Sage and Prosciutto Gnocchi
Sage is traditionally used to flavor potato gnocchi. Fried until crispy in a little olive oil and butter with prosciutto, it’s so simple and so delicious. Serve as a side dish for roast pork, beef or chicken.
Sage is traditionally used to flavor potato gnocchi. Fried until crispy in a little olive oil and butter with prosciutto, it’s so simple and so delicious. Serve as a side dish for roast pork, beef or chicken.
Prosciutto-wrapped melon is a classic Italian appetizer. When these simple flavors are tossed with pasta and spinach they make a delicious, quick and portable lunch or side dish. Double the recipe for a tasty party appetizer that will feed a crowd.
Need an easy party dish to feed a crowd? This simple tortellini antipasto skewers appetizer with fresh flavors can be assembled in minutes. It’s ideal for parties or a satisfying any-time snack.
Add some deep smoky flavors to your classic vodka sauce for a unique twist. This Smoky Garganelli alla Vodka recipe is from our December pasta spotlight, Colu Henry, and is sure to warm you up this winter!
This recipe comes from The Ultimate Mediterranean Diet Cookbook by Amy Riolo, our February pasta spotlight. She told us that many pastas in Italy feature chickpeas as “chickpeas were once a symbol of rebirth in southern Italy and other areas of the Mediterranean.”
This unique recipe comes from The Italian Diabetes Cookbook by Amy Riolo, our February Pasta Spotlight. She told us that though eating goat is relatively new in the United States, it’s the leanest meat eaten in the Mediterranean region. If you’re having trouble finding goat, feel free to substitute it for lamb, veal or beef!
This tasty spaghetti pancake is a great way to use up leftovers. So good, you’ll make extra spaghetti just so you can make it!
Why eat ravioli the old-fashioned way when you can bake up fun ravioli cups? Turn ravioli into mini baked lasagna with this novel twist on an old favorite.
This recipe was contributed by Katie S. Serbinski from Mom to Mom Nutrition, as part of the Healthy Aperture blogger partnership. 6 cups wagon wheel pasta [uncooked] 4 cups of marinara sauce ½ cup plain Greek yogurt ½ cup mozzarella cheese (grated) ¼ cup each of Parmesan and Pecorino Romano cheese (grated) Preheat oven to 375. […]
This recipe was contributed by Regan Jones from Healthy Aperture, as part of the Healthy Aperture blogger partnership.