Cookbook #47: Essentials of Classic Italian Cooking
Adapted from Cookbook #47: Essentials of Classic Italian Cooking (1992) Recipe: Ravioli Stuffed with Parsley and Ricotta in Tomato Sauce with Heavy Cream Tomorrow is Thanksgiving, one of my favorite holidays. Every year the husband and I trundle on over to his parents' (one of three pairs) house for dinner. The crowd has ranged from an intimate eight to an overwhelming twenty. But every year we congregate around 3 p.m., sip wine and snack on some fantastic appetizer, and then gather around a big table and laugh and laugh. Some highlights have included: the best salad ever. A simple pear, goat cheese, and butter lettuce salad with a divine, tangy, peppery dressing. Which was later revealed in some secrecy to be Girard's Champagne Dressing ; the most, umm, interesting and Midwestern salad ever: a pear poached in red hots (yes, red hots , those cinnamon hard candies) served atop iceberg lettuce--let us not speak of this again; a porcini...