Monthly Archives: January 2010
"testaroli" al pesto (a crepe-like pasta)
| January 26, 2010 | Posted by ameliaps under any season, Italian, pasta and grains, pesto |
I did say I was on a mission to try Italian traditional recipes, especially the poor and ancient regional specialties.I needed to make dinner in a pinch and had very few things on hand. I looked in my freezer and there was some pesto from the summer. So I thought quick of a pasta to… more
1:1 Bolognese sauce, on fettucine (easy decadence)
| January 13, 2010 | Posted by ameliaps under meats, pasta and grains, sauces, winter |
Bolognese sauce is the ultimate winter comfort food when it comes down to pasta.I typically do not measure my ingredients when I make this sauce but I decided to pay close attention this time around to able to tell it to you, my readers. To make things easier I tested an hypothesis: that I could… more
the snow… and a flourless chocolate-almond torte ("torta caprese")
| January 12, 2010 | Posted by ameliaps under almond, chocolate, dessert, winter |
…the snow came over the week-end, silent, white and peaceful.We woke up to the awe of our blanketed patio. We put on mitts and gloves and went outside to play…all day. The sliding down the driveway was the fun-est we’ve had in a long time. We just used cookie sheets and plastic garbage can tops. After… more
Meatless ricotta "meatballs" with a light tomato sauce
| January 11, 2010 | Posted by ameliaps under cheese, Italian, pasta and grains, ricotta, tomato, vegetarian |
Among my goals for the new year are a) eat less meat and b) start exploring traditional Italian dishes.So here’s a recipe that combines both goals and its fast and quick for an evening meal: meatless ricotta “meatballs” with a light tomato sauce. This is a traditional recipe from the Italian southern region of Calabria… more
on wild food foraging…
| January 5, 2010 | Posted by ameliaps under any season, books, foraging, herbs, pesto, plants, sauces, vegetarian |
(the picture above is of wild ramps, collected last spring) Yesterday I went to the library (I go once a week) to treat myself to some lost and forgotten books. I love digging for treasures, even in the food section.As I was seraching for edible plants, I found “The Wild, Wild Cookbook: A Guide for… more
Gnudi: delicate ricotta-parmesan gnocchi
| January 4, 2010 | Posted by ameliaps under any season, cheese, gnocchi, pasta and grains, ricotta, vegetarian |
These delicate and fluffy little gnocchi are a specialty at the The Spotted Pig in New York City. They are JUST ricotta and Parmesan: no flour, no potato, no egg!I got the recipe from Zen can cook. I cooked them twice and seasoned once with brown butter and sage and another time with a light… more
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