In this dish, the cavatelli are dressed with a sauce of fresh fava beans, always a great treat in season. Another special ingredient here is ricotta salata, or salted ricotta, a marvelous product made from fresh sheep’s-milk ricotta that is pressed, dried, and aged for a few months, until fairly firm, retaining the mild, milky taste of fresh ricotta yet with more complexity. It is a traditional accompaniment to fresh favas—a delicious pairing you will taste here—but ricotta salata is a great final seasoning on many other pastas as well. As I instruct in this recipe, ricotta salata is best grated on top of the pasta just before you serve it. Put a chunk of it on the table with the grater, and let people shower on more ricotta salata as they dig deeper into their bowls.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.