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extra-virgin olive oil Tag

Vintage Paparazzi / Posts tagged "extra-virgin olive oil"

Vegetable-Chickpea Chili with Fried Almonds

Alex Guarnaschelli makes this quick vegetarian chili at home on weekends and then enjoys the leftovers later in the week; she thinks the chili is even better after its mellowed in the refrigerator for a day or so. Serve with basmati rice....

Farfalle with Golden Beets, Beet Greens, and Prosciutto

On a cool autumn evening, this hearty pasta dish really hits the spot. Sweet beet roots are complemented by salty prosciutto and rich Parmigiano-Reggiano; beet greens add great texture. If golden beets are unavailable, you can use red beets, but your pasta will turn pink....

Beet Green and Bulgur Soup with Poached Eggs

This rustic soup is made with just a few ingredients, but don’t let its simplicity fool you: Its full-flavored and remarkably comforting. Its also perfect for a weeknight. Bulgur, which is simply wheat kernels that have been steamed, dried, and crushed, cooks about as quickly...

Pork And Sausage Ragù

When Italian-Americans talk about “Sunday sauce” or “gravy” they mean this classic southern Italian ragù. Tomatoes are prominent, and the sauce’s flavor is brightened by the fennel in the sausages. Serve with a short, sturdy pasta such as penne, rigatoni, or cavatappi....

Bolognese Ragù

Resist the urge to rush the meat through browning—it takes 60 to 90 minutes to do this step properly, but your patience will be rewarded with a rich, deeply flavored sauce. Serve with regular or spinach fettucine or tagliatelle....

Duck Ragù

Although you can make this ragù with duck breast, I prefer to use the meaty legs and thighs, which stay tender through the long simmer Venetian duck ragù is typically served with fat, tubular buckwheat noodles called bigoli, but it’s also delicious with whole-wheat fettuccine,...

Harvest Bread Stuffing

The secret to achieving the right hearty (but not heavy) texture for this stuffing is to use good-quality whole-grain bread. The stuffing is cooked outside the turkey so vegetarians can enjoy it, too....