Pasta

Last indulgences of winter

The days are getting longer. The spring equinox comes at the end of March, but it is still plenty cold outside. Take the chill out of the late winter evenings with this warm and comforting dish of pasta, radicchio and rich Alpine Fontina. Nutmeg is typically used in dishes with cream and cheese. freshly grated is best. Use a Microplane grater. Try using white peppercorns if you happen to have some on the spice shelf.

If you do not have access to wild fennel, use the fronds from bulb fennel with some fresh dill weed.

Authentic Italian pesto crafted with aromatic basil, toasted pine nuts, aged Parmigiano, and luxurious Cipriani Food Organic Tuscan Extra Virgin Olive Oil. A timeless Genoese classic that transforms simple pasta into pure elegance.

Simpler to prepare than American style macaroni and cheese; no baking required. This will keep you feeling cozy until the thaw comes.

The Greenest Pasta

From Autentico: Cooking Italian, the Italian Way, Rolando Beramendi, 2017 

There is not any basil in the garden yet for pesto alla Genovese. Try this one made with a blend of nuts instead.

Elegant spaghettine pasta meets briny fresh clams in a luxurious sauce featuring premium Granverde oil and Benedetto Cavalieri linguine. White wine, garlic, and fresh herbs create this sophisticated Italian seafood masterpiece.

This hearty meat sauce gets a double dose of flavor from homemade vegetable stock and a "sofrito", vegetables sautéed and braised in the stock until they are golden. Use this to sauce tagliatelle, penne rigate or maccheroni.

You will love the combination of citrus and fennel in this dish.

This simple and elegant dish takes minutes to prepare. Great for a hurried weeknight.

from Bon Appetite, Vol. #65, Issue 3, p.79

The ultimate comfort food indulgence featuring a triple-cheese blend of sharp Cheddar, Velveeta, and Pecorino Romano, elevated with Edmond Fallot Dijon Mustard. This golden, bubbling mac and cheese delivers pure creamy decadence in every bite.

Try this simple and elegant pasta dish.

This is a nice transitional dish as we move from late summer into early autumn.  We are using Granna Padano, but you can certainly use Pecorino or Parmesan.  We are using sweet sausage today, but fennel sausage would be delicious with saffron as would a spicy variety.

A classic Italian tomato sauce made with premium Badia a Coltibuono Extra Virgin Olive Oil, sweet onions, garlic, and aromatic herbs. This authentic base sauce simmers to perfection, creating rich flavors for pasta, pizza, and countless dishes.

This is the peak season for Myer lemons. This is inspired by a dish served in Taormina with no green garnish or grated cheese. It is unusual and extra special. lt takes only minutes to prepare. Pass grated Parmigiano if you will. It makes a great first course before simply grilled fish.

Elevate your pasta with this sophisticated dish featuring earthy mushrooms, aromatic garlic, and the distinctive nutty richness of A L'Olivier Virgin Hazelnut Oil. Finished with crunchy roasted hazelnuts and fresh parsley for pure gourmet indulgence.

Artisan Benedetto Cavalieri organic whole wheat pennucce meets tender zucchini, aromatic thyme, and rich Parmesan in this sophisticated Italian pasta dish that celebrates premium ingredients and refined simplicity.

Savor the vibrant flavors of Yellow Dorati Pasta with Pistachio Gremolata, a gourmet dish that combines the nutty richness of toasted pistachios with the zesty brightness of lemon and fresh parsley. This elegant pasta creation, featuring Cipriani Paccheri and a luscious tomato-butter sauce, is perfect for those seeking a sophisticated yet comforting meal.

Luxurious Cipriani rigatoni meets creamy burrata, crispy guanciale, and golden Safinter Premium Spanish La Mancha saffron in this sophisticated Italian pasta that transforms simple ingredients into restaurant-worthy elegance.

Luxurious golden pappardelle bathed in a velvety saffron-infused cream sauce with premium Safinter Spanish La Mancha saffron and Cipriani organic pasta. This sophisticated dish delivers rich, aromatic elegance in every silky bite.

Silky Cipriani Food organic spinach tagliolini meets bright lemon and premium Villa Manodori lemon olive oil in this elegant Italian pasta. Fresh herbs, Parmesan, and vibrant greens create a sophisticated dish perfect for refined dining.

We've put outr own twist on the original recipe that appeared in Food & Wine magazine, December 2023 / January 2024.

We've taken the Smoked Mussels Spaghetti recipe from Spicy Gelato Kitchen by Sacha Hirschfeld and given it our own unique spin, incorporating our favorite ingredients.

From Spicy Gelato Kitchen by Sacha Hirschfeld

Silky Cipriani Food Organic Tagliardi pasta meets luxurious cottage cheese cream sauce, brightened with fresh lemon and tender asparagus. An unexpectedly refined twist on comfort food that transforms humble ingredients into restaurant-worthy elegance.

If you have the inclination and some time on your hands you can make your own ravioli.  A good brand of store-bought is fine.  It is well worth patronizing an Italian specialty store in your area. Lifting the ravioli out of the boiling water with an Asian-style spider or slotted spoon rather than pouring them into a colander will keep them from tearing. The sauce is basically a mushroom sauté with Balsamico.  Many grocery stores are now offering a mix of wild mushrooms in one container.

This recipe can be used with any winter squash: acorn, butternut, honey nut, Hubbard, kabocha…

Silky pasta alla chitarra meets exotic curry-spiced roasted yellow pepper cream in this sophisticated fusion dish. Fresh basil and a hint of chili add aromatic complexity to this elegant Italian-inspired creation that's ready in just 30 minutes.

A rustic Italian classic featuring Benedetto Cavalieri Casarecci pasta tossed with tender potatoes, crisp green beans, and vibrant Pesto Genovese. This hearty Ligurian dish combines al dente pasta with fresh vegetables in aromatic basil pesto.

A classic Italian tomato sauce made with premium Badia a Coltibuono Extra Virgin Olive Oil, sweet onions, garlic, and aromatic herbs. This authentic base sauce simmers to perfection, creating rich flavors for pasta, pizza, and countless dishes.

To prepare the tomato concassé, cut out the stem of the tomato and cut an “X” at the blossom end. Blanch them for a minute, then peel off the skin. Halve them and remove the seeds. Chop. You can certainly make the pasta dough in a stand mixer.

This recipe calls for dried porcini. You can certainly use fresh mushrooms. Sauté them first in a little olive oil.