We use a "for spices and herbs only" coffee grinder to reap enough pepper for this recipe. SO easy and SO good... you'll only need 4 basic ingredients. Cacio e Pepe never gets old... enjoy!
8 ounces pasta, bucatini or spaghet... Read More »
Once you've made homemade ricotta there's no going back to the store bought kind. Remember to use the finest, purest ingredients you can find and know where they come from.
About cheesecloth... we wash and air dry ours to get more use out of it. E... Read More »
A quick look at some traditional pasta dishes easy to make at home...
[caption id="attachment_5116" align="alignnone" width="300"] Linguine with Clams[/caption]
[caption id="attachment_5121" align="alignnone" width="300"] Paccheri with Zucc... Read More »
We're still grasping summer by marrying "corn off the cob" with autumn cauliflower and kale. For deep taste and color… we roast our cauliflower and reserve the greens to add halfway through along with the corn and kale.
1 ... Read More »
We made this one in class last evening. It’s definite keeper! The veal dish is a version of an Andrea Consoli’s “Cooking Classes in Rome” recipe. And the pasta? It’s a “by memory” adaptation of an unforgettable day making raviolis with... Read More »