I think one of the best things about Italian cooking is that it turns just a few ingredients into something special and most of the recipes are way easier than you might expect.
A Piemontese tradition in the Fall which calls for lots of garlic, anchovies and oil. It is common to eat with roasted peppers and other vegetables like cabbage and potatoes.
This recipe is one I’ve worked with to make it my own and it is simple, easy to make, takes very little time and is deliciously rich and tasty.
In this series Anna Savino from Piemonte is sharing inspirational Italian recipes
Pesto Filled Ravioli With Potato Cream and Green Beans Recipe from Chef Margherita | Trés – Trezzo Tinella