When my friend Deb. Mele posted a recipe for Lentil Bolognese I have to say, it got my attention! As I am always on the lookout for interesting pasta sauces, for vegetarian meals and lastly but by no means least, I’m that woman who stuffs Castelluccio lentils into her luggage when packing to come home … Continue reading Rigatoni With Lentil Ragu
When it’s eggplant season…they are so gorgeous, well you just have to cook something with them…so there’s Timballo, Parmigiana, Pasta alla Norma (delish), or even cubed up, sautéed and tossed on to a pizza…and that’s only my Italian favs. Middle Eastern eggplant preparations ring all my bells too! Makes About 6 Servings I find that … Continue reading Eggplant Timballo
Some time ago I read how Fettuccine Alfredo was first created, using only butter and cheese. So you can imagine my delight when one day I saw Italian butter at our favourite cheese shop, Les Amis du Fromage! Wow, I could hardly wait to get home and make some Alfredo. Of course, there’s no question but Alfredo … Continue reading Fettuccine Alfredo As It Was Meant To Be
When the garden puts forth wonderful basil each summer, there are so many delicious choices of things to be made! This version of cavatelli has ricotta cheese in the dough is not quite as soft as potato gnocchi. This “pasta” is another end of summer, last of the basil, dinner in our house! If you have … Continue reading Basil Ricotta “Cavatelli” With Tomato Sausage Sauce
I was inspired to create this pasta after tasting my husband’s lunch at Trattoria Da Leo in Lucca, Italy. It’s not exactly the same but it’s still damned good. I like to use cauliflower when it’s in season because I think it’s sweeter, but this can be made anytime and will still be a great … Continue reading Cauliflower Italian Sausage Strozzapreti or Casarecce, Da Leo
This is the best version of Cacio e Pepe I have made so far, although in Rome, where the dish originates, we found that they used tonnarelli, a thick spaghetti, instead of regular spaghetti. I would recommend the Spaghetti alla Chitarra pasta made by either GiGi or La Molisana. I use it as a substitute for the tonnarelli which, I … Continue reading Cacio e Pepe
For a printer friendly version of this recipe, click here. When we get a craving for Greek food in the fall and winter, there’s only one thing to be done, either Pastitsio (sort of a Greek macaroni and cheese) or moussaka …this is the macaroni and cheese favourite. The sauce can easily be made a … Continue reading Turkey and Eggplant Pastitsio
For a printer friendly version of this recipe, click here. This is the kind of pasta we enjoy on a hot day! Make the sauce a couple of hours ahead of time, cover and allow to stand to meld the flavours. The spaghettini is perfect as a first course with barbecued leg of lamb or … Continue reading Fresh Tomato and Roasted Almond Spaghettini
For a printer friendly version of this recipe, click here. Kid food, childhood memories, bubbly and golden mac ‘n cheese with tomatoes…what’s not to love? Because I adore tomatoes, this is right up my alley and I hope yours too! I like to make this with tomatoes that are available locally right up to the … Continue reading A Favourite Mac ‘N Cheese
For a printer friendly version of this recipe, click here. Everyone in Italy, I’m sure, has their own recipe for this pasta! I may not live there but I am growing the Romanesco zucchini. Here’s my take…it’s quick and simple but very tasty. Makes 2 – 3 Servings 8 oz. farfalle pasta (bowties) 2 oz. … Continue reading Farfalle With Zucchini
