June 1, 2020
One of our favorite types of Roman street food to eat are Supplí al telefono, a type of fried rice ball that is very like…Read This Post
Enjoy this fresh spring recipe from Chef Barbara in Florence, one of our most popular chefs. It’s a perfect way to start using your spring herbs!
350 gr (12 oz) fusilli
1 clove of garlic, pressed
½ small onion, finely chopped
4 ripe tomatoes, blanched, seeded and diced
1 sprig fresh rosemary, chopped
1 sprig fresh sage, chopped
1 sprig fresh parsley, chopped
2 sprigs fresh basil, chopped
1 sprig fresh thyme, chopped
1 sprig fresh marjoram, chopped
8 Tablespoons extra virgin olive oil
4 Tablespoons salted ricotta cheese, grated, or pecorino or parmesan
freshly ground black pepper
Cook the fusilli in boiling salted water according to package directions.
Meanwhile, in a large bowl, mix all the ingredients except the cheese, and let rest until the pasta is cooked.
Drain the fusilli and place in the bowl with the sauce.
Add the grated ricotta and serve immediately. Buon appetito!