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Annuncio: una pasta veloce per cena numero 277 / Announcement: Presto Pasta Nights #277

This week, I have once again the honor of hosting Presto Pasta Night, edition #277 to be precise. Pasta comes in a myriad shapes and it is so versatile that you can make something as simple as pasta al burro e parmigiano and as complex as a pan of lasagne, every component of it homemade. Week after week, Presto Pasta Nights captures snapshots of the countless realizations of pasta dishes by food bloggers around the world. I will be delighted to receive your contribution to this week's edition of Presto Pasta Nights. The rules to participate are detailed on this page.... Read more →

orecchiette al sugo / handmade orecchiette with tomato sauce

[cliccare il link per andare alla versione in italiano] a lovely pasta dish Making pasta by hand is sensual. First you knead the dough, hugging it with your fingers to pull it toward you, then digging the heels of your hands into it and pushing it away, in soothing rhythm. Then, after a period of rest, you shape the pasta. Sometimes you roll it first. In the case of orecchiette, you cut it into pieces and make pencil-thin ropes, cut those into short segments and then shape each segment. It's a meditative task. After a while, your eyes lose themselves contemplating... Read more →

una pasta veloce per cena numero 269: il riepilogo

Presto Pasta Nights #269: the roundup It's Friday and time to share the pasta dishes that I have received as contributions to edition #269 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. Janet of The Taste Space presents Thai Kelp Noodle Salad with Mango and Lima Beans "Thai-inspired, the star of this dish is the creamy... Read more →

M come Matera (Basilicata): strascinati con la menta / M like Matera (Basilicata): strascinati with mint

[cliccare il link per andare alla versione in italiano] ready to be served "La città dei Sassi" (the city of the stones): this definition in crossword puzzles taught me what is the defining feature of Matera, a city in southern Italy. What are the Sassi? The Sassi district is the ancient heart of the city of Matera. The Sassi... constitute a city unto itself, completely carved out of the face of the calcareous rock - what is known as tufa stone. The Sassi district is a system made of dwellings carved out of the steep slopes of a deep valley with... Read more →

Annuncio: una pasta veloce per cena numero 269

Announcement: Presto Pasta Nights #269 This week, I have once again the honor of hosting Presto Pasta Night, edition #269 to be precise. Pasta comes in a myriad shapes and it is so versatile that you can make something as simple as pasta al burro e parmigiano and as complex as a pan of lasagne, every component of it homemade. Week after week, Presto Pasta Nights captures snapshots of the countless realizations of pasta dishes by food bloggers around the world. I will be delighted to receive your contribution to this week's edition of Presto Pasta Nights. The rules to participate... Read more →

una pasta veloce per cena numero 261: il riepilogo

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... Read more →

tagliatelle con bietola e pecorino / tagliatelle with chard and pecorino

tagliatelle with chard and pecorino Last Saturday, my laptop would not wake up after a period of sleep. (I just learned that the hard disk is broken and needs replacement.) Hence, the last several days have been challenging due to lack of access to files and applications I need for work, the blog and photography. The stressful computer situation did not prevent me from cooking and, in this case, experimenting a bit with available ingredients. fava bean leaves As I mentioned in my recent post on ribollita-inspired soup, at the farmers' market, I got some fresh fava bean leaves (foglie delle... Read more →

Annuncio: una pasta veloce per cena (numero 261)

Announcement: Presto Pasta Nights #261 This week, I have once again the honor of hosting Presto Pasta Night, edition #261 to be precise. Pasta comes in a myriad shapes and it is so versatile that you can make something as simple as pasta al burro e parmigiano and as complex as a pan of lasagne, every component of it homemade. Week after week, Presto Pasta Nights captures snapshots of the countless realizations of pasta dishes by food bloggers around the world. I will be delighted to receive your contribution to this week's edition of Presto Pasta Nights. The rules to participate... Read more →

una pasta veloce per cena numero 254: il riepilogo

Presto Pasta Nights #254: the roundup It's Friday and therefore it's time to share the pasta dishes that I have received in my inbox throughout the week — links and photos, of course, though I certainly wish someone could figure out a way to receive actual tasting samples. Without further ado, here is the roundup of edition #254 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... Read more →

frittata di pasta / pasta frittata

with pink tagliatelle My first vacation away from my parents, at age 16, was quite adventurous, food-wise. I spent 10 days or so in the Calabrian city of Rossano, and during that time, I tasted for the first time a whole array of foods that I liked a lot, like caciocavallo silano and swordfish. One day, my host prepared a frittata with leftover spaghetti. It sounds pretty basic, but I had never had anything like that before. My mother always weighed pasta before cooking it, so we never had leftover spaghetti or rigatoni. If we had leftover tagliatelle al ragù, she... Read more →