Corrado Assenza’s Chickpea Puree with Seasonal Vegetables
This is the chickpea puree Corrado Assenza prepared as an appetizer during his US tour this past spring. To start, he soaks Bio Alberti chickpeas …
White Bean Soup with Parmesan Broth
If you’re a Vacche Rosse cheese aficionado, chances are you’ve accumulated a hoard of rinds somewhere in the back of the fridge. Parmesan broth is …
Fava Beans are Good for Soil and for People
Read “fava beans” and you’re already thinking about the brightest days of spring. Each green kernel a prize following the labor-intensive process of shelling and …
Macco di Fava with Fave di Amelia from Umbria
Macco di Fava is a cucina povera classic. An aromatic puree of earthy fava beans served with a healthy side of leafy greens, macco di …
A Tale of Two Farros
Do you know your monoccocum from your dicoccum? Our farros are ancient grains with ancient sounding names, because these varieties have been around for millennia. …
Orzo with Porcini Mushrooms
We can’t get enough of the powerful umami flavor of orzo with porcini mushrooms. But there’s a cooking trick to get all the depth of …
From Bittman: Beer Glazed Black Beans
We adapted this recipe for beer glazed black beans from Mark Bittman’s How to Cook Everything. When we read about it in Mark’s weekly newsletter, …
How to cook Cicerchie
Cicerchie are chock full of vitamins, minerals like phosphorus and calcium, and fiber. It’s no surprise that Cicerchie used to be called “the meat of …
Mesciua – the Recipe, from Steve Maslow
Mesciua is a primo, a soup really, designed, we suspect, to show off the heady aroma, ilken texture and multi-stage flavor of your best olive …