Archive for Italian Recipes
Mario Batali’s Fettuccine Rigate with Pancetta and Peas
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This one is a must see! Chef Mario Batali cooks on the Late Night show with Jimmy Fallon in this amusing video recipe for a delicious Fettuccini rigate pasta with garlic, pancetta, peas, mint and Pecorino Romano cheese. (Meaning “striped” in Italian and pronounced “ree-GAH-tay”, rigate is a type of penne pasta, tube shaped with diagonally cut ends, however unlike traditional penne, rigate has a ridged surface rather than smooth. Feel free to use traditional penne if you wish!). View Mario’s written recipe here.
Mario is participating in Barilla pasta’s “Share the Table” which is a program that helps to “improve the time you spend with your family around the table”. Register here, for expert advice on why family dinners are important, more pasta recipes with photos, and your “Guide to Making Family Dinnertime More Meaningful,” with exclusive recipes from Mario Batali. And for each person who promises to “Share the Table,” Barilla will donate $1 to Meals on Wheels Association of America.
Onion, Pancetta and Wisconsin Parmesan Cheese Soup
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Brrr….it’s getting chilly here in Colorado, and we have nothing but soup on our minds. From the kitchen of Master Chef Tom Catherall, his Italian restaurant recipe is a complete meal by itself: simple, savory, and very comforting. This Tuscan soup is made with onions, leeks and pancetta, and is topped with rustic crunchy garlic bread and shaved Wisconsin Parmesan cheese. It serves approximately 4 people, or 2 very hungry people! We served the soup and toast alone, but it would be great with a salad, steamed greens, or roasted vegetables.
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Tuscan Comfort, Chef Jody Adam’s Acquacotta Recipe
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Buttero, painting by Giovanni Fattori, public domain image
Acquacotta or Acqua Cotta in Italian literally translates to “cooked water”. From Italy, it is a soup with origins from the rural area of southwestern Tuscany and morthern Lazio known as Maremma. It began as a peasant soup for cattle and sheep herders known as “buttero”, who threw whichever fresh seasonal vegetables they had into hot water. As such, this one pot meal has many variations, many of which include a poached egg and a side of crusty rustic bread.
Our version of Acquacotta today comes to us via our friends at Great Chefs, and is demonstrated by chef Jody Adams. Jody won a James Beard “Best Chef” award in 1997, and previously was named one of Food & Wine’s “Best New Chefs” in 1993. Currently, Jody’s delicious edibles are being consumed by the lucky patrons of Rialto restaurant in Cambridge, MA.
Chef Jody’s comforting Acquacotta consists of a porcini mushroom Marsala broth served over polenta and Pecorino Romano cheese, and topped with a poached egg and truffle oil. If you love this dish as much as we did, please consider purchasing Chef Jody’s cooking videos on DVD at Great Chefs.
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