Notes about Recipes in this book

• Pipe with Pacific Northwest morels, pancetta, walnuts, ricotta, and saffron (Pipe con spugnole, pancetta, noci, ricotta e zafferano)

  • KevinSeattle on May 24, 2023

    Definitely will make again. Notes: 1) Home-made rye flour noodles —which did make it taste woods-ier, but was more difficult to incorporate the ricotta; next time a tube shape as suggested. 2) Skipped the Parmesan, it was rich enough! 3) Used smoked fir finishing salt to bump-up the woods.

• Conchiglie rigate with Pacific Northwest wild fiddlehead fern, leek, and walnut pesto, fiore Sardo, and Aleppo pepper (Conchiglie rigate con cime di felce del Pacific Northwest e porro, noci, fiore Sardo e pepe di Aleppo)

  • darius_ntfzj2 on May 26, 2026

    A fantastic effort-to-reward ratio and a crowd pleaser. Most recently I made this for a picnic, and used leek scapes instead of leeks, and mixed in some sun-dried tomatoes and nasturtiums for color.