Italiano! 3 Italian dishes to whip up this weekend

Head to Italy this weekend without booking a ticket thanks to Michael White. The chef shared his recipes for garganelli with prosciutto and arugula, fontina fondue and more.

Garganelli with prosciutto, cream and arugula
Servings:

4 servings

Ingredients

    • Kosher salt
    • 2 tablespoons unsalted butter
    • 5 ounces thinly sliced prosciutto, sliced into 1/2- inch- wide strips
    • 11/2 cups heavy cream
    • 1 pound fresh or dried garganelli (gemelli or penne can be substituted)
    • 3/4 cup finely grated Parmigiano Reggiano
    • Freshly ground black pepper
    • 11/2 cups loosely-packed arugula, washed, spun dry and torn or cut into strips

Preparation

Baking Directions:

Fontina fondue with toasted bread cubes
Servings:

4-6 servings

Ingredients

Preparation

Baking Directions:

Tips:

Pureed root vegetable soup with black trumpet mushrooms
Servings:

4 servings

Ingredients

    • 2 tablespoons unsalted butter
    • 3 tablespoons olive oil
    • 2 large garlic cloves, smashed with the side of a chef's knife and peeled
    • 2 medium Spanish onions, cut into 1/4- inch dice
    • 1 bay leaf
    • 1 thyme sprig
    • 2 large carrots, cut into 1/4- inch dice
    • 2 large parsnips, peeled and cut into 1/4- inch dice
    • 1 small celery root, peeled and cut into 1/4- inch dice
    • 8 cups vegetable stock
    • 1 cup heavy cream
    • Kosher salt
    • Freshly ground black pepper
    • 1/2 cup black trumpet mushrooms
    • Extra virgin olive oil, for serving
    • 1/2 cup ricotta salata cheese shavings

Preparation

Baking Directions:

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