Sagnarelli in Braised Beef Sugo

A little trip up north to the Piedmonte today

Pasta “Sagnarelli”


With Dolcetto-Braised Beef Sugo,

Sagnarelli sugo

Pretty much a match made in heaven.

Also, today:

Mafalda, with Salse Verde (sardine, anchovy, caper, parsley, garlic, lemon, bread crumbs )

Gigli, in a Spring Garlic cream sauce

Egg-citement Is In The Air!

Michael Rulman will be at Elliott Bay books tonight, discussing his new book:

“Egg: A Culinary Exploration of the World’s Most Versatile Ingredient”

Though I’ve not yet picked up a copy, (maybe tonight) I’m positive I’m going to like this book.  I’ve been a fan of Rulhman’s books ever since my first read through “The Making Of A Chef ” a dozen years ago,

-and it just so happens I have a soft-boiled spot for these little bundles of joy..

I’ve even often egg-claimed that eggs are my favorite ingredient.

What’s not to love?

They are the egg-quivulent of culinary fairy dust.

They can preform the mystical alchemistic feat of turning lead into gold (metaphorically speaking)

They are one of the simplest of ingredients, yet skill and care can transform them into the egg-xotic.

(no more, I swear)

So today we feature my good friend of Meredith’s labor of love: thumb_63358

Goose egg Carbona!

Goose Carbonara

With ground prosciutto! -basically its an umami bomb, just waiting to go off.

Also today:

Tagliarini, Alla “Sardo”  -with Sarines, calabrian chili, pine-nuts, bread crumbs and chili oil.

Casarecce, in a fresh spring garlic and lemon cream.

Norma In Short Sleeves

Mezze Maniche, or “short sleeves” in english,

Mezze Maniche

-seemed like it would be a fitting pasta for todays forecasted 70 degree weather,

And dressed with “Salse Norma”  a spicy eggplant and tomato sauce, topped with Ricotta Salata,

She is looking quite attractive today… (hope she doesn’t get a sunburn)

Norma Maniche

Also today:

Mafalda, with basil-parsley-mint pesto.

Tagliatelle, alla Bolognese.

Malloreddus, with Sunchoke Cremé

Sweet and earthy “Sunchokes” or “Jerusalem Artichokes”

add a bit of intrigue to a creamy dish of  Sardinian Style Gnocchi, known as


Malloreddus Gnocchi

Also today:

Cresti Di Gallo, Alla Bolognese

Baked Pasta Misti, with Olives, Artichokes, Capers and Mama Lil’s Peppers


Percatelli Nero, -this week’s crush.

For your viewing pleasure, I present….

The very photogenic,

Squid Ink Percatelli.  Squink

-we all know I’m as fickle as schoolgirl when it comes to my pasta crushes,

But this Percatelli, like tiny bucatini, is my current pasta shape crush.

Squink 2

Light yet toothsome, twirl-tastic, and a little Squid ink to give it some sex appeal

 - next week I’m sure I’ll be into something else.

but for now, this is what sets my heart aflutter.

Percatelli Nero, with Chili oil and Anchovy-Toasted Breadcrumbs

Squink Percatelli

Also today:

Farfalle, with cured lemon, mint and asparagus

Casarecce, alla Bolognese

Whole Grain Tagliatelle, with Spicy Clam Sauce!

Whole grain durum wheat Tagliatelle today,

 if we were on safari, it would be the perfect shade of khaki.

Wow, “Khaki” is maybe my least favorite word to describe a food related color?

How about “Taupe”

-meh, still not an appetizing descriptor .

How about “a golden amber like the color of freshly harvested wheat”

there, see, now I can be a food writer!


Whatever you call the color, it’s beautiful.

Whole grain tag

Tossed in Nduja (Spicy Calabrian Salami) and Clam sauce!

And Farfalle!

Farfallein a fresh asparagus, Mama lil’s and lemon sauce.

Also today, Rigatoni alla Bolognese

Spring Radish and Ricotta Salata Salad(a)

What makes something a “salad”?

I think we need to set some parameters….

 I’m thinking there needs to be a minimum number of ingredients,

Two, not including dressing.

(that rules out a pathetic bowl of iceberg lettuce, topped with ranch dressing)

Some type of fruit or vegetable component, raw or cooked 

(Sorry, though the peanuts found in your M&Ms are technically a fruits, as well as the raisins,- trail mix is not a salad)

Must have dressing, even if its as simple as salt and olive oil.

(for the records, “dressing” is NOT made of equal parts sour cream, salsa and ground beef drippings, e.g. -taco salad is neither a taco nor a salad in my eyes, -it is a poorly executed tostada)

So now that we have a few guidelines, the possibilities are endless, no?

Like this spring salad of Radish, Taggiasca Olives, Italian Parsley and Ricotta Salata.


 Totally qualifies.


This Smoked Paprika and Fontina “Mafalda and Cheese” just qualifies as delicious.

Malf N Cheese

also today:

Fusilli, alla Bolognese

Percatelli, with Aglio Stracotto (spicy slow braised garlic sauce)


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