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Recipes
Ricotta Gnocchi
Re-create chef Tucker Yoder's ricotta gnocchi, from the Cliffton Inn in Charlottesville, Virginia.
Recipes
Black-Eyed Pea Tortellini
Collards & Carbonara: Southern Cooking, Italian Roots by Andrew Ticer and Michael Hudman - Black-Eyed Pea Tortellini
Recipes
Roasted Baby Beets and Farro on Honeyed Ricotta with Walnuts
Mix cooled farro, orange juice, oil, white balsamic vinegar, and mint in a bowl. Set aside. Place honeyed ricotta in a round serving dish. Add seasoned farro to ricotta, then add roasted baby beets and toasted walnuts. Garnish with sliced candy-striped beets and mizuna.
Recipes
Crab-Stuffed Squash Blossoms with Salsa Verde
Alon Shaya, a New Orleans chef, learned to love squash blossoms during the year he spent training throughout Italy, he shares his take.
Recipes
Spiced Pear with Fresh Figs, Cured Ham, Arugula, and Fresh Whole Milk Ricotta
In a 2-quart saucepot, bring cider, white wine, garam masala, and honey to a simmer. Add pears simmer for 20–30 minutes, until pears are just tender but not mushy. Remove from liquid and cool in refrigerator.
Recipes
Bruschetta with English Peas, Sheeps Milk Ricotta, and Mint
A version of what we now know as bruschetta perhaps originated in Central/Southern Italy as early as the 15th century.