EverybodyLovesItalian.com

Octopus and Potato Salad Ingredients For 6 Person(s) For the Salad: 3 pounds tenderized octopus 8 cloves garlic, divided 1 tablespoon peppercorns 2 pounds russet potatoes, peeled and cut into 2 inch chunks 1 cup mixed olives, gaeta, cerignola or kalamata work well 3 lemons, juice only 1/4 cup fresh parsley, chopped salt and black […]

Lentil and Sausage Soup with Kale Lentil and Sausage Soup with Kale By Tested and perfected in the Sur la Table kitchen Serves Makes 6 servings Ingredients 2 tablespoons olive oil 2 large Italian sausage links, casings removed and sliced thinly 1 medium yellow onion, cut into ½-inch dice 2 celery ribs, cut into ½-inch […]

Pasta with Baby Artichokes, Mascarpone, and Hazelnuts By by Bon Appétit Ingredients The only thing that makes in-season vegetables even better? Fresh pasta. The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems. If you can’t get your hands on baby artichokes, use the hearts of two […]

Pasta alla Norma – Pasta Norma style Pasta alla Norma – Pasta Norma style By by Academia Barilla, adapted by the Sur La Table kitchen Serves Makes 10 servings Ingredients 1 medium eggplant, cut into ½-inch cubes 2½ oz Extra Virgin Olive Oil 100% Italiano Academia Barilla ½ cup vegetable oil 2 medium onions, small […]

Anellini al Forno – Baked Sicilian Anellini Pasta                   Anellini al Forno is a classic dish from Sicily. It’s perfect to make for Sunday dinners, holidays or any special occasion. You can substitute any small pasta, such as elbows, for the anellini, but the pasta rings are what […]

Seafood Stew with Farro Recipe by Hugh Acheson Ingredients 1 1/2 pounds octopus 1 quart water 1 cup Anson Mills Piccolo farro 2 tablespoons unsalted butter 1/2 cup sliced yellow onion 3 cloves fresh garlic, minced 1 1/4 tablespoon red pepper flake 1/2 cup diced fennel 1/2 cup sliced leeks 1/2 cup peeled and diced […]

Oat Risotto with Oxtail Roasted Shallot and Parsnips A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail by chef and restaurateur Hugh Acheson. By by All-Clad & Chef Hugh Acheson Serves Makes 6 servings Ingredients Ox Tail: 2 pounds oxtails cut into thick joints, trimmed of excess fat […]

Pappardelle with Lemon, Asparagus and Parmesan with Soft Eggs Pappardelle are hand-cut large pasta ribbons traditionally served with creamy or rustic sauces. The pasta’s name comes from the Italian verb ’pappare’ which means “to gobble up.” By Recipe developed for Sur La Table’s Cooking Classes Serves Makes 4 servings Ingredients Fresh Pasta Dough click for […]

Pollo al Mattone – Chicken Under a Brick This traditional Tuscan cooking method results in incredibly crispy skin and intensely flavorful meat. Weighting the chicken ensures that each part of the chicken is approximately the same thickness, so it cooks quickly and evenly. The weight also causes the fat under the skin to render and […]

Sausage, Potato & Kale Soup Recipe This recipe features our favorite spice for soup, Summit County Seasoning, along with an easy method for making homemade sausage with our South Fork Italian Sausage Spice. It makes a quick and comforting weeknight meal. YIELD 6 servings TIME Active Prep: 15 min Cook: 20 min THANKS TO Savory […]