I learned all about pasta making this summer at my job as a fresh pasta maker at Eataly NYC.
Ragù is definitely one of the most delicious pasta sauces. It’s irresistibly meaty, savory, and warm, coating each piece of pasta in richness. It is one of the hardest things for me to resist as a vegetarian. So when I discovered the magic of tempeh ragù, I was really excited, even though it won’t fool anyone into thinking it is the real thing. Continue reading “Gnocchi con Ragù di Tempeh”
Ok so these are in no way Italian, but sometimes you need pancakes and you just don’t care. This morning was one of those mornings. I have fallen into an breakfast rut, where all I ever have for breakfast is oatmeal with bananas, blueberries, and peanut butter (which is actually the best oatmeal ever, so I’m not complaining), but I wanted to experiment with other ways to consume oatmeal, bananas, and blueberries.
A few days ago, I tripped on a root while running and sprained my ankle pretty badly, forcing me to cancel my trip to NYC and putting my running on hold for 6 weeks (!). I know I shouldn’t make such a big fuss about a sprain, but not being able to run, swim or bike seriously is gonna suck.
Anyways, today a friend took pity on my crippled state and came over to help me make some fresh tagliatelle for lunch. I broke out the hand-cranked pasta machine and we got down to business. Continue reading “Tagliatelle Fresche”
So I promised you guys a pie recipe, but I’m giving you soup instead. The main reason is that I don’t think my stomach can take another pie. I meant to make a special recipe over Thanksgiving to share here, but the cake-pie thing I ended up making didn’t turn out quite as I imagined, due to a terribly written recipe that did not specify where the eggs were supposed to go. So instead, you get a nice warm soup recipe for these cold rainy days, isn’t that nice? Continue reading “A warm sunny soup for cold cloudy days”
I’ve been wanting to make homemade pasta for a while now and I finally got the chance this weekend. I had half a butternut squash in the fridge, some eggs and some flour, and I took this occasion to go to Reading Terminal Market in Philadelphia to get some quality cheese. Because homemade pasta deserves quality cheese. Continue reading “Tortelli di Zucca”
When you think of what an Italian grandmother cooks, what comes to mind? Is it a big bowl of meat-heavy pasta covered with copious amounts of various cheeses? Is it rustic cakes and cookies prepared by her loving wrinkled hands? Continue reading “La Sbobba”
Despite the frigid weather I’m clinging desperately to summer. Let’s pretend the beach is still an option.
What foods do you bring to the beach?
It would make sense to bring light things that don’t give you a food belly resembling that of a 9-month pregnant woman, right?
If you’re in Sicily, that logic won’t fly.
Sicilians love their pasta unconditionally, and this nonsense of it having a bloating effect does not faze them in the slightest. When they make a day trip to the beach (which is usually not very far from home, lets be honest) they bring along a nice, heavy baked pasta dish for a hearty lunch to fuel many more hours under the sun.
This pasta al forno, or a baked pasta dish, can be eaten warm or at room temperature, and it gets better the longer it sits. There are tons of different types of pasta al forno you can make, but today I am bringing this quiche-like version to you. It’s seriously delicious, made with spaghetti, eggs, cream, vegetables, and cheese, and just as good cold as it is warm. You can feel free to vary the vegetables you use according to your tastes.
Frittata di Spaghetti
100 g cooked spaghetti
125 g sliced mushrooms
1 red pepper, diced
80 g frozen peas
250 ml heavy cream
grated parmesan cheese
Preheat the oven to 350 degrees. Butter a round pan of about 23 cm in diameter.
Sautee the mushrooms in about 1 tbsp of olive oil for 2-3 minutes, adding salt to taste. Remove the mushrooms from the pan and use the same pan to cook the peppers, also adding salt to taste. When the peppers are almost tender, add the frozen peas and cook until the peas are done. Add the mushrooms back to the pan and mix all the vegetables together. Set aside.
In a bowl, beat the eggs with the cream and add salt and pepper to taste, then add the cooled cooked spaghetti, chopped parsley, and about ¼ cup grated parmesan cheese. Add in the vegetables and mix everything together. Pour the mixture into the greased pan and sprinkle the top with more parmesan cheese, then bake for 25-30 minutes.
Serves about 4.