All recipes with Butter
Agnolotti monferriniAgnolotti monferrini enclose a filling of beef, veal, ham and Savoy cabbage in thin pasta. The meats cook slowly with aromatics before being finely chopped and mixed with Parmigiano Reggiano, parsley and porcini. Small folds of dough hold the rich filling, finished with butter and the reserved meat juices.
Chitarra with lamb ragù and fried artichokeFine strands of egg chitarra take on a buttery lamb ragù, while thin fried artichoke adds a crisp finish. The combination brings together a pasta shape closely associated with Abruzzo and a contemporary treatment of lamb and artichoke.
Brodera: pork-rib risottoBrodera draws its flavor from pork ribs slowly simmered with onion, carrot and celery. Their broth cooks the Arborio rice, then the tender ribs return to the plate above the buttery risotto. The dish belongs to the rice-growing country around Vercelli and Novara.
Levante-Style Stamped Corzetti with Pine Nut and Marjoram SauceStamped pasta rounds from Liguria’s Levante, dressed with a smooth sauce of pine nuts, garlic, marjoram, Parmigiano Reggiano and cream.
Bagna cauda with red and yellow peppersA warm Piedmontese garlic and salt-packed anchovy sauce, gently cooked with butter and extra-virgin olive oil and served here with raw red and yellow peppers.
Spinach and ricotta gnudi with butter and sageTuscan spinach and ricotta dumplings, shaped by hand, lightly floured and served with butter, sage and grated Parmigiano Reggiano.
Tuscan Chicken-Liver CrostiniChicken-liver crostini with a vegetable base, capers, anchovy paste and butter, adapted from Juls’ Kitchen’s recipe on Visit Tuscany.
Agnolotti del Plin Burro e SalviaThe Langhe's tiny pinched pasta, filled with wine-braised meat and spinach, finished simply in butter and sage so the filling does the talking.
Canederli in BrodoThe Dolomites’ bread dumplings, studded with speck and chives, poached and served in clear broth. Thrift turned into Sunday lunch.
CjarsonsCarnia’s sweet-savory mountain ravioli: a potato dough filled with ricotta, herbs, raisins, and cocoa, sauced with brown butter and smoked ricotta.
Fonduta ValdostanaThe Aosta Valley’s molten Fontina cream, thickened with yolks rather than starch, served hot with bread or spooned over polenta.
Frico con PatateFriuli’s golden cheese and potato cake: Montasio melted over softened potatoes and onion until the underside turns to a lacy crisp.
Ossobuco alla MilaneseCross-cut veal shanks braised in white wine until the marrow loosens, finished with gremolada. Milan serves it over saffron risotto; so should you.
Polenta ConciaAosta’s dressed polenta: cornmeal cooked slow, then beaten with Fontina and brown butter until it pulls in golden ribbons. Mountain fuel, perfected.
Risi e BisiVenice’s spring rite of rice and young peas, looser than a risotto, thicker than a soup, sweetened with a broth made from the pods themselves.
Risotto alla MilaneseMilan’s golden risotto: Carnaroli rice, real saffron threads, good broth, and the double richness of bone marrow and butter. The city on a plate.
Saltimbocca alla RomanaRome’s ten-minute main course: veal scaloppine pinned with prosciutto and sage, flashed in butter and white wine until they jump in the mouth.
Strudel di MeleApple strudel with hand-stretched pastry, pine nuts, raisins and cinnamon, served barely warm.
Tagliatelle al Ragù BologneseSlow beef and pancetta ragù on fresh egg tagliatelle, with a little tomato, milk and a long, gentle simmer.
Tortellini in BrodoBologna and Modena’s shared treasure: thumbnail tortellini around a mortadella and prosciutto filling, served only in a clear capon broth.
VincisgrassiThe Marche’s grand baked pasta: silkier than lasagne, layered with a chicken-liver-enriched ragù, besciamella, and patience across two days.