Rolling Pasta By Hand – Tortelloni Burro E Oro

Making pasta by hand from start to finish, mixing the flour and eggs, rolling and rolling and then shaping and filling is really therapeutic. This is the old school way that Evan Funke in his book American Sfoglino (and his restaurant in Venice, CA) preaches. He apparently despises pasta machines and blames them for inferiorContinue reading “Rolling Pasta By Hand – Tortelloni Burro E Oro”

Lasagna al Forno: Two Excellent Versions

We are a house divided. We are a house divided when it comes to Lasagna that is. My wife and youngest prefer the one common in the south of Italy while my oldest and I prefer the luxurious northern version. Recently I figured why not please everyone? Why not make both and let peace andContinue reading “Lasagna al Forno: Two Excellent Versions”

Ivan Ramen: Toasted Rye Noodles

Noodles are just awesome. Italian spaghetti, Vietnamese bowl of Pho, a bowl of spicy Thai curried noodles…they are all awesome. A bowl of Japanese ramen is right up there in the culinary Pantheon of noodles. I’ve had a lot of the stuff and I’ve cooked it at home a few times. I have never made theContinue reading “Ivan Ramen: Toasted Rye Noodles”

Ravioli Genovese, Tomato Sauce and Olives

More stuffed pasta. Delicious, elegant stuffed pasta. These Ligurian-inspired babies are ravioli filled with a mixture of sauteed Swiss chard, ground veal and homemade ricotta. I used to rarely cook with veal because of how it is produced and the horrible conditions the calves are kept in before they are slaughtered and sent to market.Continue reading “Ravioli Genovese, Tomato Sauce and Olives”

Cappellacci di Zucca – Pumpkin Pasta with Sage, Pumpkin Butter, Pine Nuts

This is cheat post. It’s a cheat post because I’ve posted about similar dishes before. Well, so what. We love this dish and its ilk and I try making it every fall a few times. I really love making fresh pasta and filled pasta as well so why not post about it (spoiler warning: theContinue reading “Cappellacci di Zucca – Pumpkin Pasta with Sage, Pumpkin Butter, Pine Nuts”

Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas

Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be more versatile than just a salted and cured coppa. I’ve seen several recipes in books and restaurant menus recently that treat this marbled cut like an awesome pork loin. It hasContinue reading “Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas”

Szechuan Broth with Duck and Goose Dumplings

Duck season is almost here and I still had a few teal in the freezer. The kids have been asking me to make some dumplings at home. They love steamed dumplings at Chinese restaurants and wanted to see if I can make a version at home. Not one to shy away from a started lookingContinue reading “Szechuan Broth with Duck and Goose Dumplings”

Prawn Linguini: Modernist Pasta, Rich Shrimp Sauce

Jamie Oliver is one of the first ever chef/celebrity who I’ve learned a lot from early on and still really enjoy using his books and cooking style as an inspiration. His recipes rarely disappoint and I think his passion is infectious. This is a dish that sounds so 80’s from his Jamie’s Comfort Food book.Continue reading “Prawn Linguini: Modernist Pasta, Rich Shrimp Sauce”