This delicious and dangerously unhealthy Italian dish usually makes it may to the table in Italy sometime during the spring when the peas are harvested, but here Generoso shows you how to make this dish in the dead of summer in our Los Angeles apartment. From prep to plate this dish should take you a little over thirty minutes to prepare, and for the most part is created in a way similar to that of any risotto. So get ready for a lot of stirring. You will need two cups of arborio rice, four cups of peas, 1/2 cup of ground Parmesan, one half yellow onion, 1/2 pound bacon/pancetta, four tablespoons of butter, olive oil, salt and pepper. Let us know how yours turns out. XOXO Generoso and Lily
Music: “Felix Mendelssohn: Songs Without Words”
As we are still in a slightly colder than normal June here in Los Angeles, I am still pulling out some of my dishes that are more meant for fall than summer. Unlike my eggplant dish from a couple of weeks back, Timballo di Melanzane, my dish for you this week, Linguine Con Capperi e Pancetta (linguine with capers and bacon), should only take you about 25 minutes from prep to plate. You will need the following, Linguine, olive oil, capers, one sweet onion, four large strips of bacon, 1 cup of light cream or half and half, salt and pepper, 1/2 cup of parmesan and eight cloves of garlic. If you have a large frying pan, a colander, and a pot to boil your pasta, then you are all set. Let us know how yours turned out. This is a tasty and fast dish that you will enjoy again and again. XO Generoso
Music: Frédéric Chopin’s Ballade No. 3 in A-Flat Major, Op. 47.