Winter Light, Cooking with Massimo & Friends Part 6
It is true that until recently I have never made pasta from scratch. I bought the pasta machine, a shiny steel contraption and Jamie’s book on Italian cuisine as gifts for husband and kept my fingers crossed. He prepared the pasta mixing flour and eggs going from novice to pro within weeks so for me, why bother? However, now that ravioli presented itself in Bread is Gold page 32 to be exact well I had to test my fortitude.
“Submit it to the test”...Cooking with Massimo & Friends Part 4
Turning to Bread is Gold: Extraordinary Meals with Ordinary Ingredients I learn about Alex Atala’s food, his traditions and his intention behind the food he cooks. I learn that the anchovy is a wise friend in the meal that can reproduce quickly in the food chain, unlike tuna that can take a year or so to grow. I did not know that and revel more in the deep flavours that this sauce shares. The key take away here is to add anchovy to the garlic in oil part as it dissolves into the sauce adding flavour and boldness.
How Big is a Sprig? Cooking with Massimo & Friends Part 2
How is it that this cooking project is now the anchor for days at home? A lifeline of sorts and perhaps a welcome distraction in the middle of navigating new territory in lifestyle, family time and communications. Lucky for me slow living and slow food has been my happy place over the years, its almost the perfect foundation for this time we now find ourselves in.
Three Simple Things, Cooking with Massimo & Friends Part 1
In truth, I have never tasted Panzenella. I may be nutty for Italian things but I have been oblivious to the wonders and intense flavours of this magical dish. At a time when tomatoes are laden and sun bathing on windowsills and a loaf of Pane di Casa is half eaten it was time. It made sense but in truth I wasn't that excited about it.