The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Pani carasàu is a staple bread for Sardinian shepherds and can be turned into herb-flavored snacks, broken into bits and added to soup, deep-fried into instant fritters, or, as here, utilized as a form of pasta.
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice.
Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own.
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