Author Archives: mikeeaston
Perfect for a cloudy winter’s day….
Or a rainy mid-august Seattle day.
Lumache, alla Amatriciana
Sumer Vegetable Lasagne
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.
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
And here’s some unnecessarily adorable photos of my daughter to prove it…
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
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
-like a butterfly emerging from a cocoon
- like a delicious, savory, caramelized butterfly……tossed with Maccheroni.
Pappardelle, alla Bolognese
Cavatelli, with Ragu di Zucchini
Pappardelle, alla Bolognese
Conchiglie, with anchovy, capers and sicilian cherry tomatoes
So light, so delicate, so satisfying….
A pasta like this would be smothered by a heavy meat sauce, and a chunky vegetable sauce wouldn’t pair well with the noodle…
When dressing a pasta like this, its best to dress it in it’s summer clothes….
Lightly, spicy and with enough impact that not much are needed.
like a garlic, sage and chili infused olive oil…….
Let the pasta “show some skin”
Pasta Misti, with chard, panchetta and pomodoro.
Rigatoni, with a bursted cherry tomato and butter sauce.
These are the type of snails you really want to keep IN your garden!
Getting tossed with our classic Basil-parsley-mint pesto today!
Baked Mafalda, with eggplant, squash and romanesco cauliflower
Pappardelle, with a pancetta-tomato ragu
The thing I like most about the ideals of Tuscan “Cucina Povera” or peasant cooking is that nothing is waisted.
Every bone is scraped clean, boiled and often boiled again.
Every fruit is harvested, no matter how steep the incline of the grove.
And everything edible that comes up out of the ground, no matter how bitter or woody, finds its way onto the dinner plate.
with often surprising results…
So next time you come back from the garden, or grocery and instinctive lop off the tops of your beets or turnips,
think about the meal you could create with it, rather than tossing it into the compost bin.
Casarecce, with turnips, turnip greens and pancetta.
Torchietti, with red beet greens and sweet corn
Percatelli, alla Siciliana