When you don’t feel like complicating things or spending money on store-bought sauces, there are much simpler and more honest solutions. This ravioli with butter and sage recipe is born precisely from that, from home cooking and the need to solve a good dish with few ingredients. It is a traditional Italian preparation, designed for stuffed pasta and made as…
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Tagliatelle with authentic Italian Bolognese ragù
Preparing tagliatelle with ragù alla bolognese, the classic Bolognese sauce as it is made in Italy, has no mystery to it, provided that everything is done well and in its place. The ragù must be the right one, the pasta the appropriate kind, and the final step—bringing it all together—cannot be done just any old way. In this recipe, we…
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Mushroom risotto: The recipe for a traditional and creamy Italian autumn dish
Autumn has a very clear scent: damp leaves, crisp air, and that deep perfume of mushrooms emerging from the forest. In northern Italy, among the rice fields of Lombardy and Veneto (and all of Italy), that aroma turns into one of the most beloved dishes in Italian cuisine: mushroom risotto (in this case, porcini), a version of the classic risotto…
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Fake pumpkin risotto for Halloween: Creamy, easy, and I’ll explain it to you in 3 minutes
There are recipes born from cravings and lack of time, and this faux pumpkin risotto is exactly that: an autumnal recipe that blends flavor, speed, and that Italian touch that comforts the soul. Perfect for Halloween or any cool autumn night, it is made with small pasta instead of rice, but it maintains all the creaminess and aroma of a…
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Pumpkin and mushroom cannelloni with gorgonzola bechamel for Halloween
In the middle of pumpkin season and with Halloween just around the corner, creamy and comforting dishes are calling: these pumpkin and mushroom cannelloni with gorgonzola béchamel bring together everything you are looking for in an autumn recipe: very flavorful roasted pumpkin, golden mushrooms, and a smooth ricotta and parmesan filling. An ideal option for those seeking a balance of…
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Vegetarian carbonara pasta with zucchini
The classic version with guanciale has character and power, I know it well (take a look at my original recipe). But this vegetarian carbonara pasta with zucchini surprises with its balance: lighter and fresher, with zucchini sautéed in extra virgin olive oil and the scent of basil, and all the creamy texture provided by egg yolks, pecorino, and parmesan cheese…
