Rich, roasty tomato flavor. Earthiness and depth courtesy of wild mushrooms and a hint of fennel spice. Pork and beef entwined in blissful harmony. Ultra creamy béchamel enriched with a touch of fresh ricotta. A lasagna for cheese purists, freshly grated parmigiano … Continue reading
Alternating layers of pasta, cheese, and sauces. Waiting for final trio of layers before going into the frig overnight.
A few of my favorite things. For cooking & everyday dishes, I am in love with California Olive Ranch evoo. Cento tomato paste in a tube is double-concentrated, providing twice the flavor, and there’s never any waste or mess. I … Continue reading
This medieval looking device is a pasta rolling machine. We received it as a wedding gift from close family friends. Finally got to use it for the first time; it works like a dream!
Pasta is made. Bolognese is nearly finished. Almost time to make the béchamel. Feeling a little tired. Starting to remember why I only make this every other year!
My go-to flour for almost everything, King Arthur Unbleached All-Purpose. Semolina for texture, and fresh eggs. (Not pictured: I threw in a handful of fresh spinach for extra color & nutrition.) Semolina pasta recipe courtesy of David Lebovitz http://www.davidlebovitz.com/2012/01/how-to-make-fresh-pasta-homemade-recipe/
As relative newlyweds of just 15 months, my husband & I were very excited to purchase our first new car together as a couple (!!!) last week. As a result, I decided to make him a celebration dinner, and in … Continue reading