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Tonnarelli cacio e pepe by Frank FarielloCacio e pepe, literally 'cheese and pepper', is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of this dish—tonnarelli, a kind of square spaghetti made with egg pasta popular in Lazio and Abruzzo, as well parts of Molise, Puglia and Le Marche. |
3 votes
6649 views
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Homemade Manicotti by Nancy MiyasakiThis recipe is simple and absolutely delicious. It is a reasonable amount of work, so good to cook for a large party or family gathering. It is fun to prepare with a friend or relative, perhaps with a glass of wine in hand! I adapted this from a recipe cookoff I saw on the Food Network. |
6 votes
19753 views
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