Another recipe I found in Vincenzo Buonassisi’s pasta cookbook (published in the 70s – no longer available…) is the fusion of pasta with lots of peppers, also a very simple recipe for which the cookbook is known. I imagined the process and had the idea of a one-pot-pasta process. (Buonassisi didn’t think of any one-pot-pasta dishes in his cookbook – I think it’s a modern way to cook pasta.) So I made some changes to…
As I mentioned before … I’ve got a special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s – no longer in print in this version!) 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…
What happened? I opened my fridge & learnt that there were some leftovers … vegetables to be correct. Carrots & spring onions. Also in my pantry there were some potatoes … & in my freezer I had some frozen peas. In each case it wasn’t so much … not enough for whatever … So I decided to make a real big batch of mixed vegetables! Next morning when shopping I bought a big kohlrabi &…
A rough remoulade?It’s a self-made, handmade, home-made remoulade: everything is mixed w/ a spoon or an egg whip, chopped w/ my own hands … so it’s a little far away from any store-bought remoulade which tends to be more smooth … Despite all this handiwork it’s a fast remoulade, a simple approach which may present your very own idea of remoulade flavour. So let’s get started …
Time for pizza – home-made pizza. Out of the moment I decided on pizza for lunch for the 2 of us relying on whatever I had in my pantry resp. fridge. I hadn’t any pizza pastry coming out of a pizza pastry mix or any prepared pizza out of a chiller cabinet – so I decided to make my own pizza pastry. … & for the filling: So I started … While the pizza pastry…