Posts tagged Pasta

einkorncarrotpesto2

Einkorn pasta with oyster king mushrooms and carrot pesto

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7 years ago
by silvia in ,
Penne Einkorn con funghi selvatici e pesto di carote A friend of mine, brought me Einkorn flour…and was telling me all about the benefits of einkorn. The question is what is einkorn? Einkorn is an ancient grain form the spelt family, and originally from Italy. Einkorn is the German name for petit [...]
beetleavepesto5

Buckwheat pasta with roasted beets and beet leaves pesto

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7 years ago
by silvia in ,
Tagliatelle al grano saraceno con barbabietole e pesto con foglie di barbabietole Don’t throw away the green leaves of the root vegetables, they’re completely eatable and delicious. Beets are a zero waste vegetable. You can prepare the beet leaves like any other greens. Saute it, raw in salads, [...]
edamamefettucine

Edamame and mung bean fettucine with cabbage, peas and shrimps

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8 years ago
by silvia in , , ,
Fettucine di edamame e fagioli mungo, cavolo, piselli e gamberi Today I had to battle my demons, and stop obsessing about some terrible thing that happened recently, so I decided to try anything I could, and went for a long run. It did help somehow. After a few hours of running in circles, I [...]
blackbeanspaghettipesto2

Black bean spaghetti with Brussels sprouts, mint and lemon pesto

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8 years ago
by silvia in ,
Spaghetti aux haricots noirs, pesto de choux de Bruxelles, menthe et citron I found those high protein, low carbs spaghetti. They’re made with black bean flour and water. I was very intrigued by those and obviously needed to try them. The same brand also sells edamame noodles, with the same [...]
spirulinatagliatelle5

Taste from the ocean – Spirulina and farro-buckwheat tagliatelle with octopus stew

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8 years ago
by silvia in ,
Un sapore di mare – Tagliatelle con spirulina al farro e saraceno, ragù di polpo   I have been thinking about this pasta for a while now…sometimes I wake up in the middle of the night and I think about some new recipes, and this one has been occupying my mind lately. I love colors everywhere, and [...]
gnocchidipolenta

The other gnocchi – Polenta gnocchi with cherry tomatoes, mushrooms and peas

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9 years ago
by silvia in ,
Gnocchi di polenta con pomodorini, funghi e piselli   I made these with leftover polenta that I didn’t want to throw away. When you think about all the food thrown away each year, it’s just unbelievable. I was reading an article on the French news stating that each French person throws away 79 [...]
pici2

One old and rustic pasta – Tuscan Pici with aglione sauce and artichokes

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10 years ago
by silvia in ,
Pasta rustica – Pici Toscani all’aglione e carciofini Going back to what I like best…making homemade pasta. I made these to my parents when I went visit and they loved it. Marche (where my family is from) and Tuscany are close by regions and have similar cuisines (of course with some variations), [...]
peapestolinguini

Let’s celebrate spring – Linguini with fresh pea pesto, mint and pecorino

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11 years ago
by silvia in ,
Festeggiamo la primavera – Linguine con pesto di piselli, menta e pecorino When you look at the ingredients of this pesto, you might think, it will be too strong especially with the mint and pecorino. When you taste it, you realize that it is indeed fragrant but delicate. I used some whole grain [...]
passatellipesce

Wednesday treat – Passatelli with shrimps and sole sauce

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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

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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 [...]
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