Buckwheat Gnocchi with Mascarpone Tomato Sauce

This recipe was inspired by a dish I had last summer at Farmer’s Apprentice, a great Vancouver restaurant. For my interpretation, I made rustic gnocchi by mixing in some buckwheat flour, and used mascarpone as a base for a creamy tomato sauce. ... Continue reading

Pesto alla Trapanese, with Almonds and Fresh Tomatoes

I’m from northern Italy – only been to Sicily once – and I only had heard about this dish before moving to Canada. Thanks to my friends food-bloggers, however, this dish tickled my attention, I starting making it, and I think it has ... Continue reading

Shrimp, Zucchini and Saffron Linguine

This dish is a summer classic featuring an incredible flavor combination: roasted zucchini, shrimp and saffron, in a creamy wine sauce. Like other crustaceans, shrimp tend to spoil quickly and are often frozen at sea or even sold cooked. Whole shrimp ... Continue reading

Saffron Penne

Roasted zucchini and/or shrimp are common additions to saffron-based pasta sauces. This recipe, however, is about the simplest saffron sauce, which is just made of saffron and cream. The fat contained in the cream has the ability to bind with parts of ... Continue reading

Vodka Pasta (Made Vegetarian)

I’ve been away for so long that I feel almost ashamed of myself! Luckily, this is not sufficient to stop me from posting again :) As you can see from the pictures below, I’m cooking in a different kitchen :) – this is part of the ... Continue reading

Handmade Tagliolini with Mushrooms

Most Italians would be perfectly happy to eat pasta every day, and some probably do. Everyday pasta is normally dried durum pasta, delicious when of good quality and properly cooked, and also convenient as it can be stored for months in the cupboard. ... Continue reading

Pasta alla Norma – A Sicilian First Course with a Strong Character

Pasta alla Norma is a staple Italian first course almost unknown in North America. The dish, native to Sicily, is especially known in southern Italy, but can be found all around the country. Alla Norma sauce (likely named after the opera ... Continue reading

Bell Pepper Pasta

Italians rarely get tired of a good tomato sauce, but when they do they often resort to a tomato sauce variation. This recipe is based on the simple addition of roasted bell peppers, and of chili for some heat. The resulting sauce is great on pasta, ... Continue reading

Pesto, Potatoes and Green Beans Pasta

This article is about pesto, the second most famous Italian pasta sauce, of course after tomato sauce. However, this is not about the traditional way to make “Pesto Genovese” – using a mortar; there’s plenty of good resources on ... Continue reading