An older Italian-born waiter told us about his obsession with polenta. His favourite combination was to serve it with mushroom ragout. Click here for: Blog post – Polenta Wish Mushrooms
A delicious and very easy variation on parmigiana di melanzane (eggplant baked with Parmesan cheese). Serve it with lemon flavoured pasta, a perfect foil for the richness of the eggplant! Click here for: Blog post – Eggplant Baked With Passata & Pesto – Served With Lemon Flavoured Pasta!
In the Maritime Provinces of Canada , small outlets sell jars of preserved lobster and clams. Basically they are cooked in the jars in which they are sold and they can be used to make a wonderful pasta dish! For the recipe, click here – Pasta with Preserved Lobster and Clams
Leeks soften nicely in the microwave. Stir in some butter and cream or Camembert or Gorgonzola! Click here for: Blog post – We invite the neighbours in for nibbles!
We had some leftover antipasta ingredients: sun-dried tomatoes, marinated grilled artichokes and grilled eggplant. We chopped them up, and mixed them together with some herbs and oil, and found we had a marvellous salsa! Click here for: Blog post – We invite the neighbours in for nibbles!
“one of those dishes from the distant past. But one which many modern chefs love to eat and love to cook with their own twists!” Click here for: Blog post – Quick or Classic? No. 2
Semolina gnocchi are baked and give a result that is quite delicious, and surprisingly light in texture, and there is no need to be too concerned about their shape. Click here for: Blog post – Semolina Gnocchi
“The most perfect of all summer pasta dishes, for freshness and for lightness. Everything in the sauce – tomatoes, basil, and olive oil – is uncooked.” Click here for: Blog post – Tomato and Basil Pasta Sauce
“We were greeted by the chef who offered to prepare a special dish for us that night – tagliatelle with porcini and girolles in a creamy sauce!” Click here for: Blog post – Europe 2016 – Part 8 Recipe pdf – Mixed Mushroom Pasta
On the Italian Rivera we ate close to the ‘perfect’ tomato based pasta – cherry tomatoes in a rich, heavily reduced tomato sugo and a hint of basil. Click here for: Blog post – Recipes From The Italian Riviera Recipe pdf – Pasta Varigotti
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