Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.
An Italian classic that’s woo’d would-be-husbands for generations, this single-skillet supper melds meat, potatoes, bacon, and onion to moist, crisp effect.
Panettone, traditionally served at Christmas, is gussied up here with cranberries and pistachio but. The panettone are made in small molds or coffee cans.
These gnocchi, soft pillows of potato love, are light and packed with flavor. Serve the gnocchi with browned butter or a tomato sauce. Gnocchi freeze well.
Braised short ribs from Mario Batali’s restaurant Babbo. One of David’s favorite recipes. One taste and you’ll understand why.
This Italian pear, basil, and Pecorino Toscano salad is a perfect fall dish. The sweet pears, pungent basil, and meaty Pecorino Toscano play well together.
Rabbit in red wine is a classic dish from the island of Ischia. The rabbit is slowly braised in red wine studded with vegetables and spiked with herbs.
Linguine pasta, clams, mussels, langoustines, and shrimp are tossed in a light tomato-garlic sauce spiked with pepper flakes. A simple quick dinner.
This Italian ribollita soup is dense with bread, greens, beans and is topped with caramelized onions. Rich with flavor, the ribbolita is a family dish.
Luxuriously broad noodles known as pappardelle become all tangled up in this hearty bolognese sauce. Whereas the pasta is fresh, the sauce can be made ahead.
Fusilli pasta is tossed in a sauce rich with bufala mozzarella. The melted cheese creates strands as the fusilli is lifted, hence the telefono reference.
Potato gnocchi is tossed with sausage, tomato, peas, and smoked mozzarella for a hearty dish. The gnocchi is simple to make and can be frozen.
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