I’ve been practicing my Italian, with GC’s help. I found the following recipe for maltagliati al ragù di seppia online. I didn’t have time to prepare the pasta from scratch, so I used pappardelle that I had in the pantry. The sauce came out very well.
GC cooked a lovely fettuccine with lobster and fresh peas last night for Valentine’s. He adapted a recipe from Tom Colicchio’s book Think Like a Chef.
This orecchiette recipe from the January 2013 issue of Bon Appétit came out amazingly well. I adapted some of the proportions to serve two people, and mixed in some additional pecorino.
GC showed me how to prepare this pasta. Authentic carbonara calls for pancetta, but we used a nice hardwood smoked salmon fillet.
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