Recipes from Our Kitchen

<img alt='' src='https://secure.gravatar.com/avatar/83f7bc5b765d98335ddebfdb9e1677bf38ddf7ce0f63903b0f3f93d7a89f5fef?s=96&d=mm&r=g' srcset='https://secure.gravatar.com/avatar/83f7bc5b765d98335ddebfdb9e1677bf38ddf7ce0f63903b0f3f93d7a89f5fef?s=192&d=mm&r=g 2x' class='avatar avatar-96 photo' height='96' width='96' />Recipes by Heather Erica von Bargen
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Risotto with Sausage ~ Risotto con SalsicceBy Heather Erica von Bargen

This easy risotto with sausage recipe that I have adapted from Marcella Hazan, is one that I make often, especially in the winter.
Serve with vegetables on the side for a one-course meal!

Pasta with Ciauscolo and VarnelliBy Heather Erica von BargenThis recipe for pasta with Ciauscolo and Varnelli is super local to the Marche. Ciauscolo is our local soft salame and Varnelli is an anise flavored liquor distilled in the Sibillini mountains and often served with coffee. Their complementary flavors join together in this simple and delicious dish.
Salt Crusted Sea Bass – Branzino al SaleBy Heather Erica von BargenThis Oven Roasted Salt Crusted Sea Bass is super easy and delicious! We have prepared it for arriving guests so it's ready for them to bake.
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.
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