Spanish Rice Recipe. Anthro Blog. PASTA, PESTO, PRONTO! Our August catalog travels took us to the less-touristed parts… > Our August catalog travels took us to the less-touristed parts of Tuscany, where we fell in love with (among countless other things) testaroli al pesto, a specialty of the region. More of a sliced crepe than a traditional pasta, it’s the perfect vehicle for those buckets of basil that are currently overflowing in our garden. We turned to Jeff Michaud, one of the most talented chefs we know, to provide the recipe for us below. You can find him stateside at Osteria, his Philadelphia restaurant, or, get more of his recipes in his upcoming book, Eating Italy. For the testaroli[yields 4 10-inch testaroli]4.5 oz. durum flour4.5 oz. semolina flour18 oz. water1 tbsp. salt For the pesto[yield 1 cup]1 bunch basil1/2 cup pinenuts1 small garlic clove1/4 cup grated Parmigiano Reggiano cheese1/2 cup olive oilsalt and pepper to taste To finish the dish, cut the testaroli into diamond shapes.
Anthro Blog. It’s 5-O’Clock Somewhere: French 75This Friday’s cocktail, the French 75, kicks off an entire month of…> It’s 5-O’Clock Somewhere: French 75 This Friday’s cocktail, the French 75, kicks off an entire month of champagne cocktails. Why four weeks of champagne, you ask? Well, when it comes to champers, we always say, why not? And…we’re feeling effervescent in honor of our October catalog, which was shot in Paris—and when in Paris, only the bubbly will do. So get out your fancy glasses and pour yourself a flute of this sweet, citrus-y (and pleasantly strong) concoction. À la vôtre! Easy Light Broccoli Cheese Stuffed Chicken Recipe. Home.