Recipe – Pasta Frittata

Pasta Frittata This is the best way I’ve found to cook leftover pasta that has a relatively dry sauce, such as tagliatelle Bolognese, orecchiette with broccoli and spaghetti aglio e olio. The photo here was made with leftover orecchiette with salsiccia & mushrooms (see video below), and was perfect with a glass of Truffle Hill […]

Recipe – Vegetarian Lasagne

Vegetarian Lasagne I love this vegetarian twist on a classic lasagne, full of spring greens. It’s a bit messy to make, but delicious to eat; the ricotta mixture is much thicker than the béchamel sauce used in a traditional lasagne, so don’t worry that it doesn’t form a perfectly smooth layer – it all evens […]

Recipe – Truffled Macaroni Cheese

Truffled Macaroni Cheese For many food lovers, fresh black truffles are the highlight of winter. I developed this recipe using white Italian truffles from Alba (during their short mid-October to mid-December season), but it works just as well with black truffles. This recipe can easily be doubled or tripled and is also a great side […]

Recipe – Spinach & Ricotta Cannelloni

Spinach & Ricotta Cannelloni Spinach and ricotta cannelloni is an easy dish that can be prepared a few hours ahead of time, then just put in the oven at the last minute – perfect for casual entertaining. I use Barilla cannelloni tubes that don’t need to be cooked before filling, the moisture from the sauce […]

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