Italian food, travel & lifestyle
Who doesn’t enjoy a creamy dish of risotto fragrant with the earthy scent of the forest. Ladened with butter and kissed with golden saffron threads, what more do you need on a cold winter’s night? Imagine sitting fireside with a glass of wine and a warm bowl of Morel Risotto. Elegant, yet uncomplicated Morel Risotto is sure to impress your most discerning dinner guest.
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Honestly, I cannot remember a time when Mio Marito and I have not looked forward to a meal at Union Square Cafe in New York City. Don’t ask me to name my favorite dish at Union Square Cafe there are so many but this post will strictly honor one – Creamless Mushroom Soup. Yes, at first mention I was skeptical, I mean using the word creamless to describe a soup somehow indicates that it should include cream, right?
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So it’s the end of a long hot summer – you really don’t want to cook but have a craving for pasta. Bucatini, sometimes referred to as Perciatelli has been a favorite of mine since childhood. The cylindrical spaghetti like tubes of about 10 to 12 inches in length have a tiny hole, or buco, running through them. Bucatini with Zucchini, Lemon & Pecorino combines lengths of raw zucchini, lemon, fresh herbs and sharp pecorino to create a simple yet flavorful pasta dish, ideal for entertaining a crowd.
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Scarola & Beans, Escarole & Beans no matter what you call it this humble soup has had a prominent place on every Italian American stove throughout the generations. Escarole & Bean soup was a nutritious and inexpensive way to feed a family when stretching the food budget was absolutely essential. It is a wonderful make ahead meal that can be served for dinner along with a nicely toasted piece of country bread, drizzled with olive oil and rubbed with garlic.
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