There are as many lasagna recipes as there are cooks in Italy, yet, with so much variation, there is one regional tradition that stands out among all the others: Bologna’s lasagna. It is the lasagna that all others aspire (and fail) to be. This particular incarnation of Italy’s famous recipe features sheets of spinach pasta layered with meat ragù and béchamel.
There’s nothing quite like this combo on a summer Pasta Night. Ricotta, basil, corn, and summer squash varieties. It’s good warm, but it’s really, really good at room temperature, when all the flavors have a chance to meld. So tonight’s a night when it’s okay if dinner gets cold—pour a glass of crisp rosé, set the table outside, and let everyone leisurely make their way to dinner.
This recipe comes from The Campfire Cookbook. It's written with outdoor cooking in mind for campers with access to camping stove or burner, but could also be cooked on a backyard grill or kitchen stove. (Chip Walton | The Splendid Table)
From The Complete Baby and Toddler Cookbook by America's Test Kitchen
Spelt Spaghetti with Wild Mushrooms & Parmesan Cream
(Spaghetti di Farro con Funghi e Crema di Parmigiano)
This is a super easy, quick mid-week dinner and a fantastic way to introduce Japanese miso into your everyday cooking. It is also terribly addictive.
Lemons, olive oil, basil... the only other ingredient needed is sun.
I don’t know what it is about tinned tuna but I think it’s rank (that’s Yorkshire for disgusting). Having said that, this pasta dish is delicious and could turn me. The recipe comes from Jo Courtney – friend, farmer and one half of Bridge Farm Organics with her husband, Trevor. They grow amazing asparagus and rhubarb that I have been using for years. The original recipe comes from a lady, Mrs Lorenzetto, who used to look after Jo when she was a young pup.
Having eaten hundreds of versions of this Roman classic in restaurants and in the homes of friends, I finally came up with a method that guarantees a perfect Cacio e Pepe.
This one is more ritual than recipe and, for me, a most perfect alchemy, arming the most novice of cooks with a precise and measured objective. I love fresh pasta, but, I must admit, I equally love a dried pasta that is select heritage grain, preferably organic, skillfully milled and extruded under the immense pressure of antique brass dies, and dried in a time-honored tradition. The same goes for tomatoes. Whether it’s a rumor or a tomato, consider the source — as well as how and where it was grown and whether it was picked at the height of ripeness. Both pasta and tomatoes have a permanent place in my pantry.