Bisgetti Bolognese! Easy Spaghetti and 'homemade' garlic bread (bought a french stick!) recipes burnished from Nagi @recipe_tin. Practice makes progress, and It's good fun playing with old favourites or adding some accoutrements! We took a catnap following this... 😺😺😺🍽
Here is just a little reminder for Mercury In Retrograde....
Everything happens for a reason.
There have been so many planets in retrograde lately which can feel like a test, and it kind of is. It is the Universe testing you to see what still serves you, to find new solutions and to shake up your routine.
For example...I over cooked this rice, which was a bummer...BUT THEN I turned this mushy rice into cheesy fried Arancini! Suddenly, I wasnt bummed anymore.
(A fried, cheesy dish with a roasted tomato dipping sauce has a way of cheering me up.)
That was the universe just telling me to think outside of the box and not fall into a food rut!
Have you ever tried Arancini?
They're so good!
These are a delicious, gluten free treat that can help you reduce food waste by saving leftover or overcooked rice, and these can easily be made vegan by using a melty, vegan cheese.
Comment below and let me know if you'd like a recipe for this cheesy, vegan, munchie!
Pinterest Cooking is going to Italy and to celebrate we got ready by making Uova de Raviolo by @chowhound! Yes, inside the ravioli.. is a runny egg yolk 🤯! This is one for the books, kids. It may very well be the thing your life has been missing! So without further ado.. I give you, the Egg Yolk Ravioli! 👏👏👏 **time saving trick: use eggroll wrappers instead of making your own pasta, we tried it.. it works*** Ingredients: -1 cup whole-milk ricotta cheese (8 ounces)
-1/3 cup finely grated Parmesan cheese (about 1 ounce)
-Kosher salt and freshly ground black pepper
-4 thick-cut bacon slices, cut crosswise into 1/4-inch pieces
-Flour, for rolling out the pasta dough
-1 recipe Fresh Pasta Dough (see recipe intro)
-6 large eggs
-1 large egg beaten with 2 tablespoons of water, for sealing the ravioli
-4 tablespoons unsalted butter (1/2 stick)
-2 tablespoons finely cut fresh sage-leaf ribbons
Mix ricotta and parmesan together season with salt and pepper. Place in a zip lock baggie and chill in refrigerator.
• Cook bacon until brown and crisp, remove from pan with slotted spoon and rest on paper towels. Remove the bacon grease from pan but leave the coating of brown bits in the pan to use later.
• Make your pasta and boil a pot of water
• Cut your sheets of pasta into 6 inch wide squares and remove the ricotta mix from the fridge. Cut the corner of the zip lock bag and pipe round nests onto the pasta squares.
• Place an egg yolk in the middle of each nest • Brush the sides with the egg/water mix and gently cover with the remaining pasta squares by starting at one side of each square and draping the pasta over the filling and egg, being careful not to break the yolk
• Remove all air pockets as you seal the ravioli. Then cut the ravioli into a circle and set aside.
-Make your sage butter sauce:
Return the reserved frying pan to medium heat. Add the butter and cook until the white milk solids have browned, about 5 minutes. Stir in the sage and bacon, season with salt and pepper, remove from heat.
-Cook the ravioli:
Gently add 3 of the ravioli to the boiling water and cook until they float and the cheese filling is warmed through, about 2 1/2 to 3 minutes.
💥🤤🙌🏼 TASTY MINUTE FOR YOU! 😍😋🙌@📍 @basilicorestaurants in Albert Park!🍕🙌🏼💥
Catch these tasty Italian vibes with double tap! 👉🏼❤️🍴👋🏼
Welcome to Basilico Restaurant in Albert Park!🍷🍕🍕🍷
Located in the heart of Albert Park Village, our family saw potential in an old hardware store. In 2005, we converted this store into the first Basilico restaurant. 🍃🍴🍕
Step off the hustle and bustle of Bridport St, into our restaurant and let your senses take a journey.
🔥Feel the warmth of the glowing woodfire oven, let the aroma of freshly baked woodfired pizzas prepare your taste buds for what’s to come!
❤️🍴🙌✨Basilico Albert Park is family-friendly restaurant where you will find a quality dinning experience... 🍴🍕✨ Video 💥 by @HungryMate_au #HungryMate
Chef Gianluca Demontis and Rosemarie Tran of Melograno and Fraschetta have installed a tasty piece of Rome at the corner of 17th and Carpenter in South Philly: L’anima, a bright, sleek BYOB with energy by the decibel. Examples of deliciousness: Caprese di Alici, whose buffalo mozz is topped with marinated anchovies, roasted tomatoes, and spring onion basil oil; prosciutto and fiore di latte mozz; the animae pinsa topped with mozz, criminology mushroom, beef bresaola, shaved Parm, and truffled lemon oil; sea bass with rosemary potatoes; and a puffy profiterole filled with strawberry ice cream. #italianfood#wheninrome