Cardoncelli alla Piastra con Salsa Verde (Italian Grilled Cardoncelli Mushrooms with Salsa Verde) Cardoncelli mushrooms are prized in Southern Italy for their firm texture, concentrated flavor and ability to withstand high-heat cooking without collapsing. Grilling or searing them on a very hot surface gives the mushrooms a browned, almost meaty exterior while preserving their dense interior. A sharp Italian salsa verde made with parsley, capers, lemon and extra virgin olive o

Ravanelli Brasati al Limone e Timo (Italian Braised Radishes with Lemon and Thyme) Introduction Radishes are usually served raw in salads, but cooking them completely changes their character. The sharp pepperiness softens, the interior becomes tender and slightly sweet, and the exterior retains enough structure to make the vegetable interesting on the plate. This Italian-style preparation uses a quick pan braise with extra virgin olive oil, fresh thyme and lemon. The techniqu

A professional guide to fresh Italian pasta: history, flour, egg and semolina doughs, kneading, resting, thickness, regional shapes, filled pasta, sauce pairing, cooking, finishing, storage and common mistakes.