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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 From Rome
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
I love making new pasta shapes and trying new recipes to go with the fresh pasta. I made pappardelle to go with my cacio e pepe sauce and it was a match made in heaven. Head straight on to the Recipe For ♥ Pappardelle ♥ It is amazing when I am sleeping at home how … Continue reading Pappardelle | Freshly Made Pasta
This asparagus risotto was so good that I made it again. It can be adapted to suit your pantry and the season. Add frozen peas with the last ladle of stock for an asparagus and pea risotto. Or add 3 leafs of prosciutto, cut into strips, with the rice for a meal that includes meat. … Continue reading Asparagus Risotto | The Flexitarian Cookbook
Tjaart says don’t be put off by what seems like a long list of ingredients. When broken down into its various segments, this recipe for Herb Gnocchi Mushroom Consommé is pretty straightforward. The result is amazing and certainly worth the effort. And I agree. Just set aside enough time to make this so that you don't … Continue reading Herb Gnocchi Mushroom Consommé
These herb gnocchi form part of a longer recipe that I shall share with you when all the elements have been posted. This will make enough for a main course to feed 4 people. I did not make the entire batch at once and can say with great confidence that you can refrigerate the mixture … Continue reading Herb Gnocchi Made With Flat Leaf Parsley
In his recipe for greens mac n cheese, Jamie Oliver uses leek, broccoli and spinach as well as toasted almonds for a topping. He also suggests swapping out the spinach for any other exciting greens and he sometimes adds breadcrumbs to the top for a bonus crunch. Jamie says this recipe is tasty! And it … Continue reading Greens Mac N Cheese Recipe From Veg
Next time I make this porchetta, and there will be a next time, I will try and get a longer cut of shoulder. This one was very squat and not well butchered. But the taste was sublime and took me right back to Italy. Head straight on to the Recipe For ♥ Porchetta ♥ Last … Continue reading Porchetta | Boneless Pork Roast
Artichokes are a constant reminder of our trips to Italy. The best we have ever had was from a small shop in Venice that we stumbled upon and never found again. I have made these marinated artichoke hearts in the Roman style, but used tinned hearts. The reason for this is we do not get … Continue reading Marinated Artichoke Hearts | Carciofi Alla Romana
Reginette alla Norma is a pasta dish made with fried aubergines, tomato and salted ricotta. To me it is all about our trip to Sicily. While there we met primary school friends of mine for a drink. It was an amazing evening and it felt like we had only seen each other yesterday rather than decades … Continue reading Reginette Alla Norma, A Pasta Dish From Sicily
According to my copy of The Geometry Of Pasta, Reginette is 100 - 250mm long and 10mm wide. Mafaldine was created to celebrate the birth of Princess Mafalda in 1902. She was the daughter of King Emanuele III. Reginette means little queens and the semolina pasta has ruffled edges. I hope I did them justice. Head straight … Continue reading Semolina Pasta: My Recipe For Reginette
Wanting to highlight the egg free pasta that I made I went for a very simple vegetable pasta sauce. A lot of the flavour of this dish came from the pasta itself. It takes a very short time to prepare which is how I like my Sunday night suppers to be. Head straight on to … Continue reading Vegetable Pasta Sauce
I made a huge batch of this baked pasta ragu. One is in our freezer at home for when we get back from overseas. A few others came to work for our lunches. And another went to James and Carli. This was to save them the task of cooking when they brought their baby home. … Continue reading Recipe For Baked Pasta Ragu