Rotoli rules

Handmade pasta sheets of Pangkarra wholegrain durum, lovingly wrapped around roasted butternut pumpkin, cooked spinach and crumbled feta, then nestled in a pan of tomato sugo. Baked 30 minutes. Eaten with gusto! Published via Pressgram

Perfect Pasta

The finished product of our first batch of homemade pasta has been a great success. We used Pangkarra wholegrain durum flour from the Clare Valley in South Australia. The Silver Spoon Cookbook is a wonderful source of everything Italian and the recipe worked a treat. I’ll be keeping my new pasta machine! Published via Pressgram

La nostra nuova macchina per la pasta

First batch of pasta in the new pasta maker. Our big decision is what shape to make? The standard parts that came with my lovely new Atlas Mercato machine are for fettuccine and spaghetti. Our recipe is from the English version of Il Cucchiaio D’Argento, The Silver Spoon cookbook. Our test batch for cleaning out…

Sunrise, sunset, Orvieto style

Fellow Italophile Debra has posted some wonderful photos of Orvieto. I loved the place when I was there in June and thought this worth re-blogging. Ciao for now. Bagni di Lucca and Beyond I can’t decide which I like best…sunrise or sunset. Both look wonderful in Orvieto. An early morning walk around the edge of…

When life gives you thinly sliced beef…

Beef braciole soaking up all the yummy juices from the sugo. This reminds me of my mother Louise Pergolini. She didn’t make braciole often, but it was one of my favourites. She had the meat cut thin by the butcher so there was no pounding to do. Hubby Roo has seasoned these thin pieces of…

A Fig Tree for our Garden

Springtime is planting time and a Fig tree is the latest addition to our garden. This one is known as the Persian Prolific. It’s a “strong grower with mid-season fruit, light purple skin and honey coloured flesh” according to the cultural notes. We look forward to our first fruits! Published via Pressgram

Bringing Abruzzo Home

Normally, at home in Australia we pride ourselves on how lucky we are to have a great climate (mediterranean, in the case of Adelaide) which gives us access to a variety of fresh local food and produce, year round.  Living by the low food miles philosophy is possible here. Sometimes I break from the philosophy,…

I primi di settembre

In Australia,  early September bring spring with it.  And Adelaide is putting on a spectacular display this year after a long wet winter. The lovely green patch of grass out the back of our house is perfect for spending time with the cats – who are full of energy in the gentle sunshine. Our front garden…

Channeling Trapani: Re-living a Culinary Bliss Point

In Sicily a few years ago, I had what my food-obsessed friend Kat and I call a Culinary Bliss Point. One of those moments when you taste something that is just so right. That perfect point of sweetness or saltiness or texture or all of the above. It’s like giant Alleluia Chorus going off in…