RecipeHive

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Cacio e Pepe

Posted by in Shared Member Recipes

Literally “cheese and pepper”, this minimalist pasta is like a stripped-down mac and cheese. Check out the key step video, shot with our Nest overhead cams.
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Beef Shank and Sausage Ragù with Whole Grain Spaghetti

Posted by in Shared Member Recipes

Beef Shank and Sausage Ragù with Whole Grain Spaghetti* As much as we love eating at old-school red-sauce joints, we’re craving the updated regional Italian cuisine were seeing at restaurants across the country. In this dish, instead of marinara, we’ve got a rich, meaty ragù (a staple in Bologna) made with flavorful bone-in beef shanks and hot Italian sausage. Hearty whole grain pasta is the perfect vehicle for the sauce (and it’s a great way to add nutritional value). The long-cooked sauce is the ideal thing to make on a lazy weekend and fills the house with delicious aromas.
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Fettuccine with Asparagus, Morels, and Tarragon

Posted by in Shared Member Recipes

8 ounces fresh morel mushrooms, halved if large, or 1 ounce dried morels

 

3 tablespoons butter

1 cup (packed) sliced shallots

1 pound asparagus, trimmed, cut into 1 1/2-inch lengths

1 1/4 cups vegetable broth (if using fresh morels)

2/3 cup whipping cream

2 1/2 tablespoons chopped fresh tarragon, divided

 

12 ounces fettuccine

1 cup grated Parmesan cheese, divided

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Orecchiette with Broccoli Rabe

Posted by in Shared Member Recipes

In Apulia, women still make pasta at home. Their favorite pasta shape – and the symbol of the region – is arecchiette, or “little ears”. Called recchie or recchietelle in the local dialect, orecchiette is eaten just about daily, but is prepared a different way in almost every village. The sauces for this whimsical pasta are straightforward and usually contain vegetables, beans or legumes. This recipe is one of the most basic.
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Turkey Tetrazzini

Posted by in Shared Member Recipes

Tetrazzini is a great recipe to use up your Thanksgiving leftovers. This is definitely not the version you may have grown up with. The addition of wine, wild mushrooms and savory herbs makes this dish as exciting as the Thanksgiving meal itself.