Cooking with Capicotto: Rigatoni al Forno (Part 2/2)
(Part 2/2) Do you Andouille? They say you eat with your eyes first and the layer upon layer of yumminess in this Rigatoni Al Forno is filling us up! Check…
Cooking with Capicotto: Rigatoni al Forno (Part 1/2)
(Part 1/2) Get hungry because we're making Rigatoni Al Forno and meatballs! Andouille sausage and Calabrian salami should give this hearty dish a little heat. Using Alec Morris's meatball recipe…
From Fennel to Fennel Dough
When I have a cancellation, I cook! Let me tell you: boiled fennel is a game changer. Follow me start to finish as I turn this fresh veggie into pasta…
Cooking with Capicotto: Stuffed Shells (Part 2/2)
(Part 2/2) Let's ask the professional: Chef Gianluca Ruggieri – what do you think? We think this jalapeño peach sausage paired with our spinach ricotta stuffed shells is TDF. (To…
Cooking with Capicotto: Stuffed Shells (Part 1/2)
(Part 1/2) From spine surgery to spinach ricotta. We're making a spe-shell dish for Sunday Fun Day: stuffed shells featuring jalapeño peach sausage from Niagara Produce! Struggling with chronic back…
Cooking with Capicotto: Fennel Fettuccine
Carbo-diem! In addition to fennel ravioli, we're whipping up some fennel fettuccine – try saying that 3 times fast – for the future. Struggling with chronic back or neck pain?…
Cooking with Capicotto: Let’s Get Sauce-y (4/4)
(Part 4/4) What's your favorite part: the sauce or the pasta? ✓ Calamari Sauce✓ Meat Sauce __Ravioli __Noodles Rolling out some Christmas magic! Struggling with chronic back or neck pain? Give William Capicotto…
Cooking with Capicotto: Let’s Get Sauce-y (3/4)
(Part 3/4) Where did the calamari go? Unlike our calamari sauce where the motto is "low and slow," the meat sauce requires a different cooking approach. Struggling with chronic back…
Cooking with Capicotto: Short Rib Raviolis (4/4)
(Part 4/4) Lot's happening in the kitchen! Nothing warms you on a cold winter day quite like homemade tomato soup, but these duck egg and short rib raviolis come close.…
Cooking with Capicotto: Short Rib Ravioli (3/4)
(Part 3/4) Duck, duck...egg! When it comes to making pasta, sometimes we freehand it and sometimes we use a mold to achieve that perfect ravioli shape. Since we need a…
