-
Pasta with Roasted Wild Mushrooms
This dish is one of the most divine things ever. Another wild mushroom recipe, you ask? Absolutely, I say! And there are many more to come! I once thought cacio e pepe was the most heavenly pasta dish. Now I think it’s a toss up. My tastebuds were singing the Hallelujah chorus when I put this in my mouth. The Man (aka taste-tester extraordinaire) would agree. Damn delicious. But why so many recipes with wild mushrooms, Naked Epicurean? Because, inquisitive reader, wild mushrooms are delicious meaty (therefore a great meat alternative) rich in B vitamins…
-
Pasta with Wild Funghi Trifolati
There was a tremendous heatwave in Dolceacqua this summer–throughout most of Europe, in fact—so we sought shady respite from the angry sun at a family owned and operated osteria. Gorgeous freshly prepared rustic foods adorned the tables. Creels piled high with fresh, bulbous mushrooms awaited our order. I enjoyed the ravioli ai funghi, basking in a glimmer of olive oil—a perfect light choice for a hot day. It was love at first bite. I knew as soon as I returned home, I would have to duplicate the trifolati. Trifolati. The word dances from your lips. Beautiful to say, but what exactly is trifolati? According to Saveur.com, trifolati is …
-
Greek Burned Butter Pasta
Let me start by raising a glass to Diane Kochilas, queen of Greek cuisine. Unbeknownst to her, she revolutionized my recipe. This epiphany was a game changer. My pasta was already delicious, but now it is delicious X 10! Before I stumbled upon Diane’s video, I always made this dish the way my mom made it. After all, her people are from the island of Rhodes. They were obviously experts! Yes, they knew what they were doing. We loved Mom’s browned butter pasta. We begged for it. But Diane just put this recipe on steroids. Her secret? Layers. Yep. She puts a portion of hot pasta in a big bowl…
