Cacio e Pepe
INTRODUCTION Cacio e pepe, a staple of Roman cuisine. A recipe with very few ingredients, but easy to mess up. Make sure to have the...
Rosemary Lemon Fusilli with Seafood Ragout
INTRODUCTION This seafood pasta is perfect eaten lukewarm or even cold. The lemon zest from the rosemary lemon fusilli perfectly binds...
Chocolate linguine with taleggio, pears and pecans
Introduction In Florence, there is a restaurant that makes delicious ravioli filled with taleggio and pears. I wanted to recreate a...
Homemade Pizza
INTRODUCTION Making pizza at home is not an easy task. However, with attention to details, a lot of patience and practice, your hard work...
Venison Bolognese
Introduction One of the things I love about the Hill Country is the affinity with my region, Tuscany, with regards to using venison and...
Pizza fusilli bake
INTRODUCTION This is such a fun and yummy way to cook our pizza fusiili...making pizza-style pasta. PREPARATION Blend 1 lb of San Marzano...
Roasted Bell Pepper Fusilli Puttanesca-style
INTRODUCTION This is a traditional Italian pasta recipe, usually eaten with spaghetti, but it pairs well with our roasted bell pepper...
Artichoke Heart Linguine with Orange-scented Lamb Ragout
INTRODUCTION Lamb meat is somewhat of an underrated meat, and it is in my opinion as good as steak, if cooked well. It presents many...
Roasted Garlic and Jalapeno Linguine with Pecan Pesto
INTRODUCTION A super-fast recipe, this milk-based sauce compliments the spiciness of our roasted garlic and jalapeno pasta very well. It...
Eggplant Parmigiana
INTRODUCTION This is one of the most famous Italian dishes in the U.S. There are many variations to the recipe. Some people dub the...
