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PASTA AND RICE

15
Aug

PASTA WITH ZUCCHINI, LEMON AND MINT

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USUALLY WHEN I COOK ZUCCHINI FOR PASTA, I BROWN IT IN OLIVE OIL, ADD GARLIC AND CHERRY TOMATOES AND TOSS IT WITH THE PASTA. HERE, THIN RIBBONS OF ZUCCHINI ARE MORE RAW THAN COOKED, TOSSED IN BUTTER, OLIVE OIL AND LEMON.

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Categories : BLOG,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES,VEGETABLES
04
Dec

PASTA WITH SAUSAGE AND PEPPERS

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THIS IS AN EASY DISH TO MAKE, EITHER AHEAD OF TIME OR AT THE LAST MINUTE, FOR PARTY OF TWO OR A PARTY.  SINCE THE PRIME INGREDIENT IS ITALIAN SAUSAGE, MAKE SURE YOU GET THE BEST YOU CAN FIND.  (I BOUGHT MINE AT McCALL’S)

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Categories : MEAL OF THE WEEK,MEAT,PASTA AND RICE,RECENT RECIPES
12
Aug

BUCATINI WITH ZUCCHINI AND CHERRY TOMATOES

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WHAT SAYS SUMMER BETTER THAN TOMATOES AND ZUCCHINI? THIS PASTA DISH TAKES NO TIME TO MAKE, BUT THE PREP WORK IS IMPORTANT. TOSSING THE BATONS OF ZUCCHINI IN SALT DRAWS OUT THE MOISTURE, ENSURING THEY BROWN QUICKLY WITHOUT OVERCOOKING, BECAUSE THE KEY TO THIS RECIPE IS THAT EVERYTHING IS A BIT UNDER-COOKED. YOU DON’T WANT […]

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Categories : MEAL OF THE WEEK,PASTA AND RICE
11
Jul

PAPPARDELLE WITH WHITE RAGU

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FOR OUR LAST MEAL IN MILAN, WE ATE AT A HIP TRATTORIA IN THE NAVIGLI DISTRICT CALLED LA TRIPPA, WHERE LYNN ORDERED A WHITE LAMB RAGU.  MADE WITHOUT THE ASSERTIVE TASTE OF  TOMATO, THE MEAT HAD A DELICATE FLAVOR, PERFUMED SUBTLY WITH WHAT I THOUGHT WAS ROSEMARY AND PERHAPS THYME.  I TRIED RE-CREATING THAT SAUCE […]

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Categories : MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
06
Dec

LINGUINE WITH SHRIMP AND CALAMARI

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SICK OF TURKEY?  BRACING YOURSELF FOR THE ONSLAUGHT OF RICH HOLIDAY DISHES?  I OFFER A PLEASANT RESPITE FROM INDULGENCE, A SIMPLE AND REFRESHING SEAFOOD PASTA, WHICH CAN SERVE AS A TEMPLATE TO OTHER SEAFOOD PASTA DISHES; THAT IS, FEEL FREE TO SUBSTITUTE OR ADD MUSSELS, CLAMS, SCALLOPS, OR FISH.

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Categories : FISH,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
27
Aug

LEMON PASTA

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THIS PASTA DISH, WHICH YOU CAN MAKE WITH ANY LONG PASTA OF YOUR CHOICE, IS A LOVELY, LIGHT SUMMERY DISH.  YOU CAN SERVE IT AS A MAIN COURSE AFTER A SALAD COMPOSÉ OR AS A FIRST COURSE, FOLLOWED BY A MORE SUBSTANTIAL ENTREE.  THE TECHNIQUE IS A VARIATION OF CACIO E PEPE, WHERE YOU CREATE […]

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Categories : MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
30
Jul

BUCATINI WITH SHRIMP AND PESTO

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THIS RECIPE WAS INSPIRED BY A DISH I HAD TWICE AT FRANNY’S IN BROOKLYN, PASTA WITH PESTO AND SEA BASS.  WHEN I RESEARCHED PESTO IN THE NEW YORK TIMES COOKING APP, I FOUND A DIZZYING NUMBER OF RECIPES.  THE CLASSIC — BASIL, GARLIC, PINE NUTS AND PARMESAN – DIDN’T SEEM APPROPRIATE FOR FISH, SO I […]

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Categories : FISH,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES
21
Dec

PARMESAN BROTH

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I USE A LOT OF PARMESAN CHEESE IN MY COOKING.  IN SALADS, PASTAS, RISOTTO, AND GRATED OVER SOUP.  I ALWAYS BUY HIGH QUALITY IMPORTED PARMESAN, PREFERABLY RED COW IF I CAN FIND IT.  I GRATE IT OR SHAVE IT FRESH FOR EACH RECIPE. 

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Categories : BASICS,MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES,SOUP
27
Nov

SAFFRON RISOTTO WITH FENNEL AND LEEKS

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THE MYTH ABOUT RISOTTO IS THAT YOU HAVE TO STAND AT THE STOVE AND STIR IT CONSTANTLY FOR 45 MINUTES, ADDING HALF A CUP OF BROTH AT A TIME.  THIS IS, IN FACT, A MYTH.  HOW DO YOU THINK RESTAURANTS MANAGE TO SERVE YOU RISOTTO IN 15 MINUTES? 

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Categories : PASTA AND RICE
08
Oct

CHITARRA WITH CHERRY TOMATOES

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THERE’S A WORKING-CLASS RESTAURANT IN ROME CALLED MACCHERONI, WHERE THE PASTA CHEF STANDS IN A GLASS-ENCLOSED KITCHEN NEAR THE STAIRS TO THE RESTROOMS, FILLING ORDERS FOR CARBONARA, PUTTANESCA, VONGOLE, RUSTICA, AND BOLOGNESE. 

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Categories : MEAL OF THE WEEK,PASTA AND RICE,RECENT RECIPES