Pumpkin Ricotta Ravioli with Almond and Basil Brown Butter sauce [Recipe]

Ravioli or the Raviolo (singular), has been eaten since the 1500s. To put it into perspective, this stuffed pasta has been around since the end of the middle ages till now. This pasta was predominantly found in the royal courts of Northern Italy before slowly spreading to the Southern part of Italy. Thanks to the great chefs for travelling and sharing their recipes, Ravioli was slowly served during feast days in the humbler classes during the 1800s. Till date though, due to the low literacy rate in the Middle Ages, there are insufficient records for food historians to specify exactly the origins of this pasta.

Today, Ravioli is a common dish in Italian restaurants served with different stuffings, shapes and sauces. However, there are a few classic recipes which cities have laid claim to. For example, the Ravioli Alle Cime Di Rapa, Ravioli stuffed with turnip greens sauteed with garlic and olive oil, is unique to Puglia. The reason is because the ingredients used for the filling is uniquely grown in certain territories and therefore, the origins of a particular recipe of Ravioli is traced via their filling.

This recipe is similar to the Ravioli Di Ricotta, except that spinach has been substituted by pumpkin. To enhance the flavor of this filling, pumpkin is first roasted till soft to produce a smokey caramelized taste. The soft flesh will make it easier to mash to form the filling. 

The use of ricotta cheese means that you would have to hang it overnight to drain out the liquid. It is a big no no to have watery fillings as it will be difficult to handle the pasta sheet. If you purchase store-bought ricotta cheese, it is less watery and you can just let it drain on a fine sieve for a few hours.

To complement the ravioli, the brown butter sauce has been chosen because of it’s nutty and smokey flavor. Also known as beurre noisette, this french sauce will remove the water content in butter while turning the milk solids brown. Therefore, it is important that you stir the sauce continuously when cooking to ensure that the milk solids do not get burnt. The moment the milk solids start turning brown, squeeze in lemon juice to stop the cooking process. Do note that the lemon juice will cause a huge splatter. Use a deep pot to cook the sauce and make sure you have the lid on standby. Do not get scalded!

For convenience, you may purchase a ravioli maker to help with the demarcation. I used the ravioli stamp to demarcate the sizes so that I knew where and how much filling to pipe in. 

Should there be too many ravioli pieces left, simply store in an airtight container and freeze them for up to 2 weeks. When cooking, boil it in salted hot water for 6 minutes. Do not overcook if not the ricotta cheese will be lumpy!

Share with us your masterpiece by tagging @theitalianflair on instagram! can’t wait to see them! XX

Yields 2 Servings

Pumpkin Ricotta Ravioli with Almond and Basil Beurre Noisette

This stuffed pasta will be an ideal first course for your dinner party or even a cosy weekend dinner with the family!

1 hr

10 min

1 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

    Pasta sheet:
  • Click here on how to make fresh pasta sheets.
  • Filling:
  • Pumpkin - 150g
  • Ricotta cheese - 50g
  • Grated Parmesan Cheese - 40g
  • Nutmeg powder - a pinch
  • Sauce:
  • Unsalted Butter - 100g
  • Lemon - 1/2
  • Basil - 10 leaves
  • Almonds - 20g
  • Miscellaneous:
  • Egg - 1 (for egg wash)
  • Pastry brush

Instructions

  1. Chop the pumpkin into large chunks and roast at 160 deg celsius for 20 minutes until soft.
  2. Take out from oven and cool it.
  3. Once cool, puree the pumpkin and leave to hang in muslin cloth overnight to remove the liquid.
  4. The next day, prepare the fresh pasta and leave to rest before rolling it out.
  5. Prepare the pumpkin filling. Remove the pumpkin liquid.
  6. Add the ricotta cheese and parmesan cheese to the pumpkin.
  7. Season with salt and pepper.
  8. Place into a piping bag and set aside in the fridge.
  9. Go back to the fresh pasta and prepare 2 pasta sheets by rolling it all the way through to the last dial.
  10. Pipe approximately 1 tablespoon of the filling in 2 rows on one pasta sheet.
  11. Using the pastry brush, brush the egg wash around the fillings.
  12. Place another sheet on top.
  13. Press around mounds to make sure there is no air inside.
  14. Cut to desired shape.
  15. To prepare the dish, chop the almonds coarsely and slice the basil into thin strips.
  16. Heat a large pot of salted water. Cook the ravioli in boiling water for 3 minutes.
  17. Heat the butter in a small saucepan over low fire. Stir continuously as the butter melts and milk solids turn brown.
  18. Add some basil strips to lightly fry.
  19. Squeeze in the lemon juice. Be careful of the butter splattering and have the saucepan cover on standby.
  20. Drain the ravioli well and toss with the sauce.
  21. Plate and garnish with the chopped almonds and remaining fresh basil.

Notes

1) To check if it's ready, just poke with a fork and it should cut through easily. 2) A fine sieve may be used in replacement of the muslin cloth. 3) It is important to ensure no air bubbles when the pasta sheets are sealed together. This will prevent the ravioli from bursting when cooked in boiling water.

Tags

Cuisines
Italian
Courses
Main Course
Diet
vegetarian
pescetarian
Allergy
soy free
peanut free
seafood free
sesame free
mustard free
7.8.1.2
5
https://theitalian-flair.com/2018/07/10/pumpkinricotta-ravioli/

 

 

Asparagus and Shrimp Aglio E Olio [Recipe]

The Aglio E Olio, a humble dish which originated from Neopolitan cuisine, has captured the stomachs of many across the world because of it’s simplicity. With just 3 simple basic ingredients, this savoury dish is sure to fill you up even if you are lacking ingredients in the fridge or just looking for a quick late night meal 😉

A basic Aglio E Olio mainly uses garlic, olive oil and peperoncino. According to records, Peperoncino is a type of spicy chilli introduced to the Europeans by Christopher Columbus. There is currently 85 varieties of this spice and they vary depending on their sweetness level. When cooked, the Peperoncino releases capsaicin, a chemical responsible for the heat in Aglio E Olio. This is important because the heat will balance with the garlic, with neither one overpowering the other when correct quantities are used.

According to scientific research, there are multiple health benefits of using these fresh ingredients too:

Garlic: Anti-oxidant (slows down the aging process), reduces blood pressure and is an anti-inflammatory agent.
Olive Oil: Unsaturated fats which are effective in reducing cholesterol levels and may even alleviate constipation troubles
Peperoncino: Aids in digestion and vasodilation

In addition to these 3 ingredients, spinach, guanciale and even white button mushrooms would further complement this dish.

For this recipe, asparagus and shrimp has been added to provide the extra crunch and sweetness in the pasta 😀 The ingredients have also been sliced into small chunks so that guests can eat it easily with the noodles. Serve this dish for a cozy weekend brunch or dinner with your loved ones!

Yields 2 Servings

Asparagus and Shrimp Aglio E Olio

20 min

10 min

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • Prawns - 8 pieces
  • Asparagus - 4 stalks
  • Peperoncino / small red chilli - 1 stalk
  • Shallots - 2 cloves
  • Garlic - 2 cloves
  • Olive oil - 50g
  • Pasta - 160g Click here for easy fresh pasta recipe
  • Salt and black pepper for seasoning

Instructions

  1. Dice the shallots thinly. Dice the peperoncino / small red chilli. Chop the garlic coarsely. Combine all with the olive oil and set to one side.
  2. Prepare the asparagus. To remove the woody ends, bend the ends of the asparagus spears until it snaps. Rinse and cut into bite sized pieces.
  3. Prepare the prawns. Deshell and de-vein the prawns. Rinse and cut into bite sized pieces.
  4. Boil a large pot of water. Season generously with salt as this will help to season the pasta.
  5. Heat a large frying pan and pour in the olive oil mixture. Stir continuously until the fragrance of the garlic and shallots is out. Be careful not to burn the garlic.
  6. Toss in the prawns and pan fry over low fire.
  7. Blanch the pasta and asparagus in boiling salted water for 2-3 minutes. Drain well.
  8. Add the pasta, asparagus and 2/3 cup pasta water into the pan.
  9. Season with salt and black pepper.
  10. Stir continuously until pasta and sauce becomes one.
  11. Pasta is ready to be served.

Notes

1) A convenient hack would be to refrigerate the olive oil mixture in a glass bottle. In this way, you can make aglio olio anytime and the infused oil would be more fragrant. 2) Cutting the prawns and asparagus into bite-sized pieces makes it easier to eat with the pasta in one mouthful. 3) As a rule of thumb, seafood dishes do not go well with cheese. Hence, it would be sacrilegious to pair this dish with cheese! 4) Share your masterpiece by tagging @theitalianflair on Instagram!

Tags

Cuisines
Italian
Courses
Main Course
Diet
pescetarian
Allergy
dairy free
soy free
peanut free
treenut free
sesame free
mustard free
7.8.1.2
4
https://theitalian-flair.com/2018/06/23/recipe-asparagus-shrimp-aglio-e-olio/

Share with us your masterpiece by tagging @theitalianflair on instagram, can’t wait to see them!

XX

ROAST cafe @ EmQuartier, Bangkok, Thailand [Food Finds]

Thailand, a country filled with it’s very own food culture is creating some fantastic Thai-Italian dishes these days. During my short trip in the hot bustling city of Bangkok, I stumbled upon ROAST cafe in EmQuartier shopping mall. 

What started out as a hideout from the intense afternoon heat brought so much pleasure from the quality food which ROAST offers instead. This casual eatery focuses on producing good food using fresh ingredients and if possible, would make the ingredients from scratch in their own kitchen. Hence, it was a pleasant surprise to know that they make their own pasta noodles 😀 

I ordered the bacon and garlic spaghetti which was basically a bacon aglio olio with a Thai twist. Apart from sauteeing the diced garlic with olive oil, the dish is generously garnished with fried garlic slices as well. This definitely added some garlicky punch to the dish which suits the Asian palate but I felt that it was abit too much for my liking.

aglio olio1
Bacon & Garlic Spaghetti | 240 Baht

However, what really made this dish stand out is the use of Thai whole dried chili instead of fresh chili pepper (often used in Singapore). This resulted in a consistent subtle heat in the dish as compared to the sharp spiciness which can happen if the quantity of fresh chili is not controlled well. 

Coincidentally, in Southern Italy, peperoncino aka dried red peppers are used in their dishes and soups to add flavor and spiciness. Unlike in Asia, the Italians would hang the fresh red peppers up to dry first before adding them in dishes. This drying process is important because fresh red chili is made up of 85% water and resin (chili oil which tastes spicy) will attach itself on the water molecules. By drying it, the chili oil will not disperse as much when sliced and you can control the heat of the dish better. 

Talk about the dedication of the team to ensure that you can enjoy a good plate of pasta using the freshest and close to authentic ingredients when developing their recipes. Be sure to try their homemade Vongole squid ink (using squid ink fettuccine) and Truffle Alfredo (homemade tagliatelle noodles) as well!

In line with this mission to serve quality dishes, they have also revamped the way iced coffee latte was served. To prevent the dilution of the coffee, the team has reverse engineered the process to serve espresso ice cubes with a bottle of cold milk. 

coffee latte
Iced Espresso Latte | 120 Baht

Not only can you enjoy a full robust iced latte, you are also able to control how intense you want your latte to be! 😉

It was definitely a pleasurable experience for the tummy at ROAST and kudos to the team for serving such brilliant fresh dishes. It’s no wonder the place was super packed so if you are going in big groups, be sure to head down early and beat the crowd!

ROAST Cafe (EmQuartier branch, Bangkok, Thailand)
Address: 1st floor, The Helix Quartier, EmQuartier
                 BTS Phrom Phong Station
Tel No.: +66 (0) 9417 63870
Website: www.roastbkk.com
Opening Hours: Mon to Sun – 10AM to 10PM

Image

Tomato & 3 Cheese Lasagna [Recipe]

Hey lovelies!! I have just returned from the sunny and hawt Bangkok city and boy am I feeling so recharged 😉 During my short trip, I was elated to have stumbled upon places serving delicious Thai-Italian fusion dishes and I can’t wait to share them with you guys. 

But today, I will be sharing with you this super simple lasagna recipe and it is great for meal prep. While I do like to dine out sometimes, I try to make an effort to have homecooked meals because I believe in using fresh ingredients and it is healthier!

In Italian food culture though, as shared in the Encyclopedia of Pasta, lasagna is one of the earliest pastas and the significance of this dish varies across the regions and centuries. For example in Sicily, it is a tradition to have lasagna on Christmas day with a rich ragu and the special local ricotta cheese.

For New Year’s, the Sicilians will have the lasagni cacati, which basically is lasagna with sausage sauce and large amounts of ricotta cheese. In addition, the lasagna sheet used is broad with a wavy edge and can only be obtained from fresh pasta shops. When cooking, they were careful not to tear the pasta sheet during the boiling process as they believed it would bring bad luck!

Through the centuries, lasagna sheets have taken different forms and compositions.  Some regions have the sheets in squares while others cut it to broad rectangular sheets. Some have also abandoned the use of eggs while others will combine water and eggs together for economic purposes.

Despite these differences, the lasagna bolognese is now one of the most common dish available in restaurants now. This convenience however, has caused the dish to lose it’s authenticity just a teeny weeny bit as most restaurants are using store-bought dried lasagna sheets which are a tad too thick. To enjoy a good lasagna bolognese, the pasta sheet should be rich in eggs and rolled out paper thin. In addition, a traditional bolognese ragu should be used, the bechamel sauce is spread sparingly and the time in the oven is very short, just enough to bind the flavors together. Overall, the lasagna should be soft.

That being said, this recipe just requires my homemade tomato sauce and 3 cheeses (Cheddar, Parmesan, Mozzarella). It lasts well in the freezer for up to 2 weeks, which means that you will not have to crack your brain for lunch/dinner ideas.

Tomato & 3 Cheese Lasagna

Bake this nutritious dish to have a filling meal no matter how busy you are during the weekdays!

2 hr, 30 Total Time

Save RecipeSave Recipe

Ingredients

  • Lasagna Sheet: Check out the fresh egg pasta recipe to make your own fresh lasagna sheet. Note: Cut the sheet to fit your baking dish. Alternatively, you can purchase the dried lasagna sheets from the supermarket.
  • 1 Pot Tomato Pasta Sauce: Click here for the authentic homemade tomato pasta sauce recipe .Alternatively, you can purchase 2 bottles of tomato sauce from the supermarket.
  • 1 Packet Mozzarella Cheese
  • 1 Packet Cheddar Cheese
  • 1 Packet Parmesan Cheese
  • 4 tbsp Italian Herb Mix.

Instructions

  1. Heat oven to 200 deg celsius and turn on the convection option.
  2. If you are using fresh lasagna sheets, refer to steps 2 to 7. If not, skip straight to step 9.
  3. Cut the pasta into squares/rectangles based on the length of the baking dish. Lightly mist the pasta sheets with water/semolina flour as you work to prevent them from drying out.
  4. Have ready a large bowl of ice water. Bring a large pot of salted water to boil.
  5. Drop in the pasta sheets and cover the pot to quickly return the water to a boil.
  6. Blanch the pasta sheets for 15 – 20 seconds, stirring gently to prevent sticking.
  7. Using a sieve, immediately transfer the pasta squares to the ice water to stop cooking.
  8. Lay the pasta sheets on clean paper towels and pat them dry.
  9. To build the lasagna, spread a thin layer of sauce on the base.
  10. Lay the pasta sheet in the baking dish, spread a thin layer of sauce on the pasta sheet, spread the 3 cheeses on the sauce and sprinkle some Italian herbs.
  11. Continue building the lasagna as stated in step 3 until it reaches the top of the baking dish.
  12. End off with the pasta sauce, 3 cheeses and Italian herb mix.
  13. Bake the lasagna until it is very lightly browned and the cheese just melts. About 6 – 8 minutes.*
  14. Take it out from the oven and cool it on a cooling rack for a few minutes before serving to let the lasagna set.

Notes

*You only want to bake it briefly for the flavors to come together. Baking for too long will cause the cheese to overcook and leak water, making the lasagna soggy.

Tags

Cuisines
Italian
Courses
Main Course
Cooking
Baking
Allergy
peanut free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
3
https://theitalian-flair.com/2018/06/03/recipe-tomato-3-cheese-lasagna/

If you have extras left, slice the lasagna into 1 serving size pieces and freeze them. To serve, just heat it up immediately in the oven. 

For a wholesome meal, blanch brocolli florets in salted hot water and toss it with butter as a side dish.

Let me know how your lasagna turned out! Tag me @theitalianflair on Instagram, I’m excited to see them! <3

XX

 

 

Authentic Homemade Tomato Pasta Sauce [Recipe]

Oh Si!~

The tomato pasta sauce is such a basic sauce in every Italian household I just had to learn how to make it! In the past, this sauce would probably be an italian’s nonna’s go-to because of how easy it is to cook. The trick to a flavorful mean sauce would be to simmer it over low fire for a few hours before setting it aside for the flavors to further infuse with each other. This thus leaves them plenty of time to attend to their chores while magic is happening in the kitchen!

For all the meal prep lovers out there, incorporate this sauce in your menu for the following week and see how much convenience it brings. As a meal prep lover myself, this sauce has been so helpful because of how versatile it is and a pot can last me for up to 2 weeks. 

Normally, I would use it as a sauce for my sandwich (lower calories as compared to mayonnaise), bake it with chicken and mozzarella cheese in the oven or even just tossing it with fresh pasta. Easy peasy 😀

Let me further share with you a useful storage tip. Let the sauce cool overnight first. After which, separate the sauce into single portions in ziplock bags and freeze them. In this way, this will ensure that the sauce will not turn sour quickly and you can thaw them easily 😉

This recipe has been modified multiple times to achieve functionality and convenience at the same time. The lazy me does not usually add any additional ingredients to my tomato sauce pasta because the sauce is already packed with protein and fibre! Albeit a little time consuming, the fresh ingredients used will ensure that you have a balanced meal no matter how busy you are. 

6
Cooking the tomatoes to make a tomato puree.

Authentic Homemade Tomato Pasta Sauce

Use this versatile sauce for your pasta, baked meals and even as a spread on sandwiches!

4 hrTotal Time

Save RecipeSave Recipe

Ingredients

  • ½ Cup (120ml) olive oil
  • 1 ½ yellow onion
  • 4 cloves garlic
  • 2 can – Whole canned San Marzano tomatoes
  • 1 pound fresh plum tomatoes (about 8)
  • Salt and black pepper
  • Eggplant (Diced)
  • Minced chicken breast and pork (50g:100g ratio)
  • Bacon / Pancetta (Diced)
  • White button mushrooms (6 - 8 pieces)
  • Red wine: I use Merlot but you can use any red wine in your fridge.

Instructions

  1. Heat 6 tablespoons (90ml) of the oil in a saucepan over medium heat. Coarsely chop one of the onion + smash two cloves of garlic and add it to the pan.
  2. Sweat the onion and garlic until they are soft but not browned, 4 – 6 minutes.
  3. Add the canned tomatoes, crushing them with your hand as you add them to the pan, and simmer the tomatoes until they start to breakdown, 15 to 20 minutes.
  4. Remove the pan from the heat. Let the mixture cool slightly, then transfer to a blender (I use a hand blender) and puree until smooth. Set aside.
  5. Dice the eggplants and bake it in the oven.
  6. Dice the bacon / pancetta and fry till crispy. Set aside to cool with the oil.
  7. Mix the minced chicken with minced pork. Season with salt and black pepper.
  8. Have ready a bowl of iced water. Bring a pot of water to a boil.
  9. Using a small sharp knife, score an X in the skin on the bottom of each tomato. Blanch the tomatoes in the boiling water until the skin of each tomato begins to split and curl back a little from the X, 30 to 60 seconds.
  10. Using a strainer, immediately transfer the tomatoes to the iced water and let them stand until cooled, a minute or two.
  11. Starting at the X, peel the skin from each tomato and discard it. Cut each tomato in half lengthwise and dig out and discard the seeds, gel, and the base of the stem from each half.
  12. Finely chop the tomato flesh to form the tomato concasse.
  13. Heat the remaining 2 tablespoons (30ml) of oil in a large saucepan over medium heat. Mince the remaining onion half and 2 garlic cloves and add them to the pan.
  14. Sweat the onion and garlic until they are soft but not browned, 4 – 5 minutes.
  15. Add in the baked eggplant and cooked bacon / pancetta (together with the oil).
  16. Add the tomato concasse and simmer the mixture until the tomatoes start to breakdown, 5 – 7 minutes.
  17. Add the reserved pureed tomato sauce and simmer the mixture for 15 – 20 minutes to blend the flavours and thicken the sauce.
  18. Add the minced meat into the sauce and stir till they all disintegrate to small lumps.
  19. Pour in the wine and simmer the sauce for 20 minutes, stirring occasionally.
  20. Taste the sauce, adding salt and pepper until it tastes good to you. Add in the Italian herbs at this step.
  21. Cool the sauce overnight and portion out into ziplock bags/containers. Freeze them.
7.8.1.2
2
https://theitalian-flair.com/2018/05/18/authentic-homemade-tomato-pasta-sauce/

8
Tomato puree.

Btw, I’m sold on making my own tomato puree because it is the game-changer when cooking your tomato sauce.

Tag me @theitalianflair on Instagram if you have tried out this recipe babe! Can’t wait to see them <3

XX

 

Basic tool: Pasta Roller

Hej guys! After a long long hiatus, I’m finally back and updating this space with more pasta goodness (: It’s actually one of my goals in 2018 so let’s see how well i fare this year 😉

I’m super excited to share with you the pasta maker which I purchased recently. After reading the reviews, I decided to go with the Imperia Pasta maker instead of the Kenwood/Kitchenaid automated pasta maker. So on Saturday, we drove to Sia Huat because the pricing was one of the cheapest in town~

A set would cost you about $100 – $120 tops and it comes with the following:

  • Pasta Roller with easy lock adjustment dial (for you to adjust to the required thickness)
  • Handle Attachment
  • Angel hair and Fetucini pasta cutter
  • User Guide

IMG-3093

The machine is made from heavy duty steel so it’s pretty hardy and will not rust if you clean it with a wet cloth. That being said, it is definitely a no no to wash your machine under running water!

IMG-3094

And this is how it looks after everything has been assembled! The top attachment is actually the pasta cutter. Imperia has a wide range of pasta cutters available so you can just collect them and use whichever is appropriate for the pasta you are cooking!

IMG-3096

What I really love about this machine is that it does not take up a lot of storage space like the kenwood / kitchenaid machines and the manual rolling of the handle attachment allows me to handle the dough at my own pace.

I’m so excited to start making a batch of pasta when I finally find some spare time in the coming weeks! And, hopefully, I would have managed to source for Durum flour by then.

Have a blessed weekend y’all!

Wheat

In the recent months, I have become more curious about the food that I consume and will make the effort to understand it’s source and handling process better. The result: being more cautious of my food choices and ensuring that it provides adequate nutrition and vitamins which my body needs. Thus, as I started to delve into the world of pasta, I was questioning the quality of the ingredients used because they have been packaged and made available immediately in supermarkets. Lo and behold, the ingredient which I felt could improve the taste of my pasta was actually the pasta noodle! So lots of research has been done and the whole starting point would have to be wheat.

Now, why wheat?

Well, simply for the fact that wheat is grounded into flour so that it can be used to produce food such as bread and noodles.

In Italian food culture, pasta noodles have been traditionally made from durum wheat. Durum is a hard wheat with high protein properties. Hence, when milled to either durum flour / semolina flour and mixed with water, the protein will form a strong network called gluten. The gluten network formed will be both elastic and plastic. Elastic because when the dough is stretched, it will pull back to it’s original shape. Plastic because the dough is able to maintain the pasta structure after it had been molded.

So then, how does this affect the taste of pasta noodles?

It all boils down to the way which wheat is being milled. Wheat contains 3 main parts: Endosperm, Bran and Grain. However, as commercial millers now use steel roller mills to process the wheat, the bran and grain are removed effectively and the endosperm is further grounded into flour. The grain is removed because it’s high oil content will cause the flour to spoil more quickly, thereby decreasing it’s shelf life.

However, the Bran and Grain contains the most flavour and nutrition in the wheat! Now, that may be the reason why all commercial dried pasta taste the same but their texture differs due to the difference in flour composition for each brand. That’s just my deduction (:

Now when I realized this point, I was flabbergasted because we have effectively swapped taste for convenience and functionality. & I was really upset because coming from Singapore, it would be almost impossible for me to get some fresh stone-grind flour from a local miller at the farmers’ market, let alone purchasing whole wheat berries and grinding it at home on my own.

So I guess the best solution for me right now would be to make my own pasta with Semolina flour but to continue keeping my eyes open for freshly stone-ground durum flour!

Are there any other possible alternatives? Let me know what you think!

XX

 

 

Ciao!~

hello guys! Thanks for stopping by this small space of mine! ^^

As a short introduction, I’m Mabs, an avid foodie and italian dishes are my go-to for both bad and awesome days (:  Through this blog, I hope that I will be able to share with you guys my discoveries and knowledge about italian cuisine!

Well, some of you may ask why italian cuisne? Well, I guess it’s because italian dishes have their own unspoken stories and it is amazing how the natural flavours of the ingredients come together so well in each dish.

There are many aspects to italian cuisine and it is definitely a continuous journey of exploring and learning. As a start, I will be touching on pasta because this versatile dish has become a fusion food in many countries, especially Singapore. However, I’m specifically focusing my search on the cooking techniques to make a soulful dish of pasta. It is definitely a challenge as making a satisfying plate of pasta is multi-factorial, starting from the flour which you use to make the pasta to the freshness of the ingredients used.

So, I would love it if you, my dear reader, will join me in this wonderful journey filled with natural goodness. Stay tuned and talk to you soon!

XX