Lambacon! -it’s a thing.

Housemade, applewood smoked, Lambacon! -Yes, that’s Lamb-Bacon!

sweet savory and lamb-tastic!

lambaconIt’s getting cooked down with some peppery Broccoli Rapini, and tomato,  – tossed with Mezze Maniche pasta!

AND,

 We’ve got Pasta Fagioli, with Cavatelli swimming in a brothy Heirloom Alubia Bianco bean and Shishito pepper sauce.

Alubia bianco

Also today:

Pappardelle, alla Bolognese


Red Beet Fusilli, in Smoked Gorgonzola Sauce

Autumn is a time to appreciate color,

Phat beets

Like this Bee-utiful Beet-Juice fusilli.

Beets, being one of the healthiest foods, also means it’s probably even good for you or something?

And Smokey Gorgonzola, being one of the most delicious foods,

-means it will also make you happy,

Beet Fusilli………well, until the bowl is empty.

Also today:

Ziti, with Mushroom and Taragon sauce

Pappardelle alla Bolognese


Cresti Di Gallo, Corona Beans and Radicchio.

Fall is Comfort Food Season

When you crave things like…

rich, plump Corona beans, juxtaposed perfectly with the smokey chicory flavors of radicchio,

and a bit of spice from the Mama Lil’s pickled Goathorn Peppers.

Radicchio

…tossed with fresh Cresti Di Gallo pasta.

(you just didn’t know it until you read this post.) 

Also today:

Pappardelle, alla Bolognese

Whole Grain Spaghettini, with Heirloom Pumpking cream


Spaghetti-Squash…..sort of?

Well its Spaghetti, with Squash

well… Galeux D’Eysines Pumpkin to be exact

pumpkin

and the Spaghetti is square, Spaghetti alla Chittarra- 

Spaghetti Squash

so fine, it’s NOTHING like spaghetti squash, -but it sure is delicious !

Also today:

Pappardelle, alla Bolognese

Pasta Misti, with a spicy Sicilian cauliflower sauce


Torchietti and Tomato Braised Puntarelle!

So,… you may recognize one or two words in that heading….

But the one you are probably most unfamiliar with is “Puntarelle”

It’s a late fall/early winter chicory originating from the Catalonia coastline of Lazio Gaeta, with a pleasing bitterness similar to dandelion when eaten raw, that mellows a bit when cooked.  It’s not an easy thing to find here in the States, but luckily our friends out at Local Roots Farm are fond of growing it,

so I took a trip out there yesterday:

Jason

Here’s Jason, loading up some Cauliflower (not Puntarelle)

And here’s a carload of produce (puntarelle on the right)

Carload

Braised in some tomato and chili,  its mellowed bitterness gives an earthy depth to just about any dish,

like this Torcheitti,

Torch punta

And if that isn’t Fall-tastic enough for you?…

how about a nice slice of the hunting life?

Terrine alla Caciatoré (hunter style)

with Rabbit, Pheasant and Duck Breast

Duck terrine

served with an Italian plum marmelada.

Also today:

Pappardelle, alla Bolognese

Ditali, in Puttanesca


Never Too Early For The Fall Classics….

Like Lumache, with Delicata Squash and Sage.

Fall Classics……Looking spectacular in the long Autumn light

Also today:

Lasagne Alla Bolognese

Casarecce, with Puntarelli and Bagna Cauda (garlicy anchovy butter)


Pasta e Fagioli! and House Made Mortadella!

No, it’s not your grandmother’s bologna.

Well……Unless your Nonna happened to be a butcher from Bologna Italy, 

then……. maybe this IS just like your grandma used to make.

Mortadella

And if you need a bowl full of warmth to heel the rainy blues away,

Pasta Misti, with heirloom Romano Beans, ground salami and prosciutto, duck broth and tomato should do the trick!

pasta fagioli

Also Today:

Pappardelle, alla Bolognese

Percatelli, in Basil, Mint and Parsley Pesto


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