This week the Mercatino di verdure (vegetable market) of Diego and Davide (owners of Ca’ – cucina) inspired us this paccheri pasta filled with ricotta and chard.
Don’t forget to take a look at the weekly Mercatino di verdure ( vegetable market) of Ca’ – Cucina (Hellerup – Denmark), as usual full of seasonal and selected fresh vegetables and fruits grown in Italy. If you are interested in order a box with a mix of selected products email to here.
With temperatures dropping and the sun dimming slowly, this is the kind of pasta to prepare before summer turns into fall.
We want to thank the artist and our dear friend Giulio Fornarelli for realising the background of our pictures using only cardboard.
See his masterpieces on Instagram: Giulio Fornarelli
Now that the tomato season is just around the corner, we want you to get the most out of it. Do this by starting with this delicious and easy to prepare recipe. Enjoy the recipe and these first sunny days as well!
The recipe of this week is kindly offered by Massimo, an Italian friend (and cousin of one of us :-)) who lives in Houston together with his beautiful kids and his lovely wife.
Do you want to introduce yourself?
My name is Massimo Blaskovic. I am an Italian citizen and US permanent resident. I live in US since 2009, two of my three children are American citizens.
Where are you originally from?
I consider myself a Northeastern Italian, since I spent there the majority of my life in a town close to Trieste.
And now, talking about food, what’s your favourite Italian recipe which you use to prepare often and easily?
I like a lot Pasta al Pesto but my kids prefer Pasta alla Carbonara. I believe it is because of the tasty pancetta, which is quite a challenge to find here in US, so we usually go for smoked bacon instead.
What product do you miss mostly from Italy?
La salsiccia de cranio from Bepi Sciavo. (note: Bepi Sciavo is the most famous and oldest Buffet in Trieste, where Massimo comes from, and La salsiccia de cranio is one of the most delectable dish that Bepi serves).
About Pasta al pesto, what would you tell us?
Even if this is not a typical recipe of the region I am from, it is easy and quick to do, which is a must for a family with kids. You can prepare the sauce while you wait for the water to boil and the pasta to cook. And last but not least, the ingredients to prepare the pesto sauce are easy to find also in US.
This week our Italian friend Elena, who lives in Tokyo, Japan, shares with us a tasty and traditional recipe from Lucca, a beautiful small town in Tuscany. If you are arranging a journey in Toscana don’t miss a stop there, even just to taste the tordelli di Lucca!
Thanks Elena for this healthy and taste recipe….. and for your wonderful pictures!
If you don’t find lentil pasta, don’t worry! We made this dish with durum wheat pasta, the result is perfect!
This quick recipe is for those who think that it takes a long time to make Italian dishes!
You will be able to prepare the seasoning while you are waiting for the water to boil.