SPAGHETTI ALLA NERANO

SPAGHETTI ALLA NERANO by Daniela Del Balzo of Daniela’s Cooking School in Rome   1 pound spaghetti or tonnarelli 3 medium zucchini (the skinnier the better) 3 tbs extra virgin olive oil 1 clove garlic 1/2 cup shredded Provolone Sorrento (soft provolone) 1/2 cup grated Parmigiano-Reggiano 2 T butter 1/4 to 1/3 cup fresh basil […]

FOOD RANTS & RAVES

My problem is never what to make for dinner tonight, instead it’s what can I make besides pasta.  I could eat pasta in one of its many forms and iterations every night—and also for lunch and breakfast. It’s no different when I’m traveling and someone else is doing the cooking. Pasta is the thing I […]