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Nonno Custodi’s Pasta with Lentils

Nonno’s Umbrian Lenticchie and Pasta Lentils – From “lente” in Italian, meaning “lens”.  Hence “lenticchie”, meaning little lenses. Growing up in post-war Italy, lenticchie are among my earliest memories.  They are very nutritious and delicious legumes, and very common in the Italian “cucina povera” or peasant cooking.  Meat was hard to come by after the war, so the following recipe …

Farro and Borlotti Bean Soup

Borlotti Bean and Farro Soup

Borlotti Bean and Farro Soup This hearty winter soup is very rich with full flavor, great for chillier weather. Excellent topped with a good extra virgin olive oil to enhance the flavor of the beans. Serve very hot with a side of grilled vegetables or salad. Ingredients – for 6-8ppl (recipe can easily be halved, saving the remaining ingredients for another dish) La Chiona …

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Tagliatelle with Roveja Beans

Ingredients: 1 box handmade Antica Pasta Tagliatelle 1 package Umbrian Roveja beans (300 g) 1/2 teaspoon of coarse sea salt extra virgin olive oil 1 onion, finely diced 1 rib of celery, finely diced 1.5 carrot, coarsely shredded 1 teaspoon ground cumin 1 jar Passata Rustica organic tomato sauce fine sea salt, to taste Soak the roveja in the water, add the coarse salt, stir and …

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Organic Farro Linguine with Pumpkin-Blue Cheese Purée

This dish tastes just like Autumn! Smooth, creamy pumpkin purée seasoned with roasted garlic and rosemary. Piquant blue cheese complemented by warm, earthy, toasted pine nuts and fresh spinach. Recipe adapted from Riccardo Manieri in Orvieto for the October dinner box. Ingredients 1 medium pumpkin, halved 4 cloves of garlic, crushed 1-2 fresh rosemary sprigs 1.5oz pine nuts, slightly toasted 1/2 cup of Blue Cheese, crumbled 1lb …

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Nonno Custodi’s Pasta al Cavolfiore

Region:  Puglia, southern Italy Written by: George “Nonno” Custodi (my father) This dish is in the “Cucina Povera” category, because the ingredients are inexpensive and common to the Region. Meat was in short supply, so the protein came more from legumes and fish – hence the anchovies. I remember having it as a young boy in post-WW2 Italy, while living …

Pasta all'Amatriciana event at 7th Street Market

Pasta all’Amatriciana event raised $500

Thanks for your support at the Pasta all’Amatriciana event! Thank you to everyone who came out to 7th Street Market Monday in support of Amatrice, Italy! Chef Gabriele Grigolon of Aqua e Vino prepared the region’s famous Pasta all’Amatriciana for diners in the market. All proceeds went to the Italian Red Cross. We raised $500 for the Italian Red Cross in 2.5 …

Organic Spaghetti with Semi Dry Tomatoes

Organic Spaghetti and Semi-Dry Tomatoes

This recipe pairs the products of two of our top suppliers: Agricola Paglione of Puglia and Monograno Felicetti of the Dolomites. It is the perfect example of how, when you use top quality ingredients, the most simple dishes can be outstanding. This dish uses two ingredients only: Organic Monovarietal Spaghetti and Organic Semi-Dry Tomatoes, topped with parmigiano reggiano cheese, if you …

Gigli with Asparagus, Mushrooms and Cherry Tomatoes

A simple, quick and inexpensive recipe using fresh seasonal vegetables. From the May Dinner Box. Ingredients – serves 4 1 250g bag of Gigli by Antica Pasta di Campofilone Mushrooms (I used fresh cremini (baby bella) mushrooms in my recipe) 1 bunch asparagus 1 314g jar Organic Cherry Tomatoes from Agricola Paglione garlic extra virgin olive oil, organic, Noemio Bacci for …