From Italy’s Amalfi Coast, pasta alla nerano features long, thin pasta tossed with a velvety sauce made with pureed zucchini. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we use a minimal amount of water to cook the pasta, then blend some of the starchy liquid with tender sautéed …
Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Naanzanella Serves: 2 Ingredients: For the naanzanella: 2 naan breads, torn into chunks 2 …
Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. They’d just put this all in a tray and stick it in the oven …
