By Joie Warner, Josie Warner

Foodstuff author, cooking instructor, and Milan local Micol Negrin has written the 1st cookbook to discover the simplest, such a lot genuine Italian pasta sauce recipes from a nearby perspective.

The culinary odyssey starts in northern Italy, the place wealthy sauces are ready with clean cream or neighborhood cheese: Creamy Fontina Sauce with beaten Walnuts and White Truffle Oil; Parmigiano Sauce with clean Nutmeg; Pine Nut and Marjoram Pesto.

Central Italy is understood for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: highly spiced Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce

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3. Combine the brown sugar, butter, corn syrup, and molasses in a large heavy-duty saucepan over medium-high heat. indd 43 11/5/15 2:17 PM Bring to a boil, stirring regularly. Once it boils, cook without stirring until the mixture reaches 260°F on a candy thermometer, about 4 minutes. 4. Remove the pan from the heat and stir in the peanuts. Then stir in the condensed milk, salt, and vanilla. 5. Return the pan to the stovetop over low heat and cook for 2 minutes. Pour the warm caramel and peanut mixture over the popcorn and mix thoroughly with a large spoon.

6. Remove the pan from the heat and whisk in the vanilla. 7. Arrange the pecan halves in groups of four on the parchment paper to look like a turtle’s legs. In other words, place them as though they were on the face on a clock at 1:00, 5:00, 7:00, and 11:00. The “inside” ends can touch each other. indd 34 11/5/15 2:17 PM 8. With a tablespoon, pour a dollop of warm caramel over each group of pecans, leaving just a bit of the pecans uncovered. Let the caramel cool at room temperature while you prepare the chocolate.

Preheat the oven to 350°F. Spray two 12- by 18-inch rimmed baking sheets with cooking spray and set aside. 2. Pour enough canola oil into a large soup pot to cover the bottom and set over medium-high heat. Add three kernels of popcorn to the pot and cover. When the kernels pop, add the remaining popcorn and shake the pot to mix the kernels with the oil. Cook, shaking the pan occasionally while the corn is popping, until the pops are a few seconds apart. Transfer the popcorn into a very large bowl.

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