Mary’s Spaghetti Sauce

I’m pretty sure this was my very first experience of Italian cooking and I have to say it was love at first bite. I simply had to have the recipe so I could make it at my house.  Now…my family were not big into garlic and certainly nothing spicy…so that cayenne was quite the surprise … Continue reading Mary’s Spaghetti Sauce

Cacio e Pepe

This is the best version of Cacio e Pepe I have made so far, although in Rome, where the dish originates, we found that they used tonnarelli, a  thick spaghetti, instead of regular spaghetti.   I would recommend the Spaghetti alla Chitarra pasta made by either GiGi or La Molisana. I use it as a substitute for the tonnarelli which,  I … Continue reading Cacio e Pepe

Red, White And Green Lasagne

The colours of the Italian flag! I am always on the look-out for really good vegetarian pasta dishes and think this one is really, really good. Makes 8 Servings 2 Tbsp. EVOO 3 large red bell peppers, chopped 15 oz. ricotta cheese, (I prefer Scardillo Geniuna** it’s creamy & not grainy) 1 ½ lbs. broccoli, … Continue reading Red, White And Green Lasagne

Turkey and Eggplant Pastitsio

For a printer friendly version of this recipe, click here. When we get a craving for Greek food in the fall and winter, there’s only one thing to be done, either Pastitsio (sort of a Greek macaroni and cheese) or moussaka …this is the macaroni and cheese favourite. The sauce can easily be made a … Continue reading Turkey and Eggplant Pastitsio

Mushroom Filled Ravioli

For a printer friendly version of this recipe, click here. Ahh…ravioli, a labour of love filled with mushroomy goodness accented with a bit of prosciutto, finished with a butter-prosciutto sauce and a sprinkling of Parmigiano Reggiano. Makes Approximately 36 Ravioli One 3 egg batch of homemade pasta dough** For The Filling: 3 Tbsp. unsalted butter ¾ lb. … Continue reading Mushroom Filled Ravioli

Ragu Bolognese

I previously posted a recipe for the “official” sauce from Bologna. This version has the same basics but with the addition of beef stock and red wine. Some recipes use beef, pork and veal but I think the pancetta covers the pork part! Marcella Hazan’s recipe uses a little EVOO and butter, all beef, no pancetta, … Continue reading Ragu Bolognese