Pappardelle con Finferli e Asparagi is a dish to enjoy when chanterelles are in season. They are often available in supermarkets from June to early fall. In the US, chanterelles are commonly found along the Pacific Northwest Coast, places with abundant summer rain.
Roasted eggplants are an excellent pairing with pasta. Sun-dried tomatoes enhance this vegetarian dish. An easy recipe, yet extremely gratifying. You can substitute Rigatoni with Penne.
An almost one-pot meal with style and easy to prepare. Springy green asparagus, delicate scallops, and spicy Spanish chorizo for a kick. Served with pasta. A real weekday meal treat. No big cleaning afterward.
Contrasting flavors are the key to this appealing comfort food recipe. Roasted cauliflower, a favorite of mine, lends a nutty accent to the spinach fettuccine. Can be a main course or side.
Spinach and mushroom orzo is a one-pot comfort meal. I like it topped with an egg over easy. Done in minutes, filling, tasty and so simple.
Roasting cauliflowers brings out its taste and slight sweetness. Turmeric, sometimes called Indian saffron or the golden spice, adds a peppery zing and a golden color. Turmeric has traditionally been …
Black Rice with Tumeric Roasted Cauliflower and Salsa Verde read more
Roasted fennel brings a touch of sophistication to this risotto. An excellent choice for a vegetarian amongst your guests or as a side for a fabulous roast.
It’s a “no idea what to cook, need something quick using pantry staples” type recipe. This is the Sicilian version, where pantry staples are pasta, extra virgin olive oil, garlic, pignoli (pine) nuts, raisins. Pick up some parsley from the garden or balcony and you are done. Spaghettata di Mezzanotte is a tradition in Italy and ingredients vary by region or family.
I decided to try out a recipe for Venere black rice from Italy. Its bran contains a lot of fiber and the germ many vitamins and minerals. It has a slightly nutty flavor, chewy texture and a glossy deep dark color.
A risotto with fresh pork sausages, peas, and parsley. Comfort food from Northern Italy, a dish without too many pretensions.
It is easy to get creative with orzo. A mini-pasta shaped like a large rice grain that lends itself to a variety of meals whether as a side choice, salad, …
Ripe tomatoes, fennel, and red onions never tasted that good. A delightful risotto flavored with red pepper flakes and fennel seeds. A mild creamy goat cheese crowns it all.
Load your plate with color and layers of flavor. Perfectly roasted cauliflower florets, the slightly peppery arugula, and the salty prosciutto make this a notable pasta dish. Comfort food pure and simple, the right recipe for a pasta night.
Cilantro and Scallions add a delicious twist to this rice that pairs perfectly with Shrimp in Chiplote sauce with Zucchini and Chorizo
Quick and easy and on top of it flavorful, a traditional dish from Apulia, the “heel” of the Italian peninsula.
An effortless last minute no-sweat recipe for dinner, done with the help of some pantry staples. This dish calls for a fair amount of anchovies. It pays to invest in good quality anchovies in the glass.
Risotto al Limone is a lovely recipe from Northern Italy. Using the round grained Arborio rice is paramount. Adding crème fraîche gives this dish a special touch.
Tagliatelle Paglia e Fieno, a classic Italian pasta dish. ‘Paglia’ means ‘Straw’ and ‘Fieno’ means ‘Hay’ – the yellow pasta and the green pasta.
Chives, typically used as a garnish, add a nice herbaceous and bright flavor to the pasta. Cremini mushrooms also called baby Portobello or simply Italian brown mushrooms add the meatier touch. Do not prepare chive pesto in advance. Chives will lose their emerald green color and turn dull green.
One of my favorite risotto dishes is Risotto ai Calamari e Rucola from the Liguria region in Italy. Easy to make, downright delicious. Cooking the squid separately will avoid it to become tough and chewy.
Paella de la Huerta, a vegetarian Paella, is a perfect summer dish easily prepared when season’s bounty is plentiful.
A risotto recipe using Arborio, Carnaroli, or Vialone Nano rice. The reward of using high-quality risotto rice is worth it. Stirring keeps the rice from sticking to the bottom and helps release the starches that give the risotto its creamy texture.
Sebzeli Pilav is a rice vegetable pilaf (aka pilav) from Turkey. If you cannot find Swiss Chard, use spinach instead.
The taste of Italy and Spain is a winning combination. A quick and easy pasta dish spiced up with dry Spanish chorizos and brightened up with shrimps and green peas. Instead of fettuccine, you can use tagliatelle. The only difference is the thickness of the pasta.
A traditional Roman working-class staple, Pasta con Aglio, Olio e Peperoncini, gets dressed up and gentrified.
A very tasty dish from Napoli, easy on your pocket – a delightful variation of the traditional Spaghetti al Pomodoro.
Rice flavored with coconut and cilantro (coriander leaves) can add some flair to a variety of dishes, not only those from Southeast Asia, like Thai curries.
Ready-made gnocchi is a fast cook’s dream. Available fresh in most specialty stores or in the refrigerated case of your supermarket, they do not need to be cooked separately. Sautéing them in butter and olive oil sears them in a crispy mantel. A delightful recipe for a quick and healthy dinner.
A delicate dish of pasta with lima beans and arugula (rucola, rocket) and easy to prepare. You can use tagliatelle, fettuccine or pappardelle.
A delicate recipe marrying the creamy Arborio rice with the sweet flavor of lima beans, also known as butter beans. Fresh shelled lima beans are found easily in European markets by late summer and fall. They are more difficult to obtain in the US. Frozen lima beans are a good alternative and are available all year round.