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
looking more like little flying saucers….
….tossed with blistered cherry tomatoes, fresh oregano and Maccheroni
Squid Ink Gigli, with spicy clam sauce
Pappardelle, alla bolognese
On the menu today:
Crest di Gallo, with beet and turnip greens, and tomato
Tagliatelle, alla Vongole
Casarecce, with pork and duck ragu.
For those of you who missed Burning Beast this past weekend,
fear not. We did, indeed, get a little overzealous on our sausage production.
And you will get to reap the benefits!
Smoked Duck (and pork) Sausage Ragu, with Rigatoni
(smoked over an actual campfire!)
Conchiglie, with zucchini, corn and cherry tomatoes
Spaghetti, Cacio e Pepe
A vision of summer-ness!
Baked Mafalda, with house made Mascarpone, Rainbow Chard, Zucchini, tomato and Sweet Corn
Pappardelle, allla Bolognese