Category Archives: Italian

Contessa

This is a fun twist on a negroni. Contessa 1 oz dry vermouth 1/2 oz gin 1 1/2 oz aperol Shake everything over ice and pour. Garnish with an orange peel.

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Pumpkin “Carbonara”

This pasta sauce is really creamy and thick and although it has no eggs it does taste like carbonara. Pumpkin Carbonara 2 1/2 lbs fresh pumpkin diced into 1/2″ cubes 1/2 cup red onion diced fine 3 tbsp garlic minced … Continue reading

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Pumpkin Farro Risotto

There are a number of smaller pumpkin varieties in the pacific northwest, the type pictured is roughly 3-5 lbs and about the size of a cannon ball. Any type of pumpkin will work for this, just harvest enough flesh for … Continue reading

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Fennel Roasted Rock Fish

This is a fun way to cook a whole fish. Red snapper or trout would work equally well. Have the fishmonger scale and gut the fish for you to save cleanup. Whole Fish and Fennel 1 1/2-2 lbs whole rock … Continue reading

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Sea Bass cooked in Parchment

This can be done as a single or split up into individual pouches. The roasted eggplant and tomatoes are perfect with the fish and are also perfect with polenta on the side. Sea Bass Pouches with Tomatoes and Eggplant 1 … Continue reading

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Deli Style Stuffed Cherry Peppers

Here is how to make this tasty appetizer on so many deli bars. Stuffed Cherry Peppers 8-12 hot cherry peppers 4-5 slices provolone cheese Prosciutto Dried oregano Extra virgin olive oil 2 tbsp red wine vinegar 2 garlic cloves Remove … Continue reading

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Salmon Fettuccine with Shiitake Mushrooms

It is nice to get fresh fish again that does not have whiskers. Salmon Fettuccine in a Mushroom Tomato Sauce 1 lb salmon fillet skin on 1/2 lb shiitake mushrooms stems diced caps sliced thick 3 roma or other paste … Continue reading

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