Suzi's Blog

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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Strings and Beans from Modern Pasta

From Pasta Modern by Francine Sagan comes this complex vegetarian dish. Not complex to prepare, but on so complex in flavor, so satisfying that you will not be asking yourself: where are the meatballs? The delight here is the string beans, cooked with tomatoes, garlic and pepper flakes, and simmered until they are ready to…

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