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Why It Works Puréeing a portion of the chickpeas into the sauce base gives the dish body and creaminess. While this is not traditionally a tomato-heavy pasta, adding some tomato paste in with the aromatics gives the dish savory depth, as well as a touch of color. A little acidity in the form of white […]
Why It Works Homemade gnocchi that prioritize structure over ethereal lightness deliver great potato flavor while holding their shape. The melting properties of Fontina cheese means it can be incorporated into a creamy, smooth sauce without the need for a roux. In the Italian Northwestern Alpine region of Valle D’Aosta, there are no olive orchards, […]
Why It Works Slowly cooking down a large amount of onions in a covered pot releases their natural moisture content, which then works as the braising liquid for the beef in the ragù. No stock is required. A small amount of tomato paste gives the sauce a savory backbone, while a handful of cherry tomatoes […]
Why It Works Blanching broccoli rabe ensures it’s tender, and using the blanching water to cook the pasta maximizes efficiency. Garlic, a tiny bit of anchovy, and dried chiles form a flavorful base for the sauce, along with a splash of white wine for acidity and subtle sweetness that balances the bitterness of the rabe. […]
Why It Works Blanching the broccoli rabe leaves and florets quickly in the pasta cooking water before adding them to the skillet with the orecchiette to finish cooking ensures tenderness and keeps their vibrant color. Anchovies add savory depth to the dish without making it taste fishy. Toasting well-seasoned breadcrumbs with garlic and plenty of […]