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.


Mafalda, with Basil, Mint and Green-Garlic-Top Pesto

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Also Today:

Pappardelle, alla Bolognese

Mezze Maniche, with Anchovy, Preserved Lemon, Calabrian Chilies and Mustard Greens.


Tagliatelle Integrale, with green garlic and Walla Walla Sweet onions!

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Also today:

Pappardelle, alla Bolognese

Pasta Mista, with chickpeas, spinach, garlic and tomato.


Tuscan Style Braised Beef Peposo and Rigatoni Gigante!

Red wine and black pepper, slow braised beef….

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Also today:

Whole Grain Tagliatelle, with spring garlic and Walla Walla sweet onion sauce.

Conchiglie, with Asparagus and cured meyer lemon béchamel


Spaghetti, in Salse de Tinta!

Spaghetti, with a squid ink sauce!
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Also today:

Maccheroni, with house made spicy sausage ragu

Gigli, with baby turnip and greens, cream sauce.


Casarecce con Ragu di Capra! -Get Your Goat.

Casarecce, with white wine braised goat ragu.

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Also today:

Pappardelle, Alla Bolognese

Cresti Di Gallo, with Castelvetrano Olive-Ricotta Pesto


Perciatelle, con Crema di Aglio Verde!

Spring garlic, and Green Garlic Scapes from our own farm, pureed with a touch of cream….

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Embracing toothsome Perciatelle- what a delight.

Also today:

Pappardelle, alla Bolognese

Rigatoni, with Italian chard, pomodoro, and pickled peppers.


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