Mamaliga

Spinach Ravioli

This Wordless Friday’s cooking was (among others) a superb spinach ravioli with a 4-cheese filling (Blue, Feta, Parmesan and Cream cheese) sprinkled with sauteed sage, and in a fennel-butter-anchovies sauce. As always, let me know if you need the recipe.

Popularity: 25% [?]

No, that’s not a name of an obscure pasta dish, or anything near – just the title for my blog post on how to make pasta from scratch.

I enjoy cooking with store bought pasta (Barilla) but for certain dishes I like having home made fresh pasta (Pasta Fresca), since it adds a whole new dimension to the equation.

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Popularity: 50% [?]

In days when the inspiration muse doesn’t strike, it is always helpful to fall back on some good old recipes you know and tried before. One of them is my mushroom sauce.
A humble sauce but not with a humble attitude, my universal mushroom sauce makes many dishes happy, such as pastas (linguine in my case), stuffing, etc.
The one discussed here is a fresh linguine pasta I made with Semolina (Durum) flour.

Mushroom Sauce

It has a sublime texture, aroma and taste using simple but excellent ingredients such as garlic, plum tomatoes, mushroom and olives.
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Popularity: 5% [?]