Beet-Pickled Deviled Eggs

•November 20, 2015 • 2 Comments


Never again will a deviled egg go unpickled in this house. What started as an aesthetic curiosity has now become a cult following, I am that cult, a cult of one. Beet-pickled eggs, wow, I saw a pretty picture on epicurious and had to try them out. What I didn’t realize was that a night spent in vinegar and beet juice would not only make my deviled eggs beautiful, but it would take them to a whole other level of deliciousness, a level that I really would have never imagined possible.

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I first made them with a traditional deviled egg filling, classic southern deviled eggs, can’t go wrong with that. They were delicious, of course, the beet-pickled gave them that tang that simple deviled eggs sometimes need. I used a recipe that my friend Regina gave me the 2nd time I made them, this has become my favorite way to make deviled eggs, with a filling of spinach and bacon, truly decadent. These friends, fellow Atlantans, scarfed up those eggs in a few minutes, licking their chops and their fingertips with satisfied pleasure, I must say that it was a proud moment for me. I love someone who can really appreciate a good deviled egg as much as I can.


Beet-Pickled Deviled Eggs

  • 1 cup apple cider vinegar, plus 3 tablespoons, divided
  • 1 tablespoon granulated sugar, plus a pinch, divided
  • 2 1/4 teaspoons kosher salt, plus a pinch, divided
  • 1 small red beet, peeled and halved
  • 12 hard-boiled eggs, peeled
  • 3 tbsp mayonnaise
  • 1/2 cup cooked spinach, chopped
  • 6 oz. bacon, cooked and broken into bits
  • 1 tsp whole grain mustard
  • 1/2 tsp relish or chopped pickles
  • 1/4 tsp horseradish
  • salt & pepper to taste
  • paprika for sprinkling

In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.

Remove eggs from liquid. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Mix the remaining ingredients in with the yolks. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika.

Serve cold or at room temperature.

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One Year Ago: Rigatoni and Cauliflower al Forno, Polipo alla Pignata & Curried Lentil, Rice and Carrot Burgers

Two Years Ago: Lentil and Escarole Soup, Turkish Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt, Tagliatelle con speck, funghi e panna & White Bean, Fennel and Barley Stew

Three Years Ago: Casareccie with grilled zucchini, pancetta and pine nuts, Orata al Cartoccio con i Finocchi Arrostiti, Risotto di Pesce a l’Aroma di Limone, Sweet Potato Biscuits, Pasta, Patate e Provola & Roasted Vegetables with Rosemary and Fennel scented Fish

Four Years Ago: Spaghetti di Ettore, Roasted Figs, Seed Crusted Pork Loin, Zucchini and Smoked Salmon Spaghetti, Carolina Gold Risotto with Pumpkin and Oil Cured Black Olives & Pureed White Bean and Winter Squash Soup

Five Years Ago: Orecchiette, Snapper alla Matalotta, Risotto with Snapper in a Saffron Broth, Farfalle with Calamari and Yellow Tomatoes, Risotto with Pattypan Squash, Kale and Grilled Sausage & Summer Squash Curry

Six Years Ago: Spaghetti with Caramelized Onions, Anchovies and Toasted Bread Crumbs, Kale and Potato Soup, Pumpkin and Kale Risotto, Apple Pancakes, Pasta e Zucca, Spanakopita, Peanut Butter Brownies, Polpettone & Phyllo Sweeties

Seven Years Ago: Roasted Ricciola on a bed of Fennel, Pizza for Lunch and Pizza for Dinner, Marco’s in Riviera di Chiaia, Napoli, Fried Sole with Mache and Pear Salad, Babà, Melanzane alla Lina, Orata alla Ligure, Pizza Bianca Farcita, Ziti with a Seafood-Fennel Sauce, Fruit Tart with Crema Pasticciera and Shortbread Cookies, Farfalle alla Nerano, Orecchiette with Broccoli Rabe, Renella, Pizza, Zucchine alla Scapece, Obama!!, Linguine with Artichokes, Cicoria Saltata in Padella, Lunch in Anzio, Mezze Maniche alla Checca, Squid Ink Risotto with Cuttlefish and Artichokes, Mezze Maniche con i Broccoli Romani, Braised Lentils With Spinach, Fish, Zucchini and Potato Gratin, Mushroom and Celery Salad, Risotto alla Milanese & Ricotta and Spinach Pie

Ceci Neri con le Seppie

•October 16, 2015 • 1 Comment

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7 years! It is shocking that another year has gone by and we find ourselves on the opposite end of the world, again. Italicious has served in some ways as a log for the past 7 years of my life, it has travelled with me through our first few years of marriage, through my first go at motherhood, through some serious heartbreak and then through the joy that came from the birth of my youngest daughter. It has travelled with me through the last few months of our life in Rome, with that dimly lit kitchen and warming up to writing my own recipes. It moved to Charleston where I became part of such a rich food community as a board member of Slow Food Charleston and just soaked up the awesome food culture that thrives there. Then on to the rich agrarian Puglia where every trip to the market uncovered a new treasure, every knock on the door from a neighbor with something homemade that they wanted to share with us, I miss those orecchiette that Domenica would bring us. Now we find ourselves in the Pacific Northwest, this Southern-East Coast girl and I still don’t know what to make of it. I can’t wait to look back on this a year from now and see how far I’ve come.

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This is one of the last recipes that I have left from our life in Puglia, it is a very traditional recipe, taken from a wonderful Slow Food restaurant in Ceglie Messapica, Cibus. Black chickpeas are fairly easy to find in those parts, and even though they take twice the amount of time to cook, they are much nuttier in flavor and pair so perfectly with seafood. I tried this recipe at Cibus with baccalà, salted cod as a soup, it was creamy and delicious, when I came across this recipe in my Puglia cookbook, I knew I had to try it at home.

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Ceci Neri con le Seppie

adapted and translated from Ricette di osterie della Puglia. Mare, erbe e fornelli Slow Food Editor

  • 1/2 kilo (1 lb) of black chickpeas (gniur)
  • 2 cuttlefish, the recipe includes the ink sack, but I avoided the mess and left it out, cut into strips
  • 200 grams (about 1/2 a pound) of ripe cherry tomatoes, chopped
  • 100 grams (3.5 ounces) of shallots, minced
  • 1 celery stalk, minced
  • 3 tbsp of extra virgin olive oil
  • salt & pepper to taste

Soak your chickpeas overnight, then rinse them and cook them in salty water. Use whatever you find works best, pressure cooker, crock pot or just a slow (2 hour!) cook on the stove, the recipe just tells you to boil them!

In a heavy bottomed soup pot heat the olive oil over medium heat and add the shallots and the celery, cooking them until they become transparent. Add the cuttlefish and the ink from the sacks, if you are using them, stirring everything. Add the tomatoes and the cooked beans, strained. Add the salt and pepper to taste.

Cook for 20 minutes and if necessary add vegetable broth. Serve with crusty bread.


Three Years Ago: Alici Indorate e Fritte

Four Years Ago: Cold Asparagus Salad with Sesame Seeds

Five Years Ago: Frittura di Funghi Porcini

Six Years Ago: Lemon Curd Marbled Cheesecake & Pasta e Ceci

Seven Years Ago: Cuttlefish over Spaghetti with a Tomato – Olive sauce & Pasta e Fagioli

Farfalle with Roman Beans, Tomato Confit and Salmon

•October 13, 2015 • Leave a Comment


The hiatus has been too long, the blog world must be worried that we aren’t eating here in Seattle, or closer to the reality, eating poorly. I can’t say that we have been excited by the food here. Sure, I’m happy about the plethora of good Asian restaurants and enjoying a few things that I missed when we were in Italy, but we are generally disappointed. We’re mainly disappointed in what we’re finding at the grocery store, from your general American supermarket, to Costco to the fancier shops. We don’t eat out as much as we used to, because even though I’ve mastered eating with one hand, holding my youngest in the other, I can’t say that I enjoy it, so we do most of our eating at home. After living in such a rich agricultural and fishing culture we are having a really hard time. Culture shock.


Of course there are some wonderful markets, their only problem is proximity, we don’t actually live in Seattle, we are deep in the burbs, so a jaunt to Pike Place market, or the Ballard farmer’s market is an all day outing and who knows how that fish is going to smell on the way home. I’ll stop my whining, these things take time, and we need to give it its due time, either we will adapt to mediocre or we will find our gold mine… time.

We did find these gorgeous romano beans at Pike Place market when we brought my sister to see it, they were being sold at one of the flower stands. The vendor was excited that we knew what they were and had never thought to cook them with pasta, I was excited to actually find them and that they were being sold alongside gorgeous dahlias!

One last thing… salmon, it is amazing here, no doubt, but this girl is over it and I’m still on the look out for those fresh octopus.

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Farfalle with Roman Beans, Tomatoes Confit and Salmon

for the tomato confit:

  • 1 cup cherry tomatoes
  • 1 tbsp extra-virgin olive oil
  • 1 tsp sugar
  • 2 stems of fresh thyme
  • salt to taste

Preheat the oven to 275F. Clean your tomatoes and cut them in half, distribute on a baking sheet, sprinkle the sugar, thyme and salt evenly over the tomatoes. Drizzle on the olive oil. Place in the center of the oven and roast for about 2 hours, checking to make sure that they don’t dry out too much.

  • 1 lb romano beans
  • 1 clove of garlic, squished, peeled and left whole
  • 1/2 lb fresh salmon (smoked will also work, though the flavor will be more intense)
  • 1 lb farfalle
  • 2 tbsp extra-virgin olive oil
  • salt and pepper to taste

Clean the beans by snapping off the ends and rinsing under cold water, shake the water off of them and dry off with a clean kitchen towel. Heat oil in a wide saucepan over medium-high heat and add the clove of garlic. When garlic starts to sizzle add the romano beans, saute until the beans start to blister and wilt, lower the heat and add the tomato so that the flavors start to meld. Add the salmon to the beans when you have added the pasta to the water, you don’t want it to cook for too long, it can become very dry.

In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat.

Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the romano beans and the salmon. Serve immediately with freshly ground pepper to taste.


One Year Ago: Acciughe Sotto Sale, Tiella Barese con Cozze, Riso e Patate, Vegetable Lasagna “in bianco”, Pomegranate Chicken, Spiced Brisket with Leeks and Dried Apricots & Risotto with Calamari and Zucchini Blossoms

Two Years Ago: Merenda Napoletana, Stuffed Eggplant, Ziti con le Sarde e Cicoria & Provençal Orecchiette al Forno

Three Years Ago: Fusilli Bucati alla Puttanesca, Casareccie with Green Beans and Ricotta, Holland, Cappelletti con Salmone Affumicato e Fagiolini, Chilled Zucchini-Yogurt Soup, Risotto with Sausages and Green Beans, Herb Baked Fish, Moroccan Beet Salad, Aunt Lois’s Challah, Zucchini in Israeli Tomato Sauce, Crunchy-Topped Whole-Wheat Plum Cake, Caprese Pasta Salad with Grilled Eggplant, Roma, Insalata di Seppie con Paté di Olive, Chocolate Swirl Cheesecake & Fried Calamari

Four Years Ago: Blueberry Basil Vinegar, Pasta e Patate, Summer Squash with White Beans and Tomatoes, Ricotta, Tapenade and Cherry Tomato Pizza, Spaghetti con Acchiughe, Erbe e Limone, Mediterranean Green and White Bean Salad, Zucchini and Rice Tian, Pasta alla Norma di Zucchine, Salade Niçoise, Snapper al Sale, Risotto al Pesce, Farfalle alla Vodka & Flounder in Saffron-Tomato Sauce

Five Years Ago: Greek Stewed Green Beans and Yellow Squash With Tomatoes, Gemelli with Grilled Sausage and Scamorza, Pan Seared Wahoo over Grits with Fresh Puttanesca, Porcini Trifolati, La Focaccia al Formaggio di Recco, Pizze Fritte & Luchin

Six Years Ago: Banana Blueberry Muffins, Lincoln Park Farmers Market, Chicago Il, Risotto agli Asparagi e Zafferano, Crochette di Riso, Parmigiana di Zucchine, Meat Tzimmes, Sweet Carrot Coins, Rice Pilaf with Golden Rasins and Pistachios, Challah, Apple Cake with Honey, Garganelli with Sausage Ragù, Lentil Pottage, Swiss Chard With Raisins and Pine Nuts, Supplì & Gnocchi with Sausage Fennel Ragù

Spaghetti con polipetti

•August 16, 2015 • 5 Comments

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I read an article some time ago about the giant octopi that live in Puget Sound, knowing that we would eventually be moving to Seattle, I got really excited by the prospect of being able to find fresh octopus at the market. I asked the fish monger at Central Market in Mill Creek, where we are staying now, if it was possible to find uncooked fresh octopus and his answer was no. They don’t fish for octopus, there obviously isn’t enough demand for it here, but rumor has it the Sound is teaming with octopi, my hope is to figure out a way to get my hands on some fresh ones.


Hopefully I will find them by the time our furniture and all of my precious pots and pans, knives, wooden spoons and cutting boards arrive, hopefully I will have found my source for local octopus by then. I can’t wait to get back in the kitchen again, to no longer have to work with one individual frying pan, plastic spoons and electric coils for cooking, soon enough my friends, soon enough. In the meantime I will drool over the thought of this pasta with these gorgeous little polipetti. My daughter may cry at the sight of them, I hope she will continue to love octopus now that she won’t be eating it as often.


Spaghetti con polipetti

  • 1 pound of small octopus, cleaned
  • 2 15 oz cans of tomato sauce
  • 3 garlic cloves
  • 1/2 glass of white wine
  • 6 tbsp extra-virgin olive oil
  • 1 lb of spaghetti
  • salt to taste

Rinse the octopi and separate the heads from the bodies.

Heat oil in a deep skillet or a wide saucepan over medium heat and add whole cloves of garlic. When the garlic starts to simmer, add octopus, stir to absorb the oil and when the liquid that the octopus releases starts to evaporate add the white wine. Once the wine has evaporated add the tomato and cook at a medium-low temperature for about 30 minutes.

In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.

When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor. Serve immediately.


One Year Ago: Ricotta and Sweet Potato Gnocchi

Two Years Ago: Orecchiette nelle ‘Nchiosce & Moscardini-Polipi agli Agrumi

Three Years Ago: Farfalle alla Primavera, Spaghetti alla Chittara con Cicoria e Paté di Olive, Spaghetti con le Cozze e Pomodori Freschi & Pranzo di Ferragosto

Four Years Ago: Grilled Bread Salad, Amatriciana with fresh tomatoes, Herb Marinated Kebabs & Cherry Clafouti

Five Years Ago: Pizza Bianca with Fresh Figs and Prosciutto Crudo & Sweet Pea Pesto

Six Years Ago: Pasta all’Insalata Caprese, Grilled Lemon-Balsamic Asparagus, Zucchini and Ricotta Pie, Melanzane al Funghetto & Risotto with Zucchini and Saffron

Asparagus With Anchovies and Capers

•July 29, 2015 • 2 Comments


Two things that we tried our best to use up before we left Italy, capers that our neighbor cultivated and cured, and our giant jar of alacce, which are like anchovies, but larger and much stinkier. They were perfect for cooking, gave a huge flavor boost. This asparagus dish provided us with the opportunity to use both and to eat the local asparagus, which was always delicious.

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I love asparagus, but I tend to be a little boring with it. My mother usually just steamed it, which was always good, we would only taste the asparagus, but I like to liven it up a bit and this recipe was the perfect way to do that. I may not make asparagus any other way!


Asparagus With Anchovies and Capers

from the New York Times

  • 1 to 2 garlic cloves to taste, peeled, halved, green shoot removed
  • 3 anchovy fillets, rinsed
  • 2 teaspoons capers, rinsed
  • 2 tablespoons extra virgin olive oil
  • ¼ cup finely chopped onion
  • 1 to 2 teaspoons fresh lemon juice
  • 1 teaspoon chopped fresh mint
  • Salt
  • freshly ground pepper
  • 1 pound asparagus, preferably thin stalks, trimmed

Place the garlic, anchovy fillets and capers in a mortar and pestle, and mash to a paste.

Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion and a pinch of salt. Cook, stirring often, until tender (do not brown), three to five minutes. Stir in the garlic and anchovy paste, and cook, stirring, for another minute. Remove from the heat, and stir in the lemon juice, mint, salt and pepper. Set aside for 15 to 30 minutes or longer. The flavors will mellow.

Steam the asparagus for three to five minutes until just tender. Remove to a platter or a wide bowl, and add the remaining olive oil and the onion mixture. Toss gently and serve.

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Two Years Ago: Penne with Sausages and Cicoria & Acciughe al Finocchio

Three Years Ago: Watermelon, Quinoa and Feta Cheese Salad, Casareccie con Triglie e Pesto di Acciughe alla Menta & Insalata di Seppie e Zucchine alla Scapece

Four Years Ago: Chickpeas With Baby Spinach

Five Years Ago: Torta Caprese

Six Years Ago: Green Beans alla Napoletana, Chickpea and Vegetable Stew with Couscous & Pasta e Lenticchie

Orecchiette With Basil and Pistachio Pesto and Green Paesano Beans

•July 18, 2015 • Leave a Comment


An excuse? Yes, I have several excuses for not having posted in a month. My most obvious is summer with two kids at home, one a very small (yet swiftly growing) infant, but the biggest hold on my culinary creativity has been a major move. Several weeks ago movers arrived at our doorstep in Grottaglie to pack us up to move to the other side of the world, Seattle that is. We returned to the hotel where we had first begun our Pugliese adventure and have been in a suburb of Seattle, in temporary housing, for almost two weeks now. Our furniture and the rest of our “goods” won’t be here until September, so this neutral colored apartment is home for now.

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This gorgeous pasta was the last meal that I made in our Italian home, with all of those glorious ingredients. I have been looking forward to this move, but I knew from the moment that the decision was final that I would miss the freshness as well as the low cost of the food in Puglia. Gorgeous cacioricotta, fresh basil and unique local green beans. These orecchiette weren’t made by hand and their freshness is from a refrigerator package from the grocery store, but they are good, very very good. Don’t get me started on the olive oil, the one thing we meant to bring with us, but with the chaos of leaving we forgot to buy it. Our last month in Grottaglie we were using the olive oil that our neighbors had pressed from their own trees and given to us, poured into a plastic fanta bottle, to die for.

I really don’t want to complain, the Asian food section alone at the grocery stores here make me swoon and cilantro, oh cilantro, I’ve missed you so. I can’t deny that food is expensive in America, very expensive. Mediocre sliced bread costs 4 times what freshly baked artisinal bread cost in Puglia, fruits and vegetables are precious jewels and I knew that seafood would be more expensive, it is everywhere but Puglia. I’m already getting creative in the kitchen, despite my coil stovetops, come September I’ll have a gas stove again and will be fully settled in. In the meantime I’ll post my last few recipes from Puglia, maybe a few new ones here and there.


Orecchiette With Basil, Pistachio Pesto & Green Paesano Beans

adapted from The New York Times

For the pesto

  • 2 cups, tightly packed, basil leaves (2 ounces)
  • 2 heaped tablespoons unsalted pistachios (1 ounce)
  • Salt to taste
  • cup extra virgin olive oil
  • 2 garlic cloves, peeled, halved, green shoots removed if present
  • 2 ounces freshly grated cacioricotta (1/2 cup)
  • Freshly ground pepper

For the pasta

  • 1 pound orecchiette
  • 1 pound mixed green paesano beans, trimmed and cut in 3/4-inch lengths (you can use all green beans)
  • Pasta water (about 1/4 cup)

Begin heating a large pot of water for the pasta. Meanwhile grind the basil leaves and pistachios in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth.

Mash the garlic in a mortar and pestle or through a garlic press and add to the basil mixture. Blend together. Add the cheese and blend together. Taste, adjust salt and add pepper. Transfer to a large pasta bowl.

When the water comes to a boil, salt generously and add the orecchiette. Set the timer for 10 minutes, and after 5 minutes add the green beans. Boil the orecchiette and beans until the pasta is cooked al dente, another 5 to 6 minutes. Remove 1/2 cup of the cooking water from the pot and add 2 to 4 tablespoons to the pesto. Stir with a fork or a whisk until the pesto is smooth (add more water if desired). Drain the pasta and beans, toss with the pesto and serve.

Advance preparation: The pesto can be made ahead through step 1 and kept in the refrigerator for a couple of days or frozen for a couple of weeks.


One Year Ago: Mercato del Pesce, Chioggia – Veneto & Insalata di Farro

Two Years Ago: Orecchiette al ragu di polpo, Torta di Riso Integrale & Orata Steamed with Zucchini and Mint

Three Years Ago: Sarago in Cartoccio, Spaghetti con Fagiolini Paesani, Panzanella Pugliese, Insalata Fredda di Seppioline, Cole Slaw, Sarde Incinte in Agrodolce, Carrot Coconut Cake & Fried Zucchini Flowers

Four Years Ago: Tagliatelle with Rhubarb, Cranberry Bean Salad with Celery, Basil and Mint, Spaghetti Integrali con Zucchine Gratugiate e Fior di Zucca & Pizza with Ricotta, Zucchini, Olives and Provolone

Five Years Ago: Asparagus Panzanella, Orecchiette with Cauliflower and Anchovies & Flounder in Cartoccio

Six Years Ago: Baby Artichokes and Scallops Risotto, Couscous Salad with Yellow Zucchini, Farfalle with Zucchini Flowers and Saffron, Chicken and Spinach Enchiladas, Casareccie with Pattypan Squash, Daniel Island Farmers Market, Boiled P-Nuts & Panzanella

Casareccie with beets and walnuts

•June 18, 2015 • 1 Comment

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Despite the fact that my daughter is no longer elated with a plate of pink pasta, and instead of diving into a steaming plate of fucshia, she questions it with a snear, I have to admit that I still get excited. I love the power of a plant that can turn something from an off-white into a deep pink with a few tosses in the pan and to top it all off, it is extremely good for us.

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Casareccie with beets and walnuts

  • 1 1/2 pounds beets, peeled and finely grated
  • beet greens, cleaned and cut into small strips
  • 3 tbsp extra-virgin olive oil
  • 1 clove of garlic, peeled and smashed
  • 3 oil cured anchovies, rinsed
  • 3/4 pound casareccie pasta
  • 1/4 cup chopped walnuts
Heat oil in a large pan over medium-high, add garlic and anchovy filets. When the garlic starts to sizzle add beets. Reduce heat to low, cover and cook until beets are very tender, about 10 to 15 minutes. At this point add the beet greens.
In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
When the pasta is about 1 minute from being cooked to al dente perfection, turn up the heat on the sauce and drain the pasta, reserving a small cup of water. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce, finishing up the cooking in the beets, add the reserved water if it seems dry. Remove from the heat and toss with chopped walnuts, serve immediately.

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One Year Ago: Roasted Asparagus and Scallion Quiche, Insalata di Seppie e Patate & Octopus and Black Pepper Spaghetti

Two Years Ago: Limoncello, Wine-Braised Brisket with Tart Cherries & Citrus Shrimp Salad

Three Years Ago: Cuttlefish and Zucchini Risotto alla Scapece, Alici alla Beccafico, Strawberry, Mulberry and Cherry Tatin, Linguine alla Beccafico e Albicocche & Torta di Riso

Four Years Ago: Tagliatelle with Yellow Zucchini and Olive Tapenade, Chicken Couscous Salad, Frittata di Zucchine Gialle e Provola, Farfalle with Yellow Zucchini and Tuna, Fried Flounder with Zucchini Straws over Grits & Beet and Beet Green Gratin

Five Years Ago: Risotto with Artichokes, Saffron and Baby Shrimp, Cacio e Pepe della Scala, Summer Squash and Potato Torte & Pasta alla Norma

Six Years Ago: Fish Stew with Quinoa, Grilled Vermillion Snapper and Grilled Veggies, Farfalle with Grilled Zucchini and Sausages, Honeydew Melon and Green Tomato Salad, Grilled Sockeye Salmon Fillet, Sautéed Summer Squash, Okra Sautéed with Tomatoes and Garlic alla Napoletana, Carbonara with a Twist, Peach and Blueberry Cobbler, Morningside Farmers Market & Cheese Soufflè

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