Unmold onto a serving plate and cut into wedges like a cheesecake to serve.
This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.
This green-on-green pasta is the essence of springtime, and I start to crave it as soon as the first crocuses appear. The combination of asparagus, nutty Parmigiano-Reggiano, and the delicate accent of basil is perfection.
Ingredients
This butter fried chicken recipe is in my head more often than not. That's saying something. It's one of our monthly meals at the Zimmern house, and it's yet another brilliant way to do chicken for a crowd that includes kids. Paired with a bright citrus punch and salty capers, this fried chicken entrée makes everyone happy. My son starts screaming "butter chicken" and runs up and down the hallways when he comes home from school and learns what's for dinner. I first ate this dish 30 years ago, served for a family meal one night at a restaurant in Florence where I was a stagiaire. I hadn't seen butter during my first few weeks in Italy and almost fainted when I tasted this.
This is such a wonderfully fresh salad, full of different tastes and textures: charred, spicy, herbal, naturally acidic, and crisp. I love to serve this as a palate-cleansing salad course.
Bitter greens with candied lemon peel, pine nuts, balsamico, and Parmigiano-Reggiano cheese become a salad destined for the holidays.
The fresh pasta can be made 24 hours ahead and air dried. The lasagne can be assembled a few hours ahead, but please don’t refrigerate it as it tends to dry out.
These beautiful and simple cheese crisps hail from the Friuli-Venezia Giulia region of Italy.