Champignon Mushroom Tagliatelle the way they do it in Italy—with a touch of butter, plenty of olive oil and lots of fresh parsley. Unlike the porcini, the champignon (white button) mushroom is easily found in groceries throughout the United States. This recipe gives this economical mushroom the gourmet treatment. A delicate, earthy vegetarian dish that is sure to please. Top with freshly grated Parmigiano Reggiano.
The perfect spring and summer dish, this dish features basil pesto (Pesto Genovese) served with trofie pasta, potatoes and fresh green beans. It's like a pasta and potato salad rolled into one!
This is an authentic Tuscan Bean Soup recipe for Ribollita! Ribollita literally means 're-boiled' because it is even better the second day, twice boiled! It's packed with flavor and nutrition, coming from kale, savoy cabbage and white cannellini beans.
Fresh egg pasta is a staple in Italy. It is surprisingly easy once you get the hang of it. Making fresh pasta is a great way to eat better and save money. We got this fresh egg pasta dough recipe from an expert: an Italian Grandma who makes it every week!
Fast and fresh tomato sauce for pasta—the Italian way! Fresh tomatoes, Parmigiano Reggiano and extra-virgin olive oil make this dish both delicious and nutritious.
Smooth, creamy bechamel sauce (besciamella) is a staple in so many Italian recipes. Use it as a pasta sauce, a white sauce for lasagna and more.
