Aroma Cucina white

Posts Tagged ‘pasta’

In the News

It’s been a roller coaster week for Aroma Cucina! On top of crazy festa doings, we’ve had some other good stuff going on.

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Pasta Napoletano, as good as Pizza!

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.

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Garden Arugula with Gorgonzola

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.

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Culinary heritage: tradition, nostalgia or identity?

Where does culinary nostalgia fit into our over stimulated psyche?There is no doubt that culinary nostalgia is certainly alive and well in regards to “Italian food”. Everybody loves ‘Italian food’. But guess what? There is no Italian food.
Does the US even have a culinary heritage? As things stand now, we aren’t passing along any culinary inheritance. Aerosol pancake batter is not furthering our heritage. And today’s question is: does it matter if the US has a culinary heritage? People in other countries, feel free to insert your country name. Unless you are French, and then it’s an outrage to even ask the question.

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Pasta in Primavera with Asparagus

Pasta Primavera means “pasta in the springtime”. Its more about what you have on hand, than it is about being tied to a recipe. If you are just getting home from work, put the tomatoes in the oven, then go change your clothes, walk the dog etc. When you come back into the kitchen it will already smell good and you’ll be in the mood to make dinner.

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Sautéed Cavatelli with Radicchio

  Our friend Toni recently gifted me with 4 goose eggs which she assured me were great for making fresh pasta. Is it just my imagination or do people just get a kick of giving me large quantities of challenging ingredients? I’m not complaining I’m just wondering out loud.   Goose eggs are HUGE. It…

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Quick Summer Pasta: Mixing it up

Who doesn’t’ love all the quick summer pasta sauces you can make? By the time the pasta is finished cooking, the sauce is done. Summertime is all about instant gratification. Pick. Eat. That works for me! I’m currently in love with mixing raw elements into a cooked sauce. Here’s how it went yesterday: Pasta Arrabiata,…

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Wheat in all its glory

Recently I’ve been rolling out a lot of fresh pasta. And baking ovens full of bread. And enjoying pizza with a young friend. And driving by wheat fields that will soon be harvested. It never ceases to amaze me what can be done with some flour and water.

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