Pasta with Zucchini, Pancetta and Saffron
This is our version of a fantastic pasta offering from Trattoria Bertozzi in Bologna, Italy. In lieu of guanciale (cured pork jowl), we opted for easier-to-find but equally meaty pancetta, and we lightened up the dish’s richness by swapping half-and-half for the cream. The restaurant uses gramigna pasta, a tubular, curled shape from the Emilio-Romagna […]
Caramelized Shallot Pasta
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of […]
Dan Dan Noodles
These spicy Asian noodles will put a pep in your step. A recipe with as many variations as an Irish stew, dan dan noodles are a classic element of Chinese Sichuan cuisine. The core of the recipe consists of noodles, a spicy peanut sauce, and minced pork. You can find udon noodles vacuum packed in […]
Passatelli in Brodo
In Bologna, Italy, we tasted delicious home-cooked passatelli in brodo. Made with stale bread, cheese, eggs, broth, and little else, the dish exemplifies cucina povera, or peasant cooking. Passatelli are cylindrical dumplings—like fat, short spaghetti—made by extruding dough through smallish holes; the dumplings are simply poached and served in chicken broth. We highly recommend using […]
Slow-Cooker Short Rib Ragu over Pappardelle
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions.