This hearty pasta dish is mixed with chunks of fantastic Umbrian sausage sausage and lightened up with lentils and wild fennel. It’s then topped with dollops of white sauce and a sprinkling of Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.
Pasta al forno (baked pasta) is to Italy what macaroni and cheese is to the rest of the world. In the good, homemade, festive way, not – heaven forbid – in the Kraft dinner way. I was amazed to discover that the recipe was originally imported to the US by no less than President Thomas…… Continue reading classic white pasta bake with peas and ham
I have had friends who wouldn’t invite me for dinner because they thought I was a better cook then they are. Actually, I really adore it when someone cooks for me. I don’t care if it’s perfect. Cooking for someone is an act of love and I love to be pampered. Don’t we all do?…… Continue reading spinach and ricotta crespelle: savoury crêpes Italian style
SAVORY POTATO PIE a.k.a. GATO’ DI PATATE. There are moments I so miss my mother presenting one of her meals with that special look in her eyes. She had it when she knew she had made something really delicious. She would never compliment herself though, she was too modest for it. She would simply mention…… Continue reading potato gateau