A classic Italian mushroom ragu, made with a variety of mushrooms, wild or cultivated. Serve this with polenta or pasta.
Pasta, Risotto, Gnocchi
My take on venison casserole is, more or less, baked ziti, a classic Italian American dish. Ground venison, sausage, pasta, cheese and tomatoes. What’s not to love?
Stinging nettle risotto rocks. It is the essence of “green,” and is super healthy, too. What’s more, blanched nettles will keep their emerald loveliness even after a good 15 minutes of cooking, which makes a nettle risotto visually stunning. The dish itself is pretty simple: Risotto rice, cooked nettles, butter, shallot, garlic, a little pecorino
When life gives you arugula, you make arugula pesto. A peppery, bracing pesto that matches really well with homemade pasta, fish, shrimp, chicken, pheasant or quail.
A simple salmon risotto recipe with herbs and butter that works well with leftover salmon or trout, or scraps from the carcass. You could use canned or smoked salmon or trout.
White truffle risotto is among the ritzier dishes you can make, but it’s surprisingly easy — once you have your hands on some truffles. This is a classic Italian white truffle risotto that highlights the aroma of white truffles, which is so ephemeral you need to add them only at the last minute. I use
Pasta with sardines is a classic Italian dish called pasta con le sarde. It might sound like something you’d concoct in a dorm room after midnight. I can assure you it’s not.
I started making mushroom ravioli many years ago, when I began seriously hunting mushrooms. These little parcels of love pack a ton of flavor, and are best served simply, with an herb or two, maybe some additional fresh mushrooms, and lots of butter or good olive oil. You’ll notice the pasta is brown. That’s because