Primi – Pasta, Rice, Soups

Orecchiette with Broccoli Rabe (Orecchiette alle Cime di Rapa) is an iconic and treasured dish from the region of Puglia. I adore it. For one thing, it includes one of my favorite pasta shapes of all time – fresh orecchiette. I love making them and I certainly love eating them! They are little whimsical cups of joy filled with tasty sauce. Then there is broccoli rabe – another ingredient I can’t get enough of. Not only is it an utterly scrumptious vegetable but it’s incredibly good for you (win-win). Then, you season those already glorious ingredients with extra virgin olive…

If you’ve read my post about authentic Ragù Bolognese and tried the recipe, you’re ready to prepare an iconic Bolognese preparation – Lasagne Verdi alla Bolognese. It’s one of my favorite dishes of all time. Making this lasagna requires only a few components – spinach pasta, Ragù Bolognese, béchamel sauce, and Parmigiano-Reggiano cheese. When prepared with care, these elements come together to create something truly extraordinary. Besides Tagliatelle al Ragù and Tortellini in Brodo, it’s one of the most important “primi” (pasta courses) in Bolognese cuisine. This traditional Lasagna Bolognese is everything a good Italian-style lasagna should be – it’s…

As of next week, I will have lived in Bologna for nine years. Nine! It blows my mind. I can think of no better way to celebrate this milestone than to share my recipe for an authentic Ragù Bolognese with you. Besides Tortellini in Brodo (which I have also written about), there is no other dish that exemplifies Bolognese cuisine more. With this essential recipe, you will be able to prepare two iconic Bolognese preparations – Tagliatelle al Ragù alla Bolognese and Lasagne Verdi alla Bolognese. The recipe below yields a double batch so that you will have enough sauce…

All Americans know and love the Italian-American classic spaghetti and meatballs. Less known, however, is this exquisite traditional recipe of homemade spaghetti alla chitarra pasta served in a luscious, slow-cooked tomato and meat sauce with teeny meatballs. Spaghetti alla chitarra with tiny meatballs is a glorious preparation from Teramo, a charming town in the Abruzzo region. This masterpiece takes the idea of spaghetti and meatballs to a whole other level. Maccheroni alla Chitarra con le Pallottine is both delicious and fun to eat due to the adorable little meatballs. (I think they bring out the inner child in anyone that…

Oh boy, do I have deliciousness to share with you today! Rosette al Forno are baked pasta roses filled with ham, cheese, and béchamel, then topped with Parmigiano Reggiano cheese. Originally from Modena, Rosette al Forno are pretty, scrumptious, and have plenty of crusty bits on top for everyone. My version of the dish varies slightly from tradition in that I add mortadella, because yum… I also include a lot of béchamel to make the dish extra luscious, moist, and creamy when it comes out of the oven. Rosette al Forno are impressive to look at but aren’t as difficult…

Spring has arrived but there is still a chill in the air. Before it gets too warm, I want to share a delightful and delicious soup recipe with you from the beautiful region of Abruzzo (and also Molise). Sagne e Ceci is a fresh pasta and chickpea soup seasoned with garlic, rosemary, and bay leaf. Despite its rustic and humble nature, it is a very satisfying and inviting dish. It’s one of those Italian preparations that surprises you by tasting like so much more than it is. In my post, I’ll take you through all of the steps to prepare…

Pasta is one of my favorite things on the planet. I can’t get enough of it. Pasta is happy food. Fresh or dried, I don’t care, I love it all. Today, I’m sharing a recipe for an iconic stuffed pasta dish – Ricotta and Spinach Ravioli with Butter and Sage. Happy food indeed! This beloved dish is an Italian classic for a reason. It’s delicious, satisfying, simple, comforting, fun and, for many Italians, full of memories. In other words, it’s everything that Italian food is about. These beautiful ravioli filled with fresh ricotta cheese, spinach, aged Parmigiano-Reggiano cheese, and freshly…

These egg yolk ravioli (Uovo in Raviolo) are as striking as they are scrumptious. Imagine one large raviolo on a beautiful plate. A thin veil of pasta encases a ricotta and spinach filling that surrounds a golden egg yolk. Once cooked, it is topped with aged Parmigiano-Reggiano cheese, high-quality melted butter, and fresh seasonal truffles. When it’s time to serve, the yolk is still runny and luscious. The result is a heavenly, impressive, and downright sexy first course that is perfect for a special occasion. Talk about a showstopper! Happily, they are a lot easier to prepare than you might…

Tortellini in Brodo is one of the culinary symbols of my adopted city, Bologna. Picture a flavorful meat filling, full of prized ingredients from the area, enveloped by delicate handmade and hand-rolled pasta, served in glorious homemade broth. When prepared with love and skill it is magical, luscious, and transcendent fare. (I’m swooning just thinking about it…) Tortellini in Brodo is an extremely important dish in this part of the world, not merely a recipe. It holds centuries of history and tradition behind it. Today, I want to clarify, as I did with my Ragù Bolognese article, what Tortellini in…

Homemade Italian meat broth (Brodo di Carne) is a magical substance. It’s delicious, comforting, soul-satisfying, and adored by children and grown-ups alike. While it simmers on the stove, its heavenly smell permeates your whole house. When you are low, you feel better after just one sip. Happily, it’s easy to prepare. Once you learn how to whip up a broth, a whole world of scrumptious Italian dishes will be available to you. Today, I share an unfussy, home-style Italian meat broth recipe. It can be cooked either for three hours in a normal pot or for one hour in a…