Make this! It’s delicious. I found this recipe on the Pasta et al blog, and it’s a winner. I recommend using a high-quality, wide pasta, and actually, I think it would be better to double the entire recipe, so there’s plenty for a big batch of pasta. And the first step is roasting a head…
Soupe Crasse (Cheese and Bread Soup)
This is a really good, but rather expensive, soup because the Taleggio cheese used in the recipe is about $18 a pound. Yeah, that’s kind of a lot, but it’s really worth it. If you’re making this for 2-4 people, you could split the recipe in half. The full recipe supposedly serves 8-10, which is…
Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano)
This is a tasty, but slightly greasy and salty dish that uses a cousin of bacon–in this case, pancetta. To be most authentic, though, you’d want to use guanciale–is cured pork jowls–which is kind of hard to find in our local grocery stores. Hence, the pancetta. There are many recipes for this online, and the…
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