As I mentioned before … I’ve got a special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s) with lots of pasta recipes. It’s a cookbook without any photos & the recipes are short – reduced to the essentials. Nevertheless it’s a treasury of ideas how to prepare pasta adding vegetables, meat, fish and seafood … When roaming the book … I got intrigued by a simple approach to spaghetti with tomato sauce…
I’ve seen conchiglioni bakes every now and then … Conchiglioni are a type of pasta you won’t stumble about in any supermarket, but then I found a packet of these “big” pasta shells. So I pondered how to start … a pasta bake. I decided to start simply with a Bolognese style filling, lots of sauce and on top lots of cheese. To be honest cooking the conchiglioni was easy, filling the soft shells (only…
What means all’ amatriciana? Wikipedia says it’s simply pasta w/ tomatoes, bacon & pecorino from the Italian town of Amatrice – made w/ spaghetti. My travel companion wrote that it’s one of the distinguished pasta dishes of Roman cuisine … made w/ bucatini. During our Rome adventure I had bucatini all’ amatriciana for dinner: it was delicious!Back home I decided to give it a try in my kitchen … (after consulting my cookbooks …) Starting…
I found in the food blog universe a mix of vegetables & fish, adjusted the spices & decided to serve the mess w/ plain cooked rice. That was the idea (which worked out well!). The best mate to our mess of fish & vegetables will be plain cooked rice. If you happen to have some cooked rice in your fridge – fine. If not, just cook some rice along to preparing the mess. What do…