Pasta, Risotto, Gnocchi

Pork Blood Pasta

Blutnudeln. Pasta al Sangue. Blood pasta. Yes, it is what you think. And I've been wanting to make this macabre pasta for a long time. It was worth the wait.

Pasta, Risotto, Gnocchi

Chanterelle Risotto

A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.

Charcuterie

Spicy Italian Sausage

As a Jersey boy, hot Italian sausage has been a part of my life forever. Here's my recipe for this classic link.

Fish

Fish Puttanesca

Pesce alla puttanesca, fish with harlot's sauce. Delicious and easy to make - all the ingredients are pantry staples.

Pasta, Risotto, Gnocchi

Ricotta Gnudi

When 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.

Italian

Cardoon Gratin

If you've never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.

Pasta, Risotto, Gnocchi

Spring Ramp Risotto

It should be obvious by now how much I love spring onions in all their forms. This light, lovely Italian rice dish highlights whatever wild or store-bought green onion you have on hand, spiked with fresh spring green herbs.

Pasta, Risotto, Gnocchi

Spaghetti with Anchovies

A recipe for spaghetti with anchovies, a take on the classic pasta con le sarde from Sardinia and Sicily. Any small fish works, though.

Mushrooms

Italian Marinated Mushrooms

Marinated mushrooms are a staple on any antipasti plate, and if you can get porcini, which are popping in the Rockies now, so much the better. Here's how to do the technique the Italians call sott'olio.

Fish

Italian Glutton’s Style Fish

I love the idea of this dish. "Glutton's style." Best I can tell is that it is a reference to the fact that virtually every wonderful staple in the Southern Italian kitchen is in this recipe, which will work with pretty much any fish. Tomato, capers, olives, anchovy, you name it, it's in here.