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fifteen minute pastas
Here are additional recipes for some of our
favorites, the tubes. Penne, especially rigate (veined) or lisce (smooth),
are the best known.
Ziti, maccheroni (with a little elbow),
chifferi with a big elbow, and rigatoni are other examples. Garganelli,
which can be made from fresh egg pasta, also qualifies.
The shape, with the obvious opening of
tubular pastas, allows them to mix very well with, and hold onto, the
rigatoni . . .
with sausage and parmesan
sausage and arugula
with white bolognese
Swiss chard and ricotta
sausage, bell peppers and onion (hearty!)
casarecci . . .
with a simple super
||penne . . .
(tomato and pepper - a classic)
and prosciutto and rosemary
(hard to explain, but fashionable and wonderful)
asparagus, peas and mushrooms
with asparagus, ricotta, prosciutto
with brussels sprouts and pancetta
peperonata (bell peppers)
peppers and bacon, Venetian style
ham and cream
Ortolano (a primavera sauce with eggplant)
with roasted garlic, pancetta and arugula
with sausage, lentils and red onion
with sausage, red pepper flakes, red wine
a simple super pork ragu
with brussels sprouts and gorgonzola
with zucchini and butter
zucchini, butter and tomato (as an option)
anchovies, tomatoes and garlic
salmon and orange
garganelli . . .
(or penne) with
peas and prosciutto
with mushrooms and prosciutto