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
Squirrel Packets
Italian agnolotti pasta filled with meat. What meat? Squirrel, in this case. Any light meat will work.
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.
Chanterelle Risotto
A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.
Hot 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.
Sardinian Gnocchi with Wild Boar
Little pasta-dough gnocchi from Sardinia, these are malloreddus. Fun to make and great with a pork ragu.
Halibut Puttanesca
Pesce alla puttanesca, fish with harlot’s sauce. Delicious and easy to make – all the ingredients are pantry staples.
Ricotta Gnudi with Ramps and Porcini
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.