kay’s sausage pie

This recipe came to us from our dear family member, Jim, whose mother had made it for him all his life. That’s Kay. Their family is classic New Jersey Sicilian Italian, and this nostalgic morsel is nothing short of perfection. Each Easter, we wait for it impatiently, like children on Christmas morning, fighting for the…

yellow squash and pesto focaccia

Doughy, oily, herby, and just so goddamn good—this focaccia is filled with nooks and crannies of olive oil, pesto, and rosemary. Adorned with thin slices of yellow squash, THIS is “fuck yeah” bread.     Ingredients: 2 cups of warm water, divided (around 110° F) 2 tsp sugar 2 tsp instant or active dry yeast 1/2…

sicilian parsley pesto

This pesto was inspired by Sicily’s use of citrus to beautifully balance any herbaceous sauce. The salty, brininess of the olives, the creamy pine nuts, the umami from the anchovies, the sweetness from the golden raisins, the fresh sweetness from the orange zest, all rounded by the parsley, makes for a unique flavor where no…

risotto

Risotto is a delicacy that, if attended to and given a little extra love, will stand alone as an incredibly satisfying, stick-to-your-ribs meal. It can, also, take any meat or seafood dish to a restaurant-quality level. Simple rice dishes like this can often be thought of as “peasant food”, but this humble delight transcends us…

crab cannelloni

This concoction was conceived on a Sunday afternoon when our hankering for pasta, indulgence, and seafood met at an apex of creativity and the munchies. The deep, rich flavor of the sea partnered with the creamy béchamel and lemony ricotta dance together in an eye-rolling symphony of orgasmic deliciousness. The licorice notes from the fennel…

homemade egg pasta

When traveling throughout Italy, we had the opportunity for a hands on lesson from Bolognese sfoglino, Pio. There, we learned a simply perfected recipe of egg pasta that always works. Use the dough for fettuccini, parppadelle, lasagne, ravioli, cannelloni, etc, etc…the pastabilities are endless.   Ingredients: 200 grams “00” flour 2 eggs pinch of salt…

tortellini bolognese e crema di parmigiano

Last summer, we spent two months backpacking Italy to truly immerse ourselves in the culture. We embraced the attitude of the people, splurged on the wine that came from each region, and connected to the symbiotic relationship between the land and the food. It was a stupendous journey.  While in Bologna, we were fortunate enough…