A traditional peasant recipe that is a great, stick to your ribs dish, Pasta e fagioli or pasta fagioli, simply means “pasta and beans”, referring to the two main ingredients in the dish. This traditional Italian favorite started as a peasant dish due to being composed of very inexpensive ingredients and most often is one dish that would be prepared at home for family, and not guests. Today Pasta e Fagioli can be widely found even in restaurants, although it may be pronounced...
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We eat a lot of winter squash throughout the fall and winter, and although my favorite way to prepare it is to simply roast it in a hot oven, from time to time I want to try something new. One easy way to create an elegant vegetable side dish is to mix vegetables with some creamy béchamel sauce, then top with a crumb and cheese topping before you pop it into the oven. I usually partially cook my vegetables first, particularly very hard vegetables such as winter squash, which ensures...
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This is a true Milanese Osso Buco made without tomatoes, very similar to the dishes I enjoyed while we were living in Milano for eight years. Osso Buco is made with cross cut veal shanks, and when buying your veal for this dish, ask your butcher for some nice meaty shanks that are all pretty equal in size. I like to add finely chopped rehydrated dried porcini mushrooms to give the recipe an extra depth of flavor, and if you like, you could even add some sautéed fresh mushrooms into the pot...
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There are many vegetables that are available year round, but green beans are one vegetable that always seems to be available fresh in our stores, is very versatile and easy to prepare. When I am looking for a quick green side dish to round out my menu, I often choose green beans, though I often prepare them differently. I first blanch my beans in boiling water, drain them, and then drop them into ice water which keeps them crisp and bright green. Just before I want to serve the beans, I heat...
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