Pasta

gnocchipolenta2

Rustic dish – Polenta gnocchi with vegetable ragù and ricotta salata

4
11 years ago
by silvia in , ,
Piatto rustico – gnocchi di polenta con ragù di verdura e ricotta salata   Let’s pursue our polenta adventures with this rustic dish that can be made with leftover polenta. I don’t like to throw away food, but I don’t like to eat something that is leftover just because it’s a leftover, it needs [...]
passatellipesce

Wednesday treat – Passatelli with shrimps and sole sauce

1
11 years ago
by silvia in ,
Passatelli asciutti con gamberi e sogliola   Passatelli is a specialty from Romagna and Marche regions of Italy. It’s usually served in a broth (in brodo) or asciutti (dried) which means as a pasta dish and of course no broth. I grew up eating passatelli which was my mom’s favorite soup, but when [...]
spaghettibottarga2

Simply delicious – Spaghetti with bottarga

1
11 years ago
by silvia in , ,
Semplicemente deliziosi – Spaghetti alla bottarga Bottarga is called mullet roe in English or boutargue in French and is popular in some Mediterranean countries. It is basically the eggs of the mullet fish that have been salted and dried, then preserved in wax. I think in Italy, Sardinia is the [...]
fregolascallops3

Thinking of Mauro – Fregola with bay scallops and cream of asparagus

4
12 years ago
by silvia in ,
Pensando a Mauro – Fregola con capesante e crema di asparagi Here I am, I arrived in Nancy, France yesterday, my hometown…jet lagged as ever and since everyone is still sleeping at 4 am, I thought of finishing this post, that I had started over 6 months ago. It feels good to be home, that’s all I [...]
sobaedamame

What a nouille! – Soba noodles with edamame, grilled zucchini and Chinese cabbage – lemon basil pesto

3
13 years ago
by silvia in ,
Quelle nouille!!! – Nouilles soba, edamame, courgettes grillées, chou chinois, sauce basilic et citron Nouille in French means noodle of course, but if you call someone a “nouille“it’s not really a compliment and means you are calling this person an idiot. So today, I do feel like a nouille, [...]
spirulinepasta

The great seaweed – Spirulina tagliatelle with vegetables, shiitake, shrimps and sea spaghetti

3
13 years ago
by silvia in , ,
Tagliatelles à la spiruline aux légumes, shiitake, spaghetti de mer et crevettes I have been quite excited today, I managed to prepare this colorful pasta dish and my parents really liked it. I was not expecting such a reaction from two traditional Italians eating a pasta dish that has nothing to [...]
spinachtagliatelle7web

A different kind of pesto from Sicily – Homemade spinach tagliatelle with pesto alla trapanese

34
14 years ago
by silvia in ,
Un altro tipo di pesto Siciliano – Linguine agli spinaci con pesto alla trapanese You can really tell someone is Italian by the quantity of pasta they eat…my family eats pasta almost every day…unlike me…I eat it once in a while, which can be a good reason to question my Italian nationality, let’s [...]
chitarra9web

Do you know how to play the guitar? – Farro Spaghetti “alla chitarra” with vegetable ragù and ricotta

38
14 years ago
by silvia in ,
Sai suonare la chitarra? – Spaghetti di farro alla chitarra con salsa all’ortolana e ricotta I am going back to my roots with this dish. Once in a while, it feels good to go back to old and traditional ways of cooking even if it it can be time consuming. Cooking being therapeutic for me (like for [...]
pastarisottata8web

Another way to cook pasta – Pasta "risottata" with fava beans, zucchini and cherry tomatoes

27
14 years ago
by silvia in ,
Un’altro modo per cucinare la pasta – Pasta risottata con fave, zucchine e pomodorini After this weekend ordeal, I needed to eat something to soothe my mind…Pasta especially pasta in bianco (with burro e parmigiano, butter and parmesan) is a dish that always remind me of when I was a child and [...]
greenteasoba5web

Guest post – Green tea soba noodles with baby octopus, sundried tomatoes, seaweed and olives

12
14 years ago
by silvia in , ,
Guest post – Soba au thé vert avec petits poulpes, tomates séchées, algues et olives One of the greatest gentleman in the food blogsphere, Lazaro Bernal form Lazaro Cooks kindly requested me if I could guest post on his blog. Of course, I accepted with great enthusiasm and excitement. I think [...]
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