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