Boletus edulis–that’s the fancy-pants name for porcini–is hardly a come-hither sort of name, but with a taste like this, who cares?
About Pamela Sheldon Johns
Pamela Sheldon Johns is the author of sixteen cookbooks specializing in traditional and regional ingredients. Originally from California, Johns has lived full-time in Tuscany for over 10 years at Poggio Etrusco, her organic farm/bed & breakfast in southern Tuscany where she teaches cooking and produces an extra-virgin olive oil called "Pace da Poggio Etrusco." Poggio Etrusco was featured in the July 2011 issue of Travel + Leisure. Pamela has coordinated wine and food workshops in various regions of Italy for twenty years. Johns returns to the US once a year to do cooking classes and lectures about Italian artisanal food. Ask to be added to her mailing list.
Amaretto-Poached Pear Gelato
Jun 23, 2009 by
This recipe sorta makes us dream of sitting beneath a pear tree in the Italian countryside, nibbling fresh pears and hazelnuts while sipping Amaretto. Sigh.
- Quick Glance
- 35 M
- 3 H, 35 M
- 2
Florentine Rice Gelato
Jun 23, 2009 by
Long grain rice features in this silky gelato, similar to a gelato in Florence. It’s part rice pudding, part gelato, and all lick-your-fingers goodness.
- Quick Glance
- 30 M
- 1 H, 30 M
- 0
Custard Gelato
Jun 14, 2009 by
One of Italy’s most popular gelati, or ice cream, the unadorned custard gelato is rich with cream and eggs. The purity of the gelato is utterly refreshing.
- Quick Glance
- 25 M
- 25 M
- 0
Prosciutto and Stracchino Pinwheels
Apr 16, 2005 by
These pinwheels are easy to make ahead of time for a satisfying appetizer. Use Stracchino, an Italian cheese, or substitute a different, fresh soft cheese.
- Quick Glance
- 15 M
- 15 M
- 2
Warm Farro Salad with Garden Vegetables and Salame
Jun 08, 2004 by
For this farro salad recipe, warm farro is tossed with zucchini, onion, garlic, chickpeas, and spicy salami then drizzled with a lemon salad dressing.
Red, White, and Blue Tarts
Jun 25, 2003 by
In these tarts is a mixture of cream and cream cheese dotted with fresh strawberries and blueberries and dusted with an avalanche of sweetened coconut.
Pistachio Gelato
Apr 27, 2000 by
This is true pistachio gelato, Italy’s ice cream. It’s all meaty nuts and sweet creaminess. Don’t mind the drab green color; it’s a sign of authenticity.