I grew up in a fishing community in Brooklyn with a large Italian American population, so you can bet. I know my way around a shrimp scampi. It’s got to be garlicky and lemony and fresh and absolutely gorgeous, too! “Scampi” isn’t just a cute word, it’s a crustacean, and shrimp is actually a substitute for scampi. Thus, shrooms replacing shrimp makes total sense! Especially when they’re oyster mushrooms, which have a seafood-like quality. White beans add a li le heartiness, making this the sort of pasta dish I would have no reservations serving to a few Sheepshead Bay fishermen. Beyond being a vehicle to prove that I can cook for fishermen, this dish is also wonderful for new cooks looking to try out some very easy methods that yield big favors. Sautéing mushrooms releases their savory juices. You also reduce wine with lots of garlic, a method you will use again and again for a depth of flavor that tastes like you’ve been cooking all day. But, tee-hee, it’s only been like 30 minutes. Definitely serve this to company!
There are as many lasagna recipes as there are cooks in Italy, yet, with so much variation, there is one regional tradition that stands out among all the others: Bologna’s lasagna. It is the lasagna that all others aspire (and fail) to be. This particular incarnation of Italy’s famous recipe features sheets of spinach pasta layered with meat ragù and béchamel.
There’s nothing quite like this combo on a summer Pasta Night. Ricotta, basil, corn, and summer squash varieties. It’s good warm, but it’s really, really good at room temperature, when all the flavors have a chance to meld. So tonight’s a night when it’s okay if dinner gets cold—pour a glass of crisp rosé, set the table outside, and let everyone leisurely make their way to dinner.
This recipe comes from The Campfire Cookbook. It's written with outdoor cooking in mind for campers with access to camping stove or burner, but could also be cooked on a backyard grill or kitchen stove. (Chip Walton | The Splendid Table)
From The Complete Baby and Toddler Cookbook by America's Test Kitchen
Spelt Spaghetti with Wild Mushrooms & Parmesan Cream
(Spaghetti di Farro con Funghi e Crema di Parmigiano)
This is a super easy, quick mid-week dinner and a fantastic way to introduce Japanese miso into your everyday cooking. It is also terribly addictive.
Lemons, olive oil, basil... the only other ingredient needed is sun.
I don’t know what it is about tinned tuna but I think it’s rank (that’s Yorkshire for disgusting). Having said that, this pasta dish is delicious and could turn me. The recipe comes from Jo Courtney – friend, farmer and one half of Bridge Farm Organics with her husband, Trevor. They grow amazing asparagus and rhubarb that I have been using for years. The original recipe comes from a lady, Mrs Lorenzetto, who used to look after Jo when she was a young pup.
Having eaten hundreds of versions of this Roman classic in restaurants and in the homes of friends, I finally came up with a method that guarantees a perfect Cacio e Pepe.