Parsley pesto is just one variation of traditional pesto – you know the one with basil and pine nuts. Experiment with different herbs. If you have some extra cilantro lying around, turn it into a cilantro pesto. Mint, mint pesto. Chives, maybe make something different… but you never know… For the cilantro pesto, sub in …
This is my favorite pasta dish to prepare in the fall. I’ll make it with pumpkin in October when fresh pumpkins are being sold all over the place. Italians actually call squash and pumpkin by the same name, “zucca,” which confused me the first time going to the market in Italy. First make the FILLING… …
Balsamic Reduction RECIPE 2/3 cup balsamic vinegar 2 T honey 1 T lemon juice Optional: 1 clove of garlic, smashed (remove at the end) 1/4 tsp chili paste Every balsamic is different, so you’ll have to taste for sweetness. Combine all ingredients and reduce over moderate/low heat until it coats the back of a spoon. …
RECIPE 1/2 c semolina flour 1 c all purpose flour 3 eggs, 1 whole and 2 yolks (you can use 2 more yolks and little or no water for a richer, yellower pasta) 2 T olive oil 1-3 T water Dash of salt The amount of water you use will vary. It’s mainly used to …
