[Jamestown1630]

Not the foreseeable future; but maybe someday.

You would be a fun girl to travel with, Yaelle. When I hit the lottery, we’re off!

[Yaelle]

I would love it! I keep forgetting to actually play the lottery. Which means my plans for the winnings keep getting put on hold. Dang.

[Liz]

Cirpiani's is also well-known in Italy as well as NYC.

CIPRIANI'S BAKED TAGLIATELLE
Tagliatelle is wide pasta. Best made with Cipriani Restaurant's own brand of dried green or white pasta,
at fine markets. 6 appys/4 main course. Bechamel makes 2 cups; use 1/2 c for recipe; keep rest 2-3 days,
does not freeze well.

BECHAMEL: cook gently/stir on low 5 min 1/4 c ea melted sweet butter, flour; offheat vigorously whisk in 2 c cold
milk, return to med flame; cook/stir thick and smooth. BTB, then cook/stir over simmering bain 10-15 min. S/wp.

ASSEMBLY Put 3/4 COOKED pasta in pan w/ combined tb butter/1/2 c julienned prosciutto; toss w/ 1/2 c Parm.
Spread evenly in casserole; spoon Sauce over, then Parm, scatter tbl sweet butter bits over. Broil close to heat 1-2
min to freckle, is golden and bubbly.

SERVE piping hot w/ bowl of the best Parmesano Reggiano grated cheese.

[Liz]

One of Italy's fabled places is the elegant Villa D'Este.

There's even an image of Frank and Ava eating this delicacy at the villa. This elegant risotto was their favorite.
They stayed at Villa d’Este on fabulous Lake Como in the 1950’s. The Villa's Chef Parolari shares his secret recipe.

Risotto can Carciofi / Risotto with Artichokes

PREP Slice artichokes very thin. Set aside one-half. Saute rest on med in tb ea melted butter, ol/oil 3 min (soft in center). Set aside.

RISOTTO BTB then keep at a bare simmer 6 c chix stock. Cook/stir/soften onion in tb ea melted butter/olive oil on med w/ wooden spoon til translucent 3 min. Add rice; cook/stir 3 min, coat every grain w/ butter and oil. Then add ½ cup spumante (sparkling wine); stir til absorbed. Add cup stock; stir til absorbed. Add uncooked sliced artichokes. Continue adding stock ½ cup at a time, stir frequently; absorb liquid before adding more stock. Cook rice just tender and creamy but al dente, 15-20 min. You may have leftover stock. Add 1/2 cup spumante; stir well. Offheat, stir in 3 tb butter, Parm, s/p. Let rest 1-2 min.

SERVE topped w/ sauteed artichokes, sprinkling of minced Italian parsley. Side of Italian sausage grilled or sauteed w/ sage and butter.

ING 6 arti/hearts 4½ tb butter 2 tb evo 6 c chix stock small fine-chp onion 2 c Carnaroli (or arborio) rice, cup Italian spumante, 3 tb Parm

NOTE Eataly, NYC, has fantastic Carnaroli rice; worth the effort to find it, but dish is still delicious with arborio rice as well.