Listing articles 1 to 15 of 39 articles with tag ‘Pasta’
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This intriguing pasta roll turned into a resounding disaster. Can you make something out of it?
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.
A recipe of my own creation, very Italian nonetheless. Quickly prepared, this makes an ideal romantic dinner soaked with enough Cognac to guarantee the meal will meet a successful outcome! I even list a most exquisite & highly appropriate musical accompaniment.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
Mangiamaccheroni - Neapolitan macaroni-eating lads were once the symbol of Napoli's joie de vivre. Here are 20 examples of these icons from my personal collection.
This gorgeous traditional orecchiette-with-broccoli recipe is a staple on my table. The pasta is cooked with the sauce, a unique process much favored by French chef Alain Ducasse.
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.
My own version of the Neapolitan quick ragł. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.
Using a whole duck to make pasta sauce is uncommon outside Italy.
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.