Some weeks ago I tried to work for the 1st time with conchiglioni, these giant shells to be filled with … whatever. So I still had quite a lot of this pasta in my pantry. Last time I created a filling with minced meat – totally classic approach – baked in the oven. Now I opted for a filling of vegetables – resulting in a lighter dish than back then. I had in mind to…
Once again: as I mentioned before… I’ve got a very special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s – no loner available in this print!) with lots of pasta recipes. It’s a cookbook without any photos & the recipes are short – reduced to essentials. Nevertheless it’s a treasury of ideas how to prepare pasta adding vegetables, meat, fish and seafood… I found a recipe for a simple pasta omelette… thought…
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…
In my assembly of cookbooks there is a special book about pasta: Vincenzo Buonassisi’s pasta cookbook (published in the 70s – no longer available as print!) 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… (As a rule the recipes start with 500 g pasta as the…