Warm Burrata & Bolognese
Its a snowy day in Colorado and this is the perfect appetizer for happy hour. I just happened to have a little of Bella’s Bolognese left over. In a skillet heat up your favorite bolognese, ragu or good… Read More
Category: cooking with the chef
Gluten Free Pasta
I have been making gluten free pasta for a few years now. I believe now my recipe is stream lined and will be easier for you to make. I will say, that in the beginning it will require… Read More
Tete De Moine Cheese
Some of you that attended the holiday appetizer class have asked about the special cheese we had. Tête de Moine, literally monk’s head, is a cylindrical semi-hard smear cheese that weighs around 800 grams and has a very… Read More
Gluten Free Pasta Trial
All you gluten free lovers… I am sure you have seen or used this product. Cup 4 Cup All Purpose gluten free flour. The advertising and idea for this flour is that you can substitute it for regular… Read More
Bella’s Basic Pasta Dough
Many times I am asked what is my favorite thing to cook. As a chef there are too many to count. It depends on the season, where I am (Italy or Colorado), who I am with (friends &… Read More
Sous Vide Egg Cups
Delish…. what’s nice with the egg cups is that they can be made ahead of time. Makes for easy breakfast prep. You can reheat in the microwave. You can change the flavor profile. You need to get the… Read More
Savory Potato Waffle
Yumm I would make these again! OK these are really good and I think you could use them in many different applications. Start with your ingredients: 2 pounds russet potatoes (peeled and grated) 2 large egg beaten 4… Read More
SUNDAY BRUNCH bella style….
Most of my creativity for cooking comes on Sunday mornings. It originates from the crazy restaurant days. Saturday evening’s after clean up, I would do what I call grocery shop at Bella. Anything I could use to keep… Read More