Risotto alla Longobarda (Risotto with Dried Porcini Mushrooms, Taleggio, and Saffron)

Last fall we had a wonderful evening with Bea at Antica Trattoria Galleria in Milano, where we enjoyed a risotto that was listed on the menu as Risotto all Longobarda. It contained porcini mushrooms, taleggio cheese, and saffron. Here is … Continue reading Risotto alla Longobarda (Risotto with Dried Porcini Mushrooms, Taleggio, and Saffron)

Fennel Pasta

I had fennel left over after making fennel polpette using only the greens. I decided to use the fennel to make a Sicily-inspired pasta dish with raisins, pine nuts, and saffron. When I made this for the first time, I thought it was a bit bland. Now I added sugar and parmigiano and the result is very tasty. The flavors of the raisins, saffron, and fennel work together very well and are supported by the pine nuts and parmigiano. This is a nice vegetarian pasta dish that I will make again. I am not sure if it resembles any traditional Sicilian pasta dish. Continue reading “Fennel Pasta”