Farfalle with Aubergines and Tomatoes
One of the things we love the most about pasta is that there are a thousand and one shapes to choose from – it’s so much fun to pick one…
Risotto with Outer Artichoke Leaves
Whenever we prepare this delicious Fresh Raw Artichoke Salad or simple stewed artichokes, we always end up with a bunch of leftover harder artichoke leaves: they’re too hard and full…
Rigatoni with broad beans, pork cheek, pecorino
Broad beans, pecorino and cured jowl bacon are ingredients typical of the cuisine from Lazio. You can find them in almost all the well-known recipes from around Rome: the Vignarola…
Spinach and Taleggio Risotto
Fresh spinach in a risotto. This recipe is great to force some vegetables into our day even when we feel like eating only comfort food. A bit of Italian Taleggio…