Hint of Fall Food-MainPhoto

Hint of Fall Food-MainPhoto
Editor’s Note:
Utilisima Chef Donato De Santis, born in Italy and a nationalized Argentine, is an award-winning Chef who definitely knows his way around pasta. Here are two wonderful examples of Italian-flavored dishes that definitely offer more than just a hint of Fall Food.

Chef Donato is currently featured in the second season of Italianisimo which airs on Tuesdays at 11pm ET/PT, until November 5.

Hint of Fall Food-Photo2

Serves: 4

Coarse salt
Farfalle (dry pasta) 400 g
1 Red Onion
Mushrooms 150 g
Portobello 150 g
Olive oil 4 tbsp
Garlic, minced 1 clove
Broth of vegetables 4 tbsp
Salt and pepper
Parsley, chopped 80 g
Parmesan Cheese finely grated 100 g


  1. Boil water in a pot with coarse salt. The ideal ratio is 1 liter of water to 10 g of salt. This way the pasta will be salty enough that you will not have to add more salt when adding sauce.
  2. Once the water boils, place the dried pasta and stir to prevent sticking.  Let it cook for about 10 minutes.
  3. Meanwhile, cut the onion into julienne strips and slice the mushrooms.
  4. Brown the mushrooms in a hot pan with olive oil and garlic. Do not salt the mushrooms at this stage as they can lose water and boil. Salt the mushrooms once they are golden brown.
  5. Deglaze with vegetable broth and salt and pepper.
  6. Once the pasta is al dente, pass it directly to the pan with the mushrooms and add sauce. Make sure it is covered with the flavors of the mushrooms.
  7. Finish the pasta with chopped parsley and grated Parmesan cheese.
  8. Serve immediately so that it is hot. Pair it with a good bread and a glass of wine.

PANCOTTO SOUP A LA DESEHint-of-Fall-Food-Photo3
Serves: 4

Yellow and red cherry tomatoes 200 g
Day Old Bread 500 g
Sea salt
Fresh oregano 1 tbsp
Bay leaves 2
Garlic 1 clove
Fresh water ½ cup
Extra virgin olive oil ¼ cup


  1. Wash and cut the cherry tomatoes in half. Place them in a large ceramic bowl.
  2. Use day-old bread, cut into 1 cm slices, approximately. Cut the slices in half. Place the slices in the ceramic bowl with cherry tomatoes.
  3. Add sea salt, fresh oregano, laurel leaves, fresh garlic clove, grated or crushed garlic clove and fresh water from the refrigerator to the mixing bowl.
  4. Mix everything with your hands until the bread slices are moist then add in the extra virgin olive oil.
  5. Let the mixture stand for 3 minutes or so, so that all the flavors are absorbed into the bread.
  6. Place the pancotto mixture in a clay pot or on an oven plate and cook at 390º F until golden and crispy.
  7. Remove from the oven and let it stand for a few minutes to cool.
  8. Add a splash of olive oil on top and serve with a glass of white wine.

Recipes  and Photos Courtesy of Utilisima and Chef Donato De Santis.