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Entries tagged with 'francine segan'

Meat and Pear Open Ravioli from 'Pasta Modern'

Serious Eats Kate Williams 4 comments

"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta. More

Angel Hair Pasta Pie

Serious Eats Caroline Russock Post a comment

This pie is a wonderful make-ahead dessert. Letting it sit overnight or even for a full day allows the flavors to come together beautifully. More

Tuscany's Sweet Spinach Pie

Serious Eats Caroline Russock Post a comment

If you've only ever had spinach pie in the form of spanakopita, this one is certainly worth a go. Into a lovely lattice-topped pie goes an egg soufflé-like filling made from ground almonds, lemon zest, candied citron, and enough blanched spinach to color the whole thing a vibrant green. More

Ricotta Pear Cake

Serious Eats Caroline Russock 1 comment

This Ricotta Pear Cake have roots in Napoli but with its layers of chewy hazelnut cake and fluffy brandy-spiked pear ricotta filling, we think it's a gorgeous way to end a Thanksgiving meal. More

Sweet Rosemary and Grape Focaccia

Serious Eats Caroline Russock Post a comment

This fluffy olive-oily focaccia studded with wrinkly-sweet grapes is the sort of breakfast we imagine eating when waking up in a gorgeous villa in Tuscany. More

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