Inspired by s'erbuzzu, a classic Sardinian soup packed with more than a dozen varieties of herbs and spring greens, this recipe delivers big flavor with fresh parsley, tarragon, and chives. White ...
The smallest pasta shapes add a tender texture and soak up flavours – perfect for these tasty summer dishes I am exceptionally fond of the tiniest pasta shapes: the barley shaped orzo and the ...
Add Yahoo as a preferred source to see more of our stories on Google. It may be hard to believe, but the holidays are approaching -- and that means lots of time with family and loved ones. Chef Lidia ...
As chef Luigi Crisponi stood in his Santa Rughe restaurant in Sardinia, he insisted there was nothing he can teach about s’erbuzzu. The brothy yet still thick soup — a specialty of the Italian island ...
Roasting zucchini tuns them soft yet concentrates the flavor. Chunks of them are tossed with nicely chewy fregola and crunchy pistachios, then powerfully seaasoned with lemon (both the zest and the ...
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Fregola with portobello mushrooms
To make the fregola with portobello mushrooms, first prepare the Vegetable broth. Clean the mushrooms: cut off the base and use a cloth to remove any soil residue (1), then slice them (2) and chop ...
A: Given all the bins, boxes and bags of pasta shapes at our local markets, from mostaccioli to acini di pepe, it's surprisingly difficult to locate that little gravelly, toasted Sardinian pasta. We ...
The smallest pasta shapes add a tender texture and soak up flavours – perfect for these tasty summer dishes I am exceptionally fond of the tiniest pasta shapes: the barley shaped orzo and the ...
As chef Luigi Crisponi stood in his Santa Rughe restaurant in Sardinia, he insisted there was nothing he can teach about s'erbuzzu. The brothy yet still thick soup -- a specialty of the Italian island ...
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