# Skip to Recipe > A small notebook of the recipes I cook at home, with the notes I had to figure out the hard way. What changes the dish, what doesn't, where it tends to go wrong. Each recipe is available as Markdown at `/recipes/.md` and as full HTML at `/recipes/`. A catalogue (titles + descriptions, no ingredients/method) is at `/llms-full.txt`. ## Recipes - [Spaghetti alla Carbonara](https://skipto.recipes/recipes/spaghetti-alla-carbonara.md): A short pasta with a sauce that comes together off the heat. - [Risotto ai Funghi Porcini](https://skipto.recipes/recipes/risotto-ai-funghi-porcini.md): A rice dish built around two forms of the same mushroom. - [Tiramisù](https://skipto.recipes/recipes/tiramisu-classico.md): raw eggs, a splash of marsala, and time in the fridge - [Pastiera Napoletana](https://skipto.recipes/recipes/pastiera-napoletana.md): wheat, ricotta, orange blossom, and a day or two of waiting - [Pasta e Patate](https://skipto.recipes/recipes/pasta-e-patate.md): thick, starchy, better the next day - [Pasta alla Genovese](https://skipto.recipes/recipes/pasta-alla-genovese.md): Two kilos of onions cooked down with a piece of beef, no tomato. - [Ragù Napoletano](https://skipto.recipes/recipes/ragu-napoletano.md): a Sunday sauce that sits on the lowest flame for most of the morning - [Zeppole di San Giuseppe](https://skipto.recipes/recipes/zeppole-di-san-giuseppe.md): Fried choux rings with pastry cream and a sour cherry on top. - [Spaghetti Aglio e Olio](https://skipto.recipes/recipes/spaghetti-aglio-e-olio.md): garlic, olive oil, chili, and that's it - [Bucatini all'Amatriciana](https://skipto.recipes/recipes/bucatini-all-amatriciana.md): A tomato sauce built on rendered guanciale and a lot of Pecorino. - [Ribollita](https://skipto.recipes/recipes/ribollita.md): A thick Tuscan bread soup that's better the day after you make it. - [Polpette al Sugo](https://skipto.recipes/recipes/polpette-al-sugo.md): Small meatballs that finish cooking in the tomato sauce. - [Cotoletta alla Milanese](https://skipto.recipes/recipes/cotoletta-alla-milanese.md): A breaded veal chop fried in butter. - [Panzanella](https://skipto.recipes/recipes/panzanella.md): A summer bread salad that depends entirely on what goes in. - [Focaccia Genovese](https://skipto.recipes/recipes/focaccia-genovese.md): A thin, oil-rich bread that rests overnight before it bakes. - [Cannoli Siciliani](https://skipto.recipes/recipes/cannoli-siciliani.md): Fried shells, sheep's milk ricotta, dark chocolate. - [Ossobuco alla Milanese](https://skipto.recipes/recipes/ossobuco-alla-milanese.md): A long, slow braise of veal shin finished with raw lemon, garlic and parsley. - [Torta della Nonna](https://skipto.recipes/recipes/torta-della-nonna.md): A shortcrust tart with a lemon pastry cream and pine nuts on top. ## Notes (ingredients & techniques) Short encyclopedia entries. Each HTML page at `/know/` is a thin SSR shell that loads its body via JavaScript from `/api/know/`. Clients that don't run scripts will see only the summary on the page; the full content is reproduced inline in `/llms-full.txt`. - [Guanciale](https://skipto.recipes/know/guanciale): Cured pork jowl, what you'd use in Roman pasta dishes if you could pick. Soft fat, deep flavour, renders into something - [Pancetta](https://skipto.recipes/know/pancetta): Cured pork belly, the everyday cured pork most Italian households reach for. Leaner than guanciale, lighter in flavour. - [Pecorino Romano DOP](https://skipto.recipes/know/pecorino-romano): Aged sheep's milk cheese, salty and sharp. The cheese for Roman pasta dishes and a fair bit beyond. - [Parmigiano Reggiano](https://skipto.recipes/know/parmigiano-reggiano): Aged cow's milk cheese from Emilia-Romagna. Sweeter and nuttier than pecorino, the everyday grating cheese in most of It - [San Marzano Tomatoes](https://skipto.recipes/know/san-marzano-tomatoes): A long, plum-shaped tomato grown in the volcanic soil south of Vesuvius. Sweet, low-acid, and dense enough that it holds - [Carnaroli Rice](https://skipto.recipes/know/carnaroli-rice): An Italian short-grain rice, harder-shelled than Arborio. Holds its bite through a long stir and absorbs stock well with - [Porcini](https://skipto.recipes/know/porcini): A wild mushroom with a dense, meaty texture and a deep savoury flavour. Fresh in autumn, dried (and powerfully concentra - [Mascarpone](https://skipto.recipes/know/mascarpone): A soft, very fatty fresh cheese from cream and a touch of acid. The body of tiramisù and a fair number of pastry creams. - [Savoiardi](https://skipto.recipes/know/savoiardi): Dry, dusty, slightly sweet sponge biscuits. The structural layer of tiramisù and the base of a fair number of cold desse - [Mantecatura](https://skipto.recipes/know/mantecatura): The final step in risotto and a fair few pasta sauces: beating in cold fat and cheese off the heat to bind the dish into - [Acqua di Cottura](https://skipto.recipes/know/acqua-di-cottura): The starchy water pasta cooks in. The hidden ingredient in most Italian pasta sauces. Always scoop some out before drain - [Soffritto](https://skipto.recipes/know/soffritto): Finely chopped aromatic vegetables (usually onion, carrot, celery) sweated slowly in fat. The flavour base under most It ## Optional - [Catalogue (full content of recipes + notes)](https://skipto.recipes/llms-full.txt) - [Recipe index (Markdown)](https://skipto.recipes/recipes.md) - [Notes index (HTML)](https://skipto.recipes/know) - [RSS feed](https://skipto.recipes/feed.xml) - [JSON feed](https://skipto.recipes/feed.json) - [Sitemap](https://skipto.recipes/sitemap.xml) - [About](https://skipto.recipes/about): What the site is. - [Contact](https://skipto.recipes/contact): Contact page.