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.
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.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.