Marinated Artichoke Hearts | Carciofi Alla Romana

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 small fresh … Continue reading →

Reginette Alla Norma, A Pasta Dish From Sicily

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 →

Semolina Pasta: My Recipe For Reginette

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 … Continue reading →

Recipe For Vegetable Pasta Sauce

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 the Recipe For Vegetable … Continue reading →

Recipe For Baked Pasta Ragu

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. Head straight on to the … Continue reading →