archivio mensile: August 2012

Notes from Italy

Aug 28

Pasta al forno-Backed Pasta

This dish has long been a way to use leftover sauce and maltagliti (bits leftover fresh pasta, literally ‘badly cut”). Freshly boiled or leftover shaped pasta, such as penne, works equally well. The besciamella (bechamel) souse is the same binding element used to make the more elaborate pasta al forno now as lasagna, made with [...]

Aug 15

Bruschetta di pomodoro

Bruschetta literally means, “toasted”, a slice of grilled or toasted bread can be served with many different toppings. Traditionally, the first pressing of the olive harvest is tasted on the spot and drizzled over bruschetta, which is also called fettuna.