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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 Recipe For 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
When you mention ragu, people automatically think of bolognese sauce. But, in Italy, a ragu pasta sauce is any sauce for pasta that contains meat. These sauces differ from region to region, and mine is Nothern Italian. It uses ground beef as the protein. Head straight on to the Recipe For Ragu Ragu Pasta Sauce ♥ … Continue reading Recipe For Ragu Pasta Sauce
Using fresh baby spinach, watercress and rocket I made this egg free pasta. I was super impressed with the texture and with the fact that I rolled it out by hand. Head straight on to the Recipe For Egg Free Pasta ♥ One of the best kitchen gadgets I have is an egg boiler. Mine … Continue reading Recipe For Egg Free Pasta Using Fresh Leaves
When a friend called my mushroom powder an umami bomb I came up with an idea to use it when making pasta. This umami pasta will add an extra layer of flavour to the dish you are making. Head straight on to the Recipe For Umami Pasta ♥ I really have zero patience when it … Continue reading Recipe For Umami Pasta Using Mushroom Powder
This prawn linguine is packed full of flavour from the herbs and garlic. Buy peeled, cleaned and deveined prawns if you do not feel like the hassle of doing that yourself. Head straight on to the Recipe For Prawn Linguine ♥ I am not a fan of the word diet, or following a restrictive eating … Continue reading Recipe For Prawn Linguine With Rocket
Inspired by my love of sourdough, all things Italian and our upcoming holiday, I made Sicilian Focaccia. There was a point to making so many different types of focaccia in such a short space of time. Be sure to check back in to see what I did. Head straight on to the Recipe For Sicilian … Continue reading Recipe For Sicilian Focaccia With Tomatoes
Extruded pasta is made by pushing dough through a die to get the required shape. My favourite is rigatoni but I have also made macaroni and spaghetti with great success. I don't recommend the fusilli die on the Kitchen Aid attachment as it does not work perfectly. Head straight on to the Recipe For Extruded … Continue reading Recipe For Extruded Pasta Using A Die
Marinara sauce is of Napolese origin and as a base consists of tomatoes, garlic, herbs and onions. My mariners sauce includes the addition of capers and wine. Head straight on to the Recipe For Marinara Sauce ♥ Being the forward planner that I am, I like to have a host of recipes lined up, ready … Continue reading Marinara Sauce Perfect For Pasta
I think the most popular ragù recipe would be the one for bolognese. I have made my pork ragu in the Neapolitan style using meat, a sofrito and tomatoes. Head straight on to the recipe for Pork Ragu ♥ This past December holiday I made a deal with myself. I would spend a maximum of one hour … Continue reading Pork Ragu, A Neapolitan Recipe
I made spelt pasta for a starter dish for Dave and I. Being high in carbohydrates this would be great for before gym, or at lunch time. Head straight on to the recipe for Spelt Pasta ♥ When I was originally approached to take part in the Faithful to Nature organic challenge I was quite … Continue reading Spelt Pasta An Easy Recipe To Make At Home