Looking in your pantry and desperately in need of an idea to get rid of all those pasta leftovers, which you won’t cook because they’re all different and don’t even make a portion? Try this empty-the-pantry baked messy pasta, which features meat sauce, béchamel and any extra cheese and ham you have in the fridge. Gather your pasta leftovers, take an oven-to-table roasting pan and … Continue reading A beautiful mess
It’s night. Like 3 or 4 in the morning. Countryside. Everybody sleeps in the farmstead. It’s the 50s. Simple, hard life. You give to the earth, the earth gives back to you. You have some animals in courtyard to produce eggs, some meat, some milk. Half. The other half, the best half, goes to the owner of the land. Calloused hands and honest hearts. And at … Continue reading That night when the hens slept and everybody else ran
Approved with any of your favorite cheeses, this pasta can blow your mind away if you melt in Taleggio and Gorgonzola Dolce. Aromatic, yet mild in flavor with a fruity finish, Taleggio is a semi-soft, washed-rind cheese from the Val Taleggio, 55 miles northeast of Milan. Mild and soft Gorgonzola Dolce is the Italian version of blue cheese. You can virtually change the recipe with any cheese, and … Continue reading Yummy 4 Cheeses Pennette
A glorious creation of small fantastic region Liguria and its capital Genoa, Pesto is a celebrated treasure of the Mediterranean cuisine. Located in the hills of Appennini, Liguria owns an amazing landscape and a unique microclimate. Pesto features some of the best local ingredients – Genovese basil, DOP Riviera Ligure EVOO and even Pine Nuts. Every family in Liguria proudly owns the TRUE recipe and claims it … Continue reading The Republic of Pesto
Valtellina is a beautiful Alpine valley that borders Switzerland in Northern Italy. Famous for Bresaola, Valtellina is also known for its cheeses, in particular Valtellina Casera, used in this delicious recipe. Pizzoccheri are kind of a short tagliatelle pasta, made with a mix of buckwheat and wheat flour. The original recipe calls pizzoccheri to be cooked along with greens (savoy cabbage, swiss chard or bok … Continue reading Pizzoccheri, Gem of Valtellina
My dad used to cook this pasta for me and my mom, when she was working, finishing up the fashion collection on a Saturday morning. He was home with me, and I remember sitting in the kitchen, watching him brown the garlic and add the perfect last buttery touch before plating up. Try it out, you will love it with its easiness and sweetness. GROCERY SHOPPING … Continue reading Pasta al Pomodoro Fresco
Pasta & Co. 