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Asparagus with Goat Cheese Ravioli
Happy Columbus Day, everyone! Yes, I did announce my return within my last post but that was just wishful thinking. Greta wasn’t fully recovered yet and as her health rebounded, so did her energy...
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Break Out the Pasta Machine! Today We’re Making Corzetti.
Corzetti Fatte in Casa Yes, the Kitchens are open once again! I’ve decided to go ahead and publish a recipe that I had planned to post upon my return from San Marino in May. It involves a gift I...
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Agnolotti Redux
I would like to thank you all for the warm welcoming you gave me last week. It was very much appreciated and I’m sorry if I’ve worried you. My WordPress family is the best! And now that I have your...
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Squid Ink Pasta with Clams and Bottarga
Linguine al Nero di Calamari con Vongole e Bottarga (With thanks to the folks at Colored Mondays) We Bartolini are an ecumenical lot. Whether you celebrate Hanukkah, Kwanzaa, Christmas, or even...
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Today We’re Making Agnolotti del Plin
I’ve been fortunate to visit Italy several times and, in the past, my goal was to eat my way up, down, and across the peninsula, Sicily included. Safe to say: “Mission accomplished.” This last visit...
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Roast Duck Ravioli
Ravioli dell’Anatra di Arrosto She came. She saw. She conquered. The Visitation ended, far too quickly, and Zia is back in Michigan. While here, we met with family and friends, both near and far, new...
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Spaghetti alla Chitarra all’Amatriciana and My (Not So) Authentic Souvenir...
Now that’s a mouthful, isn’t it? I was talking about the title but the same applies to the dish. It’s one that I was served in Rome and I couldn’t wait to make it at home — but there was a problem....
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Maltagliati Pasta with Pistachio Pesto
Maltagliati con Pesto al Pistacchio Today’s post is one of odds and ends, literally. Sure, there are two “recipes” to be shared but neither is deserving of its own post, both being incredibly easy to...
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Ramps Ravioli with Morel Mushrooms
Ravioli della Cipolle Selvatiche con i Funghi della Spugnola You may recall that I visited my Zia last May and returned to Chicago with a number of recipes to share. Though it may have taken a while,...
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Asparagus, Crimini Mushroom, and Ricotta Ravioli Filling
Yes, it’s another ravioli filling recipe, though not the one I had originally intended to post. Today’s filling recipe was to include ramps, a dish Zia and I developed during my last visit home. Well,...
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Homemade Gnocchi in Gorgonzola Sauce
Gnocchi in Salsa di Gorgonzola “The future ain’t what it used to be” and today’s post is the proof. You may have noticed last week’s “Coming Soon …” photograph depicted a recipe called “Jack BRICKhouse...
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Porcini Mushroom, Leek, and Goat Cheese Ravioli Filling
Last week I demonstrated how easy it is to make ravioli, tortelloni, and manicotti using wonton wrappers. Now that you know what to do with the wrappers, today I’ll show you how to make a filling....
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Where East Meets West: Wonton Wrapper Pastas
Today’s entry is the fulfillment of a promise that I made to Norma in the Comments section of the Bartolini Cannelloni recipe post of last March. (Norma, by the way, is a cookbook author whose...
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Cappelletti in Brodo, The Super Bowl of the Bartolini
When I shared the recipe for Mom’s Brodo several weeks ago, it was with today’s post in mind. While it may be true that her broth was used in a number of recipes, from chicken cacciatore to risotto,...
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Bartolini Sausage Ravioli — Ravioli della Salsiccia dei Bartolini
Christmas Day, New Year’s Day, Easter Sunday, and Thanksgiving all featured one dish, each and every year, and that was a platter of ravioli. Oh, to be sure, there was the obligatory roast of beef, or...
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Friends, Bloggers, and Bartolini! Lend Me Your Orecchiette!
I don’t know about you but when I “finish” writing an entry, I will return to it, editing and re-editing, right up until the minute it’s posted. Even then, I often make changes to it once it’s been...
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Listen up! We’re making Orecchiette!
It’s been quite some time since we made pasta from scratch, so, I thought today would be a good day to make another. Today’s pasta comes to us from Puglia (Apulia), a District along Italy’s Southeast...
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You, too, can make Pizzoccheri Pasta at home!
Today, I will once again stray from the Bartolini recipe file and show you how to make another pasta. This one, made with buckwheat, is called pizzoccheri, and originated in the most northern part of...
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Strozzapreti Pasta
Throughout much of modern history, the Italian language has had fewer words in its lexicon than most other languages, and that includes its cousins, the Romance languages. Granted, the gap has...
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Quadretti Pasta and the Fairy Hobmother’s Gift
Most of us have warm and fuzzy memories of being nursed back to health by a loving caregiver, usually Mom, who served us a cup or bowl of soup. And you parents reading this are sure to have equally...
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