Fresh egg linguine!

Posted by Pat on December 13, 2006 6:52 PM

This recipe, like many Italian recipes, has thousands of renditions. This classic is a little different with the crushed red pepper flake. It adds a little spiciness to the soup which I like.

Posted by Pat on November 29, 2006 12:10 PM

This recipe uses lamb, however, any game or fowl will work well (duck, rabbit, chingale, etc.). Serves 4.

Posted by Pat on December 13, 2006 6:56 PM

Here's a perfect winter dinner - baked pasta in a white sauce with Canestrato Pugliese, a hard sheep's milk cheese, mixed in for good measure.

Posted by Pat on December 13, 2006 6:57 PM

Verdicchio sounds good with this little dish, don't you think?

Posted by Pat on August 30, 2007 11:11 AM

So we got this pistachio flour in from Bazzini and we were wondering what to do with it. We talked about encrusting pork with it or frying pork chops dusted with it, but those ideas seemed a little less than challenging. So we decided to make pasta with it. Give it a try if you've got a little extra time.

Posted by Pat on October 22, 2009 4:21 PM

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