This mac and cheese is a twist to an all-time favorite comfort food. I always thought it was an American dish but no it is said to originate in Italy in the 14th century. It became a staple here popularized by Thomas Jefferson who served a version (macaroni pie) at a state dinner in 1802. … Continue reading
First of all lumache is a pasta which resembles a snail’s shell and is popular for its versatility in holding sauces with its ridged exterior and spiral-like curves that gives every bite packed with flavor. Sfoglini has added Calabrian chili peppers that gives the pasta a smoky, spicy depth of intensity that complements other flavors … Continue reading
Do you ever search for a recipe because of an ingredient you have? I know I do. That’s what happened with this dish when I looked for a recipe using pumpkin shaped pasta. I have mentioned Sflogni pasta (American pasta made in New York) in previous posts and this zucca pasta is just one they … Continue reading
This is a classic Roman pasta dish of very ancient origins which grew out of cacio e pepe. Cacio e pepe = cheese and pepper Gricia = cacio e pepe + guanciale or pancetta Amatriciana = Gricia + tomatoes Carbonara = Amatriciana + eggs I chose not to make the Carbonara version because the eggs … Continue reading
A number of classic Roman pasta dishes rely on the essential method of emulsifying the starch in the pasta water to create a creamy, cohesive sauce, including Pasta alla gricia, Pasta all’amatriciana(I will be posting that next) and Cacio e pepe (already posted). Spaghetti carbonnara could be considered a fourth choice but I chose not … Continue reading
I can never get too much of this favorite seafood and I like it cooked all kinds of different ways. From shrimp cocktail, a bisque, stir-fry or in a rich creamy pasta dish. I like it grilled, roasted or even boiled in a good broth. Once in awhile I do like to indulge in a … Continue reading
When time is limited this is a quick and easy recipe to put together. You can use any pasta or vegetables you would like.
I almost forgot how delicious homemade pesto is especially when the basil comes from your own garden. This is a very good and simple recipe that you can do a lot of things with such as mixing into salads, soups or casseroles; blend with mayonnaise to spread on a panini; as an appetizer on toasted … Continue reading