menu

mhblog-logosm


Pasta & Grains

Crispy Farro Polenta with Fresh Puttanesca Sauce

on Friday, 17 June 2016. Posted in Appetizers & Starters, Pasta & Grains, Recipes, Main Course

Crispy Farro Polenta with Fresh Puttanesca Sauce
We're celebrating first-of-the-season tomatoes with our recipe for Crispy Farro Polenta with Fresh Puttanesca Sauce. This lighter version of the classic Italian sauce pairs sweet cherry tomatoes with hot peppers, capers, olives, basil, extra virgin olive oil and a drizzle of Colatura. Perfetto!...

Pasta Shells with Many Cheeses

on Wednesday, 27 April 2016. Posted in Pasta & Grains, Recipes, Main Course

Pasta Shells with Many Cheeses
Chef Sara Jenkins uses Wild Fennel Pollen—lots of it—every day in her NYC shop Porchetta. It’s an irreplaceable ingredient in her Tuscan-inspired porchetta—roasted pork with crispy skin, highly seasoned with aromatic herbs and spices. But Jenkins, who grew up...

Farro, Fennel & Orange Salad (Farro con Finocchio e Arancia)

on Wednesday, 20 April 2016. Posted in Salads & Dressings, Vegetable & Side Dishes, Pasta & Grains, Recipes

Farro, Fennel & Orange Salad (Farro con Finocchio e Arancia)
This vibrant salad gets a double dose of fennel flavor from freshly shaved fennel and aromatic wild fennel pollen (a.k.a. our favorite secret flavor enhancer). The bright notes of anise pair beautifully with sweet orange segments and bright mint. Serve alongside roasted chicken, grilled shrimp or...

Farro with Greens, Poached Eggs & Fennel Pollen

on Tuesday, 19 April 2016. Posted in Salads & Dressings, Vegetable & Side Dishes, Pasta & Grains, Recipes

Farro with Greens, Poached Eggs & Fennel Pollen
Sometimes the simplest dishes are the best. This hearty Italian dish highlights simple ingredients—nutty whole grain farro, fragrant wild fennel pollen and good extra virgin olive oil—so be sure to use the best! Recipe by Asha Loupy

Cacio e Pepe

on Thursday, 18 February 2016. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes, Main Course

Cacio e Pepe
Cacio e pepe, meaning “cheese and pepper” in Italian, finds its origins in Rome. The sauce is simple—salty Pecorino Romano cheese, spicy black pepper and some of the starchy pasta cooking water—so it's important to source the best ingredients you can. The key here is to...

Lentil Ragù with Poached Eggs, Chilies & Mint

on Wednesday, 03 February 2016. Posted in Pasta & Grains, Recipes, Main Course

Lentil Ragù with Poached Eggs, Chilies & Mint
This hearty, satisfying dish starring French Lentils du Puy is great for breakfast, lunch or dinner. The rich earthiness and al dente texture of Puy lentils pair delectably with luscious poached eggs, zippy hot pepper and fresh mint. We also love whipping up a big batch of the lentil ragù...