Recipes
We made this the other night with fresh Hedgehog Mushrooms we bought at Frank's Produce and sausage and gorgonzola dolce from the store.
Posted by Pat on December 13, 2006 7:01 PM
Michele and I saw a recipe in of all places, a kitchen catalogue the other day and tried it with a few modifications. The fresh herbs make the dish. If you don't have these exact herbs, improvise. Stay away from rosemary, though - it can be a bit 'stemy', texturally.
Posted by Pat on April 23, 2008 11:30 AM
Italian sausage with a late summer veggie sounds really good right now. Try this for an easy dinner.
Posted by Pat on December 13, 2006 7:03 PM
Guanciale is made by drying the meat from a hog's jowls. Though the resulting meat is leaner than traditional pork pieces, it has a noticeably richer flavor.
Posted by Pat on December 13, 2006 7:04 PM
Of course, the best way to prepare this dish is with fresh truffles grated over the top of buttered pasta. However, if truffles are not in season, this is an excellent way to prepare a simple but decadent pasta.
Posted by Pat on December 13, 2006 7:05 PM
Pancetta, salt-cured pork belly, has a richness that is well balanced with the earthiness of squash in this pasta dish.
Posted by Pat on December 13, 2006 7:05 PM
On the Shelves
