Ragu bolognese originated in Belogna, Italy. This variation of the recipe uses ground lamb to really give the sauce a meaty flavor.
Butternut squash ravioli in brown butter sage sauce is a mind blowing delicious dish. You don’t need a pasta machine to roll out your dough, so don’t let that deter you from making it.
Panna cotta, Italian meaning cooked cream, is an Italian dessert made by simmering together cream, milk, and sugar and gelatin. It is believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish did not directly mention gelatin, but instead included a step in which fish bones were boiled; this is now known to extract collagen from the bones, which turns to gelatin.
- I’ve had lots of Zucchini flowers stuffed with a variety of stuffing’s, but this recipe is by far, my favorite. The sauce is light and airy, the batter is light and crispy and the cheese filling is rich and yummy!
This is the traditional Italian recipe for basil pesto made with lots of fresh basil. *Secret chef’s technique: Sprinkle fresh parmigiano reggiano on your pasta first, after the pasta is cooked, then add the pesto. The cheese will stick the pesto to the pasta and create the perfect texture.
Buccatini with white bean, asparagus, shitake mushrooms, lovage and parmesan compliments of Chef Samantha Buyskes and Anthony Road Wine Company.