Casarecce with Arugula and Shellfish Brodo

A rich shellfish broth cooked to perfection serves as a great base for this brothy ...

Read more

Creamy Bagna Cauda and Crunchy Vegetables Over Pasta

Bagna cauda originates in the Piedmont region of Italy, where diners traditionally dip fresh vegetables ...

Read more

Harissa Verde Orecchiette with Red and Yellow Cherry Tomatoes

Harissa comes from North Africa and adds a spicy kick to dishes. Use several colors ...

Read more

Baked Casarecce in Mascarpone Cheese Sauce with Morels, Grilled Kale and Lemon Oil

Chef Jay Perry prepares this elegant recipe for the students at Oregon State University. Make-ahead ...

Read more

Bucatini with Rabbit, Morel Mushrooms, and Brussels Sprout Leaves

Rabbit is very common in Italy, especially in the North-Central regions. At Chef Lorenzo Boni’s ...

Read more

Casarecce with Spring Lamb Ragu, Crispy Nettles, and Pecorino Pepato

Peppery pecorino cheese and fried nettles garnish this hearty dish of lamb ragu over Casarecce. ...

Read more