HELLO FALL! I’ve been waiting for you and your splendid bounty of crisp apples, juicy plums and pears, sweet root vegetables and colorful array of pumpkin and squash.
I am ready to put on warm sweaters and cozy up indoors spending my days developing new recipes and cooking warm soups, homemade breads, pizza dough and homemade pasta. This particular pasta recipe for butternut squash cappellacci is dear to my heart. It’s what Mr. Italicano’s Italian mom and aunt would prepare on Sunday lunches and for special holidays. It’s the dish that I would always go back for seconds, sometimes thirds, because it’s Just. That. Good. It’s bathed in sage infused butter and Parmigiano Reggiano cheese.If I’m by myself, I lick my bowl.
In the northern region of Emilia-Romagna there are two famous pumpkin/squash pasta dishes: tortelli di zucca from Mantova and cappellacci di zucca from Ferrara. The main difference is the name, shape and filling. In Mantova, the filling typically consists of cooked pumpkin, ground amaretti cookies, mostarda (candied fruit and mustard-flavored syrup), Parmigiano Reggiano and nutmeg.You can find them shaped in squares or like cappellacci, whose name is derived from the dialect caplaz which means “little hats” and is in reference to the straw hats once worn by farmers who worked the fields. The cappellacci di zucca from Ferrara, on the other hand, typically uses butternut squash, a little bread crumbs and does not include the amaretti or mostarda.
I am so excited to have two upcoming cooking classes this weekend where I will teach how to make this authentic Italian pasta dish! It is the ultimate Italian comfort food for the fall. If you are in the Seattle area, come make some mouthwatering homemade pasta with me!
October 6th, 11:00am-1:30pm
I will be holding a cooking classat Whisk, a beautiful store and cooking school in Bellevue. In this fun and interactive cooking class each student will start with flour and eggs to create their own pasta dough then will learn how to cut and form two pasta shapes–cappellacci and tagliatelle. We’ll then create Roasted Butternut Squash Cappellacci with a Sage Infused Butter Sauce and Tagliatelle with Porcini Mushrooms and Cream Sauce. You’ll learn the secrets of homemade Italian pasta, made simple so you can recreate these recipes again and again at home. Discover more details and sign up here.
October 7th, 1:00-3:30pm
I will be holding a class with my dear friend Lisa Caruccio, the owner ofCaruccio’s, a stunning culinary event center on Mercer Island. In this interactive, hands-on demo, you’ll learn the basic techniques to making two pasta shapes tagliatelle and cappellacci.I will be showing how to make Butternut Squash Cappellacci with a Sage Infused Butter Sauce, and Lisa will demonstrate how to make Chestnut Tagliatelle with a Light Cream Sauce. You can relax around the 21ft counter with a glass of wine and new friends, and jump in to participate with various preparations if you’d like.Discover more details and sign up here.
MORE FALL CLASSES & DEMOS COMING UP!
WHISK OCTOBER 16TH, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Arugula Salad with Burrata, Pears and Walnuts -Farro Beet Soup with Greek Yogurt, Pistachios and Orange Zest
WHISK OCTOBER 23RD, 12-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Plum Caprese Salad -Homemade Turmeric Tagliatelle with Pumpkin, Toasted Walnuts and Crispy Sage Ribbons
WHISK OCTOBER 30th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Autumn Salad with Apples, Dried Cranberries, Almonds and Feta -Creamy Pumpkin Soup
WHISK
NOVEMBER 3rd, 11:00am-1:30pm NATURAL COLORED PASTA WITH ANCIENT GRAIN FLOUR
Learn how to make delicious homemade pasta with farro flour and natural ingredients to create a colorful, vibrant dough. MORE DETAILS.
NOVEMBER 13th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Sicilian Fennel and Orange Salad -Homemade Matcha tagliatelle with Kale Pesto, Leeks and Wild-Caught Prawns
CARUCCIO’S NOVEMBER 18th 1:00PM–3:30PM MEDITERRANEAN PLATTERS Learn how to create Mediterranean-inspired platters that will wow your guests and allow you to entertain stress free this holiday season. MORE DETAILS.
WHISK NOVEMBER 20th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Warm Spinach salad with Black Pepper Portobello Mushrooms -Farro & Butternut Squash Soup with Crispy Sage and Toasted Pumpkin Seeds
WHISK NOVEMBER 27th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Kale Salad with Apples, Pecorino Shavings and Toasted Herbed Bread Crumbs -Homemade Tagliatelle with Brown Butter Beet Sauce, Crumbled Blue Cheese, Crispy Brussel Sprouts and Toasted Pine Nuts
WHISK DECEMBER 1st, 11AM-1:30PM THE ITALIAN KITCHEN – PASTA In this interactive pasta-making cooking class you’ll learn the techniques and secrets to making homemade pasta dough and two shapes: tagliatelle and cappellacci. MORE DETAILS. -Roasted Butternut Squash served with a Butter and Sage Sauce. -Tagliatelle in a warm Porcini Mushroom Cream Sauce
Butternut Squash Cappellacci & Fall Cooking Classes
Butternut Squash Cappellacci is the ultimate comfort food from the region of Emilia-Romagna. It is served with a sage infused butter sauce and a glorious shower of Parmigiano Reggiano cheese.
Serves: 4-6
Ingredients
For the egg dough:
2½ cups (300g) 00 or all purpose flour (I also love using farro flour or a mix of whole grain)
3 eggs
For the filling:
2.2 lb (1 kg) butternut squash
8 oz (200 g) Parmigiano Reggiano, grated*
2-4 tablespoons breadcrumbs
2 dashes of nutmeg
Salt and pepper, to taste
1 egg
For the sauce:
6 tablespoons butter
5-6 sage leaves
*For a vegan version use a vegan parmesan cheese and butter.
Instructions
For the Filling:
Preheat the oven to 350°F.
Cut the butternut squash in half. Remove the seeds and slice. Lay on a baking tray and bake for 30-40 minutes until soft. Cut off the skin and put the pulp in a large container. With an hand immersion blender, blend until smooth. Add the Parmigiano Reggiano, breadcrumbs, nutmeg, salt and pepper. Taste and adjust seasoning. Add the egg and blend until mixed.
Pasta dough by hand:
Put the flour on a large clean work space and create a volcano shape. Add the eggs and gently whisk with a fork. Gradually incorporate the flour from the sides. Gently mix together until a ball of dough starts to form. Knead for 10-15 minutes until elastic. Cover with plastic wrap and let rest for 30 minutes.
Pasta dough in a stand mixer: Attach the dough hook to the stand mixer and add flour, salt and eggs. Mix on low for 5 minutes until the dough comes together as a ball and is smooth. Wrap with plastic wrap and let rest for 30 minutes.
Rolling out the pasta:
Attach the pasta roller accessory to the stand mixer. Divide the dough into 6 pieces, press them into flat rectangles. Lightly flour each side. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 7. If you don’t have a stand mixer, you can roll out the dough with a rolling pin.
Forming the cappellacci:
Put a sheet of pasta on a lightly floured board. Use a pastry cutter to cut squares roughly 2 ½ inches. Put a heaped teaspoonful of the mixture in the center of each square. Fold one corner of the pasta to the other to make a triangle, push out any air from the center to the edge before sealing. Fold and press the ends of the triangle and together with your thumb and pointer finger so they seal together.
Cooking:
Cook the cappellacci in salted boiling water for 6-7 minutes. Melt the butter in a large skillet over low heat, add the sage leaves. Once the cappellacci are cooked, drain and toss in the skillet and mix until coated. Serve with grated Parmigiano Reggiano. Buon appetito!
Mr. Italicano and I have arrived in New York City! We’ll be here for the next 2 weeks to help Smeg USA celebrate their 10th anniversary with 10 food events around the city! I am so excited to be a part of this food tour and I can’t wait to teach you how to make simple and delicious homemade Italian food. A special thanks to my Italian family, friends and foodies who have taught me the art and tricks to cooking delicious, healthy Italian food during the past 8 years that I have been living in Italy.
On my menu, I’ll show you how to make natural colored pasta dishes and pumpkin themed recipes that are perfect for Halloween. Don’t worry, there will be plenty of samples!
Beet Pasta with Brussels Sprouts, Goat Cheese and Toasted Walnuts
Spinach Pasta with Kale Pesto, Shaved Leeks and Toasted Almonds
Turmeric Pasta with Roasted Pumpkin, Toasted Walnuts and Crispy Sage Ribbons
Creamy Pumpkin Soup with Homemade Croutons, Crispy Sage Ribbons and Toasted Sunflower Seeds
Pumpkin Hummus and Crostini
For those of you in the New York City area, here is the event calendar. I would really appreciate your help if you pass this information on to all of your foodie friends. Thank you SO MUCH in advance for helping to spread the word!
We’re also running a contest at the events, and the winner will receive a beautiful CONTINUE READING
All Italians know about the traditional American apple pie but many have never heard of apple crisp, another classic American dessert. It is also a British favorite known as apple crumble. The beauty of this recipe is in its versatility: you can use apples or substitute with various other fruits like rhubarb, peaches, pears or berries.
The soft sweet baked apples contrast with the crunchy topping made of flour, oats, nuts and spices. It is common to serve this dessert with a scoop of vanilla ice cream. I am an ice cream addict, so I do this all the time; however, if you want to keep the integrity of the crunchy topping, a drizzle of warm salted caramel is the perfect solution.
Although Americans may find it strange to see apple crisp or apple pie on the table for brunch, since living in Italy, I have become accustomed to eating sweets for breakfast. Not to say that we Americans never eat sweets for breakfasts, quite the contrary, as we often have coffee cake, sweet breads,,, pancakes, scones and muffins, but for some weird reason it’s hard to find pie, cupcakes, cakes or chocolate on dessert menus—they are considered desserts. Since I am italicana, I say go for it. I think it is completely acceptable to eat your apple crisp when you want: for breakfast, a snack or for dessert! Enjoy!
This stovetop apple crisp with salted caramel sauce takes the classic recipe to a whole new level.
Recipe type: Dessert
Cuisine: American
Serves: 2
Ingredients
For the apples:
1 apple, peeled, cored and chopped
½ teaspoon cinnamon (20shakes, 10pinches)
1 teaspoon (4g) sugar
2 tablespoons (28g) butter
For the crumble:
2 tablespoons (22g) flour
2 tablespoons (16g) oats
2 pinches cinnamon
2 tablespoons (24g) dark brown sugar
2 walnuts, chopped
8 almonds, chopped
2 pinches salt
4 tsp (20g) unsalted butter
For the salted caramel:
3 tablespoons (50g) sugar
2 tablespoons butter (28g) butter
2 tablespoons (30ml) heavy cream
¼ tsp salt
Vanilla ice cream, optional
Instructions
Put all of the ingredients for the apple mixture in a small saucepan and cook over medium high for 5-7 minutes or until the apples are tender. Stir often.
In the meantime, prepare the crumble. In a small bowl combine all of the ingredients for the crumble. Transfer the mixture into a small saucepan and cook over medium heat until the butter has melted and the nuts are lightly golden. Remove from the heat.
Now prepare the salted caramel. In a small saucepan cook the sugar over medium heat, keeping it constantly stirred with a rubber spatula.
When the sugar has completely melted and is an amber color, add the butter. Be careful as the butter will try to bubble up out of the saucepan. Stir constantly for 1-2 minutes.
Remove the saucepan from the heat and slowly stir the heavy cream into the saucepan. The mixture will also try to bubble up again so be careful.
Divide the apple mixture among two bowls, then top with the crumble mixture, salted caramel and ice cream, if desired.
As bright green leaves mute to deep hues of sangria red, burnt orange and mustard yellow, our effervescent summer vigor to explore far off places also subdues, as we seek out the cozy comforts of our home :: casa. We happily embrace lazy Sunday mornings cuddled under flannel sheets and enjoy wrapping up in heavy sweaters while drinking a steamy hot mug of coffee or tea while reading a book :: libro outside in the backyard, the sun warming our faces as we breath in the earthy and crisp :: frizzante air.
There is something about the changing of the seasons that evokes our souls and awakens our inner spirit. Four times a year we am reminded of the power of change and our minds swirl with anticipation of what the new season :: stagione will bring. During these seasonal shifts, I can honestly say I feel more alive :: vivo. It’s mother nature telling me to open my eyes and let myself become enthralled by my five senses, and to be present for a moment instead of lost in a sea of mental thoughts. Autumn :: autunno is my favorite. I hear the crunching of leaves as I walk down a tree canopied sidewalk, I smell the aroma of freshly roasted chestnuts :: castagne, I feel the soft knit fibers from my scarf under my chin, I see school children chasing each other in clunky boots and I crave to taste something savory, warm and filling.
The fragrant base used in this autumn soup was inspired by my new Italian aunt-in-law’s borlotti bean recipe. I still remember when my Italian husband and I had just started dating, he would rave about that bean recipe to almost an incessant point. I didn’t understand what.the.big.deal.was….until I tried them for myself and literally ate three large helpings. I was addicted, and like him begin to drool :: sbavare the moment one of us start talking about the plump oblong beans and savoury sauce. There is something about the chopped spiced and sautéed vegetables that truly leaves your mouth in food heaven that I decided to adapt it for this soup recipe. The scents of cloves and cinnamon that fill the house are an added plus, making me want to make this recipe just to be surrounded by these warming aromas.
Another benefit of this soup :: zuppa is that you can make it ahead, kids love it and it makes for a nice appetizer for a dinner party when you want awesome presentation and you don’t have a lot of time. Topping the soup with a drizzle of balsamic vinegar or pesto croutons adds a rich flavor experience and gourmet appeal.
This spiced pumpkin soup will warm you up on a crisp autumn day.
Serves: 6-8
Ingredients
1 medium pumpkin, about 5 cups of cooked pumpkin (or you could also use a butternut squash)
1 shallot, finely chopped
1 carrot, finely chopped
1 garlic clove, finely chopped
1 vegetable stock cube
½ cup dry white wine
6 cups water (+ more if needed)
½ cinnamon stick
12 whole cloves
5 cherry, grape or datterini tomatos, skins removed
½ cup Parmesan cheese, grated (optional)
Generous pinch of salt and freshly ground pepper
Instructions
Preheat the oven to 400°F (200°C) and line a cookie sheet with parchment paper.
Cut the pumpkin in half and discard the seeds. Cut each half into four chunks and place on the lined cookie sheet. Bake until soft and you can insert a fork all the way through the flesh; about 30 minutes. Take the tray out of the oven and cool on the counter.
Heat two tablespoons extra virgin olive oil in a pan, add the chopped shallot and sauté over medium-low heat. Add the garlic and continue cooking for 1 minute, stirring occasionally.
Now add the chopped carrots, white wine and 1 cup water along with the vegetable stock cube. Stir the cube around until dissolved. Add the rest of the water, tomatoes, cloves and crumble the cinnamon into the pan. Cover, bring to a boil then lower to a simmer for 10 minutes. Now that the pumpkin has cooled enough to handle, peel off the skin and add it to the pot. Continue to simmer for 10 minutes.
Once the vegetables are soft, add the mixture to the blender in small batches and pulse until smooth. Or, use an immersion blender and blend it directly in the pot.
Add the parmesan cheese.
If the soup is too thick add ½ cup increments of water, to achieve the desired soup consistency.
Ladle the soup into bowls and top with balsamic vinegar or pesto croutons. Serve immediately. Buon appetito!
I am ready to put on warm sweaters and cozy up indoors spending my days developing new recipes and cooking warm soups, homemade breads, pizza dough and homemade pasta. This particular pasta recipe for butternut squash cappellacci is dear to my heart. It’s what Mr. Italicano’s Italian mom and aunt would prepare on Sunday lunches and for special holidays. It’s the dish that I would always go back for seconds, sometimes thirds, because it’s Just. That. Good. It’s bathed in sage infused butter and Parmigiano Reggiano cheese. If I’m by myself, I lick my bowl. 
In the northern region of Emilia-Romagna there are two famous pumpkin/squash pasta dishes: tortelli di zucca from Mantova and cappellacci di zucca from Ferrara. The main difference is the name, shape and filling. In Mantova, the filling typically consists of cooked pumpkin, ground amaretti cookies, mostarda (candied fruit and mustard-flavored syrup), Parmigiano Reggiano and nutmeg. You can find them shaped in squares or like cappellacci, whose name is derived from the dialect caplaz which means “little hats” and is in reference to the straw hats once worn by farmers who worked the fields. The cappellacci di zucca from Ferrara, on the other hand, typically uses butternut squash, a little bread crumbs and does not include the amaretti or mostarda.
I am so excited to have two upcoming cooking classes this weekend where I will teach how to make this authentic Italian pasta dish! It is the ultimate Italian comfort food for the fall. If you are in the Seattle area, come make some mouthwatering homemade pasta with me!
WHISK
NOVEMBER 13th, 12PM-1PM
CARUCCIO’S
The fragrant base used in this autumn soup was inspired by my new Italian aunt-in-law’s 