Gustiamo Italian

28 Pins
·
9mo
Jesse’s Pasta with Piennolo Tomatoes and Colatura
Jesse’s Pasta with Piennolo Tomatoes and Colatura
Spaghetti and Clams alla DiScalfani
Recipe for spaghetti and clams by Karen Lazarus DiScalfani. Inspiration for the recipe was provided by...
Risotto ai Funghi Porcini
This is our family recipe for Risotto ai Funghi Porcini. It was even featured in the New York Times!
Pasta alla Busara
We love this recipe. It's a Marcella Hazan classic dish, with roots in Friuli, a beautiful Italian region that just doesn't get talked about enough. We are publishing this recipe on the GustiBlog in honor of the International Culinary Center’s newly created Hazan Scholarship. Victor Hazan and the ICC have chosen Marcella's "Pasta alla Busara" as a
Gemelli with Porcini Mushrooms
We've been eating Gemelli pasta with Porcini mushrooms all winter.
Trenette Al Pesto Genovese
This is the ultimate Trenette al Pesto, it doesn't get any better. Why? Because we're using the award-winning, number one fresh pesto in the world: the "King...
The Original Zucchini Pasta: Spaghetti alla Nerano
Some form of zucchini pasta crops up in the gastronomic zeitgeist every few years. First we had the abominable "zoodle" craze, then Meghan Markle's "zucchini bolognese", and now we've got "Stanley Tucci's favorite pasta", or "Pasta alla Nerano". Things have improved! Spaghetti alla Nerano is the original zucchini pasta, invented in the seaside comune of...
Spring Risotto with Spinach and Asparagus
As soon as we spot the first vernal greens in our market stalls, we simply can't wait to usher in the Spring Risotto Season. Spinach, peas, artichokes, asparagus, fava beans, ramps: these Primavera treasures call for creamy, satisfying risotti. For this recipe, we paired a creamy base of spinach with crunchy bites of roasted asparagus,...
Spaghetti con la Colatura
Raffaella Nettuno makes Gustiamo's Colatura (best Colatura you ever tasted). This is her special and secret recipe for Spaghetti con la Colatura. Delicious and very easy to prepare: you just need to know how to boil water!
Black Rice Summer Salad
A fresh summer salad that only requires aromatic Italian black rice and your culinary creativity. You can use ingredients cooked or raw to personalize this salad. We like to think of this as an open ended recipe. Feel free to interpret it by adding your twist to our guidelines.
Pesto alla Trapanese
I recently learned to make pesto alla trapanese. It is ridiculously simple, I don't know why I waited so long! Now, I make it all the time. The almondy taste and crunchiness of the Romana almonds elevate this pasta to a different elegant exotic planet. Also, the ingredients of the sauce are all raw, therefore,...
Tofe al Burro e Formaggio
This sauce is all about the flavor of Vacche Rosse Cheese! The milk and butter serve as a thickening mechanism to really let the King of cheese shine through. You could use just about any pasta shape, but you'd be missing out! The Tofe shells create mini reservoirs of creamy sauce that coat your tongue...
Candele alla Genovese
Decadent, sweet, and rich: it's Candele alla Genovese time. And don't let the name fool you: Genovese is uncompromisingly Neapolitan! Genovese is a beef braised sauce usually prepared "in bianco" (without tomato), where the copious amount of onions - one of the main ingredients in this recipe - gives the moisture necessary for a long, ...
Pork Tenderloin with Hazelnuts
Luscious and decadent, Elizabeth Minchilli's recipe takes two iconic Italian dishes (Maiale al Latte + Filetto in Crosta di Nocciole) and combines them brilliantly. The sweet and mineral Alta Langa hazelnuts shine in combination with the round creaminess of the sauce and the savoriness of the seared pork tenderloin. Ideal during the holidays, this rich...