July 16, 2009 by admin

chef nicotra’s Whole Wheat Orecchiette with Littleneck Clams & Castelvetrano Olive-Speck Pesto from Felidia

Serves 6 3 dozen littleneck clams, cleaned and shucked 1 cup extra-virgin olive oil 2 cloves garlic, sliced 15 Castelvetrano olives, or other green olives, pitted, reserving a few olives for slicing and finishing the pasta 6 slices speck (or bacon, if preferred) 1/2 cup parsley, chopped Salt 1 pound wholewheat orecchiette (can substitute plain [...]

July 9, 2009 by admin

Ricotta – three ways

Bake ricotta in foil for the perfect party hors d’oeuvres, toss it raw on just-boiled pasta to make a creamy and delicious sauce, or use it as a key ingredient in a cake, such as my Zia Donata’s famous Italian cheesecake–the best part is minimum prep and cook time keeps you away from the stove, [...]