December 27, 2010 8:17 am
Recently, my work hours have been a bit overwhelming and not always easy to manage with regards to making my own pasta sauces. Despite my preference for fresh tomatoes and hand diced garlic, I've resorted to covering my whole grain pastas with Paesana Organic Roasted Garlic Tomato Sauce. Made with 100% Imported Italian tomatoes, this hearty sauce is a great addition to a quickly thrown together pasta dish that doesn't require hours in the kitchen prepping by dicing and roasting, pressing and pureeing. Instead, when warmed up, the smell of roasted garlic fills the air and the tangy aroma has me relaxing after at truly long day at the office.
Tip: When using Paesana pasta sauce, warm it up a little bit in a pan (never the microwave!) and pour over freshly grilled lemon chicken. Top with some part-skim ricotta and fresh mozarella and you have a meal to DIE for.
Photo credit: kehedirect.com
— Written by Kaitlin A. Lipe
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Tags : pasta, tomato sauce, paesana, roasted garlic, overtime, whole grain, healthy, organic
December 9, 2010 8:40 am
With winter upon us and increasing talk of snow flurries in New York, I've been turning to all my favorite comfort foods to stay warm (and, of course, well-insulated). Topping my list of cold-weather favorites is the orecchiette with sausage, salumi and bitter greens at L'Artusi in the West Village.
Headed by Del Posto veteran Chef Gabe Thompson and wine director Joe Campanale, L'Artusi is serving up regional Italian fare with a stellar wine selection to match. This orecchiette dish is a standout though— with subtly spiced sausage, rich salami and a refreshing crunch from the greens, this is a winter wonder not to be missed.
Tip: L'Artusi is now open for brunch! Stop by to sample specialties like cottage cheese pancakes with French toast with poached pears or creamy polenta with eggs.
L'Artusi
228 West 10th Street
New York, NY 10014
212.255.5757
Photo credit: nytimes.com
— Written by Lisa Curry
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Tags : LArtusi, orecchiette, salumi, joe campanale, gabe thompson, pasta, bitter greens, lisa curry
September 20, 2010 10:23 am
Whenever I see a pasta dish offered with scallops I usually pass. So when I saw Tiella's intriguing dish, fittingly call the "Nera," which translates to "black" in English, I had my doubts. Eating a black dish doesn't seem too appealing to me (unless its an Oreo dirt cookie cake, of course). But why not take a risk?
Luckily, the risk was an epic (or should I say epicurean?) success. Thick fettuccine pasta flavored with squid ink served as tasty, fragile walls that held together a sea swarming with flavor. Between the noodle walls lay a mix of cuttle fish, scallops and chanterelle mushrooms. A cuttle fish amateur, I found this cross between squid and octopus a new addition to my seafood favorites. This savory dish that bursts with the freshness of the Mediterranean Sea will remain at Tiella until mid-fall season, so hurry in and try it for yourself. Black on the outside, but revealing a rainbow of color in my mouth, I will never again judge a pasta by its cover.
Technique: Cuttlefish are found mostly in Mediterranean and Asian dishes. When cooking them at home, grill large ones over a very hot fire for a few minutes, or use them for stir fry dishes.
Tiella
1109 1st Avenue
New York, NY 10065
212.588.0100
Photo credit: Benvenuti PR
— Written by Joanna Weinstein
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Tags : Tiella, Nera, Scallops, Pasta, Cuttlefish, Squid Ink, Joanna Weinstein
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