I always forget this – so I’m documenting it for posterity…
Ratatouille
Ratatouille Votes: 0 Rating: 0 Rate this recipe! Print Recipe transcribed from America’s Test Kitchen… and it’s pretty good CourseMain Dish, side CuisineFrench Servings 6 – 8 people Servings 6 – 8 people Ratatouille Votes: 0 Rating: 0 Rate this recipe! Print Recipe transcribed from America’s Test Kitchen… and it’s pretty good CourseMain Dish, side CuisineFrench Servings 6 – 8 …
fregola with peas mint and ricotta
fregola on its own is fine – but this is pretty good
Salsa alla Capricciosa
This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine, tossing the cooked pasta with half the sauce and some Grana Padano cheese, serving the rest of the sauce on top and passing more cheese.
Iberian-Style Sausage & Chicken Ragù
This hearty sausage and chicken ragu was inspired by a fabulous stew Bruce Aidells enjoyed when he was traveling in Spain. Serve it over a heartier pasta, such as whole-wheat penne, or gnocchi. Garnish with grated sheep’s-milk cheese, such as Manchego.
Ragù alla Bolognese (Classic Bolognese Meat Sauce)
This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family is from Emilia Romagna, and he learned to make Bolognese sauce from his mother, Marcella, who learned it from her grandmother, Mary. Its classic pairing is with homemade tagliatelle or pappardelle but it’s also very good with rigatoni, shells or any substantial pasta shape, preferably one with ridges, that has nooks and cavities to trap the sauce. (Adapted from How to Cook Italian by Giuliano Hazan; Scribner, 2005).
- Page 1 of 2
- 1
- 2