Monthly Archives: March 2016

Pasta with hazelnut and orange pesto and chargrilled asparagus

Trofie al pesto di nocciole e arancia con asparagi alla griglia Okay, so this one is a bit weird and wonderful. I’ve described the nutty sauce here as a ‘pesto’, because it’s prepared in a similar way and sounds quite … Continue reading

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Pasta with ricotta cream and red onions of Tropea

Cappelletti alla crema di ricotta e cipolle rosse di Tropea Here’s a short and sweet post for a pasta recipe that’s simple and quick to cook. This is as good-looking a bowl of pasta as you’re likely to put together … Continue reading

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Rustic Tuscan soup with cavolo nero, borlotti beans and soft polenta

Farinata Toscana  Food has been one of the most important things in my life for as long as I can remember. I always take enormous pleasure in cooking and observe mealtimes religiously, in accordance with my devout pastafarianism. Nonetheless, as … Continue reading

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