1 main, 3 pastas, 1 starter

Tonno al cartoccio, mezzi rigatoni al ragu di tonno, triangolone alle lodi, cannelloni, zuppa di valpelline

This newsletter is highlighting the transition of summer to fall. During summer I try to not turn my oven on as much. The first dish tuna cooked in parchment with wild Sicilian oregano, shallots, caperberries, black pepper, olive oil, salt, and lemon. It’s a dish that I’ve made for friends that gets the I’ve never had tuna like this. What makes this dish even better is if you make more so you can turn leftover into ragu (also shared in this newsletter). The three pastas I’m sharing are. Tuna ragu with mezzi rigatoni. Extra large triangle pasta filled with lodi squash, red pepper mostarda, nutmeg, and pecorino. It’s finished in a reduction of ginger chicken stock and browned butter with poached pear slices. Cannelloni filled with spinach, ricotta, and pinenutes baked with butter and nutmeg. The last recipe is a version of zuppa di valpelline or savoy cabbage stew. I make it differently than the traditional method of what usually looks like a lasagna of bread, cabbage, and cheese.