This article is about basil pesto, the second most famous Italian pasta sauce, of course after tomato sauce. However, this is not about the traditional way to make “Pesto Genovese” – using a mortar; there are plenty of good resources on that (as greatly summarized on Food Lover’s Odyssey). This article is about the more … Continue reading "Making Basil Pesto in a Blender"

The post Making Basil Pesto in a Blender appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Paccheri are undoubtedly the most majestic kind of short pasta one can find! With a diameter of 1 ½ inch (4 cm), thick walls, and a rough surface, each guarantees an unbeatable bite, or two! The Paccheri shape originates in the Campania region of Italy, which is also where you find Gragnano – a town … Continue reading "Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream"

The post Paccheri with Mushrooms, Gorgonzola, and Mascarpone Cream appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

I was recently interviewed by Jo Mackay from Bookings For You. In addition to the great questions she had for me, Jo asked me: Do you have a recipe that you’d be happy for us to feature on our blog? My answer was my version of a dish from the Amalfi coast I have been … Continue reading "Baked ‘Ndunderi (Gnocchi di ricotta alla Sorrentina)"

The post Baked ‘Ndunderi (Gnocchi di ricotta alla Sorrentina) appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Butter and Sage sauce is often what comes to mind when showcasing ricotta-filled ravioli, and especially spinach and ricotta ravioli. In Italy, meatless preparations like this are sometimes called “di magro” (literally, “of lean”), with reference to the foods that are allowed during lent according to the Christian tradition. Really, though, this dish is anything … Continue reading "Herb and Ricotta Ravioli with Sage Butter Sauce"

The post Herb and Ricotta Ravioli with Sage Butter Sauce appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Crespelle are the relatively unknown Italian equivalent of the world-famous French crepes. Although very similar to crepes, crespelle are often baked in the oven with other ingredients. Both in crepes and in crespelle, the batter is mainly made of milk, flour, and egg. The proportions, however, can vary considerably from recipe to recipe. The version … Continue reading "Mushroom and Cheese Crespelle, the Italian Crepes"

The post Mushroom and Cheese Crespelle, the Italian Crepes appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Among the many risotto variations, asparagus risotto (‘risotto agli asparagi’) is one of the most successful, and one of my favorites. There are a few different ways to incorporate asparagus in a risotto. In my recipe, diced asparagus are added in stages, from the bottom of the stalks to their tops, to ensure uniform cooking … Continue reading "Asparagus Risotto with Parmesan Rind"

The post Asparagus Risotto with Parmesan Rind appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

This recipe was inspired by a dish I had last summer at Farmer’s Apprentice, a great Vancouver restaurant. For my interpretation, I made rustic gnocchi by mixing in some buckwheat flour, and used mascarpone as a base for a creamy tomato sauce. The result speaks for itself! The dish is really easy to make, but … Continue reading "Buckwheat Gnocchi with Mascarpone Tomato Sauce"

The post Buckwheat Gnocchi with Mascarpone Tomato Sauce appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

This recipe was adapted from Domenica Marchetti’s “Swiss Chard and Spinach Ravioli Nudi”, part of her great cookbook The Glorious Vegetables of Italy, entirely dedicated to the prominent role of vegetables in Italian food. I chose this recipe because I wanted to recreate the gnudi I tasted in a restaurant in Florence during a recent … Continue reading "Chard and Spinach Gnudi, the Naked Ravioli"

The post Chard and Spinach Gnudi, the Naked Ravioli appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

Squash risotto (or risotto con la zucca), is a traditional risotto common in all northern Italy. The squash gives an especially mealy texture, and a sweeter flavor to it, along of course with a beautiful orange color. But what is squash, exactly? Along with melon, watermelon, cucumber, zucchini, pumpkin, and gourd, squash belongs to a … Continue reading "Squash Risotto, a Comfort Dish for Winter"

The post Squash Risotto, a Comfort Dish for Winter appeared first on Quatro Fromaggio and Other Disgraces on the Menu.

I’m from northern Italy – only been to Sicily once – and I only had heard about this dish before moving to Canada. Thanks to my friends food-bloggers, however, this dish tickled my attention, I starting making it, and I think it has already become part of my repertoire! What I love about Pesto alla … Continue reading "Pesto alla Trapanese, with Almonds and Fresh Tomatoes"

The post Pesto alla Trapanese, with Almonds and Fresh Tomatoes appeared first on Quatro Fromaggio and Other Disgraces on the Menu.