A lighter way to enjoy Italian recipes by Anna Jones
Italy’s soothing staples are given a fresh, light touch this week with an onion and nettle cream risotto and ricotta dumplings rolled in a perky, cherry tomato sauce
My cooking life has centered around Italy. I earned my stripes in the kitchens of Fifteen, at the time an Italian restaurant where I made one hundred risottos a week and rolled every incarnation of pasta on a bench by a sunny window. I spent a long summer in the Chianti fields of Tuscany working every hour as a line cook in a posh, white-table-clothed trattoria. No one spoke English and I spoke little ltalian.
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