Food, Travel, Design and Cooking!
My “take” on a Lorenza de’Medici recipe. We think the addition of pancetta and a splash of white wine to the sauce makes it even more delicious. I often make half the recipe for our primo which goes especially well with lamb marinated in my go to marinade for lamb. And I hone in on local leeks, which are so sweet and […]
It was the spring of 1986 and I had a big income tax return in my hot little hands and I knew exactly where I was going to spend it! Back in the day, Kitchen Aid stand mixers were not as easily found as they are now and once I did a bit of leg-work, […]
I previously posted a recipe for the “official” sauce from Bologna. This version has the same basics but with the addition of beef stock and red wine. Some recipes use beef, pork and veal but I think the pancetta covers the pork part! Marcella Hazan’s recipe uses a little EVOO and butter, all beef, no pancetta, […]
For a printer friendly version of this recipe, click here. It’s fall! After discovering the most amazing chanterelles at Trout Lake Farmer’s Market the other day there was no question as to what we would be doing with them. It’s sort of like when you come across fresh porcini of fresh truffles; simple is best! […]
For a printer friendly version of this recipe, click here. August, local tomatoes, homemade pasta (if possible), fresh basil, definitely a summer pasta, yum! If making your own pasta, make the dough with 4 eggs. If you wish, you can add 2 oz. julienned prosciutto but I prefer just the tomatoes, just because! For a […]
This is it! The “official” sauce from Bologna. Buon appetito! 400 grams fresh pasta dough made with 4 eggs (never use spaghetti) 300 grams minced beef, the recommended cut is thin flank (aka skirt or finta cartella in Italian) but any good quality mince will do. 150 grams unsmoked pancetta, minced very finely 50 grams […]
This is my version of a delicious pasta I ordered for lunch in a local restaurant. We used to make our own duck confit every November from Julia Child’s Mastering The Art cookbook. Absolutely divine! With fall comes local winter squash, butternut is one of my favourites! Makes 4 Servings 4 confit duck legs** 3 cups […]
I came across some stinging nettles the other day and decided to create a pasta for dinner. I call this spring in a bowl! It’s very imporant that you wear gloves while working with the unblanched nettles! Besides the sauce given here, thinking a fabulous ragu would be great on the pasta…or even a simple […]