Pizza Napoletano is one of my all time favorites: capers, olives, anchovies, oregano. “It’s salty…but I like it.” (100 bonus points to anyone who knows where that line comes from.)
If it’s a good combination on pizza, it’s going to be great on pasta. And it’s one of those pastas you can make in the time it takes to boil water.
To celebrate our first harvest from the garden, we made a ‘rucola con Gorgonzola’ sauce for pasta. It’s a classic pairing of the spicy green with Gorgonzola blue cheese. Quick Gorgonzola lesson: it’s a cow’s milk cheese and it comes in two varieties, sweet/dolce/montagna or piccante. The sweet Gorgonzola is very creamy and mild and works beautifully as a pasta sauce. The piccante version is harder and sharper and works beautifully with a slice of pear and a hearty red wine. This is a great, quick sauce that you can have ready in less time than it takes to cook the pasta.Read More
A lemon sauce filled with zest, a spoon full of uova di lompo (sounds so much nicer than lumpfish eggs, don't you think?), mix it up and you have Tagliatelle con Polka Dots! And polka dots are just so 'in' right now…. Tagliatelle con Polka Dots for 2Zest of 1/2 large lemon1 T fresh lemon…Read More