Scialatielli - ribbon noodles, thicker and shorter than tagliatelle. The name originates from the Neapolitan dialect for "to tousle", as in someone's hair - "sciglià". In fact, when served up in your plate, scialatielli have a tousled look! -serves 4- 400 gr of plain flour (or 200gr durum wheat flour + 200gr of plain flour) 100 gr of milk and extra if needed (you can use water) 10 leaves of basil chopped finely a pinch of salt and pepper a couple of tablespoons of extra virgi
When at the Cheyenne Botanic Garden in Cheyenne in November, we organized a cooking show to teach how simple is to cook a real Italian pasta with seasonal ingredients. Basil will not probably be local, but Brussel sprouts simply are the little pleasurable diamond cabbages. -serve 4- 500 gr spaghetti 500 gr brussels sprouts 300 gr macadamia nuts 5 tbsp olive oil salt for boiling pasta basil to garnish clean and cut in 4 quarts the sprouts. when the water is boiling, add them.
....while here in Adelaide I just thought I would like to cook with local ingredients, the same way I would do back home in Italy. And this is what happened today. -serve 4- 200 gr lollo salad 200 gr curly escarole 200 gr kage, already cleaned half mango, chopped 100 gr leek, chopped 50 ml coconout water 1 pinch of salt Clean, wash and rinse salds. Place in a bowl. Prepare the dressing: in a food processor put together all the remaning ingredients. Maximum speed. Toss salads