Tag: Noodles & Pasta
-
Tagliatelle Carbonara (Authentic)
•
The original dish was brought to Lazio from Umbria by coal men (carbonari), who ventured to sell charcoal to the Romans. Feel free to switch the guanciale out for pancetta but do not compromise on the cheese, use Pecorino Romano, accept no substitute.
-
Seafood and Wild Mushroom Pasta
•
The most common form of seafood pasta in Italy is a pomodoro (tomato) based sauce, not thick but laden with shellfish whereby you have the work to do at the table, it’s beautiful, don’t get me wrong but very often the subtleness of the fish has been taken over. Plate…
-
Pergamene al Forno con Spinaci e Ricotta
•
Baked Scrolls / Parchment [Pergamene], with Spinach and Ricotta. This is my take on a hearty Italian dish of Rotolo [Rolls with Spinach and Ricotta], given that they more resemble scrolls than rolls I have taken some liberty with both the name and the recipe itself. The rotolo are not…
-
Pad See Ew – Thai Stir Fried Noodles
•
The name of the dish translates to “fried with soy sauce”. Variations of the dish can be found in other countries as well. It is very similar to the char kway teow of Malaysia and Singapore and to Cantonese chow fun. It is also similar to rat na (in Thai)…
-
Paccheri Alla Crabe et Prosciutto
•
Paccheri in its main form is a large tube of pasta, shorter but much wider than cannelloni. A restaurant may also have a smaller version called mezzi paccheri, literally meaning half. Paccheri is available in lisce (smooth) and rigati (grooved) versions, all depending on how you wish the pasta to…