Often people ask me whats the proper way to reheat pasta without having it get dehydrated, there are a few acceptable methods in the pasta world, obviously microwave is not one of them, but if you have to I’ll give you a tip on that one as well. Continue reading
I always loved Greek braised lamb recipes and decided to give a try to one of the most traditional Greek takes on it, the Kokkinisto, which is essentially lamb in tomatoes sauce, but in reality it is much more. what I specially love about this dish (like many other Greek recipes) is the way the cheese changes it all, unlike most pastas this dish is eaten with feta cheese, which is a softer and saltier cheese.
Ragu alla bolognese is prob one of the most traditional pasta recipes out there, what’s really nice about this recipe is that it still translate so well into todays living (specially with some of the improvements you’ll see bellow). The basic bolognese sauce is a meat centric pasta sauce with the minimal addition of milk, wine and a few vegetables (carrot and celery), which cook over low heat for 3-4 hours till the pasta magic happen. Today I’ll like to share with you both the traditional ragu alla bolognese recipe which have been passed in my family for generations. along with the bolognese 2.0 version which is a modern take on the classic that include an improvement in the vegetables ratio as well as in the flavor extraction strategy. even though I grew up eating the traditional bolognese version (which I still have a lot of heart for), I find the modern bolognese sauce version to be superior in flavor and easier in labor. the truth is that the modern version is actually an instant classic. Continue reading