Who says Spaghetti Meatballs are not truly Italian

Among the many Italian food recipes that are not from Italy at all, Spaghetti meatballs belongs to my childhood (YES, I know – shocking!). I have no clue where Alfredo got the Fettuccini from, or where Ceasar found his salad, and absolutely no idea of where all that garlic came from! I am growing convinced that when there was no Internet and people would travel … Continue reading Who says Spaghetti Meatballs are not truly Italian

Calamarata Pasta

It’s a great day for all pasta lovers!! One more day to enjoy your favorite pasta with whatever you like. I’ll celebrate with Calamarata, which is a traditional pasta shape from the region of Napoli / Naples and very similar in shape to squids.  The name Calamarata comes from “calamari”, which means squids. Calamarata itself gives the idea of a tasty mixture of calamari, fresh … Continue reading Calamarata Pasta

Tavola Pasta Caserecce with Goat Ricotta and Peas

This past Saturday at the Eastside Farmers Market I had the pleasure to meet Sarah Zapien, chef and creator of Tavola Pasta, a brand of artisan, simple and rustic fresh pasta handcrafted in Houston! Her pasta shapes are VERY interesting.  She features conchiglie, torchi, caserecce, and even garganelli, besides the classic pasta shapes as fettuccine, pappardelle and rigatoni. At her booth she even had fresh ravioli! … Continue reading Tavola Pasta Caserecce with Goat Ricotta and Peas

Spaghetti alla Carbonara

After lots of summer fun in Japan and Hawai’i we are finally home! I kinda had (maybe) a lemon and an onion in the fridge (LOL) so I went grocery shopping at the store nearby. I found a whole bunch of new Italian items. Incredibly enough, I found Del Verde Pasta (spinach tagliatelle, rotini and even dry lasagne pasta!) and La Molisana Spaghetti alla Chitarra! Spaghetti alla Chitarra (guitar spaghetti), … Continue reading Spaghetti alla Carbonara

Mahi-mahi Sicilian Style

Beautiful and powerful, Mahi-Mahi is one of my favorite fish. Grilled, baked, steamed or simmered in white wine, it’s always delicious. Today I had a portion in the fridge and came up with this Sicilian-inspired sauce to dress my whole wheat linguine. Sicilian Fishermen would actually use only the parts of the fish located near the head and the tail, but it’s much more likely for … Continue reading Mahi-mahi Sicilian Style