You may think of D’Artagnan as the home of all things French, but we are truly American; born in the United States of a French mother, Ariane Daguin. For over 30 years, we have been based in the greater New York area with its multitudes of cuisines, carried with other immigrants to these shores.
Barbara Lynch’s spicy osso buco is meltingly tender and full of flavor, and the homemade strozzapreti pasta is definitely worth a little extra work. Some crusty bread will come in handy for spreading on the luscious bone marrow and soaking up that silky sauce.
Watch our video with Barbara and Ariane making this recipe, and learn more about how this pasta got its name.
A quintessentially Italian dish, risotto starts with arborio rice and a lot of stock. It can be flavored with chicken, sausage, seafood, cheese, or in this case, mushrooms. Somewhat labor-intensive, risotto is one of those recipes that is worth the effort. Our simple mushroom risotto is earthy, satisfying and delicious as both a side or the main event.
Frankies Spuntino is a New York restaurant owned and operated by the Franks (yes, two guys that share a name). Known for Italian comfort food, and especially these hearty meatballs, studded with pine nuts and golden raisins, they are much beloved in the culinary scene. This recipe epitomizes the pair’s culinary style–simple, homey and robust. Try it at home!
Poussins are basically small, baby chickens that take well to roasting and braising, as in this cacciatore recipe. Cacciatore means “hunter” in Italian, and refers to a dish prepared “hunter style,” with onions, herbs, tomatoes, peppers and wine, as in this recipe from Chef Barbara Lynch. Serve this hearty dish over mascarpone-enriched polenta for a creamy and delicious accompaniment.
Rich, creamy, and ready in less than 20 minutes? Yes! This easy carbonara is your go-to meal when you want comfort food and you want it now. Our smoky duck bacon makes this satisfying dish extra-special, and gives it a D’Artagnan flourish.
Roast pork the Italian way with this arista recipe by Deana Sidney, who was inspired by Dario Cecchini, the “Michaelangelo of Meat.”
One of the many breads that Italy has gifted the world, focaccia is wonderful on its own, as a soup or salad accompaniment, or as the vehicle for your favorite sandwich fillings. And ours is made with duck fat, which imparts a rich flavor. Topped with fresh herbs and flaky salt, duck fat focaccia could also serve as a base for homemade pizza.
Buon appetito! What is your favorite Italian food to make at home? Tag @dartagnanfoods on Facebook, Instagram or Twitter. We love to talk about food!