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If making agnolotti, one would shape them into a square of anywhere between 2.5cm to 5cm. I made agnolotti al plin, which are rectangular in shape. You use your thumb and index finger to pinch the filling closed to seal the pasta. They are traditionally filled with meat but I decided on my first go … Continue reading Agnolotti Al Plin
Using the humble (and cheap) pork neck you can make this really scrumptious pork neck melanzane. This recipe uses traditional Sicilian flavours. But you could change it up by using peppers in place of the aubergines, tequila for the balsamic, and a Mexican cheese. Head straight on to the Recipe For ♥ Pork Neck Melanzane … Continue reading Pork Neck Melanzane
I like the idea of making calzone when it is just Dave and I for supper. I can fit two of them onto my pizza stone. And we can then choose our own fillings. Head straight on to the Recipe For ♥ Calzone ♥ Last month Dave and I had a very traumatic week. It … Continue reading Calzone
To get this recipe for Chicken and Chorizo Pasta perfect, you will have to make a red pepper purée. It sounds like quite a mission, but the effort is certainly worth it. Head straight on to the Recipe For ♥ Chicken And Chorizo Pasta ♥ I have a method of packing that I have stuck … Continue reading Chicken And Chorizo Pasta
Whereas chicken soup might be Jewish penicillin, to me minestrone is medicine for the soul. I am longing for Italy and am cooking as much Italian food as I can right now. Head straight on to the Recipe For ♥ Minestrone ♥ Did you know that bees produce propolis to build their hives? It is … Continue reading Minestrone
My copy of The Pasta Man is covered in beet juice from working on this recipe. I made Mateo's vegan beetroot dough which resulted in a lot of waste. But I loved the colour so used it as inspiration to make my own beetroot pasta. It will turn pink once cooked which could make for … Continue reading Beetroot Pasta
Pre Covid one could not get beef cheeks for love nor money. Restaurant chefs grabbed them and they became a luxury item. But now, there seems to be easier availability. And the price is budget friendly. I made a beef cheek ragu reminiscent of what we have had in Italy. Head straight on to the … Continue reading Beef Cheek Ragu
This recipe for caramelized shallots and anchovies has the perfect balance between sweet and salty. The term agrodolce comes to mind when I think of the flavour combination. The sauce is great for any ridged pasta such as rigatoni or garganelli and is finished with fresh parsley and Parmesan. To be more authentic it can … Continue reading Caramelized Shallots And Anchovies
To make garganelli you need a wooden board with ridges, as well as a small rolling stick. This tube shaped pasta is similar to penne and the ridges carry the pasta sauce. Head straight on to the Recipe For ♥ Garganelli ♥ Dave and I watch MasterChef UK which is amazing. The format is fantastic, … Continue reading Garganelli Made From Two-Sided Striped Pasta
I used my own method to make the spinach egg dough from The Pasta Man. It was wonderful to work with and I really enjoyed using it for patterned pastas. Head straight on to the Recipe For ♥ Spinach Egg Dough ♥ If you have ever been to hospital you will know there are standard … Continue reading Spinach Egg Dough
Expect a glut of pasta recipes from me while I work my way through The Pasta Man. I am trying to recreate Mateo's cover photo but I am not having much success. The first pasta I made was this rich egg dough. The egg yolks make this an extremely pliable dough. Head straight on to the … Continue reading Rich Egg Dough
I had to wait to make this bone marrow pasta for a second time until I could gather all the ingredients together. Our local supermarket was out of marrow bones for quite some time, and I shop there less frequently now that life is mostly back to normal. Head straight on to the Recipe For … Continue reading Bone Marrow Pasta | Pasta Al Midollo Osseo
When I saw this recipe for Cream Cheese and Spinach Ravioli in Siba's Welcome to my Table I knew I had to try it. Firstly, I was interested to see how using ordinary cake flour differed to using 00 flour for the pasta. And I wanted to know how this simple filling would taste. I won't … Continue reading Cream Cheese And Spinach Ravioli
This caprese pizza uses what I call cheats pizza dough. It is made with yoghurt instead of yeast, and self-raising flour. But, for when you don't have time, it is perfect. I have made this several times as it is so easy to do, and a great weekend snack. Head straight on to the Recipe … Continue reading Caprese Pizza | Cheats Pizza Dough
Life Kitchen have been teaching this recipe for Mint And Pea Carbonara since their very first class. According to Ryan, pancetta, parmesan and peas bring that sought-after umami hit, while mint leaves and chilli wake up the senses. Mint has a cooling affect and is a trigeminal stimulant. By adding it to a dish it … Continue reading Mint And Pea Carbonara From Life Kitchen
After the great success of my ginger noodles, I decided to make chicken noodles. They added a nice boost of flavour to my chicken noodle soup. Head straight on to the Recipe For ♥ Chicken Noodles ♥ South Africa used to have an airline one could be proud of. It ran at a profit, and … Continue reading Chicken Noodles
Using an ingredient I always have in the fridge, I can make this Cacio E Pepe pasta anytime. Translated from Italian, this cheese and pepper pappardelle comes together in no time at all. Head straight on to the Recipe For ♥ Cacio E Pepe ♥ Having learnt in Italy and France to shop daily for … Continue reading Cacio E Pepe Con Pappardelle
Maltagliati Al Funghi is a simple pasta dish to make with few ingredients. If served in Rome the mushrooms used would be porcini. If you do not feel like making the pasta from scratch then use store bought tagliatelle instead. Head straight on to the Recipe For ♥ Maltagliati Al Funghi ♥ At the beginning … Continue reading Maltagliati Al Funghi | Pasta With Mushrooms
I first came across this pasta shape at Ristorante da Massi in Trastevere. And it took me three years to make it. Maltagliati means badly cut and it is important to cut random shapes when making this fresh pasta. In a restaurant setting the leftover scraps from making tagliatelle will be used to create this … Continue reading Maltagliati | Badly Cut Pasta
To make an interesting starter for our family Christmas meal, I made these pea and spinach pesto arancini. I used asparagus risotto as the base for them. Head straight on to the Recipe For ♥ Pea And Spinach Pesto Arancini ♥ As I mentioned, I was looking for hotels close to Istanbul airport. The only … Continue reading Pea And Spinach Pesto Arancini