Now it’s time to start writing about food again. This is one of those recipe I make during cooking classes when we want to explore how to transform simple ingredients into a sumptuous meal. Admittedly truffle is not “simple” but you might still have a jar from your holidays in Umbria or Tuscany. If not, omit and the results will be delightful nevertheless.
With all the running around, worries and excitement about the new house I forgot to post my April article in The American in Italia magazine featuring another of my favorite recipes, Parmesan and asparagus eggs. Please remember that if you don’t have wild asparagus or the season is over, you need to choose fairly thin… Continue reading asparagus 101
There is so much good food to discover and enjoy. A lifetime is not enough to fulfill this scope. Even though I have food intolerance, I love to make food for others. I make all sorts of foods, even those I can’t eat and I do it with joy. In fact – probably more than… Continue reading gluten free ravioli
RAVIOLI CON PERE E PECORINO. I love homemade ravioli, these little pockets of delight. Pear and cheese is a classic combination, but it’s not traditionally used on pasta. This recipe is a good example of Italian modern cuisine. For me this is defined by a few traditional ingredients of excellent quality used in a novel… Continue reading pear and pecorino ravioli
All my cooking class guests marvel at how easy is to make a fresh pasta dough. I use a food processor and few simple ingredients . The dough is ready in a few minutes. Recipe 100 gr (3/4 cup) 00 or plain pastry flour plus additional for kneading 1 large egg In a food processor… Continue reading food-processor pasta dough