What Italian-inspired food is everyone else cooking this week?

There are a lot of recipes on the internet, maybe even too many. To help make sense of it all, I thought I would try a weekly roundup of the Italian-inspired recipes that everybody else is talking about. What about you? What Italian recipes are you excited about this week? What will you be cooking?

  • The fettuccine with ricotta and mint in the New York Times cooking section seems easy, as does their baked ziti with sausage meatballs and spinach. Italians do not eat meatballs with pasta, but sausage, yes, and baking pasta always makes it seem so easy. Although, I’d probably forgo the crème fraîche, the oregano, and the onions or the garlic as I rarely use both in the same recipe. The pecorino could easily be replaced with parmesan if necessary and I don’t think San Marzano tomatoes are a requirement. Yes, they are the Ferrari of tomatoes, but that doesn’t mean all the other tomatoes are inedible.
  • The New York Times also has a great selection of spring time pastas. We had asparagus in our pasta over the weekend, but without nutmeg and basil or parsley and with olive oil instead of butter. We also don’t generally boil our asparagus but cook it with some olive oil and salt in a pan. Yum.
  • Food 52 has a tasty suggestion for lemon risotto from the famous British, but Italian-born food writer, Anna Del Conte. Although I can’t imagine putting heavy cream in a risotto, the egg yolk seems exciting and new to me. Also, if you don’t have broth, just boil some large chunks of vegetables (chop the potato in half for example instead of dicing) in a big pot of water for about 30 mins to an hour. Or as I learned in Italian cooking school, water alone will do just fine. They also taught us that you don’t need to add the liquid ladle by ladle. You can add it in much larger quantities, just be careful not to add too much. They also have a nice blog post on Anna Del Conte.
  • I would totally go to this festival of the pig in Oregon mentioned on Saveur’s homepage if I could. There is also an awesome episode on the Chef’s Table on Netflix that includes the Tuscan butcher mentioned in Saveur’s post, Dario Cecchini. Check out the trailer here. I haven’t been to his restaurant yet, but it’s definitely on my list of upcoming pilgrimages.
  • Bon appetit has some great tips for risotto. But you don’t have to stand by the stove for as long as they suggest. Just add a hefty quantity of water at the start and stir occasionally. The recipe also calls for salted water instead of broth which I wholeheartedly support.

What else? What will you be cooking this week?

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