Authentic Pesto Genovese

This is it. The real thing. Made according to the very specific instructions of the Genoese Pesto Societies. Introduction Note: I normally try to avoid lengthy introductions on recipe blogs so I always try to keep my comments short and to the point; however, this one is worth the read. Still, you can skip ahead … Continue reading Authentic Pesto Genovese

Rustic White Bread

Unlike the Basic Artisan Bread which is a no-knead version that takes 24 hours to rise, this version takes about 4 hours start to finish. Ingredients: 1. 16oz All-Purpose flour (about 3 cups), plus perhaps another 1/2 cup for work surface kneading 2. 2 teaspoons Kosher salt 3. 3/4 teaspoon active dry or instant yeast … Continue reading Rustic White Bread

Bruschetta

This makes for a great appetizer or even a light dinner. Follow these tips to elevate your brushetta game from great to magnificent. Note: The instructions below recommend that you toast the bread while finishing the bruschetta - this is mostly for efficiency. If you don't feel like you can keep an eye on the … Continue reading Bruschetta

Pasta with Parmesan, Sage and Brown Butter

Pasta. Sage. Brown Butter. Parmesan. That's it. This four ingredient pasta comes together in just a few minutes and is far greater than the sum of its parts. Ingredients: 1. 1 lb tubular pasta (such as penne), cooked just shy of al dente (about one minute less than package directions) 2. Large handful (approximately 1.5 … Continue reading Pasta with Parmesan, Sage and Brown Butter

Classic Chicken Marsala

This classic American-Italian Dish is comfort food at it's best. Crank up the Pavarotti, uncork a bottle of wine, and prepare yourself for a meal that will challenge the best New York Italian hole-in-the-wall joint any day. Best part? Easy: 30 minutes start to finish. Ingredients 2 chicken breasts, butterflied in half lengthwise, pounded to … Continue reading Classic Chicken Marsala

Mussels and Chorizo in Spicy Garlicky Tomato Sauce

This dish combines the bold flavors of Italy and Spain. Simple to make, hearty and delicious, this will likely make it into your regular rotation. Ingredients 2 tablespoons olive oilApproximately 12oz Spanish Chorizo, sliced into 1/4 inch coins (Note: You want Spanish Chorizo Not Mexican Chorizo. Mexican Chorizo, while delicious, crumbles apart like ground beef. … Continue reading Mussels and Chorizo in Spicy Garlicky Tomato Sauce

Pesto with Penne, Roasted Asparagus and Grilled Chicken

Finally, the Pesto Pasta of My Dreams Assembling this pasta has four steps, all of which are super easy. (1) Make Pesto (2) Marinate and Grill Chicken (3) Roast Asparagus (4) Cook Pasta According to Package Directions Serve with Killer Garlic Bread and enjoy. Ingredients 2 cups packed fresh basil leaves (it will take about … Continue reading Pesto with Penne, Roasted Asparagus and Grilled Chicken

Penne Alla Vodka

Another beloved Italian-American Classic, this basic dish will rival anything you might get at your local red-and-white checkered tablecloth joint and comes together in about 30 minutes. Pancetta, prosciutto or even bacon in a pinch - or any of your favorite porcine ingredients - elevate this dish to the next level, but it still tastes … Continue reading Penne Alla Vodka

Ragù Bolognese

Step aside Marinara Meat Sauce, Ragù Bolognese is without doubt the Queen of Italian sauces. This stick to your ribs pasta will warm your heart and soul any time of year. So yeah, this takes 4-5 hours to make, but the good news is that using the oven-braise technique means that you don't have to … Continue reading Ragù Bolognese