A classic Italian shrimp risotto that uses saffron, some peas and lots of butter. It screams spring, even in winter.
Italian
Agretti
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.
Linguine with White Clam Sauce
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!
Pigeon, Dove or Duck Ragu
This is a long-simmered, intensely flavorful sauce for doves, pigeons, ducks, or sharp-tailed grouse.
Smoked Salmon Pasta
Whole wheat pasta with flaked smoked salmon and fresh herbs. Using a hearty pasta like whole wheat with salmon is a great match.
Parsley Pesto
A classic cool-weather parsley pesto made with walnuts or pecans is a great early spring or autumn accompaniment to pasta, fish or poultry.
Homemade Agnolotti
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.