#kvpkitchen My attempt at Alexa Weibel’s Vegan Cacio e Pepe, which was shared by NY Times Cooking. I used Barilla wheat linguini and Cold Mountain mellow white miso.
I am amazed by how much umami you can pack into a paste of miso and cashew butter. I didnâ€™t have nutritional yeast. So I used Parmela Creamery shredded nut cheese. It tasted fine. But I missed that Parmesan bite from the â€œnoosh.â€
Soft, fat noodles inspired me to dig out our pasta machine.
I adored the handmade handkerchief noodles at Farina. The dish is called Mandilli di seta al Pesto. Each luscious bite of pasta had a punch of flavor from the basil and almond pesto.
This weekend, we made pasta with garlic sausage and Rachel Ray’s bolognese sauce.
Continue reading “Italian Inspiration”
I wanted a meaty dish for my Rosemary bread.
My inspiration: Fare la scarpetta. It’s an Italian saying that encourages diners to mop up every last morsel of their meal by using bread like a “little shoe.”
That led me back to Jeffery Steingarten’s book: “The Man Who Ate Everything.” I found a pasta dish from Albaretto della Torre that would let me mop up meat sauce with bread.
Continue reading “Cook the Book: Albaretto della Torre”