Pizzette Pizzette con pere, olive, e Gorgonzola. Small pizzas with pear, olives, and Gorgonzola. 1 flat bread 1 pear ((thinly sliced)) 1/2 cup black Kalamata olives ((sliced)) Gorgonzola ((crumbled)) Virgin olive oil Heat oven to 500 degrees Place… Read More

Pasta Al Forno Traditional pasta al forno (baked pasta). You can use any kind of pasta, usually large rigatoni or penne are preferred. This is a simple recipe, exactly as I learned it from my mom. You can… Read More

Pasta Alla Carbonara Pasta alla carbonara is a typical pasta dish from Rome, characterized by eggs, cheese, and bacon as main ingredients. 1 pound pasta (thick spaghetti is preferable, or farfalle which will also hold the carbonara) 3-4… Read More

Besciamella (Béchamel) Sauce Traditional besciamella (béchamel) sauce. This goes well with ragù di carne in lasagna or pasta al forno. 2 cups milk ((quart)) 6 tablespoons butter ((unsalted)) 2 tablespoons flour 1 pinch nutmeg 1 pinch salt Heat… Read More

Ragù di Carne (Meat Sauce) This is the classic ragù di carne (meat sauce) recipe from my family. It is a simple meat sauce recipe: you can find lots of variations of it. 1/2 onion (chopped) 1 carrots… Read More

Ernesto’s Gnocchi Gnocchi is a potato dough dumpling which is served with any desired sauce as you would any pasta dish. As in most Italian cooking, a dash of this and a pinch of that is part of… Read More