Rabbit Head Pasta
«For a country that wraps scraps and blood in pig and sheep guts, it
seems weird to me that so many are turned off by the parts that are the
farthest from the ass.»
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Home >> Tags >> PastaListing articles 1 to 15 of 39 articles with tag ‘Pasta’  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Beetroot Pasta Disaster
This intriguing pasta roll turned into a resounding disaster. Can you make something out of it?  Spelt Pappardelle with Grouse Sauce
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!  Pigeon Pasta Pie
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.  Pasta for Dessert I
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.  Chestnut Flour Gnocchis
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.  Papardelle in Sicilian Walnut Meat Sauce
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!  Asparagus Malloredus
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.  Mangiamaccheroni - Neapolitan Macaroni Eaters
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.  Pasta Cooked Like a Risotto
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.  Pasta con l'anatra - pasta in duck sauce
Using a whole duck to make pasta sauce is uncommon outside Italy.  FXcuisine's Ragł Finto
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.  Bottarga Pasta
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.  I made my own raviolis
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.  Sicilian Chocolate Lasagna
Savory lasagna in a chocolate meat sauce, a century old recipe from one aristocratic Sicilian family. Easy, quick, delicious and no, it doesn't taste funny.  Homemade Casarecce Pasta
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening. |
Rabbit Head Pasta «For a country that wraps scraps and blood in pig and sheep guts, it seems weird to me that so many are turned off by the parts that are the farthest from the ass.» |
