I started making mezzelune when teaching English through cooking. Thought I had invented the name, and then saw some in Tesco's a week later. These are finished in the oven - I think it makes for a more delicate mouthful. It's best to choose only a few ingredients, as on a pizza. But here I am suggesting two different fillings and a sauce. If you think making the ravioli is too fiddly, just roll out the dough in thin rectangles and make lasagne instead.
Tag: pasta
Bean and cheese cannelloni
I first made pasta when teaching English to newly arrived refugees at school. I just couldn't teach grammar all week and I knew they needed to eat. So we had cooking every Friday, and ate it at lunch time. Before the end of the year we compiled the recipes, sold booklets around the school and …
Smoked aubergine penne, Will
A supper dish that can be constructed in part, in advance, as and when. Some fire and excitement to boot! The quantities here are approximate, but are aimed at supper for two (or a hearty meal for one, with generous leftovers - which offer new delicious opportunities when later fridge foraging).
Spaghetti with mushrooms
Now would be the time to find a packet or two of dried porcini in the store cupboard and write about buying them on Campo de' Fiori. Alas, none left and no trips to Rome for a while. So here I have made do with chestnut mushrooms. Portobello or button mushrooms are fine. A soupçon of truffle oil might be beneficial too.
Covid comfort cooking 2, Catharine
Strangely, during our recovery, we found that our wholesome, vegetarian diet was not enough to get us back to full walking and cycling fitness. After 14 days of isolation, it was time to venture out to buy fresh food in Sedbergh again. First stop, minced steak from Peat’s and next, the essential bulb of fennel …
Cooking for one 