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.
|Tomato tagliatelle with grilled pancetta and vegetables|
|Duck confit ravioli with summer savory and diced vegetables|
|Squid ink and truffle oil spaghetti with pepper cream and pecorino|