PHOTOS: La Pizza Week Winnipeg 2023 Participants
Italian Gymnast Giorgia Villa Sponsored By Cheese? You Feta Believe It
On Monday, the U.S. Women's gymnastics squad completed its redemption tour and took gold convincingly in the team competition. They were very gouda.
But looking outside of the Americans, one of the big cheeses in that field was Italy's Giorgia Villa. She specialized in the uneven boursin, scoring a 13.766. She was a muenster out there.
As her name made the rounds with Olympic viewers, one fan burrata up a well aged sponsorship deal of Villa's.
Not a cheese brand, just cheese! Ricotta love it.
According to the Italian marketing agency Impresa e Sport, parmigiano reggiano has also worked with former NBA player Nico Mannion, tennis player Jannik Sinner, and Paralympic swimmer Giulia Ghiretti.
It appears that Villa has not posted about parmesan since 2022, so that partnership may not brie active anymore. But with this team silver medal going back to Italy, surely she and her fellow teammates will find other ways to bring in that cheddar.
32 Fresh Basil Recipes To Make All Summer Long
Basil, known for its herby and aromatic leaves, is often found in a wide range of Italian dishes, but we also make good use of it in the South. From one-bite appetizers to hearty pasta, this versatile herb can elevate any dish. Along with adding bright flavor to meals, basil can add a fresh, herbaceous element to a variety of cocktails and drinks. Whether you're looking for a weeknight dinner recipe or a fun dessert, these basil-infused dishes have you covered.
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Caitlin Bensel, Food Stylist: Torie Cox This cocktail is as refreshing as it gets. You only need 5 ingredients to make this delicious drink, and one of them is ice.02 of 32
Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss Stop buying your pesto and start making this homemade version that only takes 5 minutes to prepare! We use basic ingredients like garlic, parmesan cheese, olive oil, and, of course, fresh basil.03 of 32
Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell There's no better way to beat the summer heat than with a cool cocktail like this Bourbon Basil Smash. All you need is your favorite bourbon, a handful of basil, and a squeeze of lemon juice.04 of 32
Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely This simple sheet pan dessert will wow any guests but it's very easy to make. Once you master the meringue, there are endless ways to decorate it. Top with strawberries, chocolate, or whipped cream.05 of 32
Antonis Achilleos; Prop Stylist: Lydia Pursell; Food Stylist: Chelsea Zimmer This luscious pasta dish comes together in under 25 minutes, making it the perfect weeknight meal. Have all of your ingredients prepped before cooking because this recipe moves fast.06 of 32
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley We've made this traditional Southern side a little healthier by getting rid of the extra sugar and fat. Don't worry, it tastes just as good. Pureeing half of the cooked kernels gives this dish that creamy texture that replaces heavy cream. The cayenne pepper adds a little kick.07 of 32
Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley Toasted sesame oil, rice vinegar, and oyster sauce add a hint of nuttiness to this savory side dish. A Serrano Chile balances out the slight sweetness in the eggplant. We suggest using Japanese eggplants because they're longer and thinner than other varieties. This side can be turned into a meal by pairing it with steamed rice and a cucumber salad.08 of 32
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster This is the perfect summer mocktail that both parents and kids can enjoy on a hot day. We mix homemade watermelon simple syrup with basil and tea to create the perfect drink.09 of 32
Ralph Anderson; Styling: Rose Nguyen Have dinner ready in 15 minutes with this creamy Tuscan pasta. The secret to this quick dinner is refrigerated ravioli and jarred Alfredo sauce. Top with basil and grated parmesan and serve with crusty bread.10 of 32
Caitlin Bensel; Food Stylist: Torie Cox For a fresh, summer side dish, look no further than this corn salad. Sweet corn on the cob is balanced with sliced cherry tomatoes, fragrant basil, and mozzarella balls.11 of 32
Photographer: Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood Elevate any pound cake, ice cream, or oatmeal with these macerated strawberries. With 5 ingredients and 5 minutes of active prep time, you'll have the most delicious summertime delight.12 of 32
Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely This delicious, nutrient-packed pasta comes together in about 30 minutes. Shredded parmesan cheese and walnuts top it all off.13 of 32
Caitlin Bensel; Food Stylist: Torie Cox Similar to the classic Caprese salad, this dish includes mozzarella cheese, juicy tomatoes, and basil. We added a little Southern touch by incorporating some bacon. This salad will pair well with any summer dish.14 of 32
Jen Causey, Food Stylist: Chelsea Zimmer Our homemade vinaigrette dressing complements the sweetness of the juicy cherry tomatoes and basil in this recipe. Canned black-eyed peas, tomatoes, bell peppers, and other fresh vegetables make this the perfect summer salad that will look beautiful on any dinner spread.15 of 32
Caitlin Bensel; Food Stylist: Torie Cox There's no chopping or peeling involved in this one-pan casserole. You don't even have to boil the pasta. It's that easy.16 of 32
Jen Causey, Food Stylist: Costen King, Prop Stylist: Priscilla Montiel Tortellini is perfect for pasta salad because it provides little pockets of cheese. We've packed this recipe full of pepperoncini peppers, tomatoes, cucumber, mozzarella pearls, spinach, salami, and more. The salad is tossed together with a homemade Italian-style dressing. It gets better the longer it marinates in the fridge.17 of 32
Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle Here's a great way to make use of all of the summer vegetables that are in season. We use ingredients like corn, lima beans, and okra for fresh flavor and vibrant color. To turn this salad into an entrée, simply add grilled chicken, shrimp, pork chops, or salmon.18 of 32
Linda Pugliese; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox For a light, fresh dinner, make this chicken caprese pasta that's filled with mozzarella, tomatoes, rotisserie chicken, and fresh linguine. It comes together in under 20 minutes, making it the perfect meal for a busy summer night.19 of 32
Caitlin Bensel, Food Stylist: Torie Cox There will be no leftovers of these pinwheels in your kids' lunchbox. We've made the classic BLT a little better by adding turkey and homemade creamy basil mayo.20 of 32
Will Dickey; Prop Stylist: Missie Crawford; Food Stylist: Erin Merhar There's nothing quite as comforting as a dish of baked ziti. This recipe doesn't require a whole lot of cleanup and will leave the whole family feeling satisfied. We use store-bought rotisserie chicken to cut down the cooking time. Top with basil for a fresh herbal note.21 of 32
Start your day with this frittata that comes together with 15 minutes of active cooking time. This vegetarian breakfast is plenty filling from the eggs and cheese. If you're looking for a side dish, pair this with a fresh fruit salad or fried skillet potatoes.22 of 32
Alison Miksch Here's proof that dinner can be fun. This pull-apart pizza bread will be a big hit at tailgates, parties, or family dinners. A can of biscuit dough makes this recipe a little easier. Serve with a side of marinara sauce for dipping.23 of 32
Antonis Achilleos; Prop Stylist: Kay E. Clarke; Food Stylist: Tina Stamos Three cheeses and thin ribbons of lasagna are layered in a baking dish to make this beautiful, indulgent zucchini lasagna. We've incorporated all of the classic lasagna ingredients like tender noodles, ricotta cheese, and fresh basil into this recipe.24 of 32
Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely We've cut down cooking time on this classic weeknight meal to under an hour. A couple of flavor-packed ingredients make up for the quick cooking. Serve with garlic bread or a leafy green salad.25 of 32
Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray These one-bite appetizers will vanish from the table in minutes at any event. Spread an even layer of your favorite mayo on toasted brioche bread, then top with seasoned cherry tomatoes and fresh basil.26 of 32
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Shell Royster This French-inspired soup is packed full of nutritious, filling ingredients like basil, leeks, potatoes, kale, squash, beans, pasta, and more. Serve with crusty bread to mop up all of the flavorful leftover soup.27 of 32
Stacy Allen, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle Fresh lady peas, herbs, lemon, and shallots make this salad a summertime delight. When lady peas aren't available, you can use field peas, such as purple hull, zipper, or pink-eye pea.28 of 32
Caitlin Bensel; Food Stylist: Torie Cox When you're craving lasagna but dreading all of the layering and dishes, try this soup. Ricotta cheese, ground chuck, tender noodles, and mozzarella cheese make it taste just like the classic. The 25-minute cooking time makes it even better.29 of 32
Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood This shrimp risotto will have your family thinking you spent all day cooking when really, it was ready in under 45 minutes. The shrimp has a slight kick that is balanced out by the creamy orzo and basil.30 of 32
Caitlin Bensel; Food Stylist: Torie Cox This pasta salad will be the star of the show at summer potlucks and barbecues. Sun-dried tomatoes add a vibrant tomato flavor to this pasta salad filled with pine nuts, parmesan, and crumbled feta cheese.31 of 32
Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele This low-carb alternative to lasagna tastes just like the classic and only requires 20 minutes of active prep time. Ribbons of eggplant are stuffed with herbed ricotta baked in marinara sauce to make these rollups. This meatless main dish can be served with a light salad, steamed broccoli, or grilled chicken.32 of 32
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Your family is going to give this skillet dinner a 5-star rating. Fresh Southern vegetables and bow-tie pasta come together to form this dish in under 30 minutes. You'll want to add this to your weeknight dinner rotation.Thanks for your feedback!
Summer Corn And Zucchini Pasta With Ricotta
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Phoebe Hausser / Food Styling by Chelsea Zimmer
When the corn and zucchini are overflowing from our gardens and the farmer's market, this simple 20-minute pasta is one of our favorite ways to enjoy the summer bounty. Lemon, basil, and Parmesan cheese (along with a splash of pasta water) bring bright flavors to the dish, while a dollop of ricotta on top adds just the right creamy texture. Feel free to use summer squash instead of zucchini and throw in a handful of cherry tomatoes if you like — this pasta will take whatever summer produce you have on hand. Serve it with crusty garlic bread, a simple green salad, and a cold glass of wine.
Frequently Asked Questions A dry white wine with a good amount of acidity, such as a Vermentino, Soave, or unoaked Chardonnay, would work well in this pasta.Homemade ricotta is very easy to make using milk, buttermilk, and salt. Using homemade ricotta takes this pasta to the next level of creamy deliciousness.
Notes from the Food & Wine Test Kitchen Salted pasta water is full of starch that leeches off the pasta as it cooks. That starch will help bind and emulsify your sauce when you toss in your pasta.Ingredients
1 (16-ounce) package uncooked linguine
6 tablespoons (3 ounces) unsalted butter, divided
2 medium (8 ounces) zucchini, halved lengthwise and sliced crosswise 1/3-inch thick
2 cups fresh corn kernels (from 3 ears)
1 teaspoon kosher salt
6 medium garlic cloves, thinly sliced (about 2 tablespoons)
Pinch of crushed red pepper
1/2 cup (4 ounces) dry white wine
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice (from 1 lemon), divided
2 ounces Parmesan cheese, grated (about 1 cup), plus more for serving
1/2 cup torn fresh basil, plus more for garnish
8 ounces whole-milk ricotta cheese, at room temperature
1/2 teaspoon black pepper
Bring a large pot of salted water to a boil over high. Add linguine, and cook according to package directions for al dente; drain, reserving 1 1/2 cups cooking water. Set aside.
Melt 4 tablespoons of the butter in a large skillet over medium-high. Add zucchini, corn, and salt; cook, stirring occasionally, until zucchini softens and corn starts to brown, 4 to 6 minutes. Add garlic and crushed red pepper; cook until garlic is golden brown, about 1 minute. Add wine, lemon juice, and 1 teaspoon of the lemon zest; cook until liquid is reduced by half, about 1 minute.
Stir in cooked linguine, 1 cup reserved cooking water, Parmesan cheese, and remaining 2 tablespoons butter. Cook over medium-high, stirring often, until sauce clings to pasta, about 3 minutes, adding additional reserved cooking water, if needed. Remove from heat, and stir in basil and remaining 1 teaspoon lemon zest. Spoon dollops of ricotta cheese over pasta; sprinkle with black pepper, and serve.
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