A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup.
Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods.
This is Thomas Keller's exuberantly updated version of a dish often prepared by his mother during his childhood.
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