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- Fred Bollaci Enterprises'
Golden PalateTM
Charter Members
Recipe: “Cacio e Pepe” by Charter Member Chef Vincenzo Betulia (Osteria Tulia/Bar Tulia) in Naples, FL
Cacio e Pepe Serves 6 Total cooking time: 20 minutes Ingredients: 2 lbs dried bucatini, (preferably a high-quality artisan brand, such as Giuseppe Cocco, Alfeltra) 2 Tbsp unsalted butter (about ¼ stick) 3 Tbsp extra virgin olive oil 2 tsp … Continue reading
Posted in Fred Bollaci on Dining, Pastas and Sauces
Tagged cacio e pepe, florida, naples, osteria tulia, pasta, vincenzo betulia
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Pesto alla Genovese & Basil Oil Recipes from Platinum Palate™ Member Sandra Rosy Lotti/Toscana Saporita Cooking School in Tuscany!
Recipes are © Sandra Rosy Lotti/Toscana Saporita Cooking School. Pesto alla Genovese: This is something students learn the first morning of the week-long program. Pesto is something seen very often, especially in summer months (even in the States), as it … Continue reading
Posted in Pastas and Sauces, Platinum Palate Partners
Tagged basil oil, cooking school, genovese, italian, italy, liguria, lotti, pesto, sandra lotti, toscana saporita, tuscany
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Recipe: Gnocchi Parisienne with Braised Rabbit from Pistache in West Palm Beach!
If you’ve never cooked with rabbit this this a delicious recipe to add a new meat to your gourmet cooking repertoire. Recipe and photo courtesy of Pistache restaurant in West Palm Beach, Florida. Gnocchi Parisienne (Serves 4) Gnocchi 12 oz. Water … Continue reading
Posted in Entrees, Florida Golden Palate Partners, Pastas and Sauces, Recipes
Tagged florida, gnocchi, palm beach, parisienne, pistache, rabbit, west palm, west palm beach
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Linguine Recipe: ‘Cacio e Pepe’ al’ Limone
Recipe: Linguine ‘Cacio e Pepe’ al’ Limone The other night I was entertaining and wanted a “light” summery pasta dish to whip up. I had been traveling and did not have a lot of ingredients on hand, and wanted something … Continue reading
Posted in Pastas and Sauces
Tagged amalfitana, cacioepepe, lemon, limone, linguine, pasta, roman
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Light Carbonara Recipe: Roman Classic Goes Skinny
Pictured above: Light Carbonara with Giovanni Rana Wild Mushroom Ravioli with added leftover roasted chicken.
Posted in Pastas and Sauces
Tagged healthy pasta, light cooking, sauce
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