Years of living in Rome has left me very discerning when it comes to traditional carbonara – no peas, mushrooms, cream or thin bacon rashers pretending to be pancetta or guanciale.
I think if you’re going to go to all the trouble of making ravioli by hand you should really appreciate the flavour of homemade pasta and taste the delicate filling by keeping the sauce simple.
There’s a vast difference between pasta with a bit of a mince meat on top and ragu’. If you want that rich deep flavour, make sure the meat isn’t overcrowded while it’s cooking and that it goes into a very hot pan so that it really browns off on the […]
I am always surprised by how quick this is to make so don’t buy your gnocchi ready made when this process can actually be quite social if you sit around making them with whoever’s going to be doing the eating with you. Plus it’s totally fail-proof if you’re someone who’s had a bad experience trying to make egg pasta by hand.
I’ve been cooking this dish in my family since I was a little girl but perfecting it as I grew older and found it served as a great date dish.