This is the second family recipe Duccio shared with the Club. Considered a “white” cacciatore because it doesn’t have tomatoes, this one-pot prep was traditionally used for making rabbit. It is succulent and flavorful. Taggiasca olives are available in some gourmet food shops and online; you can also substitute your favorite fruity brined olives. Ingredients […]
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 […]
