Orecchiette with Peas, Pancetta & Cream
Orecchiette, which means "little ears," is the perfect for scooping tender green peas, savory pancetta & the rich cream sauce. Get this pasta recipe here.
Roasted Lemon Artichoke and Browned Butter Pasta.
Roasted artichokes, fresh herbs, buttery walnuts, and a little bit of burrata cheese too. Ready in just about 30 minutes and uses mostly pantry staple ingredients.
Martha Stewart's Baked Eggplant Parmesan Recipe - Food.com
I make this regularly. I just wanted to have this on hand. NOTE: I use more egg and bread crumbs than suggested
How to Make Authentic Eggplant Parmesan | How To Feed a Loon
This authentic eggplant Parmesan is pure Italian comfort food in a single dish. The eggplant makes for the perfect vehicle for the gooey mozzarella cheese and homemade marinara sauce. Delicioso!
Mushroom Gnocchi (+ Parmesan Garlic Cream Sauce!) - Pumpkin 'N Spice
This Garlic Parmesan Gnocchi with Mushrooms is packed with flavor and makes a delicious 30 minute meal. Tender gnocchi is tossed in a garlic Parmesan cream sauce and sprinkled with sauteed mushrooms. Fast, fresh, and easy to make, this will become a new favorite in your dinner rotation!
Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes
Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. Vegetables are sautéed in garlic and olive oil. #Italian #Mediterranean #pasta
Pietro’s Chicken Parmesan
At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.
Pasta alla Gricia
Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.
How to make Spaghetti Cacio e Pepe like a Roman
It took me years to make a decent Cacio e Pepe, one of Rome’s traditional pasta dishes (the others are Carbonara, Matriciana, and Gricia). Since Cacio e Pepe has only three mai…
NYT Cooking: According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button. Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna ...
Stovetop Mac and Cheese
Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.