I have made fresh pasta several times recently and thought it would be a good idea to make lasagna with fresh pasta sheets. Looking through my library I found a recipe using fresh pasta in Carrabba’s Italian Grill: Recipes from Around Our Family Table by Johnny Carrabba and Damian Mandola. It is a pretty straightforward Read More …
This quick and tasty dinner is adapted from a recipe in Chrisopher Kimball’s Milk Street. I have cut the ingredients down to make 2 servings, which we enjoyed with a small focaccia. It is a quick recipe suitable for weekdays. The only time-consuming step is to semi-freeze the meat to make it easier to cut Read More …
Eating sardines is a good way to increase calcium in one’s diet, so I was looking around for a pasta recipe using sardines and saw one on Ciao Sicily by Damian Mandola & Johnny Carrabba, which I adapted for dinner last night. (Damian’s restaurant in mid-town Houston (Damian’s Cucina Italiana) was the site of many Read More …
The photo shows Carol and Lina with a tray of freshly made pasta which we used to make Pasta with Cream, Ham, and Green Peas. Here is the basic process using Caputo brand Semola. This was a good team activity with the grandchildren, who helped with cranking the Atlas pasta machine and ensuring that the Read More …
Yesterday we made this dish, adapted from www.adishofdailylife.com , for dinner using our Fresh Durum Semolina Pasta. The sauce took about 30 minutes to make and was enough to sauce 6-8 servings of pasta. 3 Tbs. butter 1 large yellow onion, diced 1 large clove garlic, finely chopped 3 cups ham, cut into little cubes Read More …
This is an adaptation of recipe for a Roman dish in Alex Guarnaschelli’s cookbook Italian American Forever. This will make 4-8 servings and will take a bit more than an hour. Note that we barely fit this into our 12-inch cast iron skillet. ¼ lb. pancetta or bacon cut into lardons (I used bacon 3 Read More …
This is an adaptation of a recipe in a magazine (Wine Connoisseur?), a quicker version of spaghetti Bolognese, which usually involves hours of simmering, etc. This version took about 45 minutes and made enough sauce for 1 lb. of pasta (i.e. 4 servings of 4 oz. of pasta, or 8 servings of2 oz. of pasta. Read More …
This cousin to ragu Bolognese takes about 45 minutes to prepare and is thus suitable for a weeknight dinner and is adapted from a recipe in 177milkstreet.com. One feature of this version is that dried porcini mushrooms are rinsed to remove grit but are not soaked, so that that all of the mushroom flavor ends Read More …
This is our second use of Trader Joe’s 10-minute farro. It is based on a recipe in Two Meatballs in the Italian Kitchen, in which the authors reimagined panzanella by replacing the bread cubes with cooked farro, thereby increasing the fiber and reducing the carbohydrates of the salad. My further enhancement was to add some Read More …
There has been a lot of publicity lately about a new cookbook Anything’s Pastable by Dan Pashman. The basic idea of this book is to think outside the traditional pasta and sauce combinations. This is the first thing I have cooked from the book (with some adaptations). It is actually a fairly conventional pasta with Read More …