Tajarin, with Garlic, Sage, and Controné chili

So light, so delicate, so satisfying….



A pasta like this would be smothered by a heavy meat sauce, and a chunky vegetable sauce wouldn’t pair well with the noodle…

When dressing a pasta like this, its best to dress it in it’s summer clothes….

Lightly, spicy and with enough impact that not much are needed.

like a garlic, sage and chili infused olive oil…….

Let the pasta “show some skin”

Also today:

Pasta Misti, with chard, panchetta and pomodoro.

Rigatoni, with a bursted cherry tomato and butter sauce.

Happy Friday!

These are the type of snails you really want to keep IN your garden!


Lumache 1

Getting tossed with our classic Basil-parsley-mint pesto today!

Also today:

Baked Mafalda, with eggplant, squash and romanesco cauliflower

Pappardelle, with a pancetta-tomato ragu

Getting your greens!

The thing I like most about the ideals of Tuscan “Cucina Povera” or peasant cooking is that nothing is waisted.

Every bone is scraped clean, boiled and often boiled again.

Every fruit is harvested, no matter how steep the incline of the grove.

And everything edible that comes up out of the ground, no matter how bitter or woody, finds its way onto the dinner plate.

with often surprising results…

So next time you come back from the garden, or grocery and instinctive lop off the tops of your beets or turnips,

think about the meal you could create with it, rather than tossing it into the compost bin.

Casarecce, with turnips, turnip greens and pancetta.

turnip greens

Torchietti, with red beet greens and sweet corn

Percatelli, alla Siciliana

Scallopini, or “Patty Pan” Squash

looking more like little flying saucers….

Patty Pan

….tossed with blistered cherry tomatoes, fresh oregano and Maccheroni

Also today:

Squid Ink Gigli, with spicy clam sauce

Pappardelle, alla bolognese

Cresti Di Gallo, with Beet and Turnip Greens.

On the menu today:

Crest di Gallo, with beet and turnip greens, and tomato

Cresti chard

Also today:

Tagliatelle, alla Vongole

Casarecce, with pork and duck ragu.

Duck! ….Sausage!

For those of you who missed Burning Beast this past weekend,

fear not.  We did, indeed, get a little overzealous on our sausage production.

And you will get to reap the benefits!

Smoked Duck (and pork) Sausage Ragu, with Rigatoni

(smoked over an actual campfire!)


Also today:

Conchiglie, with zucchini, corn and cherry tomatoes

Spaghetti, Cacio e Pepe

Fiore, With Basil-Pinenut-Pumpkin Seed Pesto!

A vision of summer-ness!


Also today:

Baked Mafalda, with house made Mascarpone, Rainbow Chard, Zucchini, tomato and Sweet Corn

Pappardelle, allla Bolognese


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