Evertime I have Spaghetti Carbonara I feel like I need to take a nap afterwards. Well a Carbonara Sauce is not one of the lightest pasta sauces – I know. I have found a recipe without the usual cream and speck for you: Zucchini Carbonara – fresh and super tasty.
It was also my julienne peeler premiere as I recently bought one. I am usually not a big fan of having too many cooking utensils, but cutting veggies into fine stripes is so much fun and it also looks fancy. So I had to have one.
We spent two wonderful weeks on Sardinia, relaxing, reading, swimming and of course enjoying the culinary delights this Mediterranean beauty has to offer. We decided to concentrate on the Northern part of the island, discovering the provinces Olbia-Tempio, Sassari and Oristano.
Did you know that most of Italy’s Pecorino cheese is coming from Sardinia? Pecorino is a hard cheese made from sheep milk. It comes in various styles depending on the degree of maturity. We also had pecorino fresco, which is a soft, creamy pecorino, tasting absolutely divine – especially in combination with the local honey.
Of course we brought a big one home (picture below).
The first week we stayed a couple of nights at a great “agriturismo” called Li Pireddi on the countryside in the Gallura region. I wanted to stay at a calm place to relax and to taste the authentic local cuisine. The property is owned by Gabriele and his family, who also grow their own wine. We were lucky to enjoy fabulous food each night accompanied by their wine. I really recommend this place.
Japan meets Mediterranean flavours: I made soba noodles with broccoli pesto and I love it. Creating a new soba noodle dish has been on my mind for some time now and Soba noodles are so versatile. I also discovered a soba noodle restaurant here in Düsseldorf. They make their own soba noodles, which is such an interesting trade. I really want to go there soon.
Finally I made it to the farmer’s market on Saturday. There is a real nice one in our area and I haven’t been there for quite some time. I bought some real beautiful mushrooms for last night’s dinner. I wanted to make some homemade pasta with mixed mushrooms. I had this nice and simple receipe in mind from an oldschool Jamie Oliver book that I have. Everytime I pick this book from the shelf I am amused about the 1999 Hawaiian shirt that he wears on the cover. But the book gives a nice explanation on how to make pasta step by step.
There are so many different kinds of italian pasta sauces. I find it very interesting that all regions in Italy have their own typical pasta sauce receipe. One of my favourite italian pasta sauce receipe is Pasta Amatriciana (or L’amatriciana or Matriciana) . Amatrice is a city in the province of Rieti, north east of Rome.
The traditional pasta sauce from this region is a tomato sauce with bacon, white wine, onions and chili. The pasta sauce is usually served with Bucatini – a tubed spaghetti-like pasta.
Pasta Amatriciana is something you find on the menu of every good Italian restaurant and it is interesting to see and taste the slight receipe variations. When we made this pasta on the weekend I felt like being in Italy.