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Tortellini alla Panna

Tortellini alla Panna

When I went to the pasta shop this weekend to buy tortellini, I noticed that they had two types – meat and cheese. This seemed odd to me because I had always know those little rings of pasta as being stuffed with meat. Back when I was working at my Father’s...
Bolognese Sauce (Ragu alla Bolognese)

Bolognese Sauce (Ragu alla Bolognese)

Just about every region of Italy has it’s own version of a Ragu, a slow cooked meat sauce, but perhaps the most famous is from the city of Bologna in Emilia-Romagna, Ragu alla Bolognese. Where in other areas, especially in Southern Italy, the Ragu typically...
Spaghetti alla Gricia

Spaghetti alla Gricia

The key ingredient in Spaghetti alla Gricia is guanciale, cured pork jowl. Guanciale is also traditionally used in the classic Roman Pasta dishes, Bucatini all’Amatriciana and Spaghetti alla Carbonara. Since guanciale is not easy to find outside of Rome and the Lazio...
Paglia e Fieno with Prosciutto and Cream

Paglia e Fieno with Prosciutto and Cream

Every once in a while I pick up my copy of Essentials of Classic Italian Cooking by Marcella Hazan, and flip through it looking for inspiration. Most times that inspiration comes in something that is so simple, that I kick myself for not thinking of it on my own....
Short Rib Ragu

Short Rib Ragu

A ragu is a slow cooked meat based sauce, and there as many variations as there are regions in Italy. I have posted a couple of versions of Ragu alla Bolognese in the past, but strangely enough I have never featured a Southern Italian ragu. This is especially...

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