Donna Tammaro of Derry is the owner and co-founder of Tammaro’s Cucina (469 Charles Bancroft Hwy., Litchfield, 377-7312, tammaroscucina.com), an eatery offering home-cooked Italian meals that she opened last July with her daughter, Lindsey Russo. Tammaro’s Cucina features a diverse menu of of dishes cooked to order, including chicken Parm, meat lasagna, stuffed shells, and chicken broccoli alfredo, plus hot subs, Sicilian pizzas, and a rotating soup of the day with flavors like Italian chicken or pasta fagioli. With 24-hour advance notice, half- or full-sized pasta trays can be ordered that feed about six to eight or 12 to 16 people, respectively — each comes with a loaf of garlic bread featuring a garlic butter Tammaro makes in house. Originally from the Boston area, Tammaro also lived in Manchester for several years.
What is your must-have kitchen item?
My Cuisinart food processor.
What would you have for your last meal?
Lobster, steamed with butter.
What is your favorite local restaurant?
Ignite [Bar & Grille in Manchester]. My sister and her family go there all the time and that was how I started going. … I love to get a lot of different things there. Their steak tips are really good.
What celebrity would you like to see eating in your restaurant?
Adam Sandler.
What is your favorite thing on your menu?
The Tammaro’s tortellini special. It’s a five-cheese tortellini with alfredo, and it’s got pancetta, spinach and mushrooms. It was my own creation.
What is the biggest food trend in New Hampshire right now?
Mexican food. I feel like I’ve seen so many Mexican places opening up lately.
What is your favorite thing to cook at home?
I love to cook hamburgers on the grill. I also really like to make American chop suey.
Italian mac and cheese
From the kitchen of Donna Tammaro of Tammaro’s Cucina in Litchfield
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
¾ cup grated Parmesan cheese
¾ cup heavy cream
2 Tablespoons butter (plus extra for greasing)
1 pound cavatappi pasta
¼ cup breadcrumbs
2 Tablespoons fresh basil, minced
Preheat the oven to 400 degrees. Heat a saucepan over low-medium heat. Add fontina, mozzarella, heavy cream, butter and half a cup of Parmesan and stir until combined. Cook for about four minutes, or until the cheese is melted. Bring a pan of water to a boil and cook the pasta. Drain and add to the cheese mixture. Mix well. Grease the dish slightly with butter and dust with the breadcrumbs. Pour the pasta and cheese sauce into the dish. Sprinkle remaining breadcrumbs and Parmesan cheese on top and bake for 30 minutes. Garnish with basil.
Featured photo: Donna Tammaro. Courtesy photo.