Ahh, spring — a celebration of all things green — fresh fava beans, asparagus, snow peas, green garlic, chives…the most glorious time of year. The season of (much needed) new beginnings. While locally grown fava beans won’t make an appearance in my neck of the woods for a couple more months, I jumped the gun […]
Maccheroni Al Ferretto Read More »
Culurgionis (culurgiones), also known as culingionis (according to the Encyclopedia of Pasta) is a stuffed pasta from Ogliastra, a mountainous area on the eastern side of Sardinia. The filling is commonly made with boiled/mashed potatoes, olive oil, Pecorino Sardo cheese (fresh and/or aged), garlic, mint and, sometimes, saffron — though the filling can vary depending on
When I first started making pasta, the primary question on my mind was…what is the perfect ratio of flour to eggs to yolks? Each recipe I came across had a slightly different ratio of whole eggs/yolks. Hmm… What I’ve come to learn is that there is no singular “perfect” pasta dough recipe. Probably not the answer you were looking for —
This particular pasta shape is called cappelletti, which fittingly means “little hats” in Italian. They’re from Emilia-Romagna, in particular Reggio Emilia, but also found in Lazio, the Marche and Umbria Cappelletti are often filled with meat and bathed in chicken or capon (aka rooster) broth or alternatively, filled with soft cheese, typically ricotta, cacio raviggiolo,
I’m working my way through the Encyclopedia of Pasta by Oretta Zanini de Vita. Only 350+ pasta shapes to go (lol). Today is all about garganelli; a tubular pasta from Emilia-Romagna. Its name derives from the dialect word garganel, meaning ‘chicken’s gullet,’ which the ridged garganelli apparently resemble. It’s a fairly easy shape to make. Mix the
Cecamariti is an unusual pasta, from the Rieti province, Lazio region of Italy. More specifically, Sabina country, an extensive area, about an hour north of Rome, covered with olive groves and dotted with medieval hill towns, monasteries, castles and vineyards. They’re unusual, in that they are made with natural yeast (i.e., sourdough starter), flour and
Corzetti are a very old pasta, documented as early as 13th century, medieval Italy. Origin, Liguria, in northwest Italy. Corzetti pasta is made using an engraved wooden stamp. Some historians believe its name derives from crozetto, a 14th century Genoan coin. Historically, the stamps depicted a family coat of arms or a stylized cross, crosetti,
Lorighittas is a Sardinian braided pasta from the town of Morgoniori, province Oristano, on the slopes of Mount Arci in western Sardinia. Traditionally, they are placed on a wicker basket to dry, decoratively arranged like lace doilies. It’s name, according to the Encyclopedia of Pasta, refers to the shape of a long ring known as
Researching the historical significance of a given recipe/dish has always interested me. Recipes that have deep roots (i.e., made in a specific way with specific ingredients based upon what was available at the time in that region). Given the globalized society we live in today, we may take things for granted (guilty as charged). Ingredients that, once
Tagliatelle al Ragù alla Bolognese Read More »
Amatrice, a town and commune in the province of Rieti (in northern Lazio), about 90 miles northeast of Rome, is home to one of Italy’s most famous dishes, pasta all’Amatriciana. It’s a simple dish comprised of three principal ingredients: guanciale, tomatoes and Pecorino cheese. Let’s explore these ingredients a bit: Guanciale: A cured pork product, widely
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