I used broken linguine as we can't get that many pasta shapes here, unless we order from amazon and pay like €9 for a packet.
Peas are in season now, so this felt natural to cook. I made it risottata style, with some onion and chicken stock and parmesan.
My fiancé was like "if we remove the annoying peas which are just in the way of this lovely bowl, this was probably the best creamy pasta I ate", so I now on the hunt for pecorino romano so I can make him cacio e pepe, as that is probably what he really wants. I do have some leads though.
Today I went to one of the "foreign" stores in this city. I did manage to get actual real green non-pitted olives (admittedly Greek, but olives here are generally the gummy black pitted ones), some actually decent olive oil, and real, imported, shit expensive durum semolina (I love making hand rolled pasta – thinking about making busiate with pesto alla trapanese). But what would you people suggest?
Only think I am actively hunting now is anchovies, as they are super expensive and only available in the lowest quality (John West brand) on Indian Amazon. I want to do a decent puttanesca at some point, because it would blow him away.
by idiotista
2 Comments
Absolutely fantastic again! Farfalle (bows) shaped pasta works fantastic with peas. Add some torn basil and the juice of half a lemon after plating and you’ve pretty much there
It does look very good. What’s perhaps not authentic – if I was to nitpick – is the bowl which I think is Japanese, or a Japanese pattern. Italian pasta dishes are not as deep, they’re not even “bowls” really, and that affects how the food sets down and cools. But I also love Japanese tableware and often use it for Italian food, so…