Pasta Carbonara is a classic Italian pasta dish that every one loves. Here we take the classic and give it a Midwestern twist. Continue reading Pasta Carbonara (A Midwestern Hybrid)
If your weekend was anything like mine then you are comfortable having put summer to bed, tucked-in snugly with the knowledge it will sleep tight until it awakens again next year. Windows will close, doors are shut, and the nuanced smells of long simmered foods become more prevalent. I can’t imagine a life without seasons. … Continue reading Asian Spaghetti, Changing Seasons
We all know gravy or pan sauce in large quantities might be good for our soul but it isn’t so good for our heart health. After all we are doing nothing more then adding flour or cornstarch to the fat in the bottom of a roasting or sauté pan to thicken it and adding back … Continue reading The Unctuous Possibilities of Pan Juices
This dish has a history that is connected to two other dishes. The two dishes were last summer favorites and they were a pesto recipe from Saveur magazine, Trofie al Pesto, that called for green beans and potatoes. It is, and still is, by far my favorite Italian pesto dish. The second dish comes from Momofuku, a favorite cookbook, and it is a recipe called Scallion Noodles.
What both dishes do is chop or process the pesto ingredients fine enough that when tossed with hot noodles they cook. One of the things I don’t like about most pesto dishes is the raw garlic taste that you carry with you the rest of the meal and maybe even the rest of the day. These two recipes have solved that problem.
The pesto created here carries on with the finely chopped tradition but is also packed with a little more unami by its use of the traditional Thai flavors of fish sauce and lime.
If you want to round out this meal a steamer tray full of potstickers and a Thai style salad would definitely do the trick. Continue reading “Thai Pesto with Brown Rice Noodles”
White beans and tuna have always been combined in salads and pasta and have long been purveyor’s of pantry dinners in Italy. I have taken up the habit of pantry pasta myself and while I don’t keep many canned goods I do keep tomato sauce, tuna in olive oil, dried beans and pasta on hand. … Continue reading Tuna with White Beans and Spaghetti
These kinds of dishes are always a personal favorite for two reasons. It is very kid friendly but it is mature enough for adults. I mean how can that be wrong? Sugo basically means “gravy”. I have always been a big fan of ragu too. The difference between the two is sugo uses a … Continue reading Duck Sugo on Noodles
The sausages used in this dish come from the book Charcuterie by Michael Ruhlman and Brian Polcyn and is a book I highly recommend if you want to make sausage and any charcuterie in general. Pictured at left are trays of home made ricotta cavatelli. The essay The Great One that generated this recipe can be … Continue reading Chicken, Basil, and Tomato Sausage with Cavatelli
While this technically is vegetarian I don’t think I would call it that. Vegetarian leads me to think there are some vegetables involved. I will call it meatless though. This lasagna takes me straight back to my childhood. It reminds me of everything I loved about baked pasta growing up and guess what, it is … Continue reading Cheese Lasagne
Street walkers pasta and now poor wretches pasta. Leave it to the Italians to come up with an interesting name for their local eats. This is Sicilian by birth. The pine nuts and currants aren’t traditional but I like what they bring to this dish. Eggplants are abundant at the moment. You could take the … Continue reading The Poor Wretches Pasta
For real, once you make this soup and see how easy it really is you will make it time and again. It will fall into your weeknight rotation and you will start stocking the stuff you need in your pantry. It is seriously good folks. You are going to have to take a trip to … Continue reading Japanese Beef and Noodle Soup
Although I have never been for a visit, I have been fascinated with this region of Italy ever since I first tasted tagliatelle with a game ragu. I like the richness of the food, and yet it never seems overly heavy and filling. I think it has to do with the restraint and balance of … Continue reading Meatballs Emilia-Romagna with Pasta Sheets