Il Corvo Pasta

Lasagna Pasticcio! -an Architectural Masterpiece!

mikeeaston — Fri, 25 May 2012 17:38:45 +0000

Back in my studies abroad, whilst researching the very origin of deliciousness,

I found this dusty ancient cookbook from 1499 A.D.

On the inside of the book was an embossed seal that read:

To, L. Da Vinci,

Happy birthday!

Keep it real.

-Bartolomeo Platina

Tucked in the back pages, I found this diagram. It lay amidst some doodles of men with canvas and wood wings, something resembling a corkscrew helicopter and some topless goddesses “um,…wrestling?”

At first it was hard to decipher, but once I made sense of the structure,

it was a gastronomical epiphany.

Lasagna Pasticcio!

After close examination, I decoded the cryptic plans.

The layers are as follows:

A. layers of salsa pomadori

B. A layer of handmade cavatelli swimming in a rich fresh ricotta bechamel

C. A layer of maccheroni, in a picy italian sausage ragu

D. A layer of thin slices of eggplant

and finally, the source of its structural integrity,

E. layers of fresh pasta coated alternately in either bechamel, of salsa pomadori, depending on the layer preceding it.

Whoever drew this…

was clearly of an artistic and culinary tallent well beyond praise!

Myself awestricken,

-we did our best to recreate it for todays menu…

-It’s in the oven right now!

——–

Also today:

Ricotta Gnocchi, with fresh basil and salsa pomadori

Tagliarini, with kale and basil pesto

Farfalle Nero, Piquillos, Pignoli e Acciughe!

mikeeaston — Thu, 24 May 2012 17:57:42 +0000

The aroma of the sea, and the balance of sweet, salty, crunchy and toothsome.

Even as I type this, this dish is chasing away the clouds,

-though the weather the past few days have had me mentally as far from the Mediterranean Coast as I can be,

I’m trying to close my eyes an imagine sun drenched shores.

Farfalle, with Roasted Piquillos, Pine Nuts and Anchovy

Also today:

Maccheroni, with Broccoli Rapini, Cauliflower and Pomadoro

Tagliarini, with Kale-Basil Pesto

At The Ravioli Factory……

mikeeaston — Wed, 23 May 2012 17:51:42 +0000

Here at the Il Corvo Ravioli Factory(tm)

we produce your “Fine Handmade Ravioli” at the break-neck speed of about 50 grammes a minute,

Thats about 3 minutes per serving,

Try it at home, it’s fun for the whole family!

-start by fabricating 2, 30 inch by 84 inch layers of pasta

-then whip up a gallon and a half of rich parmesan-béchamel, spread evenly

-layer another bed-linen size sheet of pasta over the top,

then bring out your trusty Italian Ravioli pin, and do the squishy part,

And like magic, there you go, 3 hours after you cracked the first egg for your dough, you’ve got 15 pounds of ravioli.

-I expect this will be your new sunday project, now that I’ve given you ALL the secrets!

Until you perfect your technique, you can always come by and just enjoy these,

tossed with some rainbow chard and kale!

also today:

Capellini, Alla Siciliana

Mafalde, with Ragu Bolognese

Our Hearts Go Out To Bologna.

mikeeaston — Tue, 22 May 2012 17:32:03 +0000

Oh, Bologna,

let’s just take a moment to appreciate the wide reach of pleasures and culinary infulence

we would never of known, if not for the capitol of Emilia-Romagna.

I’ll start with this:

Malfalde Con il Ragu Bolognese,

(the real kind, with beef, pork AND chicken liver)

-try and imagine a life without THAT!

Also today:

Malloreddi, with spicy roasted cauliflower, and tomato sauce

Capellini, Alla Siciliana

Tagliarini, with Fresh Fava-Pistachio Pesto! -Bring it!

mikeeaston — Fri, 18 May 2012 17:43:32 +0000

Dear Weather,

We’ve had enough sunny days in a row, fragrant aromas of blossoming flowers, and glasses of Orvietto on the beach while shucking oysters, that you are going to have to try even harder to dampen my mood.

You are going to have to throw more than just ONE cloudy day my way, to make ME shake off MY spring fever.

This fever has taken root, infected my bloodstream, crept and burrowed itself deep into the Dopamine receptors in my brain.

And this,

Tagliarini with Fresh Fava-Pistachio Pesto

-only supports my claims:

Pesto, is springtime in a bowl, fresh and light, tangy and alive with flavor. It’s something that is more than acceptable to be enjoyed, outside while wearing sunglasses.

Which I am still going to wear today, just to spite you, Weather, even though you’ve hidden the sun.

———

Although, in the event that there are more than TWO cloudy days in a row, and I have pull my slicker out from the closet, accompanied by my trusty bumpershoot- my fever will most certainly break.

In anticipation of that, and for those of you with a less resilient case of spring fever,

I also made Portabella Mushroom and Artichoke Lasagna today!

and,

Maccheroni, with Braised Lamb Sugo

Stracchino! -from the milk of weary cows.

mikeeaston — Thu, 17 May 2012 17:54:58 +0000

Stracchino is a delicately soft, silky smooth, young cheese from northern Italy.

Someone brilliant once notice that the milk from their cows,

tired, (or, “stracca”) from the march down the slopes of the Alps, was richer in fat and had a higher acidity to it,

-perfect for cheese that can be eaten quite young

Someone else, thought to themselves,

“Damn! I needs ta eat dis!!!,,…but how?” -says they,

“I’mmon hafta put dis ina tasty lil’ package!” -he mumbles, unintelligibly, with cheeks-a-bulging

So I , um, They did.

Sealed-up in lil’ Popes’ Hats should do the trick…..

And tossed with “Straight-Up Springiness” ™

Sunburst tomatoes and local asparagus!

POW.

Also today:

Fettuccine, alla “Carrettiera” -cart driver’s style, lots of toasted garlic, lots of chili!

Tagliarini, with white clam sauce!

Baccala Ravioli with Smoked Paprika-Tomato Sauce!

mikeeaston — Wed, 16 May 2012 18:08:23 +0000

Here’s two thing I things recommend trying together today:

* salt cod and potato filled ravioli in a tangy smoker paprika-tomato sauce. (barcelona-tastic)

* Rosé, (sun-shinny-alcohol-o-tastic)

Try them both in abundant quantities.

Also today

Maccheroni alla bolognese

Capellini with pesto

Spring Asparagus Terrine, Not your Mother’s Jello mold!

mikeeaston — Tue, 15 May 2012 17:51:39 +0000

Just in case you were tired of pasta photos, -I whipped this up just for you!

fresh asparagus terrine with yellow tomato geleé. -yea, I was feeling fancy.

——-

Also today,

Capellini, with Dandelion-Greens and Basil Pesto

Linguini, with Clam Sauce

Gnocchi, with Cauliflower, and Currants “Alla Siciliana”

Every one loves Sigari, Si?

mikeeaston — Fri, 11 May 2012 17:55:14 +0000

I’m sure of it, EVERYONE loves a good cigar, or, Sigaro, Sigari (pl) in Italiano

there is something both sophisticated, yet utilitarian about them,

Something rugged, and sexy about Sigari

Something well deserved, and often luxuriously decadent

———

…..And in this case, Delicious!

Sigari di Tre Formaggi

(three cheese filled cigars)

The flavors of rich ricotta, eggy fresh pasta and bright tomato sauce always reminds me of those east-coast, Mom&Pop run, Italian joints we all ate at as kids!

Everyone loves Sigari

-Even Nona agrees

Also today:

Farfalle, with local spring onions and asparagus

Malloreddi, with Ragu Bianco

Tagarin al “Pangrattato”

mikeeaston — Thu, 10 May 2012 17:51:36 +0000

As sunshine brings out the desire for lighter fair, lighter wines, and all together, general loafing.

Spending more time on the patio, and less time in the kitchen becomes more and more attractive.

-for this reason,

“Al Pangrattato”

Meaning simply, with breadcrumbs, is one of my favorite “Sunny Day” preparations.

Wispy, light, Tagarin, tossed with a garlicly infused olive oil and crunchy, toasted breadcrumbs is just the sort of thing you’ll need to displace the entire bottle of Orvietto you are going to drink at lunch.

Back to the office, -in your sunglasses, no-one will be able to tell you’re napping at your desk.

Just think, it’s ALREADY FRIDAY, (in Australia)

Also today:

Garganelli, with sun-dried tomatoes, eggplant and kalamata olives

Lasagnette, with Artichoke and Asparagus bechamel