“Strozzapreti has a ridge along its length, which helps pick up more of the sauce,” says Michael Mina of this pasta, which he serves with a spiced lamb ragù.
In this recipe, adapted from Wine Bar Food by Tony Mantuano and his wife, Cathy, lush ricotta-filled crêpes bake in a rich marinara sauce.
A recipe from Emeril Lagasse, from the 2007 Classic in Aspen.
One of the most popular cured meats on restaurant charcuterie boards, soppressata is a hard salami from southern Italy. Andrew Carmellini’s family grinds their own meat to make it, but much easier is buying Italian sausages and removing their casings. To give the fresh soppressata extra spice, use hot sausages instead of sweet ones, or increase the amount of crushed red pepper.
This amazingly flavorful pesto has a key ingredient that makes it stand out: Sicily’s famed pistachio nuts. Frank Falcinelli says, “Sicilian pistachios are incredibly sweet and fruity, not like the cheap ones we eat in front of the TV here in the U.S.”
