shells. To enhance the shrimp’s presence in this dish, the browned shrimp shells are simmered in some white wine to […]
Wrinkled, rustic and hand-rolled grissini.
This Italian-style puree is served like a condiment. Its consistency and use are much like chickpea hummus. I put it out on individual small plates with grilled sourdough bread or corn tortillas at dinner instead of bread and butter. You can also serve it in corn tortilla wraps with shredded lettuce and chopped fresh tomato. […]
These crunchy biscuits are great with coffee, or served with chilled sweet dessert wine for dipping.