Of all 'alien' food, I enjoy Italian food the most for simplicity in cooking and richness of flavour.
It was time take out the rigatoni from the larder, which was cooked al dente for two dishes - pasta al forno and rigatoni pesto di verdure.
The pasta al forno was adapted from recipe section on David Rocco's website, with the freshest melanzana (aubergine) available downstairs.
The rigatoni pesto di verdure was my creation - onions sauteed with a few chunks of lardon to which pepper slivers were added. Then went in the rigatoni followed two tablespoons of red wine.
What an amazing evening it was - Una Serata Italiana!
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