Brodo hardly needs a recipe. My Italian chicken brodo (chicken broth) leans on bone-in chicken thighs and aromatic vegetables for maximum flavor; a slow, stove-top simmer takes care of the rest. Makes ~2 quarts.
Scratch-Made Sourdough Tortellini
My homemade sourdough tortellini is made with Italian 00 flour, sourdough starter and egg, stuffed with the traditional savory pork filling from Emilia-Romagna. Choose from a same-day option for ferment overnight to deepen the flavor. Makes (~40-60) hand-shaped sourdough tortellini.
Sourdough Pici Pasta
My sourdough pici pasta recipe is made by hand with fine semolina flour, sourdough starter, and olive oil (no egg). Choose from a quick same-day option or ferment overnight to deepen the flavor. Feeds 2-3 people.
Easy Homemade Sourdough Cavatelli
This easy homemade sourdough cavatelli recipe is made by hand with fine semolina flour and sourdough discard (no egg). They're soft, tender, and irresistibly chewy! Choose from a same-day or overnight fermentation option to deepen the flavor. Feeds 2-4 people.
Sbrisolona (Crunchy Italian Crumble Cookie)
Made with golden cornmeal, toasted almonds and flecks of bright orange zest, this rich and crunchy Sbrisolona (Italian crumble cookie) is the perfect match for dunking in coffee or creamy zabaglione. Bake time 30 minutes. Easily serves 6-8. I’m always on the hunt for intriguing Italian cookie recipes, and this one caught my attention because it’s one giant crumble cookie!...
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