Welcome to the home of comfort. Spaghetti Bolognese, I you! This week has totally been about quick and cozy comfort food. If you didn’t catch the last two quick comfort posts you can check them out here and here. Okay. Let’s just address the name of this post first. Quick Slow Cooked Spaghetti Bolognese, with...Read More »
Lentil and squash salad with walnuts and cranberries
When Gino visited Umbria he met a farmer named Ettore, who made it his mission to cultivate organic lentils using traditional methods. He showed him the old machine he uses for sorting and cleaning the pulses – the same one he used as a child. For lunch Gino made this salad from his beautiful lentils, combining them with roasted butternut squash, locally grown walnuts, cranberries and other ingredients – it’s a really exciting mix of contrasting flavours, colours and textures.
Pasta with Ham, Peas and Cream: I seem to remember that when I lived in Florence this pasta - with the cream, the peas, the ham - went under the name "alla Medici". After another long weekend with the little angels, the designation seems indecently appropriate.
Hailing from Piedmont in Italy, agnolotti are said to have been conceived at some point in the 14th century. The dish was so revered that it was named after the chef who created it. Discover how to make it