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Hello my friends, this is a short post which brings to your attention my newest recipes from the blog.
Here in Rome, spring has been busy with lot of visitors and cooking classes. It’s been wonderful to revisit the tried and tested recipes, but also to introduce new ones for those of you who have already taken part in some of my classes in the past. Thank you for joining from near and far!
Primo
Tonnarelli, a type of square spaghetti from Abruzzo, are incredibly popular in Rome. I have developed a recipe which uses the pasta machine and that has impressed even the most experienced among my “students”.
Tonnarelli are easy to make and delicious with all the classic Roman pasta sauces but also with butter and lemon or with a simple tomato sauce. Follow the link to the recipe here to find more sauce inspiration. If you have no time to make the fresh pasta, you can use spaghetti, bucatini or pappardelle.
tonnarelli alla gricia
Tonnarelli are made with eggs. Recently, I received a request for a vegan pasta class and I decided to experiment with an eggless recipe from Sicily, the busiate.
The Sicilian busiate are rustic fusilli-like noodles, which pair beautifully with the bold flavors of Sicily like pesto alla Trapanese or alla Norma which is out today on the blog (recipe here).
By far, the most popular secondo of this season has been the straccetti di manzo (beef). This is Italy’s most beloved stir-fry, served with fragrant arugula and a dash of good quality balsamic. It tastes great, and it’s ready at lightning speed (recipe here).
Dolce
This is officially not a new recipe, but I wanted to remind you that it’s finally time to make tiramisù with fruit. From strawberries, to peach, from melon to figs, there is always a good excuse to make a tiramisu that is light and refreshing and also different.
You could easily create a lovely summer meal with the pasta alla Norma recipe or the tonnarelli with butter and lemon as a first course, the straccetti as a second course and one of my recipes of fruit tiramisu as a dessert. Enjoy!
This is all for today, please post any questions about recipes and ingredients on the subscriber chat or leave a comment, thanks!
The one thing I always find with Italian eats is that there always seems to be more than one course, where here in Australia, if I was cooking your pasta that would be it, other than perhaps being accompanied by a salad and garlic bread. I reckon if I lived in Italy I would be twice my size lol….
Che bontà! The tonnarelli alla gricia make my mouth water. GNAM!
The one thing I always find with Italian eats is that there always seems to be more than one course, where here in Australia, if I was cooking your pasta that would be it, other than perhaps being accompanied by a salad and garlic bread. I reckon if I lived in Italy I would be twice my size lol….