© Chris Quinlan
A student gets pointers
Don’t get me wrong, I loved my grandmothers more than I can say. Nanny Quinlan taught me to mix a perfect cocktail and Nanny McGrath could make a mean Irish soda bread. But sometimes I wished I had an Italian
nonna to show me how to make flawless pasta from scratch or a rich meat ragù. My wish came true this past weekend, when Dora Marzovilla of Manhattan’s
I Trulli did just that at a demo in which she showed how to prepare classic Pugliese dishes, like a moist focaccia with tomatoes and oregano and handmade cavatelli with broccoli rabe and almonds. But what I really can’t wait to make is the panzerrotti (fried dough filled with tomatoes and mozzarella). I think it would pair perfectly with one of Nanny’s cocktails!
If you also crave
nonna-worthy recipes, try these Italian dishes from
Food & Wine's recipe archives:
Cavatelli with Spicy Winter SquashOrecchiette with Cauliflower, Anchovies and PistachiosPappardelle with Veal Ragù
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