Butternut Squash Gnocchi with Walnut Pesto

Ingredients 1 1-pound butternut squash1 tablespoon olive oil1 12- to 14-ounce russet potato, peeled, quartered3/4 cup finely grated Parmesan cheese, divided1 large egg, beaten to blend1 1/2 teaspoons freshly grated nutmeg1 teaspoon salt1 3/4 cups…Continue Reading

Genova Walnut Pesto

I learned to make this delicious pesto in a little shop in Genova, Italy. It’s traditionally made in a mortor and pestle, but it’s fine to use a food processor. It’s wonderful served with butternut…Continue Reading

Risotto with Beetroot and Pecatini

Recipe courtesy of La Terrazza del Chiostro, Pienza, Italy Serves 6 Ingredients 500 gr. Rice (3 1/2 cups) 500 gr. Beet (3 1/2 cups 70 gr. (1/2 cup) Peconzola (Pecorino blue cheese from Pienza)* 100 ml.…Continue Reading

Cacio e Pepe

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

Roman Risotto

Ingredients 2 tablespoons Poggi Bonsi Extra Virgin Olive Oil 2 tablespoons butter 1 onion, diced 1 cup dry white wine 2-4 cups low-sodium vegetable broth (or as much as needed) 1-2 cups marinara sauce 1 package Ritrovo Selections Arborio…Continue Reading

Roman Suppli – Rice Croquettes

Ingredients 1 recipe Roman Risotto, chilled for 8 hours or overnight. 1 cup all-purpose flour 2 eggs beaten with 1/3 cup milk 2 cups breadcrumbs seasoned with 2 tablespoons Salt and pepper 6 ounces fontina or fresh…Continue Reading

Asparagus Pancetta Sauce

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

Gnocchi

Recipe courtesy of Jennifer McIlvane www.lifeitalianstyle.com Ingredients 8 medium size potatoes (not too floury, not too waxy) 2 eggs, lightly whipped about 600 g (a little more than a pound) flour (half all-purpose, half semolina…Continue Reading