This recipe was inspired by a pasta dish my Merry Band of Tasters and I enjoyed at Dal Sor Francesco, a restaurant in Vetralla near the Colli Etruschi mill that we try to visit every year. We arrived at the height of fresh walnut season and saw the nuts everywhere. Walnut sauce is actually a […]
This dish is a celebration showstopper with ingredients that reflect the colors of the Italian flag. The key is to have your butcher debone and butterfly a large, fresh turkey breast, leaving the skin on, and then to pound it to an even thickness for easier rolling. Ingredients Directions Step 1 Finely chop the onions […]
This is a flavorful meatless take on traditional lasagna. Many markets now sell fresh lasagna sheets or boxes of “no-boil” dry lasagna sheets that soften while cooking, thanks to the moisture from other ingredients. Ingredients Directions Step 1 Preheat the oven to 400°F. Place 1 tablespoon olive oil in a 9×13 baking dish and spread […]
This escarole-stuffed pizza is one of the many delicious dishes that Graziella Di Mercurio cooked for us after our visit to the family mill, Frantoio Mercurius. I’ve included her dough recipe, but the results are just as flavorful when prepared with refrigerated store-bought pizza dough—you’ll need about 2 pounds. Ingredients For homemade dough: For the […]
