The more I work with wild nuts, the more I appreciate the ones you buy in the store. Shelling wild pine nuts is not the most exciting thing I’ve ever done, but I’m glad I did it.
Pasta, Risotto, Gnocchi
Think you can imagine the thrill of unearthing a truffle? Sorry, but you can’t. Not unless you’ve panned for gold. Or dug diamonds. It’s the same feeling, complete with the whiff of rapacious greed…
I had a few questions about the pici pasta with tomato-fennel sauce I made last week, so I thought I’d do step by step instructions on how to make pici by hand.
Not every gnocchi is made with potatoes: This is a Sardinian semolina and saffron gnocchi that is as tasty as it is pretty.
Sometimes foraging, fishing and clamming at the seaside only results in a few of anything – clams, crabs, fish, etc. What to do? Make a mixed seafood meal.
Some men have cars as toys, others electronics. My toys are pasta-makling gadgets, and the Italian chitarra is one of my favorite – it lets you play your pasta like an instrument.
Making pasta at home is a soothing process I find utterly absorbing: knead, roll, cut, fill, shape. Pasta-making has become a journey for me, with endless combinations of flours and ingredients.
Stinging nettles are coming into season here in California, so it’s time to play with the Weed That Bites. Nettle pasta, anyone? How about nettle pesto or nettle ravioli?