Sweet winter squash, roasted red onions, and rich Alpine cheeses layered between sheets of fresh pasta, then baked into a heavenly tower of fall flavors and topped with crisp, crackly sage.
Want to impress your next dinner guests without laboring over pasta dough for hours? Make this. They'll never know there's only two ingredients in the filling.
A sneak peek recipe from the new Pasta Grannies: Comfort Cooking book. Bettina shares her stranguggi pasta recipe (similar to cavatelli), which she serves with a special white bean called cannellina bianca and stewed greens.
Drip, drop. Split, splat! Ever wondered how splatterware is made? We go behind the scenes with Tuscan ceramicist Giulio Lucarini to find out.