A light but creamy pasta dish heavily seasoned with garlic and pancetta will surely keep the vampires away.
Pasta
Pillows of creamy homemade ricotta has been lightly scented with fresh herbs, with a small hidden surprise, is nestled between layers of fresh homemade semolina pasta and then gently cooked before being sprinkled with fresh black truffles.
This is not the orange pasty mac and cheese out of a blue box. This reinvented classic is made with Mascarpone, Asiago, and Fontina cheese with ramp pesto. After dressing traditional elbow pasta with the creamy mixture it is put in the oven to bake until golden brown. Perfect with a nice green salad, crusty baguette and a glass of Pinot Grigio.
How do you get your kids to eat “gourmet” meatballs smothered with prosciutto rich tomato sauce; by recreating an old time favorite, Chef Boyardee SpaghettiOs.
How to simply soft boil the the perfect egg that can go from breakfast to dinner, in the matter of 3 – 5 minutes. This method will have you soft boiling in no time.
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.