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pasta

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Butternut gnocchis

Autumnal Sunday, not long before Halloween. It’s time to try some butternut recipes. We made butternut gnocchis, and my goodness it wasn’t easy (first time ever!). The thing  is, butternut has a higher water content, which makes it a but more difficult than with regular potatoes, because more liquid and elastic. But the recipe itself is pretty straightforward. You just need to slowly add wheat flour until the dough is okay to work with. Then you switch to rice flour to shape the gnocchis. A bit long, but very fun. We must have made over 100 gnocchis. And good surprise, they  hold well together after cooking. We tried them different ways, simply cooked with a mushroom and parmesan sauce (recipe coming up); as well as slightly fried on the pan with some figs and hazelnut pesto. Yum! Butternut gnocchis Handmade gnocchis, replacing the potato base with butternut 1 butternutnutmeg1…

Rome, la dolce vita and a few addresses to try

Ciao bello, Ciao bella, This year, I’m finishing my masters, and just before I started my internship, I went to Rome with my loved one for a long weekend. We explored the city with seven hills. We walked for 15miles every day, and ate for 3 to complete our exploration of the city, obviously. It was my second time in Rome. And this time, I was better acknowledged as to where we should stay, the answer : in the Trastevere. We booked an airbnb that was 3min away from the animated part of the neighbourhood, and about 20min walk from the historical centre. We barely took the metro, which was perfect. We could start our days early and come back late afternoon, rest and go out again for drinks and dinner.   M A G N I F I C A What to discover in the historic centre: •SUPPLIZIO, Street…

Green pasta with creamy mint pesto

Hello, When I came back from the US, I was craving for a plate full of veggies! I was trully desperate to eat my greens. I also wanted something filling like pasta to give me energy, so I created a creamy avocado pesto to go with it, by mixing the avocado with mint, almonds, lemon juice and a bit of chili flakes. I mingled the pesto with some raw courgettes ribbons and some al dente linguine; I topped it with a bit of roquette and parmesan. Yummy! So there you go, an easy recipe that was soon to become a go-to green pasta meal. I evidently redid it the next weekend, and tried it this time without the pasta, on a Scandinavian cracker.  Oh, and if you make the pesto a little bit in advance, the mint will infuse better, it’s a nice twist. N.B : Material needed– food processor…