Archive for Fall Pasta – Page 2

Ragu Bolognese

I previously posted a recipe for the “official” sauce from Bologna. This version has the same basics but with the addition of beef stock and red wine. Some recipes use beef, pork and veal but I think the pancetta covers the pork part! Marcella Hazan’s recipe uses a little EVOO and butter, all beef, no pancetta, tinned tomatoes, nutmeg and tosses the sauce with the tagliatelle and a tablespoon of butter! Kind of puts me in mind of “spaghetti carbonara”. There’s the official version and then the adaptations that are not considered to be the real thing! Why not make a double batch so you can have some stashed in the freezer. Oh…fresh tagliatelle please, it’s considered bad form to use anything but! And please, no spaghetti here, otherwise the Bolognese police will come knocking on your door!

Makes 4 Servings

DSCN3304 nx2 pt22 Tbsp. EVOO
2 medium onions, finely chopped
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about ¾ cup)
6 oz. ground beef (lean)
6 oz. ground veal
3 oz. finely chopped pancetta
½ cup dry red wine
3 cups beef stock
1 ½ Tbsp. double concentrated tomato paste (comes in a tube),
Otherwise, use 3 Tbsp. regular tomato paste
Sea or kosher salt & freshly ground black pepper
1 cup homogenized milk, warmed before using
3 egg fresh tagliatelle or fettuccine** (l lb. pasta)
1 Tbsp. butter for tossing the pasta (opt.)

Finely grated Parmigiano Reggiano for serving with the pasta

Heat the EVOO in a very large, heavy sauté pan over medium heat. Add the onions, celery & carrots & sauté until soft, 8 – 10 minutes. Add the beef, veal & pancetta, breaking up the beef & veal with a fork, until browned, about 15 minutes. Stir in the tomato paste & sauté for a minute more; add the wine, boil 1 minute, stirring often & scraping up any browned bits. Add 2 ½ cups beef stock, stir to combine; bring to a boil, reduce the heat to a low, gentle simmer, stirring occasionally, until flavours come together, 1 ½ hours; season with salt & pepper to taste.

Bring the milk to a simmer in a small saucepan; gradually stir into the meat sauce. Cover sauce, leaving lid slightly ajar & simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by ¼ cupful’s to thin if necessary.

Heat a large pasta serving bowl in a warm oven. Bring a large pot of water to a boil. Season with 1 – 2 Tbsp. salt; add the tagliatelle & cook, stirring occasionally, until 1 minute before it is al dente. Reserve ½ cup of the pasta cooking water, then drain pasta in a colander. Raise the heat under the ragu to medium; then transfer the drained pasta into the sauté pan, along with 1 Tbsp. butter, if using; tossing to combine; stirring in some of the reserved pasta cooking water by tablespoonful’s if the sauce seems dry. Place the pasta into the warmed serving bowl & serve immediately, passing the Parmigiano to sprinkle on the pasta.

The ragu can be made 2 days ahead. Chill uncovered until cold, then cover & keep chilled. Rewarm before using. Or you can freeze the sauce to use later.

If you would like to see the recipe for homemade tagliatelle, click Food Processor, Stand Mixer Pasta Dough.

If you wish to compare this recipe to the “Official” one, click “Official” Bolognese Sauce.

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Pasta With Spicy Beef Tomato Sauce

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A pasta dish full of Greek flavours with a combination of cinnamon, cloves and cayenne. The spices remind me of the first spaghetti dish I absolutely fell in love that got me started down the path to pasta addiction! The pasta is simple to make and mouthwatering to eat!

DSC_5857 nx2Makes 3 – 4 Servings

2 Tbsp. EVO
1 lb. lean ground beef
2 large onions, halved, thinly sliced
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
1/8 tsp. ground cloves
1/3 cup dry red wine
2 tomatoes, cut into ½” pieces
1 (8 oz.) tin passata or tomato sauce

8 oz. large macaroni (I use bucatini but you could use penne)

Freshly grated Parmigiano Reggiano or Pecorino Romano

Heat EVO in a heavy large pot over medium-high heat; add the meat & onions & sauté until brown, about 10 minutes. Reduce heat to medium, add the cinnamon, cayenne & cloves; sauté 5 minutes. Add wine, tomatoes & passata or tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes, season with salt & freshly ground black pepper.

Bring a large pot of water to a boil; add 1 Tbsp. salt & the pasta, stirring the pasta occasionally until al dente; checking 2 minutes before time stated on the package.

Reserve 1 cup pasta cooking water; drain pasta in a colander & add to sauce, tossing to combine. If mixture appears too dry, add a couple of tablespoonful’s of water and keep tossing for about 1 minute. Place pasta in a large, heating serving bowl. Serve immediately passing the cheese.

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Braised Chicken In Saffron Cream And Pasta

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If you like saffron, this one is for you! It’s saffrony and winey and yummy! When I make this chicken, I like to serve it in the Italian manner, I use some of the sauce to dress the paccheri/pacchero pasta (a very large tube pasta with a big hole in the middle) as a primi (1st course), then follow with the chicken drizzled with more sauce and a green veg. as my secondo (2nd course). An excellent braise to be enjoyed in the fall, winter or spring months. If you can’t find the Paccheri/Pacchero you can substitute Rigatoni.

Makes 4 – 6 Servings

DSC_5284 nx22 ½ – 2 ¾ lbs. whole chicken thighs, skin on
Salt & freshly ground black pepper
2 Tbsp. EVOO
2 cups chopped cooking onions
6 garlic cloves, peeled & crushed
2 cups dry white wine, preferably Italian
1 tsp. saffron threads, crushed (don’t be tempted to use powdered)
2 cups (or more) low-salt/no-salt chicken stock** or purchased chicken broth
1 cup whipping cream
2 Tbsp. lemon juice (or more to taste)
1/3 – ½ cup chopped fresh basil
12 oz. – 1 lb. Paccheri/Pacchero pasta or Rigatoni
½ cup + grated Parmigiano Reggiano

To Make the Chicken:

Add the saffron to the wine & set aside.

Season the chicken with salt & pepper. Heat a large skillet over medium-high heat & add the oil; add the chicken, skin side down & cook until golden on both sides; approximately 7 minutes per side. Transfer the chicken to a plate as it is browned; add the onions & garlic to the drippings in the skillet; sauté until the onions are slightly softened but not browned, 7 – 8 minutes. Add the wine-saffron mixture to the pan; bring to a boil. Continue to boil until the liquid is thickened & reduced by less than half; about 8 minutes. Add 2 cups chicken stock to the pan. Return the chicken to the skillet; bring to the boil. Reduce heat to low; cover & simmer gently until chicken is cooked through (adjusting the heat to prevent boiling & turning the chicken over after 20 minutes; continue cooking with the lid on, for another 10 – 15 minutes until the chicken juices run clear when pierced with a skewer.

DSC_5268 nx2Meanwhile, bring a large pot of water to a boil & preheat the oven to 180F. Place a large pasta bowl in the oven to warm, along with serving bowls/plates for the pasta.

When the chicken is cooked through, remove to a warm platter & keep warm while finishing the sauce. Spoon off fat from the juices in the skillet & discard. Add the cream to the pan & boil until the sauce is reduced to 2 ½ cups & is thick enough to coat the back of a spoon, about 10 minutes. Set aside half the sauce in the warm oven to be used for serving the chicken.

Cook the Pasta:

While the sauce is reducing, add 1 – 2 Tbsp. salt to the boiling water; add the pasta to the pot & cook according to directions on the package, or until al dente. When pasta is cooked, drain; add to the pan containing the remaining saffron sauce & toss well to coat the pasta, 1 – 2 minutes. Place the pasta into the large, warm serving bowl & top with some of the basil; serve, passing Parmigiano Reggiano to sprinkle on the pasta.

To serve the chicken, nap the chicken with the saffron sauce & sprinkle with the remaining chopped basil.

**If you wish to make your own chicken stock, please go to Making Stock.

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Chanterelle Mushroom Tagliatelle

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It’s fall! After discovering the most amazing chanterelles at Trout Lake Farmer’s Market the other day there was no question as to what we would be doing with them. It’s sort of like when you come across fresh porcini of fresh truffles; simple is best! I really do recommend making your own pasta, it’s so much more delicate and delicious than purchased pasta, but…

2 – 3 Main Course Servings or 4 First Course Servings

DSC_4676 nx21 batch of 2 egg pasta dough**

1 lb. fresh chanterelles, cleaned & cut in half or quarters
2 Tbsp. each EVOO & unsalted butter
2 cloves garlic, peeled & lightly crushed
½ cup dry white wine, preferably Italian
Salt & freshly ground black pepper to taste
½ cup Parmigiano Reggiano
2 – 3 Tbsp. chopped fresh Italian (flat-leaf) parsley
1 – 2 Tbsp. butter to finish the pasta, or mascarpone cheese

Place a large serving bowl into a preheated 180 F oven to warm.

Bring a large pot of water to the boil.

Meanwhile, in a large saucepan, melt the butter & the EVOO over medium heat; add the garlic & sauté until golden on all sides; remove & discard the garlic. Raise the heat to medium-high;  add the mushrooms & sauté, stirring occasionally, until softened; add the wine & reduce by half;  season to taste with salt & pepper; place on very low heat to keep warm while cooking the pasta.

Add 1 – 2 Tbsp. salt to the pot of boiling water, then add the pasta; stirring to separate the pasta; cook for approximately 2 minutes, test to see if is done (don’t overcook the pasta). Reserve 1 cup of the pasta cooking water & set aside; add a few tablespoons to the mushroom sauce & turn up the heat to medium high. Drain the pasta; add to the mushroom sauce, tossing to combine; adding some of the reserved pasta cooking water if it seems too dry; toss with the butter or mascarpone; remove the pan from the heat & toss with half of the Parmigiano & the parsley; taste & adjust seasoning if necessary. Place the pasta into the heated bowl & serve immediately, passing more of the Parmigiano.

Buon gusto!

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A Favourite Mac ‘N Cheese

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Kid food, childhood memories, bubbly and golden mac ‘n cheese with tomatoes…what’s not to love? Because I adore tomatoes, this is right up my alley and I hope yours too! I like to make this with tomatoes that are available locally right up to the early fall; they are so sweet, juicy & delicious!

DSC_4398 nx2Makes 6 – 8 Servings

7 Tbsp. unsalted butter, room temperature
2/3 cup breadcrumbs made from crusty bread**
1 Tbsp. chopped fresh thyme
Salt & freshly ground black pepper
1 lb. elbow macaroni or other short tubular pasta
4 cups milk (not skimmed)
5 Tbsp. unbleached flour
½ cup chopped onions
1 clove garlic, minced
Pinch of freshly grated nutmeg
1/8 – ¼ tsp. Tabasco or to taste
4 cups grated cheese (a combination of 2 cups old cheddar, 1 cup each Gruyere & Parmesan or Fontina)
1 lb. red & yellow tomatoes, cut into 1” pieces, or for small tomatoes, cut in half

Combine the breadcrumbs with 2 Tbsp. of the butter that has been melted, along with 1 tsp. of the chopped thyme 1/8 tsp. salt & ¼ tsp. of the pepper.

Preheat the oven to 375 F. Grease or spray with non-stick cooking spray, a 3 quart casserole or 9 x 13” baking dish.

Bring a large pot of water to the boil. Add 1 Tbsp. salt then add the macaroni, stirring for a minute to keep from sticking. Cook for 2 – 3 minutes (it will not be fully cooked), drain, rinse & set aside.

Make the Cheese Sauce:

**I like to do this in the microwave but you can do it in a pot on top of the stove.

In a very large glass, microwavable bowl, melt the 5 Tbsp. butter on medium (level 5) heat; remove & add the onions; return to the microwave & cook on level 5, in 2 minute increments, until the onions are softened (approximately 8 – 10 minutes. One minute before the onions are done add the garlic & microwave one minute more. Whisk in the flour; return to the microwave for 2 minutes, level 5, until it bubbles a bit; very slowly whisk in the milk; add the nutmeg & return to the microwave & microwave on high for 2 minutes; whisk & continue cooking, in 2 minute increments, until the sauce comes to a boil & thickens. (If you don’t have a large enough bowl; do this step twice, otherwise it could overflow. Once the sauce is done, combine the two, then add the cheeses & seasonings.) Remove from the microwave; add the cheese, ½ tsp. salt, ½ tsp. pepper, remaining 2 tsp. chopped thyme & Tabasco, whisking until the cheese is melted.

Stir the macaroni & tomatoes into the sauce. Pour into the greased casserole; sprinkle with the buttered breadcrumbs; bake until bubbling & golden, about 30 minutes. Let cool for 5 minutes or so before serving.

**To make the breadcrumbs, please see How To Make Breadcrumbs.

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Tomato Sage Pasta Sauce

I make this lovely, light, late summer, early fall sauce every year with my own sage & plum tomatoes. The sage really works with the sweetness of the tomatoes. I really like to make homemade spaghetti or tagliatelle for this yearly treat, but when there is a time crunch, I use really good dried long pasta.** One of our favourite shapes is chitarra, a square shaped spaghetti. Some brands are made with eggs & some are made using only water & flour, either would work well. It’s vegetarian too, a really good thing! The sauce can be made a day or so ahead.

DSC_4847 nx2Makes 6 Servings

¼ cup EVO
2 small carrots, finely chopped
2 garlic cloves, finely chopped
1 medium onion, finely chopped
4 lbs. plum tomatoes, seeded** (see below) & coarsely chopped
60 fresh sage leaves tied into 2 bundles with kitchen string
1 tsp. salt
4 egg pasta dough** or 1 lb. dried pasta
3 Tbsp. unsalted butter, room temperature (imported Italian if you’re lucky or cultured butter)
Freshly ground black pepper

Heat EVO in a heavy large saucepan over medium heat; add carrot, garlic & onion & sauté until soft, 5 – 10 minutes. Add seeded tomatoes, sage & salt; cover & simmer 20 minutes.

Remove sage & reserve. Cool the sauce for 20 minutes then, puree in a processor or blender, in batches. Return the puree & sage to the saucepan and simmer over low heat until slightly thickened, approximately 10 minutes. Remove from the heat. Remove the sage to a bowl. Press out any juices from the sage & add the juices to the simmering sauce (The sauce can be prepared 1 hour ahead & reheated when required.

Bring a large pot of water to a boil. Add 1 Tbsp. salt; add the pasta; cook until al dente. For fresh pasta, test after 1 minute, continue cooking as necessary. For dried pasta follow cooking times on the package, testing pasta 2 minutes before stated time.

Meanwhile, return the sauce to a simmer, add the butter & pepper.

Drain pasta thoroughly, add to sauce & toss over low heat until well coated. Place in a heated serving bowl and serve immediately.

To seed the tomatoes, cut each in half, then squeeze out the seeds or remove with a small spoon.

If you would like to see recommendations for pasta brands I like, please see my Kitchen Tips.

If you would like to make your own pasta, please go to Food Processor Or Stand Mixer Pasta Dough.

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Turkey, Tomato, Mozzarella Lasagne

 

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I often find lasagna a bit heavy with all the cheeses & meats, however by using ground turkey, it is much lighter and very delicious. Lasagne is a great dish for entertaining; it can be made ahead and baked when needed. I like to use imported Italian plum tomatoes, because the tomatoes are really good and the juices nice & thick.

Makes 8 Servings

DSC_2274 nx2For the Sauce:

2 large onions, chopped
4 large garlic cloves, minced
2 Tbsp. EVO
1 ½ lbs. ground turkey
2 carrots chopped into 1/8” dice
1 large red bell pepper, chopped fine
1 (28oz.) tin Italian plum tomatoes, diced
1 ½ cups dry red wine
1 tsp. dried basil, crumbled, or 1 Tbsp. fresh basil, chopped
¾ tsp. dried thyme, or 2 tsp. fresh thyme
¼ tsp. pepperoncino (dried red pepper flakes)
1/8 tsp. allspice
4 Tbsp. chopped flat-leaf parsley

For the Lasagna:

15 oz. ricotta cheese
1 large egg, beaten lightly
2 green onions, chopped
12 sheets of no-boil lasagna pasta (Barilla’s is quite good), 7×3 ½” sheets
12 oz. mozzarella, grated (you could use part skim)
¼ cup freshly grated Parmigiano Reggiano

In a heavy skillet, cook the onions & ¾ of the minced garlic in EVO over moderately low heat, stirring occasionally, until the onions are softened. Add the turkey, carrots & bell pepper & cook, stirring to break up turkey lumps with a fork, until carrots are barely tender. Stir in the tomatoes, wine, herbs, spices, salt & pepper to taste; simmer uncovered, 25 minutes. Stir in remaining garlic & simmer a further 5 minutes. (You can make the sauce up to 3 days ahead; cool, cover & chill.

Preheat oven to 375F.

In a bowl stir together the ricotta, egg, green onions; add salt & pepper to taste.

Spread about 1 cup of the sauce into a well-greased 13 x 9” baking dish & cover with 3 lasagne sheets, making sure they do not touch each other. Divide the remaining sauce into quarters then spread a quarter of the sauce over the pasta. Drop 1/3 of the ricotta mixture by spoonful’s onto the sauce & gently spread with the back of a spoon, it won’t cover the whole surface. Sprinkle ¼ of the mozzarella over ricotta & make 2 more layers in the same way, beginning & ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered; sprinkle with Parmigiano & remaining mozzarella.

Place a piece of baking parchment over the lasagna, then cover the whole dish tightly with foil. (Using the baking parchment is a great trick & keeps the cheese from sticking). Place in the oven for 30 minutes. Remove foil & parchment and bake approximately 10 minutes more, or until top is bubbling & golden. Let lasagna stand for 10 – 15 minutes before cutting & serving.

 

“Official” Bolognese Sauce

This is it!  The “official” sauce from Bologna.  Buon appetito!

400 grams fresh pasta dough made with 4 eggs (never use spaghetti)
DSCN3304 nx2 pt2300 grams minced beef, the recommended cut is thin flank (aka skirt or finta cartella in Italian) but any good quality mince will do.
150 grams unsmoked pancetta, minced very finely
50 grams carrot, finely chopped or minced
50 grams celery, finely chopped or minced
50 grams onion, finely chopped or minced
30 grams triple concentrated tomato puree (if using double concentrated, increase the quantity by about a third). Comes in a tube, available at Italian grocery stores.
1/2 glass red or white wine
180 ml fresh milk
Extra Virgin olive oil
Salt and pepper to taste

Make the Sauce:

1. Fry the pancetta gently in a little EVO until it starts to release its fat. Being careful not to burn the pancetta.
2.  Add the vegetables and fry until the onions are transparent, stirring from time to time.
3.  Add the beef and cook until it is lightly browned. When it starts to make popping noises, it’s done.
4.  Add the tomato puree and the wine and mix well.
5.  Add the milk, little by little until it is completely absorbed. Mario & Lidia use warm milk.
6.  Season with salt and pepper, cover and cook very slowly for 3 to 4 hours.
7.  Stir occasionally and if it looks like it is drying out, add a little more milk.
8.  Serve with fresh fettuccine or tagliatelle
9.  Serve with Parmigiano-Reggiano on the side. You can toss the pasta with a little butter, then add the cheese before adding the Bolognese sauce.

Variation: The Academy allows the addition of Porcini mushrooms. Soak them first in warm water until softened, about 20 minutes, chop & add to the minced beef for a minute or so before adding the remaining ingredients.

If you would like to make your own tagliatelle/fettuccine, click Food Processor/Stand Mixer Pasta Dough.

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Tagliatelle alla limone

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This pasta is infused with the wonderful fragrance of fresh lemons. It goes so well with a main course of fish, spot prawns, chicken, veal or lamb.  It’s a bit rich but could be a main course with say, an asparagus vinaigrette.  If you can find Meyer lemons, they make a gorgeous sauce!

Makes 4 First Course or 2 Main Course Servings

Basic pasta dough using 2 eggs** cut for tagliatelle/fettuccine covered with a towel & set aside, in a cool spot, but  not in the fridge.

Lemon Sauce:
2 Tbsp. lemon juice, Meyer lemon juice would be wonderful
2 tsp. lemon zest, finely grated
3 Tbsp butter, ( scant)
3 ½ oz. heavy cream
5 Tbsp. Parmigiano Reggiano, freshly grated
Freshly ground black pepper to taste
2 Tbsp. flat leaf parsley, chopped fine

Bring a large pot of water to a boil, add 1 Tbsp. of salt. Place serving bowl & plates in a low oven to warm.

Make the sauce:

Melt the butter over medium-low heat; add the lemon zest and cook for 2 minutes. Add the lemon juice and let evaporate. Add the cream. Reduce the heat to low to keep warm.

Cook the pasta al dente. Reserve 1/2 cup of the pasta cooking water to thin the sauce if necessary. Drain the pasta and add to the sauce. Raise the heat to medium and toss the pasta & sauce together until pasta is done to your liking, perhaps a minute or two, adding pasta cooking water if sauce requires thinning. Remove from the heat, add the grated cheese and toss together and place in a shallow heated serving bowl. Top with the chopped parsley & freshly ground black pepper. Serve it forth. I hope you love this as much as we do.

**If you would like to make your own pasta, please go to Food Processor or Stand Mixer Pasta Dough.

Rigatoni With Italian Sausage & Mushrooms

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One of my favourite bosses, when I cooked for the executive dining room, loved pasta and he would ask me why I never cooked it for him. So, one day I surprised him with this pasta, he was very pleased! Of course, I had to use a pasta shape that was easy to eat or they would splash sauce all over their suits! If you use dried porcini mushrooms often, it might be worthwhile to buy them in the larger bags from Bosa** or other Italian grocery stores. I store them in the freezer in an airtight container and they keep very well. That you can make the sauce ahead is a good thing when entertaining!

Makes 6 Servings

1 oz. (about 30 grams) dried porcini mushrooms
1 cup hot water
1 Tbsp. butter
1 large onion, finely chopped
1 lb. hot Italian sausages, or ½ lb. each hot & mild, casings removed
1 lb. button mushrooms, sliced
½ tsp. dried rosemary, crumbled or 1 ½ tsp. fresh rosemary, chopped fine
½ cup dry white wine
1 bay leaf
1 cup beef stock**or tinned unsalted broth
1 ¼ lbs. rigatoni pasta
1 cup creamo (half & half)
1 cup freshly grated Parmigiano-Reggiano + additional for serving
Salt & freshly ground pepper to taste
2 – 3 Tbsp. chopped fresh Italian (flat-leaf) parsley

Place the porcini in a small bowl & pour 1 cup hot water over; let soak until softened, about 20 minutes. Drain porcini, reserving soaking liquid. Chop porcini, discarding any hard stems. Set aside. Line a sieve with either 2 layers of rinsed cheesecloth or a damp, small coffee filter & pour the reserved soaking liquid through to remove any sediment or sand.

Bring a large pot of water to a boil. Warm a large pasta serving bowl in a 180 F. oven.

Melt butter in a heavy, large skillet over medium heat. Add onion & cook until beginning to soften, stirring occasionally, about 5 minutes. Add sausage, increase heat to high & cook just until no longer pink, breaking up lumps with a fork, about 6 minutes. Add fresh mushrooms & dried rosemary (if using fresh add later) & stir until mushrooms begin to soften, about 5 minutes. Add porcini, wine & bay leaf & boil until almost all liquid evaporates, about 4 minutes. Add stock & porcini soaking liquid. Simmer until sauce is syrupy, stirring occasionally, about 15 minutes. The sauce can be made 2 days ahead, cool slightly, chill until cold, cover & keep chilled.)

When the water is boiling, add the pasta, stirring for a minute to prevent sticking; cook until al dente (tender but still firm to the bite.) Reserve 1 cup pasta cooking water & drain the pasta in a colander.

Meanwhile, add the creamo & fresh rosemary (if using) to the sauce & boil until slightly thickened, about 2 minutes. Add the pasta to the sauce; stirring to coat with the sauce. Add the Parmigiano & season with salt & pepper to taste, tossing to combine. If the pasta appears to be dry, add a few tablespoons of the reserved pasta cooking water. Pour the pasta into the heated serving bowl; sprinkle with the chopped parsley & serve, passing additional Parmigiano.

**If you would like to make homemade stock, please see Making Stock.

**If you would like to visit Bosa, please see My Source List for their two locations.

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