Fall Recipes, Food and Cooking How-To's, Gourmet Food and Drinks, Guest Feature, Italian, Italian Dishes, Italian Food, Kitchen and Home, Pasta, Savory Dishes, Uncategorized, Veggies, Winter Recipes

Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Now that Fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients. In particular, I love making homemade pasta and one-pot dishes, especially with earthy ingredients like wild mushrooms, sage, prosciutto, toasted nuts, hearty greens…yum. Keep reading :)… Read More Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Cheese, Eggs, Food and Cooking How-To's, Food Styling & Photography, Italian, Italian Dishes, Italian Food, One-Pot Dishes, Pasta, Sauces, Savory Dishes, Special Occasion, Spring Recipes, Uncategorized, Veggies

Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

Spring is finally here in full bloom, and I’m so excited to cook with fresh, seasonal ingredients! One of my favorite dishes to make for spring is this tasty and fresh pasta dish, Homemade Spring Fettuccine with Pancetta, Peas & Asparagus.… Read More Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

Beef, Breads, Comfort Food, Desserts, Entrees, Ethnic Recipes, Fall Recipes, Italian, Italian Dishes, Italian Food, One-Pot Dishes, Pasta, Sauces, Savory Dishes, Special Occasion, Winter Recipes

Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta

The following collection of recipes are from an Italian cooking class I took recently with Chef Peter Johnson at The Institute of Culinary Education. The Ragu alla Bolognese we made is the official “Classic” Bolognese Ragu recipe (deemed official by the Accademia Italiana della Cucina in 1982). Bolognese Ragu originated in the city of Bologna in Northern Italy. This rich, chunky meat sauce is created with a base of finely chopped onions, celery, and carrots (the holy trinity otherwise known as ‘Mirepoix’), white wine, ground beef or veal (or a mixture if you prefer), tomato paste, milk and a touch of cream and simmered on low for 1-2 hours to let all the flavors meld together. The key is to cook slow and low to ensure a tender flavorful ragu sauce.… Read More Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta

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