August 8, 2014

 

Ingredients:

  • Fresh pappardelle

  • A bunch of onions

  • Garlic

  • A fistful of dried mushrooms

  • Lemon thyme (optional)

  • Nutmeg

  • White truffle oil

  • Aged parmesan

 

It's Friday night. Going out is the last thing on your mind, but your palate yea...

April 12, 2010

Last January Keren and myself celebrated my birthday at the 'Salon' restuarant in Tel Aviv, one of the most applauded restuarants in Israel. Lots has been written about Mr. Shani and his restaurant and by greater writers than yours truly, so I will leave the super...

October 23, 2009

 

This ragù is based on the traditional Bolognese ragù but replaces half of the beef with lamb. Note that the meat is roughly chopped rather than minced, this gives the sauce a more 'meaty' texture. The use of sage as the sole herb compliments the lamb's aroma.

 

Serves:...

April 13, 2009

 

The name translates to "Pappardelle with cream of sweet bell peppers". I hope I got it right - anyone from Italy care to comment?

 

This was the second time I made pasta from scratch (meaning, the pasta itself) in my adult life. The first attempt was somewhat of a failu...

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