Have you ever swapped your garnish of parmesan cheese for garlicky bits of toasted breadcrumbs? This easy pasta recipe comes together in the time it takes to boil water. Toasted breadcrumbs is not a new concept, it’s roots are humble, and it was often a way of using up stale bread. In this simple dish, we’ll add garlic and anchovies (don’t worry if you don’t like them, they disintegrate and leave behind their robust flavor) for a powerful punch of flavor in an otherwise incredibly simple dish. It’s important to use good, stale, rustic bread for the bread crumbs and reserve plenty of pasta water. The starch in the water…
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Brasato al Barolo simply means beef braised in Barolo wine. It’s a classic, rustic dish from the Piedmont region of Italy. Every northern Italian family has their own version of this recipe, but one thing remains the same – a hearty roast is cooked long and slow in a full-bodied red wine until the wine has reduced to a flavorful and brothy essence.
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Oh, you should be proud of me. This is the post and recipe that almost never happened. For the last few nights I have been all-consumed by Hallmark Christmas movies. I was finally, finally, able to pull myself away from those sappy, ridiculously predictable, but completely addictive, Christmas movies long enough to post this recipe for you before the holidays! I’ll make this quick so that I can get back to those awfully delightful movies you can make these Italian knot cookies, too.
