The “R” word..

If I type the word, it usually initiates a riot, a flood of people clambering at the door, fighting their way to the front of the line.

And really, who wants that?

So without actually typing the “R” word, lets just say, there’s quite possibly a dish on the menu today that has caramelized onion and ricotta, that in all probability is sealed between two sheets of pasta, that then, may or may not be getting tossed with apple, kale butter and chilis.

-this is the alleged photo of that dish.


But absolutely on the menu today:

Pappardelle, Alla Bolognese

Fusilli, in a rutabaga and brown butter cream.

One of my favorite pasta dishes…

There’s a name for this dish, it’s something that sounds mysterious and intriguing in it’s native dialect.  A name, that the mere utterance of the word evokes the otherworldly sensations of being in an rustic old Italian kitchen, sunlight streaming through the windows, the Italian countryside in the distance and the deep caramel aromas of slow cooked onions, Sicilian anchovies and spicy Calabrian chilis .

Its a name…..

that completely escapes me at this moment.

-But luckily for you, I’ll never forget how to prepare this dish,

because it’s one of my favorites.

Percatelli, with caramelized onion, anchovy and chili sauce.

onions and anchovies

Also today:

Pappardelle, alla Bolognese

Casarecce Integrale, with a roasted celery root, parsnips and sage cream

Spaghetti Squash, toasted Walnuts and Pistachio oil!

…with just a touch of spice,

Spaghetti Squash 2

……dressing this Cresti di Gallo pasta.

Just to get you in the holiday spirit!

also today:

Pappardelle alla Bolognese

Ditalini, with Chickpeas, Tomato and Prosciutto

and at the Pizzeria Gabbiano today, Johannes made some house made Pepperoni, with kale, tomato and pecorino


…choices, choices.

Chestnut Ziti and Parsnip Baked Pasticchio!

Baked Pasta Friday just got a whole lot more festive.

Chestnut Flour Ziti!

Chestnut Ziti

Layered and baked with Ricotta and roasted parsnip puree,

Baked chestnuts


Also today:

Pasta Misti, with braised oxtail and pork ragu

Mafalda, with spicy pomodoro and tuscan kale

Cooking the Fifth Quarter

Coda alla Vaccinara, 


tail, in the stye of the cattle butcher.

tail pot

Much of Italy’s cuisine is based on the idea of  “Cucina Povera” or peasant food.

  The butchers in Rome often use the term quinto quarto” referring to the fifth quarter,  as in, they butcher up the animal for sale, and divide it up “or quarter it” for the most profitable sales.  Then they save the odds and ends, the uncommon bits, the offal, the “fifth quarter”  for themselves to eat and make charcuterie.

And as all things food go, people eventually caught on to the fact that those “unusable cuts” were some of the best parts.

thus the birth of one of the quintessential Roman dishes, and a favorite, here at Il Corvo.

Garganelle, con Coda Alla VaccinaraGarganelli Coda II

 But what to wash this down with?  Surely if we are exploring Culinaria Romana we should

be drinking a wine that is quite possible THE red wine of ancient Rome……..

Well our friends over at just so happen to be doing a post on just that very topic,

-the varietal Cesanese, to be precise.

wine 2

Also on the menu today,

Bucatini, with spicy pomodoro, kale and fresh ricotta.

Pasta Misti, with tuscan Corona beans and leek cream

Unapologetic Product Placement.

Anyone who has read my blog knows my love for tools…

…And it just stands to reason, if you have nice tools, you need something nice to put them in.

Roll 1

Over the past few months I’ve had the honor of collaborating with the fantastic people behind EH Works on the design of this beautiful knife roll!

Heres a look at the finished product!

Being a bicycling enthusiast, one of my favorite details, and an EH Works signature, is the old school bicycle leather toe-strap clasp design.

Roll Clasp

we  also worked in an easy access small tool pocket on the outside of the flap, opposite of the knife handles, to even out the bulk of the roll when it’s rolled up.Roll 2 Plenty of pockets for anyone “arsenal” of toolsRoll 3 I really like the smaller front pocket for my smaller knives..roll 4 and especially the “sharpie” pockets on either side of the bag!

roll 5It was such a fun project to work on, and I really admire the amount of work EH Works puts into the design, re-design and multiple prototypes of all their products (buy the way, they make some other super sexy tool rolls as well) 

so if you are looking for a hand-made-right-here-in-Seattle gift for yourself of a Chef in your life,

check out their site right here!

And for the pasta todays!

Pappardelle, alla Bolognese

Angel’s Hair, in a pork and porcini broth

Whole Grain Lumache, with tuscan corona beans and leek cream

Capella Di Angelo in Pork Brodo!

Shake off the cold with a fortifying bowl of pork broth,

surrounding an island of Angels Hair Pasta, dotted with turnips and carrots!

Cappellini Brodo

Doctor’s orders!

Also today:

Pappardelle, alla Bolognese

Cresti Di Gallo, in a radicchio and sultana “Agrodolce” (sweet, sour and spicy)


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