This is the best way I’ve found to cook leftover pasta that has a relatively dry sauce, such as orecchiette with broccoli, spaghetti aglio e olio, and pesto tagliatelle. The photo here was made with leftover Orecchiette with Salsiccia & Mushrooms, one of the dishes from the Month of Traditional Italian Inspired by Lucio Galletto, […]
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 out […]
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 […]
Spinach & 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 softens them as they […]
