Monday, January 08, 2018

Fried Artichokes - Carciofi Fritti

It's the time of year when the market stalls are full of Artichokes. So many different varieties (there are over 90) coming from all parts of Italy. While I await the arrival my most favoured artichoke from Albenga, these spikey Ligurians are a good alternative.

Monday, January 01, 2018

A fresh start

<deep breath and exhale>

That little blinking cursor is just as intimidating as ever. There are so many things to say but I'm unsure of where to I will start with something simple.

Hello again, it's been a while.

I've never been one to make new years resolutions but this year it just seemed the right thing to do, or at least, it has given me that final push to start again.

I'd like to thank my friends - both online and IRL - that have gently encouraged me, your kind words seemed to always come at the right time to brighten even the darkest of days. Most of all, I'd like to thank my husband, just for always being there - through all the changes, you've been the constant.

When it came time to think of what I should cook first, I knew it needed to be something to honor my mother and nothing fills that requirement more than pasta.

In Italy, it's traditional at this time of the year to have a dish of cotechino and lentils and while I love maintaining traditions I also like to give them a little twist. I've made plin - which is a traditional filled pasta from Piemonte - but filled them with a mixture of cotechino and potato and served them with a ragu of Castelluccio lentils.

© Cook (almost) Anything at Least Once | All rights reserved.