from Molto ItalianoMario Batali doesn’t mess around when it comes to his Ragu Bolognese. Veal, pork, and pancetta? No wonder this hearty meal filled us up so thoroughly. Mike, who was nice enough to prepare this dish for us, substituted parsnips for carrots.
The recipe comes from the Molto Italiano cookbook.
It was hard not to be too gluttonous with this recipe of Pasta with Squash, Sausage and Goat Cheese. Another excellent dish from Use Real Butter, this is scrumptous and was absolutely perfect for the ungodly freezing temperatures we have been surprised with lately. The original recipe calls for summer squash and rigatino but we adapted with butternut squash and macaroni. Call it the winterized version and love it.
Mushrooms have been cultivated for thousands of years but modern cultivation commenced around the 16th century. Epicurious offered the basis for my recipe of Wild Mushroom Pasta, but because I didn't use dried mushrooms, instead grabbing a bag of mixed varieties from Madura Farms at the farmer's market, I used chicken stock and a splash of wine instead of reserved mushroom water.
Some of the best dishes are the simplest and only require a few great ingredients. Our friend Shaun just returned from Rome with an appetite for their amazing cuisine and was kind enough to share this dish, Bucatini all'amatriciana with us.
Bucatini is the key, a thicker hollow spaghetti that is filling, delicious and cooks quicker than most. Also make sure to not substitute the guanciale, an unsmoked Italian bacon (Shaun found both at the Chelsea Market).
This recipe came from this week's website of the week, Italialicious, where I plan to make many more excellent meals from.
If I am at a loss for what to cook, I love to revisit the lovely little recipe site and former Brix Pick, Simply Recipes. Pasta with Roasted Cauliflower and Prosciutto sounded amazing and I rarely use cauliflower, which I like so much.
Jim actually prepared this for me and says it pretty easy if you're not distracted and make sure your pasta is al dente. It's a great combination of flavors and a must for cauliflower lovers.
/p>
This quick recipe for Smoked Salmon Pasta reminds me of a trip my family took to Portland, Oregon taking my sister to college. There, in some bustling dimly lit seafood spot, I had an eye-opening culinary experience I still recall vividly and it was nice to revisit the taste. This recipe is also not too heavy.