Basil Pesto–The Genoa Way?
Just a few ingredients and you’ve got this pesto in 10 minutes. Use it to dress fettuccine as they do in Genoa (they call the dish trenette) or with spaghetti as I did this time.
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Romano Bean Salad
Gotta love this time of the year when so many fantastic vegetables are in season. Romano beans (aka Italian flat beans or pole beans) are aplenty.
Zucchini, Potato, Onion & Tomato Stew (Ciambotta)
A fan reminded me that zucchini is overflowing the garden, so how about two Friday Recipes to cook this prolific summer vegetable. Gagootz is an Italian-American word for zucchini. It derives from the name of an Italian squash cucuzza.
Friday Recipe: Pasta Fave, Aglione e Guanciale con Ricotta Secca
My adaptation of a Viola Buitoni recipe for Spring.
A Taste of Spring in Venice at da Flora Ostaria
Don’t miss this custom Venetian-style menu with wine pairings from my favorite North Beach restaurant!
Easter Pies: Pizza Rustica & Pastiera Napoletana
Serve the pizza rustica as part of the antipasti course and the Pastiera as your dolce (dessert). But only on Easter!
Linguine with Dungeness Crab in a Spicy Tomato Sauce
Photo by Miles Grant I was in NYC when Dungeness crab season opened last week, and couldn’t get them out of my mind. The reports were that the harvest was bountiful and the crab were big and meaty. I couldn’t wait to get back home. …
Ciuti 2010 First Cold Pressed Sicilian EVOO Has Arrived
We’ve been waiting for weeks for this year’s press to arrive. Word came that the olive oil, from trees in the foothills near Agrigento, was finally put on a boat in Sicily. It arrived in LA a couple of weeks later. I was there when …
San Marzano Sauce
A simple, light tomato sauce, made from the last of the fresh San Marzano tomatoes and fresh basil, served over choke the priest pasta.