Cannelloni Crudo

Get your mind out of the gutter. Crudo means raw.
And no, the cannelloni wasn’t raw, the sauce was. Actually the fresh tomato sauce was almost raw or “quasi crudo” as they would say in Italy.
The story goes like this: it’s summer, no one wants to spend extra time in the kitchen, and we have tomatoes coming out of our ears.
And thus, I’ve learned inspiration and abundance make excellent cohorts.

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Let the Season Begin! Oven Roasted Tomato & Onion Pasta

My man knows the way to my heart.
Yesterday I came home to the peace and quiet of Montone, and there were stunning roses in the living room and a full sideboard of vegetables in the kitchen. I haven’t had time to go to the grocery store yet, so it meant putting something together with what was on hand. The first decent tomatoes of the season were sitting there, just begging to be roasted, along side some of those onions, so it was pasta with roasted vegetables for lunch.

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Barely Heat Kissed

I like to play with fire, so after harvesting some ripe tomatoes and a fistful of basil, I decided to experiment with adding just a kiss of heat to two different dishes. Just a bacio of heat to soften up the tomato sauce, and another kiss to add a warm parmigiana crust to a fresh tomato salad, why didn’t I try this sooner?

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Carbonara Secrets Revealed

Spaghetti alla carbonara is the pasta you make when all you have in the house is pasta, cheese, an onion and an egg and maybe some bacon or pancetta. It’s the back up plan, easy way out, in a pinch, gotta eat now sort of dish you should know about. Take note, it does not include cream which is an American-Italian variation that is best forgotten.

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