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Wild onions, ramps especially, make a great pesto. This is my version, which is pretty classic — but you can play with pesto a lot, changing the nuts, cheese and herbs at will.
When I was growing up, I thought “antipasti” meant pickled cauliflower, carrots and onions because that’s what was served in the old-style Italian joints I ate in. Well, I managed to recreate the recipe for their pickled cauliflower here.
This is about as springtime as it gets. Fresh garden peas, served with light-as-air gnocchi made with pea puree, tied together with a little butter and cheese. Just a lovely light supper.
Fennel salami, finocchiona, is an Italian staple. There are lots of variations on this salami, but they all require a decent addition of fennel seeds. My version has wild fennel seeds, fennel pollen and ouzo.
Cacciatore means “hunter” in Italian, and this is a recipe for a spicy, hunter’s style salami you can carry around with you in the field. I make them with narrower hog casings so they’re easier to make than traditional wide salami. Use pork, venison or boar.
When life gives you arugula — a wild version grows like a weed in my yard — you make arugula pesto. A peppery, bracing pesto that matches really well with homemade pasta.
I’ve been making pasta, mostly at home, but sometimes in restaurants, for more than 25 years. Over that time I’ve read a great many books on making pasta, and some of the best are very recent. Here are the best – the ones you will want to own if you want to make pasta at home.
Spring is in full swing here in California, and it’s not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.
Posted in Featured, Foraging, Italian, Mushrooms, Pasta, Risotto, Gnocchi, Recipe, Wild Game | Tagged Foraging, italian recipes, morels, mushrooms, nettles, rabbits and hares, Wild Game, wild greens | 10 Responses