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

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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

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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

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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.

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Pasta with Broccoli Rabe and Sausage

Serves 4 (entree), 6 as a first course or side 1 pound Orecchiette “little ears” (or pasta of your choice- Rigatoni, Mezza Rigatoni, and Penne also work well) Note: you may use gluten free pasta (Barilla makes tasty whole wheat … Continue reading

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