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.
Pasta, Risotto, Gnocchi
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.
Mushroom Tortellini
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.
Spring Ramp Risotto
It should be obvious by now how much I love spring onions in all their forms. This light, lovely Italian rice dish highlights whatever wild or store-bought green onion you have on hand, spiked with fresh spring green herbs.
Spaghetti with Anchovies
A recipe for spaghetti with anchovies, a take on the classic pasta con le sarde from Sardinia and Sicily. Any small fish works, though.
Butternut Squash Gnocchi with Wild Mushrooms
An Italian classic. Squash gnocchi tossed with butter and sage, and, in this case, with wild mushrooms.
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