Smoky Eggplant Pasta with Spicy Breadcrumbs

This pasta has a secret, a savory smoky secret. At first glance, the sauce appears to be a standard tomato-cream concoction, when in reality it gets a serious boost of flavor from charred eggplant mash. You start the process the same way you would make baba ganoush: charring whole eggplants on the grill until the…

Read More

5 Spice Braised Pork with Pickled Mustard Greens

Super saucy, fall-apart braised pork in a sauce laden with miso and 5 spice anyone? I fell in love with pickled mustard greens in Thailand, and they are the perfect compliment to cut through the richness of the luscious pork. Plan ahead, as your pork will need at least 3 hours to reach ultimate tenderness.…

Read More

Feta and Leek Scarpinocc

There’s a new feta pasta in town! These delicate pasta parcels are stuffed with feta, ricotta, and caramelized leeks, and are swimming in unctuous brown butter, toasty pine nuts, and herbs. Scarpinocc stems from the word scarpa, which means shoe, as these shapes are meant to resemble the italian wooden clogs of yore. Traditionally they…

Read More

Sopressine with Shrimp Butter

I have two words for you: SHRIMP BUTTER! The majority of shrimp flavor actually comes from the shells, and you can make an sinfully decadent sauce by pureeing whole shrimp (sauteed in cognac and tomato paste) with a healthy amount of butter. The final product is completely smooth and shell free (thanks to a fine…

Read More

Harissa Spiced Stuffed Cabbage

I’ve really been leaning into cozy comfort meals lately– and these cabbage rolls are no exception! Inspired by the flavors of North Africa, these babies are stuffed with beef and lamb and seasoned with lots of harissa, sumac, ras el hanout, and paprika. Serve with lots of yogurt and fresh herbs for a perfect chilly…

Read More

Gnocchetti Sardi with Crème Fraîche, Pancetta, and Peas

Looking for a great intro pasta dish that requires minimal equipment? Look no further than these perfectly chewy gnocchetti sardi! Also known as malloreddus, these sardinian dumplings are made from just semolina flour and water and don’t require a pasta roller, just your fingers and a gnocchi board. While making the gnocchetti is a time…

Read More

Cavatelli with brown butter pumpkin sauce, rye breadcrumbs, and smoked mozzarella

Super creamy, slightly smoky– need I say more? The rye breadcrumbs really take this up a notch. Serves 4 Ingredients For the fresh pasta 2 1/2 cups semolina flour 1/2 tsp salt 1- 1 1/4 cups boiling water Follow instructions to make here: https://www.mangiabedda.com/how-to-make-cavatelli/ If you decide to use dried pasta, use one 1llb.   For…

Read More