- Meatballs
- pound/500 g extra-lean ground beef
- ounces/100 g ricotta cheese
- egg
- cup/250 ml freshly grated Parmigiano cheese
- Salt and freshly ground black pepper
- Tomato Sauce
- extra-virgin olive oil
- pounds/about 800 g tomato puree
- Salt and freshly ground black pepper
- Meatballs
- eggs
- cup/250 ml freshly grated Pecorino cheese
- cup/250 ml freshly grated Parmigiano cheese
- Salt
- cup/125 ml bread crumbs
- Tomato Sauce
- cup/125 ml extra-virgin olive oil
- pounds/700 g tomato puree
- Salt
- Asparagus Soup:
- extra-virgin olive oil
- finely chopped yellow onion
- finely ground salt
- bay leaf
- chicken stock
- Salt and freshly ground black pepper
- finely chopped fresh thyme leaves
- tightly packed fresh spinach leaves
- freshly grated lemon zest
- Parmigiano Zabaglione:
- egg yolks
- dry white wine
- Finely ground salt and freshly ground black pepper
- freshly grated Parmigiano-Reggiano
- reduced-sodium chicken broth
- large eggs
- freshly grated Parmesan
- chopped flat-leaf parsley
- tablepoons chopped fresh basil leaves
- Salt and freshly ground black pepper
- whole-wheat penne
- small-curd low-fat cottage cheese
- part-skim ricotta cheese
- chopped parsley
- olive oil
- dried oregano
- dried rosemary
- chili flakes
- salt
- pepper
- Cooking spray
This dish has been done before, but I break with tradition by adding cinnamon. Sam and Sam Clark, of Moro restaurant, introduced me to the rather wonderful combination of green beans and cinnamon, describing it as “naturally perfect.” They served green beans with a walnut and cinnamon tarator. The recipe below would be lovely with walnuts, too – but here it is without.
- gemelli
- green beans
- heavy cream
- ground cinnamon
- garlic clove
- Salt and freshly ground black pepper
- unsalted butter
- freshly grated Parmesan cheese
- Progresso® lemon pepper panko crispy bread crumbs
- basil
- Salt and pepper to season
2 October 2010 —-A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.
I also added the fresh cranberry beans that I had from the farm.
- water
- Freshly ground pepper
- extra virgin olive oil
- Freshly grated Parmesan for serving
Insalata Russa
Insalata Russa or Russian salad is very popular in Italy and in the eighteenth century was known as insalata genovese because it is said that it was served for the Ligurian aristocracy for gala dinners. Other legends claim that the Piedmont region of Italy invented this salad when Russian aristocracy came to visit. It is composed mainly of vegetables and mayonnaise and can be served as an antipasto as well as a salad. It is often found on Italian tables at Christmastime. There are many variations.
This recipe is featured on show 2022 – Earth and Sea.
- fresh or frozen peas
- minced parsley
- low fat mayonnaise
- Salt and pepper to taste