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…Continue Reading
Articles by Keli Sim-DeRitis
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,…Continue Reading
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…Continue Reading
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…Continue Reading
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,…Continue Reading
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…Continue Reading
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…Continue Reading
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 —…Continue Reading
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…Continue Reading
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…Continue Reading