Author Archives: mikeeaston

About mikeeaston

A Chef, Pastiao, Distiller, Butcher, Baker -not a Candle Stick Maker

Conchiglie, with Garlic, Lemon, Sugar-Snap Peas and Ricotta.

Light and Summery!

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also today:

Whole grain Perciatelle, with green garlic pesto

Fusilli, with red wine braised beef ragu


This spicy little number….

Mafalda,

in Puttanesca!

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A perfect match- a lacy pasta shape made famous by the princess it was names for,

and a spicy sauce named for

….uhm…

…another type of lady

Also today

Pappardelle, alla Bolognese

Gigli, with turnips and greens cream sauce.


Italian Chard, Italian Cheese.

Rigatoni,

with Bietola, an Italian varietal of chard,

and, a La Tur (a Piedmontese cow, sheep, and goat soft cheese) béchamel.

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So good.

Also today:

Squid Ink Fiore, with a spicy tomato, anchovy and caper sauce.

Pappardelle, alla Bolognese.


Hat-tip to the Veneto..

I drew on a little inspirazione from the classic Venetian dish “Bigoli in Salsa” today.

with this:

 Whole Grain Spaghetti,

with caramelized fennel, anchovies and chilies.

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and you don’t even have to wear those silly little masks!

Also today:

Cavatelli, with tomato, Zucchini and Taggiasca Olive ragu.

Pappardelle, alla Bolognese.


Leek Scapes!

 They are the once-a-year flowering stalks produced by leek plants in June-ish, and one of my favorite indicators that it is summer.  Unknown(The above photo was “borrowed” from the inter-nets, -I would never use a digitally erased white background)

However, I would absolutely use Leek Scapes in a delicious PESTO!

-Combined with toasted walnuts, almonds, mint, basil, parsley, parmigiana and olive oil and tossed with fresh mozzarella and Cavatappi Pasta

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Also today:

Maccheroni, with Zucchini ricotta ragu

Pappardelle, alla Bolognese


Conchiglie, With Boquerones, Olives, Chilies, and Spring onions.

What a delight. IMG_4413

Also today:

Chestnut-flour Bucatini, with a mushroom-parsley ragu

Pappardelle, alla Bolognese.


We Are Still Here!

After a much needed break from posting the blog, we have returned!

And for the hot weather coming this week, we thought we’d help you cool off….

With a spicy Shishito Pepper and Cured Lemon-Aglio Olio sauce tossed with

whole grain noodles, or,

 Tagliarini Integrale.  

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It’s a scientifical fact, eating spicy foods actually helps you cool off:

Eating spicy foods raises your internal temperature to match the temperature outside. Your blood circulation increases, you start sweating and once your moisture has evaporated, you’ve cooled off. Scientists call the phenomenon “gustatory facial sweating,” because indeed you usually start sweating in the face first.

-some scientist somewhere

See, you can’t argue with science.

Also today:

Pappardelle, Alla Bolognese

Cresti Di Gallo, with pancetta, tomato and rainbow chard.


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