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The 29th of every month is National Gnocchi Day—in Argentina, where it’s spelled ñoqui, but pronounced the same as the Italian word, NYOH-kee). People all over the country get together on the same day every month, at home or at restaurants—to eat gnocchi. A nice idea: We just may start it in our own home.…
Continue reading “Pumpkin Gnocchi Recipe With Butter Sage Sauce For National Gnocchi Day”
[1] How can you resist this fall-flavor pizza: butternut squash, pancetta and crispy sage atop provolone and mascarpone cheeses (photo #1, #2 and #3 © DeLallo)? [2] Pancetta, a form of unsmoked, spiced bacon. [3] The whole pie: yes, please! [4] Provolone cheese flavors vary by age. Provolone piccante (sharp, piquant) is, aged for a…
Continue reading “RECIPE: Butternut Squash & Pancetta Pizza For Halloween”
[1] An aged wedge of authentic Parmigiano-Reggiano cheese: boldly flavored and aromatic (photo © Murray’s Cheese). [2] Wedges, curls and grated Parmigiano-Reggiano (photo © Parmigiano-Reggiano Consorzio). [3] If you want grated Parmigiano-Reggiano cheese, buy a wedge and grate it yourself. You can see the crunchy white tyrosines in the paste (body) of the cheese (photo…
Continue reading “Try Real Parmigiano (Not Parmesan!) For National Parmigiano-Reggiano Day”
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