Protected: Roasted Garlic Miso Fettucini
There is no excerpt because this is a protected post.
There is no excerpt because this is a protected post.
PIN IT A few days into the trip and we have toured our cooking facility at the Castello di Ugento. To form a bit of clarity, Ugento is the town in the province of Lecce where we are staying; Puglia is the entire region. The Castle has been around for many centuries and continues to…
PIN IT Make it 300 gr “00” flour 3 eggs Pinch of salt FILLING ½ cup sautéed spinach ( sauté spinach in butter with minced shallots) ½ cup ricotta 3 ounces freshly grated Parmigiano Reggiano 5 large eggs – seperated Pinch of freshly grated nutmeg White pepper, freshly ground Pinch of salt 2 ounces white…
PIN IT Carnevale is celebrated largely in Veneto on December 21st to February 13th before the no meat streak of Lent begins. It’s a necessary time to make all things fried, sweet and heavy like frittelle di zucca (fried quenelles of pumpkin and raisins) or frittelle di carnevale (fried dough with raisins and pine nuts rolled in…
There is no excerpt because this is a protected post.
Squash blossoms remind me of Grandma Zani. She used to stuff them like she stuffed her ravioli. I’ve only ever eaten them a handful of times, and it’s been a while, but I almost remember exactly the savory, breadcrumb-cheesy filling. Breadcrumbs are key. You would think I’d ask her why, but instead, we always assumed…
At the Zani house, there isn’t a Christmas spent without pasta. It’s often hand-cranked, cut, or stuffed. And so while we get ready to prepare the Christmas Eve menu of cavatelli and buttery crabmeat-stuffed sole, I’m simultaneously scavenging for gifts. Except for his year, I was inspired to simplify with handmade fresh pasta. In this…
I share European-inspired recipes, collabs, adventures, pop-ups, and more! Plus, don't miss out on Sunday Night Pasta Programming for all the cozy dinner feels.