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Trio of Tuna, Smoked, Sashimi, Tataki

Trio of Tuna, Smoked, Sashimi, Tataki

Love A'Fare, A Catering Experience

Love A'Fare, A Catering Experience
Private Catering for in your home from a professional Chef.

Friday, October 29, 2010


With vegetables to eat and a craving for pasta, let the games begin!

The eggplants were sliced in half, lengthwise, salted, patted and placed in the smoker with some cherry wood chips and allowed to absorb their sweet scent.
Once that was finished a ratatouille was prepared for a topping on the pasta.  Onions, zucchini, peppers, garlic, tomatoes, all from the (or a local) garden were cooked with oregano, fresh rosemary and a little molasses to cut the acid of the tomatoes (I do this every time a tomato or roasted pepper based sauce is made and it is delicious, make sure to taste the sauce for the right flavour and use a little at a time.)  The ratatouille was left to simmer on low heat for as long as it took me to get the rest together.....I like to make the sauce first and let it cook as the pasta needs my full attention for making, shaping and cooking.

Time to make the pasta.  As usual Spelt flour was used, the pasta was made and left to rest in the fridge for about 6 hours.  You don't have to let it rest that long but I like to........Usually I will make the pasta in the morning and leave it for the day.

The filling for the ravioli was a mixture of unpasteurized old Cheddar cheese, Pine and Chantrelle mushrooms, which grow in abundance and were picked in the wonderful valley that I live in.  They were cooked with garlic, salt and some butter and then put into the food processor to become the filling for the ravioli, the cheese was grated and added at the end and once the mixture was cooled.  Using my "guns" aka. Kitchen-aid mixer, the pasta was made into long sheets and then into the ravioli that became dinner.

Of course cheese was added to the mix and then dinner began!!!

What is your favorite pasta??

Have a magically delicious day!

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