A classic Italian shrimp risotto that uses saffron, some peas and lots of butter. It screams spring, even in winter.
How to cook agretti, the Italian vegetable that also goes by monk’s beard and is Salsola soda in Latin. Agretti is easy to grow, too.
As a Jersey boy, this classic Italian-American pasta dish was one of my favorites: Linguini with white clam sauce. Clams, herbs, olive oil and lotsa garlic!
This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.
Whole wheat pasta with flaked smoked salmon and fresh herbs. Using a hearty pasta like whole wheat with salmon is a great match.
A classic cool-weather parsley pesto made with walnuts or pecans is a great early spring or autumn accompaniment to pasta, fish or poultry.
Italian agnolotti pasta filled with meat. What meat? Squirrel, in this case. Any light meat will work.
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.