One of my favorite things about spring in Italy is the availability of artichokes at our local markets. We can buy them in a variety of sizes and types (see my article The Mysteries of The Artichoke Unveiled), and all are fresh and delicious when properly prepared. Cleaning fresh artichokes may intimidate you at the beginning, but once you’ve done it once, you really begin to feel exactly how much needs to be removed. You can see my tutorial on How To Clean An Artichoke Step by Step ... Read the whole entry »
I enjoyed this tasty pasta dish recently when we were dining out for lunch and as soon as I tasted it I knew I had to make it myself at home. My entire family enjoys a nice bowl of Pasta Carbonara from time to time, but I’ve only made it with the traditional ingredients of pancetta, eggs, and Parmesan cheese. This version adds blanched chopped asparagus, and substitutes grated Pecorino Romano cheese for the Parmesan. Pecorino has a much bolder flavor than Parmesan which works very well in... Read the whole entry »
In Umbria, farro is a popular grain used in salads, soups, as a grain side dish, or even in place of rice in risotto dishes. It has a slightly nutty taste and if cooked properly should be just tender to the bite. Farro goes well with many different vegetables, meat and poultry, and it’s possible uses are endless. In this soup recipe it adds a depth of flavor and hearty texture that is very satisfying. Farro is becoming much more popular worldwide, but if it is very difficult to find in... Read the whole entry »
Sausages and artichokes are two of my favorite foods, so when I decided to make a lasagna dish recently I knew they would be a perfect combination for my filling. This recipe looks very labor intensive, but it really does come together pretty quickly and if you bought your fresh lasagna sheets, you could simplify the recipe even more. I never buy dry lasagna sheets, and always either make my own or buy fresh sheets already made at our local pasta shop if I am short on time. Although you can use... Read the whole entry »
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