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!
Pasta, Risotto, Gnocchi
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.
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.
Chanterelle Risotto
A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.
Sardinian Gnocchi with Wild Boar
Little pasta-dough gnocchi from Sardinia, these are malloreddus. Fun to make and great with a pork ragu.
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.