Primo piatto: Tagliolini al ragù di Anatra – Homemade tagliolini with white duck ragù

This was probably the most exciting course for me because…*drumroll*…we got to make FRESH PASTA! The tagliolini is just a slimmer version of a fettucini and according to Chef Andrea is the perfect heft to hold the ragù. A white ragù is just like a normal ragù without the tomatoes, and this specific one could … Continue reading

Little tidbits of Roma (and Paris)

I want to start off with just a few good food memories from Roma and then I’ll do separate entries about the cooking class dishes (squisiti, tutti!), the markets, and the Frascati region wine tour we went on… Let’s start with the best part about a lay over in Paris, France: a Paul. Paul is … Continue reading

Homemade Fettucini Alfredo

Why buy expensive sauce when you can make it for very little at home?

“Risotto” with Shrimp and Roasted Asparagus

This is a mock risotto that uses orzo instead of rice so it cooks in a third of the time. Not to mention, it’s delicious!

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