Alicia Lini

Not to be confused with the pasta of the same name, these classic Emilian Christmas cookies are made from a tender, flaky dough filled with a sweet-tart trio of fruit: cherry preserves, rich saba (cooked-down grape must), and candied citron.
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A mix of brisket, short ribs, and chicken cook in simmering water until perfectly tender, creating a deeply flavored and easily skimmed broth, or brodo. Keeping the cotechino separate allows it to cook more gently, preserving its consistency and keeping the final broth clear.
Butternut Squash Tortelli
Rating: Unrated
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Butternut squash, roasted until tender and golden brown, offers a sweet and earthy balance to the creamy butter sauce draping the pasta. Crushed amaretti cookies add a welcome almond flavor and a lightly crunchy texture to the creamy filling. This generous recipe is easily halved. For a shortcut, substitute wonton wrappers for the fresh pasta and reduce cook time as needed for al dente results.
Potato-Parmesan Puree
Rating: Unrated
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Passing the cooked potatoes through a ricer, instead of mashing or processing them, results in an airy, delicate puree. Choose Yukon Gold potatoes for best results; they are the perfect mix of waxy and starchy for a fluffy and creamy mash.
Flavorful and filling with a light, almost cracker-like crust, this rustic spinach pie relies on simple ingredients for an impressive finish. Because the spinach gently steams within the crust, it retains its fresh, verdant flavor even after cooking.