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    First Course

    Pumpkin & Pecan Ravioli in a Brown Butter Sauce

    November 28, 2015

    Pumpkin ravioli is a perfect starter for your pig roast Thanksgiving holiday celebration

    Pumpkin ravioli are one of the tastiest pasta dishes! They herald the arrival of fall and the holiday season. This year we didn't plant pumpkins so I wasn't expecting to prepare the abundance of pumpkin dishes we usually do: soups, risottos, pasta dishes, pies and breads. And yet it ended up to be quite a prolific...

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    How to Make Homemade Pasta

    October 23, 2014

    How to make homemade pasta like a pro!

    On our way home this morning we stopped to visit some neighbors and before we left they gave us a precious gift; five freshly laid eggs. So I decided to use two of them to make fettuccine for our lunch. How to make homemade pasta: The recipe for pasta is simple: 100 grams of flour...

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    Pappardelle with funghi porcini

    August 10, 2014

    Pappardelle con Funghi Porcini

    Pappardelle with funghi porcini: they lend themselves well to a long, and wider, pasta shape like this. Fettuccine work well too, but also a shorter pasta like rigatoni, penne and my current favorite. Funghi porcini are best fresh but they also freeze well for future use. Pappardelle with funghi porcini (four people): Ingredients:Pasta, 400 grams...

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    Arugula Ravioli

    March 20, 2013

    Arugula ravioli

    At yesterday's cooking class we made arugula ravioli and frankly it's a brilliant use of this bitter green that is used most frequently in salads. Give them a try, they're marvelous! INGREDIENTSFor the pasta:600 grams (1 ⅓ pounds) durum, hard grain wheat flour6 eggsFor the filling:300 grams (11.5 ounces) ricotta100 grams (3 ½ ounces) grated...

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    Risotto with Fennel

    March 3, 2013

    Fennel Risotto, Topped with Fronds

    Fennel is one of my favorite vegetables. It's great raw, sliced in salads or braised and then baked with a sprinkling of Parmesan cheese. Fennel hints at a licorice flavor; odd that I love it because licorice is just about the only flavor I abhor. When you cook with fennel don't throw away the fronds....

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    Linguine with Shrimp, Tomato and Zucchini

    August 29, 2012

    Linguine with Shrimp, Tomato and Zucchini.jpg

    One of my favorite dishes that allows me to use the abundance of zucchini from my garden is Linguine with Shrimp, Tomato and Zucchini. It's simple to make; follow your personal taste and instincts when making it. The potato ricer is a must for preparing this dish. You miss out on lots of flavor if...

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    Penne with Cherry Tomato Sauce & Fried Eggplant

    July 7, 2012

    Penne with Cherry Tomato Sauce & Fried Eggplant...this happens to be one of my all time favorite pasta dishes and when the garden is producing plenty of fresh tomatoes and eggplants it's the time to go for it! The dish reminds me of the classic Sicilian dish, Pasta alla Norma. The main difference is that...

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    Spaghetti with Gorgonzola Sage Sauce

    February 10, 2012

    Spaghetti with Gorgonzola and Sage sauce

    One of my favorite pasta dishes which, guess what, happens to be just about the easiest dish–and quickest—to make, is pasta with Gorgonzola sauce.

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    Wild Spinach (Lambsquarter) Pappardelle

    October 18, 2011

      The fields behind our house are a veritable forager's dream. Last weekend we spent all day Saturday enjoying the prolonged Indian summer we've been having in Rome this October. As we walked along we managed to pick a variety of greens for a misticanza salad. We also picked bunches and bunches of wild spinach...

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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