Conchiglini, with fresh Heirloom Tomatoes, Mozzarella and Arugula

Summertastic!

Heirloom tomatoes

Also today:

Fusilli, with Local Goose and Gander Farm’s Cippolini “agrodolce”

Pappardelle, Alla Bolognese


Pizza by the Kilo, Now Open!

Pizza by the Kilo, Now Open!.


Pappardelle, with pepper braised pork ragu!

Perfect for a cloudy winter’s day….

Papp pork

Or a rainy mid-august Seattle day.

Also today:

Lumache, alla Amatriciana

Sumer Vegetable Lasagne


It’s my 800th blog post!

800 posts.

800 f$%^&ng posts.

(sometimes I swear, just for dramatic effect)

Thats 3+ years of posting everyday, except on weekends, but sometimes on weekends anyway.

In these years, I’m not sure if I’ve left anything unsaid about the topic of pasta,

and included 100s of photos of pasta, pasta making, pasta makers and everything in between.

Gnocchi Il Corvo(here’s a photo from the first week Il Corvo was open, back when we though 3 kilos of gnocchi would be plenty, now 10 kilos isn’t even enough)

———–

But all good things come to an end.

We will be slowly transitioning to an actual website for both Il Corvo Pasta and our new venture (open today) Pizzeria Gabbiano.

DON’T WORRY! -the menu will still be posted everyday, on Il Corvo’s Facebook Page   [right here]   -feel free to  “like” it so you can see it come up in your news feed.

Until the official launch of the website, you can still expect a few blogposts a week. (we couldn’t just quit cold turkey)

——–

For today’s menu:

Lingune, with clam sauce

Fiore, with bursted sungold tomatoes, butter and basil

Conchiglie, with arugula-basil pesto


There’s nothing more fun than making pasta……

And here’s some unnecessarily adorable photos of my daughter to prove it…

Pilar 1pilar 3On the menu today:

Baked Pasticcio Bianca -baked tubes of pasta with zucchini, corn, oregano and béchamel.

Torchietti, with a spicy, sweet onion, Sicilian sauce (with anchovies of course)

Maccheroni, with a braised pork leg ragu


Maccheroni con Cipolla e Acciughe

My favorite ingredient in a pasta sauce is time. (not thyme)

Theres nothing quite as satisfying as taking 2 otherwise mundane ingredients and just slow roasting them overnight until they transform into something magical.

like a sack of nice white onions and a tin of good Sicilian anchovies…….

the sweet, savory, unctuousness that comes out of the oven in the morning is short of a miracle

Cippolino

-like a butterfly emerging from a cocoon

- like a delicious, savory, caramelized butterfly……tossed with Maccheroni.

Also today:

Pappardelle, alla Bolognese

Cavatelli, with Ragu di Zucchini


Pasta Misti with Basil, Ricotta and Lemon

Looks like it just got a whole lot more summery……Basil Ricottain your mouth.

Also today:

Pappardelle, alla Bolognese

Conchiglie, with anchovy, capers and sicilian cherry tomatoes


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