As I’m writing this, I’m sitting in a 3rd floor apartment overlooking a canal in Venice, Italy. It’s owned by the Contessa da Schio, whose family has lived in this building for six generations. We are staying here to attend Mark’s 40th architecture class reunion; Palazzetto da Schio was also the site of the 20th and 30th reunions of the same class that originally studied in Venice in 1980. We finally made it here (40th reunion in the 42nd year) after the reunion was delayed two years due to the pandemic.

Continue reading Springtime on a Plate: Pasta with Fava Beans and Ricotta Salata at Our Italian Table.

Summer salads are so boring. A combination of what’s around with mayo or mustard. Why not do something more interesting. Both taste wise and visually.

This salad can be made in advance keeping the orzo and the remaining ingredients and dressing separate until serving.

Makes 4 to 6 servings and be easily multiplied for a crowd.

Ingredients and Directions:

• 1 pound orzo pasta
• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cups fresh spinach leaves, stems removed (about 3 ounces)
• 3/4 cup crumbled ricotta salata cheese
• 1/2 cup diced red peppers
• 12 fresh basil leaves, torn
• 1/4 cup toasted pine nuts (see Note below)
• 3 tablespoons lemon juice
• 1 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper<!–

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Note: To make toasted pine nuts, put raw pine nuts in a dry skillet pan.

Continue reading Three-color Orzo Salad at Our Italian Table.

You know it’s Spring when you start seeing Fava Beans at the Farmers Market. These beans, as good as they taste, must be the biggest pain in the neck to prepare; but it’s worth it. You will need about 1 pound of raw beans for every two people.

Alternative, you can seek out frozen fava beans in specialty grocery stores; but what would be the point.

Recipe for 4 people.

Ingredients:

• 2 pounds fresh Fava Beans or 1 16-ounce package of frozen Fava Beans (see Note for fresh Favas)
• 1 pound of dried spaghetti or use the same amount of fresh fettucine if you like
• 1 cup fresh grated ricotta salata (about 6 ounces); extra for sprinkling
• 4 tablespoons high quality oil olive; extra for drizzling
• Freshly ground pepper

Note: To prepare fresh favas, first remember that favas have two shells; yes!

Continue reading Spaghetti with Fava Beans and Ricotta: Spaghetti con Fave e Ricotta at Our Italian Table.