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he cream ingredients 12 ounces spaghetti if using a pound add 1 3 more of the rest of the ingredients 1 large or 2 medium bunches of asparagus 2 minced garlic cloves olive oil 1 4 cup 1 3 cup white wine 1 tablespoon of butter 1 cup parmigiana cheese plus more for topping directions sauté the asparagus and garlic cut each stalk of asparagus at the bendable part in the oil and butter until soft adding water as needed so it doesn t burn meanwhile bring salted water to boil for pasta once it s soft add the wine and cook for a minute or two to cook out alcohol reserve 1 2 cup of pasta water before draining add the pasta to the pan of asparagus and toss stir with tongs adding some pasta water to form a sauce add in cheese and stir to form a sauce serve with more cheese please posted by ann minard at 2 31 pm 0 comments labels asparagus pasta monday december 29 2025 french baguette this is my own version of french baguette made by an italian it is crispier and chewier than italian bread due to its double rise less yeast and steam created by a water bottle i also use a baguette pan for this recipe so you will need a spray bottle filled with water and a baguette pan 4 cups unbleached bread flour king arthur 1 5 teaspoons active dry yeast 2 teaspoons salt 1 3 4 cups tepid water you may need a little more depending on how accurately measured your cups of flour are in standing mixer mix dry separating salt from yeast add in water and mix on number 2 setting for 7 minutes you ll know after a seconds if it needs more not too sticky not too dry cover with plastic in bowl and place in warm draft free area until double in size about 1 5 2 hours i use my above stove microwave with the stove light underneath turned on the finger or poke test checks bread readiness poke dough with a floured finger if it springs back slowly leaving a slight indent it s perfectly proofed if it springs back quickly it needs more time underproofed and if the indent stays or the dough deflates it s overproofed punch down and place back until double in size about 1 hour press out dough into 2 flat rectangles slightly shorter than the length of the pan roll up tight and pinch and seal seams ends preheat oven to 450 place on pre oiled baguette pan and cover with a light cloth until double in size about 1 hour slash tops 2 3 times at diagonal about 1 4 inch deep i use my sharp bread knife place in oven and spray oven with water and close door quickly bake 15 minutes at 450 then lower to 375 and open quickly to spray again and bake 15 20 more minutes until golden brown and sounds hollow when tapped when you remove set in a rack to cool completely and listen to it crackle voila posted by ann minard at 7 20 am 0 comments labels baguette breads il pane breads monday december 15 2025 mom s pignoli cookies these are my sweet momma s pignoli cookies i still have her hand written recipe and i cherish it these are chewy sweet nutty a perfect combo in my book any day but especially around the holidays ingredients preheat oven to 350 and prepare a sheet with parchment 16 ounces almond paste not marzipan 1 5 cups powdered sugar 2 egg whites 2 tablespoons honey 1 cup pine nuts beat almond paste until it crumbles and breaks apart scrape mixer and add in egg white and honey mixing together add in powdered sugar and mix until it form a thick batter use a heaping tablespoon cookie scooper or heaping tablespoon spray first with pam to scoop out 1 5 tablespoons of batter for each cookies add pine nuts by sprinkling on top of and gently pressing in to each cookie use all of the pine nuts bake 13 17 minutes or until golden brown cool a few minutes then gently remove form the parchment with a small metal spatula set on fresh shett of parchment on a rack to cook completely posted by ann minard at 5 17 am 0 comments labels cookies demaria heirloom recipes thursday december 4 2025 nonna cornaccio s biscotti this is my nonna cornaccio s famous biscotti recipe she brought from naples italy to the states and is a cherished recipe for our family see very important tips below for perfect crunchy biscotti this makes a little over 2 dozen if you don t include the ends those are for the baker ingredients 2 5 cups all purpose flour 1 4 of a stick of butter 1 8 cup softened not melted 1 4 teaspoon salt 1 cup sugar 1 5 2 tablespoons almond extract 3 eggs optional 1 cup semi sweet chocolate chips melted for topping directions mix butter and sugar in stand or hand held mixer add eggs and extract and mix mix eggs and extract in a separate cup then pour in slowly so eggs can incorporate and mix until a dough forms add in dry ingredients and mix until incorporated scoop dough out and place in a baggie and put in fridge until cold or over night or freeze for future use set oven to 350 form 2 logs and slightly flatten see photo below and bake for 30 minutes or more they need to be golden brown and firm in center if they aren t they will not cut properly if it s still very soft in center put back in for 3 5 more minutes pull out and cool to touch they won t cut properly if not cooled then slice into diagonal slices see below turn over to sides see below and bake 10 15 more minutes flip to other side for 3 5 more minutes cool completely before next step optional melt chocolate and spread thinly on flat sides of each biscotti i use a small frosting knife then place the cookie tray in fridge to set remove and serve at room temp these last 1 week at room temp important tips for crunchy biscotti form long thin and logs and slice thin or else they ll be cakey these are small not like the big store bought biscotti use regular butter not irish butter as it will change the recipe turn back on to bottoms like they baked initially to cool spread chocolate thin remove from fridge as soon as the chocolate sets and keep covered at room temp my sweet little nonna cornacchio far right posted by ann minard at 10 58 am 0 comments labels cookies heirloom recipes italian cookies italian wedding soup nonna soup italian wedding soup is translated from the italian for a soup wedded by many different leftovers not actually made for a wedding the traditional neapolitan soup was simply a zuppa di nonna grandmother s soup made from left over cuts of meat and my nonna cornaccio s soup had some strange meats like a pigs foot and even horse meat one time but this modern version uses bite sized meatballs don t worry mine is made from turkey not horse perfect for more modern tastes my sweet nonna cornaccio sipping digestivo after cooking for hours ingredients mini meatballs 1 pound ground turkey 1 cup grated parmesan 2 tablespoons olive oil 2 slices left over homemade italian or sour dough bread torn into small pieces remove any hard crusts 1 egg 1 2 garlic cloves minced salt pepper to taste water to moisten bread soup water to cover 1 4 cup olive oil 3 bay leaves 8 ounces spinach or broccoli rabe or a softer kale chopped 1 small or half of a cabbage chopped 1 onion diced 2 3 celery ribs diced 1 large carrot diced 1 4 cup olive oil 1 2 cup white wine 2 3 tablespoons better than bouillon i used vegetable water to cover or broth if not using bouillon directions make meatballs bite size and sauté in some olive oil 2 tablespoons tip roll really good and smooth with no cracks or else they will break open remove and set aside and add more oil 1 4 cup and saute celery onion and carrot italian trinity of cooking until soft and translucent but not brown don t add salt or it will brown add white wine and cook for a few minutes to cook out alcohol add back in meatballs and cover with water and bouillon or broth add in cabbage and kale and broccoli rabe if using adding enough water or broth to cover then add in bay leaves and salt pepper to taste cover and cook on a low simmer 20 minutes add spinach if using in the last 5 minutes remove bay leaves before serving serve with more parmesan red pepper flakes and broken pieces of day old bread this is a must for this left over wedding soup posted by ann minard at 10 28 am 0 comments labels soups zuppa sunday october 5 2025 spinach pizza this is my own creation for my spinach and garlic loving husband ingredient pizza dough recipe this is for 2 large pizzas 4 5 ounces spinach fresh 4 6 ounces whole mozzarella shredded 2 ounces provolone cheeses 2 ounces parmesan shredded or grated 4 6 garlic cloves minced olive oil salt and plenty of cracked black pepper prepare pizza dough by firming 2 large pizzas drizzle olive oil all over except very edges spread garlic i find hands do this best sprinkle a little salt all over lots of cracked black pepper pile up the spinach to edges it will shrink place the mixture of cheeses all over spinach bake at highest temp on a preheated stone for 7 10 minutes bake until you can remove the parchment by slipping it out remove parchment and bake until golden brown about 2 5 more minutes but watch close as it may burn posted by ann minard at 3 09 am 0 comments labels pizza pizza calzone stromboli monday september 15 2025 quick pizza dough this is for when you want pizza in just a few hours my regular pizza dough recipe starting a day ahead this crust will not be as crusty but its still yummy 4 cups ap flour 500 grams 1 1 2 teaspoons yeast 1 1 2 teaspoons salt 1 1 2 tablespoons olive oil 1 1 2 cups lukewarm water 12 ounces mix dry in stand mixer then add water and olive knead on settting 2 for 9 minutes lightly coat in olive oil cover with plastic and set in warm place until double in size around 2 3 hours proceed to pizza recipe posted by ann minard at 9 01 am 0 comments labels pizza older posts home subscribe to posts atom i am the food columnist for harlot s sauce radio welcome to la buona cucina la buona cucina or the the good kitchen where good food is good enough i grew up in a first generation neapolitan amercian home eating and learning to cook buona cucina from my father and mother the term la buona cucina is used to describe good unpretentious italian home cooking and is what you ll find here on this blog about me ann minard first generation neapolitan italian american who learned to cook and eat buona cucina from my father and mother view my complete profile facebook get facebook buttons followers nonna cornaccio my mom s grandmother who came from naples italy to nj my mom dad s wedding day my nana in new york city circa 1940 s uncle manny paella king aunt jerry little sweet me my godparents nonna flora with my dad front zia adele zio alfonzo my grandpa demaria once performed with frank sinatra my daddy love letter from grandma lucille to grandpa demaria grandpa mama uncle ricky aunt patsy big sis flora little sweet me again my nana aunt and mama nonno gaetano such neapolitan attitude nona flora dad zio great great zia carmella great nonno andrea grandma lucy little sister me my sweet nana her friend zio alfonzo nona flora grandpa demaria grandpa demaria in nonna cornaccio s herb garden uncle angelo zia chiarina aka mozzarella thief nonna cornaccio grandpa nana grandpa demaria in his band the twilight islanders click on the photo to hear his band my beautiful mama she made that bathing suit out of a tablecloth so italian demaria brothers wwii my daddy me dad ischia 1940 great zio alfonzo s butcher shop nj dad sisters me i was a gypsy every halloween nonno nonna casolaro such sharp dressers mom grandpa demaria she was very feisty i mean artistic and creative food memories italian lemon squeezer my dad used to squeeze a lemon with his teeth he would cut it in half squeeze it with his hands and then finish by placing it in his mouth and biting down eat your fegato my mom used to make liver once a month in italian called fegato and i hated it i would sit at the table for hours just staring at it hoping it would just go away sometimes i think i can still hear her saying annuccia eat your fegato cavallo stew one time i almost ate horse meat my great grandmother nona cornacchio who was from naples italy where it was perfectly acceptable to eat horse had us over for a nice beef stew my mom took a bite and then quickly gave us a sign to stop eating i swear we understood sign language as soon as my nona left the room my mom swiftly dumped the bowls back in the pot when my nona came back we all sat there rubbing our bellies and saying how good it was clink clank clink clank clink as a small child the sound of a whisk beating rapidly against a metal bowl could mean only one thing zabaglione i remember my daddy would never let us know ahead of time that he was making zabaglione but rather he loved to surprise us with that melodious sound of clank clink clank clink clank clink ringing from the kitchen and then we would come running from all corners of the house to watch the magic that little blob of egg yolk sugar and liquid sitting at the bottom of the bowl would all of the sudden become a light fluffy mound of pure bliss we just drank it from espresso cups using a little demitasse spoon to get the last little drops at the bottom and every new years eve my daddy would start the magic as it neared midnight what a wonderfully decadent way to start the new year champagne zabaglione you say tomato when my husband and i were dating we were out one day and decided to stop for a quick bite to eat at a hamburger place as soon as he got his burger he opened it up and hastily removed the tomato asking me if i would like it i love tomatoes and felt there was never enough fresh veggies on my burger so i grabbed it and slapped on my burger we still continue this ritual to this day truly a match made in foodie heaven pizza pizza we ate pizza atleast once a week growing up and my dad and i had a funny little system you see he loved the cheese but couldn t stand the hard crust and i loved the crust but couldn t stomach all that gooey cheese so i would start by removing all of my cheese and placing it on top of his pizza then he would eat the pizza all the way up to the crust and the hand me the crust cappuccino and croissant merci when i was a little girl my mom like many others liked to reward us with a treat when we made good grades i remember this quaint little place in downtown charleston called jackies that was one of her favorite places to take us to she would pick us up straight from school and we would sit at a table for two on the back porch and order croissant with real butter and cappuccino i felt so cosmopolitan in downtown charleston in my school uniform sipping cappuccino musical pasta my dad used to play music with his pasta he would always grab one tube of pasta out of the box before dumping it in the water then he would hold it to his lips just so and blow i can still see him walking around the house tooting out t he drinking song from verdi s la traviata as we waited for the rest of the pasta to cook i won a bolla pizza contest i won first prize for the southeast region of america for my pizza recipe click on the wine bottle for the recipe i am a daring 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