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For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles.
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Lasagna is the most famous and savory of all Italian baked dishes.
Originally from Calabria, this dish is now a Rao's Restaurant standard.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Borage is a mild Mediterranean herb with a faint cucumber flavor, particularly popular along the Ligurian coast of Italy.
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.
This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.
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Furey and the Feast uses a large colander to shape her parsley-specked spaetzle. We love the pairing of slightly bitter broccoli rabe with salty-sweet prosciutto. Continue...
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