Tagged with italian

Braised Pine Nuts with Butternut Squash

Ingredients 1 small butternut squash (2 1/4 pounds) 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 cup Italian pine nuts (3 1/2 ounces) 1 large shallot, minced 1 teaspoon tomato paste 1/2 cup dry white wine 1 cup low-sodium chicken broth Pinch of saffron threads Finely grated orange … Continue reading

Simple Lemony Linguine

Ingredients 500 g dried linguine 3 lemons (zest and juice) 6 tbsp. extra virgin olive oil 100 g. parmesan cheese, grated salt and freshly ground black pepper Preparation Cook the linguine according to the instructions on the packet – in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the … Continue reading

Cacio e pepe

Ingredients Salt 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish 1 cup finely grated Parmigiano-Reggiano 1 tablespoon ground black pepper, plus more for finishing the dish ¾ pound tonnarelli or other long pasta like linguine or spaghetti Good olive oil Preparation Put a pot of salted water on to boil. … Continue reading

Italian Sausage and Mustard Greens

Ingredients 2 bunches mustard greens 6 italian sausages 2 cloves garlic, pressed grated parmesan lemon Preparation Rinse and chop the mustard greens. Brown the sausages, very thoroughly, with a tiny bit of olive oil over medium-high heat. They do not, however, need to be fully cooked. Add the garlic and sautee for around 30 seconds. … Continue reading

Orecchiette al Cavolfiore

Ingredients 1 medium cauliflower 1 clove garlic 1 chili (red?) 2 tbsp olive oil 500g (just over 1 lb) orecchiette pasta 3 anchovy fillets, roughly chopped salt parmesan, for serving, grated Preparation Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes, drain. Peel the garlic and deseed and chop the … Continue reading

Whole-Wheat Spaghetti with Italian Sausage and Fennel

Ingredients ¼ c. olive oil 6 garlic cloves, pressed ½ tsp. red pepper flakes (JP: reduce to make less spicy) Salt 8 oz. sweet Italian sausage 1 fennel bulb, halved, cored, and sliced thin ½ c. pine nuts, toasted and coarsely chopped ½ c. coarsely chopped fresh basil leaves 2 tbsp. lemon juice 1 lb. whole-wheat spaghetti 1 oz. grated parmesan (~½ c.) Preparation … Continue reading

Rigatoni alla Genovese

Ingredients 2.2 lb (1 kg) yellow onions, finely chopped 3/4 lb. ground beef or pork 2 tbsp. garlic 1/2 lb. rigatoni 3/4 c. shaved parmesan cheese, plus more for serving salt and pepper 1/4 c. cream 1/4-1/2 c. dry white wine olive oil Preparation Liberally coat the bottom of a heavy bottom sauce pot with … Continue reading

Tuscan-Style Beef Stew

Ingredients 4 lb. boneless beef short ribs, trimmed and cut into 2-inch pieces (or a 5 lb. chuck roast) Salt 1 tbsp. vegetable oil 1 bottle Chianti 1 c. water 4 shallots, peeled and halved lengthwise 2 carrots, peeled and halved lengthwise 1 garlic head, cloves separated, unpeeled, and crushed 4 sprigs fresh rosemary 2 bay … Continue reading

Ragu alla Bolognese

Ingredients 1 ½ lb beef (oxtail, short rib, shank—something with fat, flavor, and preferably some marrow and gelatin), in one or two large pieces Salt to taste 1 Tbsp olive oil 2 medium carrots, peeled and minced 2 ribs celery, minced 1 medium onion, minced 1 lb ground pork (preferably from the shoulder) ½ cup … Continue reading