Comments on: a trio of pastas

By: claudia

claudia — Tue, 11 Sep 2007 21:08:10 +0000

julie – if you can stand all the butter and cream – it is AMAZING. the zest of 2 lemons – diced not grated – and use great olives. very very impressive. i made another from the book today – no butter no cream… also excellent. and the plum cake is just wonderful. perfect recipe in my opinion. the yolky almondy sweetness of the batter with the tart plums offset by some whipped cream… man, it was a week ago and i’m ready again. but NO. no no no…..

By: Julie

Julie — Mon, 10 Sep 2007 17:47:11 +0000

I have that book and like it very much. Most of their pastas do a lot with very little.

I don’t remember seeing the recipe for fresh fettucine with olives and lemon and I don’t know how I missed it because it sounds completely like my kind of meal. I’m going to get my copy out and look up the recipe.

I also noticed that plum cake recipe in Cook’s Illustrated and I’m glad to hear it was so succesful for you. It’s on my list of things to make.

By: yveala

yveala — Sun, 09 Sep 2007 13:35:57 +0000

thursday night’s pasta night in my house…can’t wait to try theses!

By: Lannae

Lannae — Fri, 07 Sep 2007 17:38:07 +0000

Hi Claudia, thanks for tip on the new Italian Market! I think your guy actually provides the fresh pasta to sell to Corrieri’s on 12th Ave So.

In relation, how does the Italian Market on 51st Ave N. stack up? the IM has come along way since opening. How does the new market stack up to Corrieri’s?

Thank you for such a lovely Nashville blog!
Lannae

By: claudia

claudia — Fri, 07 Sep 2007 03:48:41 +0000

butta – if you make one i wanna hear all about it…

shannon – girl, i love you so. and damn you can write… your timing that night was impeccable…

amy – c’mon down for a visit. we’ll cook up a storm! as for milan, on that trip i was 23 and that was 23 years ago. godalmighty. how can that be? so my milan memories are faint. florence or rome or umbria or the amalfi coast? i can help you there. just lemme know. as for st. louis, i’ve never been. perhaps one day but i kinda need a reason besides a deli… !!!

By: scallops with truffled polenta and roasted fennel

scallops with truffled polenta and roasted fennel — Fri, 07 Sep 2007 03:22:36 +0000

[...] vegetables (18) ← a trio of pastas [...]

By: Amy

Amy — Thu, 06 Sep 2007 19:11:04 +0000

All of these pastas look so delicious, if I ever find myself down Nashville way, I’m knocking on your door — after stopping in at Lazzaroli. Yum.

You mentioned travelling to Italy. Was Milan perhaps on your itinerary? My husband and I are going in a few weeks and, while I have plenty of design-related places to visit, I haven’t gotten any restaurant suggestions yet.

Oh, and if you’re ever in St. Louis, skip the arch and brewery and head straight for the Hill, and the Volpi deli.

By: shannon

shannon — Thu, 06 Sep 2007 18:55:47 +0000

i was there. i’m still there. eats that good tend to hang around my memory for some time.
i’ve had a constant desire to go help “clean up” the leftovers, but there weren’t any really, except for a few scant wheels left on the platter for the sake of southern manners.
the fresh fettucine with olives and lemon was the best. fresh pasta melts in your mouth and absorbs flavors like a sponge. this dish was devine. but how could it be the best, when really, that title was held by the shrimp spaghettini .
with it’s high notes coming from simmered red pepper flakes and shrimp in evoo, claudia then combined fresh fennel tops to the boiling pasta water, fragrancing both the air and the dish with licorice brilliance. but how could it be the best dish when you found an el dente cartwheel tumbling about your tongue releasing it’s hold of creamy tomato simmered ground veal covered in fresh grated parm?

i genuflect to you, my dear.

By: Butta Buns

Butta Buns — Thu, 06 Sep 2007 00:40:40 +0000

Damn, you’re making me drool all over my keyboard. Next time you throw a party, I’m crashing it!

The pasta looks incredible and sounds amazing. That settles it, when my stomach’s back to solid food I’m making one of those dishes.

PS Love the Jenga-ed tomatoes and mozzarella!