Recipes
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Salute! Enjoy Limoncello this Summer
Limoncello is a vibrantly colored digestif that goes down easy on a hot summer’s day. Although the sweet liqueur is most often served, chilled, in a shot glass, it is meant to be sipped slowly after your meal. And although easy to make, limoncello has a complicated — and contested — history. Some people believe that Italian monks first made the spirit as early as the Middle Ages; others credit Southern Italian fishermen who were thought to drink it upon returning to shore to warm themselves and fight off colds. But most accounts attribute its creation to Maria Antonia Farace, who reportedly lived on a small island off Italy’s southern…
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Make Tuscan Pici Pasta at Home
Pici are essentially fat, hand-rolled spaghetti. The name comes from Tuscany, and it has a lookalike in Umbria the locals call stringozzi. The pasta is also seen in Emilia-Romagna, too. It is a rustic and irregular pasta, which makes it a great shape for beginners. According to the Encyclopedia of Pasta, most versions of pici or stringozzi use a combination of flours: The Tuscans often add some semolina flour, and the Umbrians often use farro flour. It makes the pasta a little rougher, which helps when you roll it out by hand. Making Pici Pasta at Home A little olive oil is also often added to the dough, as are eggs on…
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How to Make Rustic Tuscan Pasta
Tuscany is celebrated for a rustic cuisine that showcases simple ingredients in flavorful recipes, like this traditional pici pasta in spicy tomato-garlic sauce. Created by Sienese pastaii — pasta makers — pici are thick strands of pasta made with a simple dough of flour and water that is cut into strips and then hand-rolled. With a perfect al dente bite, the pasta pairs well with a variety of pairings, from smooth tomato sauce to hearty meat ragu. Whether you’re cooking at home or dining out, pici offer a rustic taste of the Tuscan kitchen. Pici all’Aglione (Pasta with Garlic Sauce) Yield: 6 servings 1 pound pici1 (28-ounce) can whole peeled tomatoes, crushed4 to 6 garlic clovesExtra…
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The Art of Tuscan Life with author Frances Mayes
Author Frances Mayes’ new book is a travel memoir that explores Italy from north to south On this dreary winter morning, Hillsborough author Frances Mayes already has picked out her recipe for dinner. Her copy of Joshua McFadden’s “Six Seasons: A New Way with Vegetables” is open on the kitchen counter, revealing a colorful casserole dish of Roasted Fennel with Apples, Taleggio Cheese and Almonds.
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