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insalata d'autunno

10/27/2021

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There are so many variations that you can incorporate into this salad, but here's my take:

Ingredients

For the Dressing

Olive Oil
Orange Juice
Salt

For the Salad

Arugula
Farro
Roasted Butternut Squash
Sage
Goat Cheese
Pomegranate Seeds
Orange Zest
Fresh Dill Fronds

Instructions

For the Dressing

Combine the oil and orange juice in a 3:1 ratio and season with a pinch of salt
Whisk until a smooth consistency is reached

For the Salad

Peel, clean, and dice butternut squash. Toss with olive oil and sage leaves. Season with salt and pepper. Roast in oven for 30 minutes at 400 degrees (or until tender). Allow to cool.
Cook farro according to instructions. Drain and allow to cool.
Once the squash and farro are cooled, mix arugula, dressing, farro, and butternut squash in a mixing bowl. Garnish with crumbled goat cheese, orange zest, fresh dill fronds, and pomegranate seeds.

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agnolotti di zucca in burro e salvia

10/23/2021

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recipe similar to tortelli di zucca

traditional to the Piemonte region of Italy,
the agnolotto may be one of my favorite forms of filled-and-folded pastas

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pasta al pesto

10/16/2021

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pesto sauce recipe from Il Cucchiaio d'Argento

if pasta is an emotion, then pesto is a love

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pasta alla zucca

10/9/2021

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recipe adapted from The New York Times

I love the way a butternut squash looks when it is peeled and finished--there is something about the geometric nature of it that is so appealing

(kind of like the pasta sauce that it produces)

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Recipes

insalata d'autunno

Ingredients

For the Dressing

For the Salad

Instructions

For the Dressing

For the Salad

agnolotti di zucca in burro e salvia

pasta al pesto

pasta alla zucca

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