header-09.jpg

Recipes - Pastas and Risottos - All Recipies in all subcategories

Pastas and Risottos
Our barley risotto, flavored with Glace de Canard Gold and sage and served with duck sausages, is hearty enough for a one-dish main course on the coldest night of the year.
Make this sauce in high summer, when basil is abundant. With cream, sun-dried tomatoes, and Parmesan, this sauce is the perfect way to dress up fresh or dried pasta.
Ladle this simple sauce over grilled chicken, pasta, vegetables, or use it as a dipping sauce for bread.
An elegant blend of rich tomato flavor with shrimp, mussels, and fresh herbs makes this risotto one to remember.  Complimented beautifully by a glass of crisp Sauvignon Blanc or Albarino.
Authentic meat sauce is one of Italy's great treasures. The long, slow cooking of aromatic vegetables with beef, veal, and pork make this ragù memorable. Finished with a little light cream and a touch of butter, the sauce is smooth and silky. If you're feeling creative, add mushrooms, sausage meat, capers, or olives. Ladle the sauce over al dente pasta and sprinkle on freshly grated Parmigiano Reggiano.
For pure comfort food, risotto has few peers. Our elegant version is rich in mushroom flavor with a final flourish of truffle oil. Don't stint on the ingredients: real Parmesan, plenty of wild mushrooms, and a mushroom stock made with Essence de Champignon Gold make it stellar.