Celebrating the Mediterranean lifestyle one delicious dish at a time.
The name changes depending in which Italian region you are making it! Ingredients 1 1/4 cups semolina (durum wheat) flour, plus more for sprinkling 1 cup unbleached all-purpose flour 3 extra-large eggs 1 tablespoon extra-virgin olive oil 1/2 teaspoon fine sea salt, plus more for the cooking water Directions To mix the pasta by hand: …
This traditional Italian “macaroni and cheese” is quite popular in central Italy where the pecorino cheese is the best in the world. Ingredients Kosher salt 6 oz. Umbricelli or Stringozzi pasta 3 Tbsp. unsalted butter, cubed, divided 1 tsp. freshly cracked black pepper 3/4 cup finely grated Parmesan 1/3 cup finely grated Pecorino Directions Bring …
Recipe courtesy of Jennifer McIlvane www.lifeitalianstyle.com Ingredients 3 tablespoons extra-virgin olive oil 2 cloves garlic 1/2 cup diced pancetta 1 bunch asparagus, sliced 1 cup cherry tomatoes, halved 1/4 cup Parmigiano Regginano Directions In a pan heat olive oil with a clove of garlic and a hot pepper. Add diced pancetta Add chopped sliced asparagus …
Ingredients 1 rustic French Baguette 1/4 cup Poggi Bonsi Extra-Virgin Olive Oil by Trampetti Sea salt Directions Preheat oven to 350 degrees F. Slice the baguette at a slight diagonal into 1/4″ slices. Brush both sides with a little olive oil and bake about 20 minutes, turning once midway. Cook until just golden, if you cook …
There’s nothing like the flavors of spring in the Pacific Northwest! Chef Megan Barone will be sharing this seasonal menu featuring fresh local ingredients gathered from the Pike Place Market. Class includes plenty of food, wine and a recipe booklet. Class will be held at Pike Place Market Atrium Kitchen. 1 “Prosecco Primavera” Elderflower …
Makes 6 servings Ingredients: 1 pound Umbricelli Pasta 2-3 tablespoons Manucci Droandi Chianti Classico Extra Virgin Olive Oil 2 large chicken breasts, sliced into 1/2″ slices 1 teaspoon Ritrovo Selections Herbs & Salt 2 tablespoons Ritrovo Selections Citrus Balsamic Vinegar 8 ounces chevre (goat cheese), crumbled 1 jar of Cundiun, Ligurian Vegetable Appetizer, roughly chopped …
Ingredients: 4 tuna steaks 1/4 cup Ariadne Extra-Virgin Olive Oil 1 tablespoon oregano 1 red onion, diced 2 cloves garlic, minced 5 tablespoons wild capers 6 cups cherry tomatoes, sliced in half 1/2 pound package Ritrovo Selections Tajarin Egg Pasta by Ciacc0 1/2 cup white wine Pinch sugar Sea salt to taste 1/4 cup Italian …
Friday, November 11, 2016 6-8pm Guest Chef Tasos Manouras, founder of Ariadne Pure, will treat us to a menu filled with simple, delicious dishes and share the food culture of his native Cyprus. — 1 — Prosecco with Ariadne Pure Grape Syrup Manouri Cheese, Ariadne Raw Honey, and Sesame Seeds with Toasted Greek Pita Triangles — …
Ingredients: 1 (1-pound) package Ritrovo Selections Trofie with Lemon 1/2 pound asparagus, trimmed and cut into 1-1/2″ pieces with a Wusthof Vegetable Knife 1 cup fresh peas 1/4 cup Ritrovo Selections Olive Oil with Lemon 1 tablespoon finely grated lemon zest using the Kitchen IQ Better Zester 1 1/2 cups Whole-Milk Ricotta Salt and pepper Grated Parmesan Cheese …
Ingredients: 1/2 pound cooked Marella Farfalline Zebra Pasta 1/2 cup Prosecco 2 tablespoons unsalted butter 1/2 cup heavy cream 1 teaspoon Casina Rossa Truffle Oil (either black or white truffle is fine) 2 tablespoons Umbrian Black Truffle Sauce 1 cup freshly-grated Parmigiano-Reggiano cheese 1/2 teaspoon Ritrovo Selections Truffle&Salt freshly-ground black pepper, to taste Umbrian Black Truffle …