Stefan's Gourmet » fresh pasta
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Posts about fresh pasta written by StefanGourmet.
Stefan's Gourmet » fresh pasta
2w ago
For Easter dinner I wanted to enjoy a nice bottle of Barolo from the 2006 vintage, that I had acquired at the winery in 2010 and had been aging in my wine fridge ever since. It was easy to select ..read more
Stefan's Gourmet » fresh pasta
4M ago
Italy has an almost endless supply of authentic regional recipes. I love making ravioli and there are already many recipes on this blog, both traditional and of my own invention. After the recent joy of making Tordelli alla Lucchese (from ..read more
Stefan's Gourmet » fresh pasta
6M ago
Italian cuisine is very regional. Italy has 20 regions that are further subdivided into 107 provinces. The provinces are usually named after the main city or town. Each province is proud of its culinary tradition and has its own piatti ..read more
Stefan's Gourmet » fresh pasta
1y ago
Meat that comes from a muscle that has done a lot work during the animal’s life is the most flavorful. Cheeks are one of the best examples. In this recipe, wild boar cheeks are first cooked sous vide and then ..read more
Stefan's Gourmet » fresh pasta
1y ago
For these ravioli I wanted the delicate flavor of the (farmed) rabbit to shine. To accomplish that, I did not use any other prominent ingredients, and squeezed all of the flavor out of the rabbit by making a stock from ..read more
Stefan's Gourmet » fresh pasta
1y ago
This dish was inspired by the ravioli we had at Lo Stuzzichino during our latest vacation to Italy: ravioli filled with ricotta perfumed with lemon zest, served with vongole. Although making your own ravioli from scratch requires some practice, this ..read more
Stefan's Gourmet » fresh pasta
1y ago
One of my favorite foods to cook on a charcoal grill is a lobster tail. Although it is not much of a recipe, I should photograph it so I can blog about it. If you start with whole live lobsters ..read more
Stefan's Gourmet » fresh pasta
2y ago
There are already two similar recipes on this blog, ravioli with green asparagus and goat cheese and white asparagus ravioli with prosciutto, but the combination of white asparagus and goat cheese is so good that I wanted to share this ..read more
Stefan's Gourmet » fresh pasta
2y ago
When I make ravioli, usually I put most of the ingredients in the filling and serve them with a simple sauce. But when I had ravioli stuffed with ricotta and seafood ragù at Pepe Nero, I realized that the other ..read more
Stefan's Gourmet » fresh pasta
2y ago
Anolini in brodo is a typical dish from the region of Parma that intrigued me when I enjoyed it at Locanda Mariella. The small round ravioli are filled with stale bread that is soaked in meat jus. The result is ..read more