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.
A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.
As a Jersey boy, hot Italian sausage has been a part of my life forever. Here’s my recipe for this classic link.
Little pasta-dough gnocchi from Sardinia, these are malloreddus. Fun to make and great with a pork ragu.
Pesce alla puttanesca, fish with harlot’s sauce. Delicious and easy to make – all the ingredients are pantry staples.
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.