Archives For pasta

frittata di maccheroni

Frittata di maccheroni

 

The more I learn about southern Italian cuisine the bigger the differences I see between that and northern cuisine. And, to be honest, nothing surprises me. I was recently taught this recipe by a good friend of mine from Naples and it’s already become one of my go-to favourites. As the name suggests―maccheroni in Italian is used to refer to pasta in general rather than a specific kind―this can me made with any type of pasta. In fact, it’s often used as a way of using up leftovers. I already knew that you could make delicious arancini with leftover risotto to avoid re-heating (and therefore overcooking and ruining) the rice. But this recipe is the same with pasta. Alternatively, as with this recipe, you can cook the pasta specially and just enjoy eating the dish for its own sake.

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tagliatelle sugo di noci

 

 

Simple, tasty, vegetarian, and good for you, this recipe is a traditional one here in the Tuscan province of Arezzo. It can also be made easily in under twenty minutes. What are you waiting for?

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pastciccio di tortellini

Pasticcio di tortellini alla Modenese

 

Ever since I came back from Modena, I’ve been dreaming of this pie. Having grown up in England, I love big, traditional, English pies such as pork pies and the game pies you see in TV costume dramas weighing down many a seventeenth-century table. This is the closest thing I’ve found in Italian cuisine to those pies and is just as delicious as well as being remarkably simple to make.

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pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have a confession to make: I hate kneading dough. It’s probably the reason why I don’t make as much home made bread as I should considering I have an amazing wood-fired oven in my home which makes amazing bread. The problem is not the effort involved—I’m not lazy at all—but the fact that I have to do a single repetitive action for between 15 and 20 minutes.

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Tortelli di zucca con aceto balsamico di Modena

Tortelli di zucca con aceto balsamico di Modena.

 

Tortelli is a word used mostly in north-central Italy to describe two very different pasta shapes. In Tuscany, it’s used to describe a shape like ravioli. In the province of Arezzo, where La Madera is located, tortelli di patate, ravioli stuffed with mashed potato—eaten boiled or often deep fried—are a local tradition. Elsewhere, such as in Emilia-Romagna, the word is used for large tortellini, which are often called tortelloni outside the region.

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