Tag: Pasta

Rustic Italian

I haven’t been very adventurous nor experimental with my cooking lately and just realized that my last food post was back in October! With our lovely visitors though, we have been taking advantage of the opportunity to make great food together – and take turns in watching the monsters. 😉

Today we made ravioli – my first time if I don’t count the cooking class that I took last week with my cooking buddy Angela (another first…). During the class, we stuffed the little pasta pockets with Ricotta and spinach – a nice filling, but one you find in every grocery store. I find, if you do go for the effort of making raviol from stratch, you should make something more exciting. So I did! Our composition was a mix of Ricotta, goat cheese, grated Parmesan and dried figs, spiced with fresh thyme and nutmeg (yes, again…) and roasted pine nuts for some crunch.

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I now know that a pasta maker and a rolling pin are not exactly equivalent… 😛

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Because we didn’t want to overpower the flavors of the filling, we served our little beauties with a light zucchini sauce – and were lucky to find a bottle of white wine in the fridge! So yummy, I’ll definately make this again!

We also had some red wine poached pears with Mascarpone whipped creme a few days ago, another dish that we had made during the cooking class. The smells of cinnamon, cloves and red wine clearly made me feel a bit like Christmas, but it was actually quite cool that day. I mostly stuck to the recipe that we had used during the class, except for adding a few chopped pistachios. And serving two half pears per person instead of just one. Obviously… 😉

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Salmon lasagna

A few days ago when I was writing my groceries shopping list and asked Paul for his ideas, he requested salmon lasagna. So yesterday it was time for that (and again today and possibly again tomorrow… 😉)!

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I thought I still had lots of ricotta in the fridge, but there was only a little bit left. But I found sour cream and a package of Philadelphia cheese – not what I was planning to use but also great ingredients for a white sauce. So I just added some milk, spices (fresh ground nutmeg, one of my absolute favorites!) and two eggs. For the veggy part I chose fried zucchini with onions and garlic. Then everything was layered with smoked salmon (next time I’ll take a little more), fresh spinach and a mix of grated Mozzarella and Gruyère cheese.

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And 40 min of impatience later… so yummy! 😀

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Pistachio pesto

Paul and I both love fish, and we both love pasta. Today was a lucky day – we got to enjoy both at the same time! 😀

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I made some pesto for the pasta and while I kept all other ingredients like in the classical recipe, I replaced the pine seeds with pistachios. I had fairly great expectations, but the difference in flavor was actually a lot more subtle than I thought it would be. But anyways, the pesto was delicious, whatever the exact ingredients…