Chitarra

Chitarra By by Academia Barilla, adapted by the Sur La Table kitchen Serves Makes 10 servings Ingredients 1 pound, 10 oz. semolina 1½ pounds Caputo 00 flour 3 large eggs 1 cup water 35.2 oz. Tomato Sauce 4 oz. Parmigiano-Reggiano Procedure Chitarra, literally “guitar,” is a wire-strung wooden frame used to make a rustic pasta […]

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Italian Sausage

Italian Sausage   By by Ethan Stowell Serves Makes 8 to 10 servings Ingredients 2 pounds boneless pork shoulder, cut into chunks 3 cloves garlic 1 teaspoon ground fennel seed ½ teaspoon chile flakes 2 tablespoons red wine 2 teaspoons red wine vinegar 2 teaspoons salt Procedure Sausage is so much easier to make at […]

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Grilled Eggplant Cannelloni with Ricotta and Prosciutto

Grilled Eggplant Cannelloni with Ricotta and Prosciutto Grilled Eggplant Cannelloni with Ricotta and Prosciutto Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington Serves Makes 4 servings Ingredients 2 large globe eggplants, 1¼ to 1½ pounds each Kosher or sea salt 2 tablespoons extra virgin olive oil Tomato Sauce: […]

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Mini Wild Rice Stuffed Pumpkins

Mini Wild Rice Stuffed Pumpkins By by Sarah Fennel, Serves Makes 8 servings Ingredients 1 onion, diced 2 cloves garlic, minced 1 cup celery, chopped 1 cup carrots, sliced into medallions 8 oz mini portobello mushrooms, roughly chopped 8 oz brussels, stems removed and sliced in half 1 ½ teaspoons rosemary 1 ½ teaspoons thyme, […]

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 4 servings Ingredients 6 thin prosciutto slices, cut into ½-inch wide ribbons ¼ cup white wine vinegar 1 medium shallot, peeled and finely minced 1 teaspoon […]

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Zucchini Manicotti

Zucchini Manicotti Zucchini Manicotti Serves Makes 10 to 12 manicotti Ingredients Tomato Sauce: 2 teaspoons olive oil 2 cloves garlic, minced ½ teaspoon dried chili flakes 1 (28-ounce) can whole tomatoes 1 tablespoon tomato paste ½ teaspoon salt 2 teaspoons fresh basil, chopped Filling: 1 tablespoon olive oil 2 cups Baby Bella mushrooms, sliced 1 […]

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Stuffing with Fennel Sausage and Cranberries

Stuffing with Fennel Sausage and Cranberries By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 8 to 10 servings Ingredients ½ cup (1 stick) unsalted butter, more for greasing baking dish 1½ pounds (about 1 large loaf) crusty country-style white bread 2 tablespoons olive oil 1 medium garlic clove, peeled and minced 1 […]

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Creamy Sausage-Stuffed Mushrooms

Creamy Sausage-Stuffed Mushrooms   by:ADRIENE Author Notes This is a twist on my ex-boyfriend’s mother’s recipe which I couldn’t help but think I could make so much better, and I did. This is something I make for Thanksgiving and even the children who don’t like mushrooms love it. —ADRIENE Test Kitchen Notes The splash of balsamic […]

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Crostini with Homemade Fig Jam and Gorgonzola

  Crostini with Homemade Fig Jam and Gorgonzola Serves Makes 4 servings Ingredients For the jam: 6 ounces stemmed dried black mission figs 1 cup water ½ cup granulated sugar 1 teaspoon fresh thyme, minced ¼ teaspoon sea salt 2 tablespoons fresh lemon juice For the crostini: ½ baguette, cut into 12 (½-inch thick) diagonal […]

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Blue Cheese-Stuffed Dates Wrapped in Pancetta

Blue Cheese-Stuffed Dates Wrapped in Pancetta The intense sweetness of dried dates pairs beautifully with the sharp bite of blue cheese and the saltiness of the pancetta in this simple and delicious appetizer. Use any sharp blue cheese you prefer but Gorgonzola works well here. By Tested and perfected in the Sur la Table kitchen […]

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