Tag Archives: Italian
Posted on 25-Aug-2006
I enjoy a very garlicky pesto, so feel free to reduce the amount of garlic. The advantage of this, in addition to giving the sauce a beautiful lime color, is that it slows down the blackening (oxidation) of the basil.
When serving this over pasta, I add a generous amount of ...
Posted on 24-Aug-2006
The combination of a strong flavored cheese and egg is mighty delish. Smoked gouda, or a mix of sharp cheddar with Parmesan Reggiano, works quite well. But one the most memorable variations was using the alder-smoked goat cheese from Elk Creamery.
This recipe would serve two people. Boiled peas, or sautéed ...
Posted on 23-Aug-2006
This basic risotto recipe can be modified in many tasty ways. You can also reheat leftovers in a microwave oven.
Here are some ingredient ideas:
While heating the stock, throw in about an ounce of dried porcini mushrooms. After the mushrooms have reconstituted, remove and squeeze excess liquid back into the stock. ...
Posted on 16-Feb-1998
This sauce is so flavorful that you don't need to add any cheese! This recipe yields about 2 quarts. My apologies for the huge time range when simmering the sauce down: it depends on how watery (or pasty) the tomatoes are, and your desired thickness.
Don't be deterred by the large ...
