My exploration of Rome’s typical pasta dishes starts with the seemingly simple, yet incredibly delicious Tonnarelli Cacio e Pepe. This traditional dish uses three simple ingredients Tonnarelli pasta (also known as spaghetti alla chitarra), grated cacio, and freshly ground black…
Risotto Beatrice Quasi-Sbagliato
Inspired by a scene in my novel A MISTAKE INCOMPLETE, this was the risotto a hopeless, distraught, and disappointed Beatrice cooked to distract herself from her thoughts. The recipe follows the technique for a classic saffron risotto – otherwise known…
Paccheri with mushrooms, goat’s milk, and thyme.
This dish is my take on the well-known Paccheri with mushroom and cream sauce. But, I swapped heavy (and fattening) cream for healthy and flavorful goat’s milk. The tang of goat’s milk was not as overpowering as one would think,…
Fettuccine with Pistachio Pesto
I discovered this recipe in La Cucina Italiana, and made slight adaptations based on ingredients I had on hand. Many have been asking me to share or translate the recipe. So, here it is. What’s interesting about the pistachio mixture…
