Redone to make this gluten-free and dairy-free
Pesto has many uses, such as with pasta, topping for chicken or fish, or as a spread on crusty Italian bread. This is a pretty basic recipe, found all over.
A sumptuous way to finish off a Italian dinner.
This looks like such a simple recipe, sure to be a favourite!
A great dish, easily prepared, and can be combined with so many things.
Shallots, garlic, wine, tomatoes, and cream make a fabulous fresh sauce for prawns (or shrimp) and pasta. It is paired with angel hair pasta here, but feel free to use your favorite pasta or even cheese tortellini. Have all your ingredients chopped and ready to go because this dish only takes about 15 minutes to cook from start to finish.
This is a recipe from the Palermo Brothers, a comedy duo, who had the famous tag line “‘Atsa Louie, I’ma Phil”. This appeared in their autobiography of that name. I am pretty sure it’s out of print now, but you can pick up facsimiles still. This recipe appeared in the paper, which is how I got it. It’s a winner!
I get asked to make this a lot. Before I knew what it was called, I called it “Wild Turkey Surprise.” Now I know better and it’s actually got some legitimacy to it. The basic recipe here started with a recipe from a Sunset magazine cookbook, Favorite Recipes. I’ve modified since then.
Carbonara is typically done with bits of proscuitto and bacon and parmesean. This recipe serves 2 admirably.