Trenette al Pesto
Phil Torre
August 24, 2016
In modern times the term Pesto has become a generic name for just about any combination of herbs blended with garlic, olive oil, nuts and
© 2018 All rights reserved
In modern times the term Pesto has become a generic name for just about any combination of herbs blended with garlic, olive oil, nuts and
A few weeks back I was talking to my Mom about quick and easy pasta dishes. She mentioned that my grandfather used to make pasta
When I went to the pasta shop this weekend to buy tortellini, I noticed that they had two types – meat and cheese. This seemed
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 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
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
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
This typically Roman pasta dish was traditionally made with guanciale, but since that ingredient used to be very hard to find outside of Italy, and
I feel like I have been beating the simplicity theme into the ground the past few weeks, but the fact of the matter is, this
My last blog post featured Pasta alla Puttanesca, a classic Italian sauce made from tomatoes, olives, capers, anchovies and garlic. Tonight I was craving some
In modern times the term Pesto has become a generic name for just about any combination of herbs blended with garlic, olive oil, nuts and
A few weeks back I was talking to my Mom about quick and easy pasta dishes. She mentioned that my grandfather used to make pasta
When I went to the pasta shop this weekend to buy tortellini, I noticed that they had two types – meat and cheese. This seemed
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 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
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
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
This typically Roman pasta dish was traditionally made with guanciale, but since that ingredient used to be very hard to find outside of Italy, and
I feel like I have been beating the simplicity theme into the ground the past few weeks, but the fact of the matter is, this
My last blog post featured Pasta alla Puttanesca, a classic Italian sauce made from tomatoes, olives, capers, anchovies and garlic. Tonight I was craving some
© 2018 All rights reserved