Mutti Bolognese from ItalyThis big batch recipe makes enough to serve a crowd and freezes wonderfully. Freeze half right away and serve the other half for tonight’s dinner. Each half of the recipe easily serves six. Slow simmering is the key to developing the rich luscious flavor in this classic northern Italian ragú. Finely chopped pancetta, carrots, celery
Chicken with Artichokes and TomatoesDeeply browned chicken thigh meat is accompanied by salty ham, richly flavored artichokes, and sweet carrots and onions in this phenomenal weeknight dinner whose sophistication belies its simplicity. The wine, canned chopped tomatoes, and a delicate zest of lemon bring it all together for a satisfying meal that works equally well on its own, or
Spicy chitarra pasta with burrata, anchovy colatura, and basilfrom Chef Silvia Barban When I was a child, my mother would make fresh pasta every Sunday. I would wake up to the smell of Mutti “salsa” bubbling on the fire with some extra virgin olive oil from Calabria and basil from our garden. When we gathered at the table to eat, beside water and
Salmorejo (Chilled Spanish tomato soup)At Huertas, we steer clear of some of Spain’s most famous fare – preferring to introduce our guests to food and drink that they may have never tried. It can be challenging the avoid some of the classics, like paella and sangria, which are so often poorly prepared, but sing when made well. When summer
Pepperoni Rice-Stuffed Mussels with Lemon Aiolifrom Chefs Angie Rito & Scott Tacinelli Inspired by the flavors of Spanish paella with an Italian-American twist, mussels are stuffed with a pepperoni and tomato flavored rice to create a unique, handheld appetizer. Watch Scott and Angie prepare this dish in our Chefs. Home. Cooking. film series.
Sangiovese Simmered Pork TenderloinThe rich, deep flavor of the sauce is courtesy of a red wine braise and tomato paste, which infuses the sauce with the illusion that it spent all day simmering on the stovetop, though it takes just half an hour. A full-bodied red wine that’s not too tannic works best here.