The prosciutto and lard add lots of flavor to this soup, but if you can’t get any, use butter and olive oil instead.
This hearty and delicious soup is so full-bodied that you only need a green salad to accompany it. The prosciutto skin is used for flavoring, and you can find it…
If you want this soup to be heartier, add about 6 oz. white beans, soaked and then simmered until tender, about 90 minutes.
Push the pasta down into the soup to keep it submerged rather than adding more water, which would dilute the stew's flavor.
I like to garnish this dish with a side of chopped ripe tomatoes tossed with good olive oil, salt, pepper and fresh basil. These flavors are wonderful next to the…
While you’re preparing this broth for the Tortellini in Brodo with Lamb & Asparagus, consider making a double batch— it keeps in the freezer for up to six months.
This recipe is inspired by one my mother made. A slice of prosciutto is tucked between the pork and the stuffing, while pancetta flavors both the stuffing and the sauce.The…
意大利乳清干酪萨拉ta is a smooth, firm sheep's milk cheese that's lightly salted. If you can't find it, use feta cheese and soak it for an hour in cold water before…
Prosciutto can be salty, so taste it before you add the entire amount. I find that good-quality canned chickpeas work just fine in this recipe.
This recipe depends on juicy, flavorful tomatoes. Big, fruity, green Cerignola olives are less briny than other green olives and make a delicious difference.
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