OK, for most Americans, this is going to sound like a weird dish – a mousse made from Mortadella – Italy’s inspiration for American baloney. But trust me!!

Although thought of as French, mousses, pâtés and terrines of meat, poultry and seafood have been prepared for centuries all over Italy. Italian food authorities insist that this preparation was created in Italy and exported to France,  a point debated with zeal by French chefs.

Continue reading Spuma di Mortadella (Mortadella Mousse) at Our Italian Table.

Unlike many other Italian pasta sauces, Ragù Bolognese is serious stuff in Italy. Bearing little resemblance to the sauce in the USA of the same name, it is a very slow-cooked sauce with minimal tomatoes used to dress fresh tagliatelle pasta and make Lasagne alla Bolognese (lasagne with spinach pasta noodles). Unlike many other Italian pasta sauces, the key is not to overly brown the ingredients. If done right, the final product is a mild and comforting sauce that is well absorbed by the pasta.

Continue reading Ragù Bolognese at Our Italian Table.