Gratinéed Cauliflower with Béchamel Sauce
Cauliflower baked in a creamy béchamel sauce with a golden Parmesan crust.
Pesto by the Mortar Method
This version is made by grinding basil, garlic, pine nuts, and coarse salt in a mortar, then working in cheeses, oil, and butter. Right before …
Pasta and Pesto with Potatoes and Green Beans
This dish combines pesto with boiled new potatoes and green beans, then tosses everything with hot pasta. A small amount of pasta cooking water loosens …
White Clam Sauce
This version holds back the clam juices and uses them to finish cooking the pasta in the skillet. As the juice evaporates, the pasta absorbs …
Pasta e Fagioli-Pasta and Bean Soup
This soup is built the classic way, starting with olive oil, chopped vegetables, and pork, then simmering beans and tomatoes in broth. Most of the …
Passatelli – Egg and Parmesan Strands in Broth
Passatelli are short strands made from Parmigiano, breadcrumbs, eggs, and nutmeg, pressed straight into simmering broth. The pot is finished off heat with egg yolk …
Classic Apple Pie
The definitive American dessert. This deep-dish pie usually mixes tart Granny Smith and sweet Gala apples, all tossed in cinnamon sugar and encased in a …