When in Paris, I often take cooking lessons at Atelier des Chefs, which are fun and useful and, in my case, very conveniently located about a minute from our apartment.
Although the lessons I have had in the past where we made Italian food, especially risotto, were not great, I took a lesson in fresh pasta yesterday and think I may have found the elusive base recipe/method that I will be able to confidently call on again and again.
The pastas were all delicious, especially the squid ink and truffle oil spaghetti with a pepper cream and shards of pecorino. The strong tastes of squid ink and truffle oil balanced each other in a surprisingly subtle way.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6Jn2rOsAuUD12qNMOqieAvHyn6a3f2fWJEfwsckfd0gokkgnWFH9hoih0Y8JC2LpL467IbctYvAqgrsEWUYFvDeBmF4eAiguYU2KR6oPvSsJxma7KRo9s15SXEgB3CRLoyqkilE4HmIA/s320/Atelier+Pasta+6.20.13-1.jpg) |
Tomato tagliatelle with grilled pancetta and vegetables |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig599CzcKKwCYb-II1roUVDOWlFTBqwii-zvfOsyqacr6heW0h9AJajf0rDlnhRNAucC0AysUuxADrJtcjpVvSXxMWXenyI9ALxQeZ-LwJSuHRqMgUjrLXgfKOft-qaWpegNMbfhp6-PiM/s320/Atelier+Pasta+6.20.13-2.jpg) |
Duck confit ravioli with summer savory and diced vegetables |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6RkvZFcTPwdijUI5NOeLGG12xtHX1SFIpRle90rInURQGKs23IZr8jkx1zhsloVkF0oZ_6jvC4whvjOa1WFPr3jCjzkcuSkDFcPfewaatki6LfRhItiR5je_JAvujQT7RHaNORPOXgyA/s320/Atelier+Pasta+6.20.13-3.jpg) |
Squid ink and truffle oil spaghetti with pepper cream and pecorino |
Bobby Jay
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