In Italy, cooking with parchment (baking paper) is quite common. And this Campanian seafood classic is easy to make and fun to eat directly from the cooked packets. It will impress your guests for certain, and is easily adaptable to finish on the outside grill …
With sharp Taleggio and gently nutty Fontina cheeses, milk, cream, and a sprinkle of potato flakes, this Fusilloni alla Valle d'Aosta pasta dish is a pleaser. It blends earthy mushrooms and salty prosciutto strips along with the cheese and spiral Fusilloni for an end result …
Pansotti is a homemade filled pasta typical of the Liguria region. The plump filled pasta earns its name from the Italian word, “panica,” which means potbelly. The homemade version is sometimes shaped as a triangular ravioli or half moon, but most often as a large …