The last time I made a dish out of this book that called for fresh pasta (Cannelloni Alla Passetto), I copped out and went for store bought pasta. This time however, I decided to make the pasta myself and am I glad I did! Not only was it incredibly rewarding to make my own spinach lasagna noodles, the taste was significantly better. Instead of that slightly rubbery and flimsy texture of store bought pasta, my fresh pasta had an incredibly soft, smooth, and yet hearty consistency. You can see from the photos the glorious marbling that was achieved by the spinach in the noodles. Having pre-made my custom tomato sauce already, my ground beef & pork absorbed that delicious richness of the sauce along with the spectacular Trevini Primo Chardonnay Pinot Grigio (Italian whites really are great). Along with the cream sauce, this dish was a true flavour explosion and probably one of the most successful recipes in the book.
If there is one problem I come across when trying to cook out of this book, it is that it is designed for hosting dinner parties and hence many of the recipes require a little more effort than your average week night allows. This recipe for spaghetti bolognese is unlike any I have ever seen before and certainly a far cry from my own quick and easy comfort food. It uses bacon, chicken livers, white wine, and cream. The result is actually quite complex and incredibly rich without requiring too many hours of cooking. This is also the first time I ever bought chicken livers and the first time in twenty years that I purposely ate them! Not a bad recipe at all. The wine I used was an Italian Lamberti Pinot Grigio 2013. A great dry wine with a nice crisp bite to it.