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Tag Archives: Pasta
I went to the greengrocer’s this morning as the fridge was bare and came across some lovely bunches of purple-sprouting broccoli, a British classic with a very short season. Since one of my favourite Italian dishes is the Puglian classic orecchiette coi broccoli – or orecchiette con cime di rapa I thought I’d have a bash at making it using some good British broccoli instead. Cime di Rapa are turnip tops, or what we in the UK call Calabrese broccoli, tight green sprigs of what looks like broccoli but longer and thinner, with flat, long leaves and tough roots. Continue reading
This is a very old posting filched from the Italian version of this website as I sat dreaming this morning af zucchini carbonara made by the wonderful hands of Betto and Mary at this legendary Roman trattoria. Continue reading
News from the newly revamped, renovated and rejuvenated Granville Arcade in Brixton, AKA Brixton Village. Left abandoned and dilapidated for the last ten years or so, a creative arts agency by the name of Space Makers took it over just before Christmas and invited artists, thinkers, entrepreneurs, chefs, writers, cineasts and more to take over the empty stalls and transform them into usable spaces, thus reviving the back of the market with a series of pop-up shops, cafès, even a tiny cinema and street theatre, DJ booths and children’s reading clubs. Continue reading
Residing in a fascist-era former government building behind the sleek, minimalist Ara Pacis exhibition space Gusto occupies several buildings on various floors, more of a brand concept than just a restaurant, combining chic Italian style with a laid-back dining atmosphere, intimacy and good modern Italian cuisine. What’s the catch? The expensive prices. The food is good, but not deserving of a price-list more akin to a high-end eatery or set-lunch michelin star menu. Plus the wines by the glass in the restaurant start at 8 euros, despite the fact that many bottles on the menu are affordable and you can get a very good glass of wine almost anywhere in Italy for half of that.
I dug out the pasta maker on day two in the new house and set about making my first batch of proper egg pasta. I nicked Jamie Oliver’s recipe but tweaked it as he failed to mention one thing that makes stuffed pasta all the better… adding a teaspoon of milk for every egg you put in the mix makes your pasta much more malleable and smooth than it would be otherwise, especially useful when you are stuffing shapes and trying to stick the ends together! Continue reading