As you have probably noticed by now, many of my recipes build upon each other. I often mix two of my basic recipes to make a new dish. Ragú Bolognese is a sauce made of ground meat, soffritto (the italian version of mirepoix- sauteed carrots, celery and onions in butter by the French, but instead, sauteed…
Tag: Pasta
Pesto alla Genovese
The most popular kind of pesto originates in Genova in Northern Italy. It gets its name from the word “pestare” which means “to pound” in italian and its also the root of the word pestle. Its main ingredients are basil leaves, pine nuts, garlic, parmigiano reggiano, salt and extra-virgin olive oil. In the traditional way…
Arugula-Walnut Pesto
A few weeks ago, I had to fly to Florida unexpectedly due to a family member’s operation. Before I left, I saw I still had some arugula in the fridge which would have been spoiled by the time I returned home from my trip. So a few minutes before leaving for the airport, I decided…
Mascarpone Cream Sauce
My Mascarpone Cream Sauce is simply the best! I don’t like to thicken pasta cream sauce with flour or cornstarch, so I find the Mascarpone is a great alternative to reach the desired creaminess adding subtle flavor. Savory, easy and quick to make. I use it for raviolis, gnocchi or penne pasta with veggies. Also,…
Meat Lasagna
As I have mentioned before, lasagnas are great alternatives for boat and fishing trips. Last week, it was Club Nautico de San Juan‘s International Billfish Tournament, the longest consecutive fishing tournament in the world (57 years). Anglers from all over the world come to Puerto Rico to this tag-and-release tournament and its a week full…
Orzo with Spinach
The word “orzo” in italian means “barley”. Orzo pasta (pasta shaped like rice or grain) is very versatile. It can be boiled, baked, used as a filler in casseroles or when making stuffed peppers. Also, great in soups. The best orzo is made of durum semolina flour and is very popular in Italy, Greece and…
Linguine alla Carbonara
This is one of my favorite pastas! I have been preparing it for soooo long, I think I can make it with my eyes closed by now. Linguine alla Carbonara is easy to prepare but must be eaten immediately! Make sure you have all the side dishes ready and served when you prepare it so…
Gremolata
Gremolata is used in Italian cuisine as a garnish for Ossobuco alla Milanese. I also like to use it to garnish salads and my favorite; to season my Gremolata Capellini. Believe me when I tell you the combination of tastes just burst in your mouth! Last Sunday we celebrated Mother’s Day. In honor of this…
Capellini with tomato, garlic and basil
I love pasta! Capellini is very thin spaghetti sometimes called angel hair pasta. My favorite way to make it is short and simple; with olive oil, tomato, garlic and basil. Fresh, light and satisfying! May be served as a side dish or as a light meal. I also like to serve it cold from the…