Recipes from Our Kitchen

Insalata di Tonno (Tuna Salad)By Matt Macken

Heather and I were visiting Corsica a few years ago, okay it was 8 years ago. But it feels like just a few years ago.  It was a beautiful day for a hangover and after walking in the sun for three hours, we stumbled into a small cafe for something to take the sting off of the previous days fun.  I am not sure the bar was open, but Simona let us in.  Served us a glass of Vermentino and taught us her recipe for tuna salad.  She made a little larger batch than this recipe, which serves two.  After the first glass took away the pain, the second glass was the perfect accompaniment for Simona's fresca fresca tuna salad... 

You can cook fresh tuna and add extra oil, but we prefer rod caught tuna from Rio Mare and have made the recipe with whatever tuna is on sale.  It is good all year, but on particularly hot summer days, this recipe is perfect.

I have been thinking of adding a little Dijon mustard to this recipe.  Folding it in with the tuna.  I think it would be a nice addition for a lovely fall day.

Grilled Mortadella SaladBy Heather Erica von BargenThis easy and delicious meal is perfect for summer grilling. We present it as a main course but you can reduce the quantities to serve it as a side.
Farfalle with Sausage in Tomato and Cream SauceBy Heather Erica von BargenThis is Matt's favorite recipe and it's super easy to make with ingredients on hand. If you don't have farfalle it's also good with penne or even mezze maniche. It's also good without basil. You can use whatever type of tomatoes you have on hand. I use passata in the jar instead of canned crushed tomatoes. You can use pecorino or parmigiano cheese. It's super flexible. I usually halve the recipe for dinner for 2 people with lunch leftovers.
Cutlets with Prosciutto and FontinaBy Heather Erica von BargenThis is a year-round favorite in our house and it's equally delicious with chicken or turkey. If you're at Casa Pace e Gioia, use the cutlets that are already breaded from Alessandro, Ivana, and Eleonora's butcher shop in Colmurano and skip the first few steps.
Easy Lentil SoupBy Heather Erica von BargenLentils symbolize abundance and prosperity for the coming New Year so Italians traditionally eat lentil soup on New Year's Day, starting just after midnight. This soup is super easy and can be meatless for those who are vegetarian. In addition to bringing luck to the New Year, it's an especially wonderful soup on a cold winter day. I prefer the lentils from nearby Castelluccio. They're smaller so they cook faster, they're delicious, and they don't require pre-soaking. I omit the carrot and the soup is still fabulous.
Baked Sausages and Potatoes with BeerBy Heather Erica von BargenI saw Luca Pappagallo make this recipe on his Food Network show "In Cucina con Luca Pappagallo." I found the YouTube video and recipe and made it right away. It was easy, delicious, and a crowd-pleaser. I've translated it into English here. Note that the sausages need to marinate in the beer for at least 2 hours.
Penne with Chicken and BasilBy Heather Erica von BargenThis is a great summer recipe. It's light, easy, and cooks quickly on a cooktop. No oven required!
Giuseppe’s Grilled Pork ChopsBy Heather Erica von BargenGiuseppe, chef Fabio Trabocchi's father, loved to grill pork chops this way. This easy and delicious recipe is from Fabio's cookbook Cucina of Le Marche. Note that it marinates overnight.
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