Presto Pasta Nights #261: the roundup
It's Friday and time to share the pasta dishes that I have received as contributions to edition #261 of Presto Pasta Nights, the popular event created by Ruth of Once Upon a Feast. For each contribution, I will give you the official information (author, blog name and post title) and a short quote or brief description — a teaser that invites you to follow the link to read the relevant post.
Ivy of Kopiaste to Greek Hospitality prepared Anthotyro and smoked paprika deconstructed pastitsio with eggless bechamel — Anthotyro (a Greek cheese), smoked paprika and eggless bechamel turn leftover spaghetti and Bolognaise sauce into a very nice dish.
Shelby of The Life and Loves of Grumpy's Honeybunch shares Bachelor's Pasta (Grumpy's recipe) — Shelby added fresh garlic to the butter, "but other than that, Grumpy made it his way and by golly, it turned out delicious!"
Graziana of Erbe in Cucina (Cooking with herbs) prepared Mini tortellini pies
"A miniaturized version of a classic tortellini recipe, called in crosta (with crust), because of the puff pastry."
Heather of girlichef prepared Sopa de Fideo (Mexican Noodle Soup)
"One of those things that we make when things in the pantry and fridge are getting down to bare bones." Baking the noodles first provided a much more complex flavor.
Cara and Stefano of Due Spaghetti prepared Cacio e pepe
"To commemorate Rome’s compleanno (birthday) [April 21st], we compiled some of the web’s best photos of the Eternal City, and prepared one of the most classic Roman pastas ."
Alisha of Cook. Craft. Enjoy. presents Riccioli Carbonara
"I {heart} the shape of this pasta. It's much like any "screwy" kind of pasta but when you pick it up with your fork it unravels leaving you with nice long strands."
Deb of Kahakai Kitchen prepared Pappardelle & Mushrooms
"Having a passion for both pappardelle and mushrooms, my heart quickly went to the dried porcini and fresh cremini mushroom sauce tossed with thick ribbons of pasta."
Stash of The Spamwise Chronicles shares with us two pasta dishes featuring "tajarin noodles, a thinner variant of tagliatelle that originally hails from the Piemonte region of Italy."
Tajarin with samphire, fried garlic, mint and parsley
Samphire (salicornia, also known as sea bean, glasswort, and a few other names) "has a crunchy texture and a briny taste."
Tajarin with lobster, lobster roe, asparagus and green garlic: a sumptuous combination
Simona of briciole (your host for this week) presents tagliatelle with chard and pecorino
Freshly harvested rainbow chard, a dollop of pesto made with fresh fava bean leaves, and pecorino together dress a bowl of handmade tagliatelle.
And that concludes my roundup, which will be added to all the previous Presto Pasta Nights roundups and continue the lovely tradition started by Ruth of Once Upon a Feast.
As you read this, edition #262 is already under way, hosted by Ruth of Once Upon a Feast. To participate, send your entries to ruth AT 4everykitchen DOT com by Thursday, May 3.
Many thanks to all who contributed to produce an interesting collection of pasta dishes for this edition of Presto Pasta Nights. I do hope I have not left anybody out of the roundup. If you find that, notwithstanding my best intentions, I actually have omitted a post, please send me a note.
Arrivederci a presto
