A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
This simple recipe reveals the flavor superiority of san marzano tomatoes.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
The secret to a delicious minestrone is to use a variety of good vegetables and allow the ingredients to simmer for at least an hour.