Suzi's Blog

Butternut Squash Pasta with Bacon and Sage Brown Butter from The Homemade Kitchen

On a winter night what could be more homey, more comforting than a bowl of pasta accented with roasted vegetables, some bacon, and some browned butter. This dish typifies the recipes in The Homemade Kitchen by Alana Chernila. Alana’s philosophy of doing it yourself, in your kitchen, surround by your family is one dear to…

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Thanksgiving Idea: Pumpkin Tortelloni with Sage and Pumpkin Seeds from Flour + Water: Pasta by Thomas McNaughton

Fall is the time for pumpkins. In Italy, pumpkins are central to a combined sweet and savory filling for tortellini or the bigger tortelloni. A basic filling is pumpkin, nutmeg and Parmigiano-Reggiano. Naturally, regional variations abound, and some with quite surprising additions: crush amaretto cookies, raisins or fruits. In the vinegar capital of Modena, the…

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Tagliatelle with Pumpkin and Chestnuts from Nonna’s Kitchen by Jody Scaravella

It’s pumpkin season and time to marry those pumpkin flavors in fall Italian dishes: risottos and pasta. When it comes to pasta, nothing can surpass the luscious body feel in your mouth of tagliatelle. These “torn” lengths of pasta seem to ooze comfort with every bite. In Naples, a traditional pasta toping is chestnuts with…

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Garganelli with Prosciutto and Peas form Four + Water: Pasta by Thomas McNaughton

Spring is the time for peas. In Italy, peas are a seasonal food to be relished on the spot. Yes, you can get frozen peas there, and peas do freeze well. But suggest frozen peas to one of the “little old pasta” ladies working in Bologna, and you’ll get a cold stare. Search out for…

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