Strozzapreti with Lamb Ragu
“Strozzapreti has a ridge along its length, which helps pick up more of the sauce,” says Michael Mina of the pasta.
Go to recipe
Sardinian Stuffed Eggplant
Efisio Farris, the executive chef at Arcodoro in Houston, got this recipe from his mother.
Go to recipe
Buckwheat Pasta Triangles with Lardo and Greens
This hand-rolled pasta, made with a mix of buckwheat and all-purpose flours, is called “blecs” in Friuli.
Go to recipe
Grilled Shellfish and Vegetables Al Cartoccio
Cartoccio means “paper” in Italian, which refers to the wrapping used to make packets for grilling.
Go to recipe
Spinach Gnocchi with Shaved Ricotta Salata
Marc Vetri’s indulgent gnocchi aren’t just any old gnocchi—they involve three types of cheese.
Go to recipe
Perfect Pizza Margherita
Letting the dough rest in the refrigerator overnight, Grace Parisi found, results in a chewy crust with a slight tang.
Go to recipe
Spaghetti with Bottarga and Almond Bread Crumbs
Bottarga is cured roe from either mullet or tuna, and it can be found at specialty food stores.
Go to recipe
Ligurian Seafood Stew
After blanching peas, snap peas and fingerling potatoes, Andrew Carmellini adds them to a homemade mussel broth along with sea bass, clams, an herb pesto and little seafood meatballs made with shrimp, chorizo, and scallops.
Go to recipe
