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My mom makes a mean lasagna. It was one of our staple meals when I was a kid. This is essentially her recipe, handed down to me, only I use ground venison instead of ground beef. I hope you like it, ’cause I sure do!
This is my favorite way to eat zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint. I grow zucchini almost solely for this recipe.
No matter if you are foraging, fishing or hunting, everyone wants a bonanza. Well, I had a day like that last week clamming with fellow forager Kirk Lombard. And when it was over, there was really only one dish I could make: Classic pasta with white clam sauce.
Cattail pollen is one of the great zephyrs of the natural world: One day it’s here, the next, dried up and blown to the four winds. I finally caught it at the right moment this year, and finally got to make a dish I’ve been wanting to make for years: Cattail pollen pasta.
I’ve been trying to catch a Pacific halibut all summer, so far without success. But on a recent trip to Oregon, my fishing buddy Todd did catch one, and was nice enough to give me a piece of “mercy halibut.” Here’s that ‘but, brined with saffron and served with an Italian salsa verde.
Lots of people made duck or goose “prosciutto” with the breast. But the real magic is in this Northern Italian ham made with the goose’s leg and thigh. Unlike the breast, this can hang for the better part of a year. Let it age that long and it tastes like eating silk.
Don’t be fooled by the fancy name. These are your standard ricotta-spinach gnocchi, only made with wild cow parsnip greens, and the carrot consomme is fiendishly easy to make. A knockout dish that’s pure simplicity.
I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
This might be the prettiest – and best-tasting – dish I’ve made this spring. You can really taste the ramps in the pasta, and the morels, cooked simply with ramps, butter and a little stock, compliment the pasta like sunshine on a pretty girl’s eyes.
Beyond the fact that stinging nettles are a superfood, they are just so damn pretty! Blanched, they lose their sting, and take on a lurid emerald. That green makes an exciting pasta — and a great ravioli filling. Yep, this is a double dose of nettle goodness.