Archive for the ‘ pasta ’ Category
Some may find it extravagant to have a five course dinner on a Tuesday night but I find that if the motive is right and inspiration rolling… Levanto anchovies on toast - Potato, garlic, blood oranges and saffron vichyssoise – this is a recipe I got from Binita Walia a long time ago. It’s my [ READ MORE ]
48h before Christmas, somewhere in Milan. What you see are the final steps in the elaborate preparation of cappelletti, small filled ravioli that are served in a rich meat broth on Christmas day. The tradition comes from Emilia-Romagna, the region of lasagne, of pasta, of many incredible culinary traditions. Watching people making cappelletti by hand [ READ MORE ]
Fresh pasta making in Brussels.Materials: a good standard pasta making machine, handle-operated,with a block for cutting tagliatelle and square shaped spaghetti.The standard pasta mix (1 egg + 100g of durum wheat) worked out fine but the ultimate challenge of the evening was something else: JAPANESE SOBA NOODLES.Why?1. They are made with buckwheat flour, which contains [ READ MORE ]
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