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Lemon Caper Pappardelle with Parmesan
If there is a golden rule that comes out of cooking in Italy, it's keep it simple and use the best ingredients of the season. This pasta dish epitomizes that philosophy. The pasta should always be the star of the show, with the other ingredients complementing it. This dish was inspired by time I spent in the kitchen with Marietta - Umberto Menghi's sister - at Villa Delia in Tuscany. Fresh herbs and produce brought in from the garden every morning, olive oil, wine from the property... how can one not be influenced?
Risotto with Chanterelles
Risotto is one of those dishes that when it is made correctly is like ambrosia. Creamy but not too rich and totally satisfying. The addition of chanterelles adds an earthy but elegant element. It could certainly stand on its own as a first course or is a great partner with a roasted free range chicken breast or grilled New York striploin steak. The key to success with risotto is patience. Make sure your stock is warm and with each ladleful you add, all of it must be absorbed before you add more. When the risotto is finished, it should be cooked through but not mushy, dry or sticky but loose and creamy; heaven on your fork.
Summer Spaghettini with Fresh Corn & Grape Tomatoes
Local tomatoes and corn arrive in the market at the same time and are fabulous in the same dish. Here's one of my favourite late-summer dishes: spaghettini , which is just a thinner version of spaghetti, tossed with tomatoes, corn and basil. What a treat!
Spring Asparagus Fettuccine
Although asparagus is available almost year round imported from southern climates, I prefer the fat, sweet stems of local asparagus in the spring to make this simple pasta dish.
Pappardelle with Baby Spinach, Olive Oil & Red Chili Flakes
This is a great, simple dinner that can be prepared practically without shopping - as long as your pantry has a few basics. Pick up some spinach and salad greens and you have dinner.
Medici Orrechiette
This dish takes me right back to Italy and the small hilltop village of Radda. I had a version of this pasta dish at a lunch that lasted almost five hours. Service is often slow in Italy. Every bite was worth the wait, as plate after plate of incredible rustic food appeared from the kitchen.