Recipes from Our Kitchen

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Pasta with Prosciutto and Cream SauceBy Heather Erica von Bargen

This is one of my favorite recipes. It's super easy, fast, and goes with almost any pasta shape you have on hand. We usually use fresh fettuccine and it is heavenly. You can increase the amount of prosciutto to make it a "meatier" dish. I've adapted this version from Marcella Hazan. 

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.
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