This rich pasta casserole from Sardi’s didn’t really turn out all that well. It kind of just tasted like dirty mushrooms in the end. Moving on!
One thing this dish taught me is that I really need a pasta roller! Despite my best efforts my cannelloni noodles came out a little thicker than I would have licked. Still, home made pasta is always nice. This rich dish consisting of a chicken and spinach filling topped with an oozing cheddar and meat bechamel sauce was a delicious and decadent. Definitely one for the books.
This is a nice week night recipe. The frozen tortellini is elevated by the freshly made tomato sauce which keeps it light and clean tasting as opposed to those acidic pre-made sauces. I would definitely make this again.
Using the same fresh pasta recipe as the lasagna, this pasta dish doesn’t work out quite so well. While the thicker noodles gave a hearty texture to the lasagna I couldn’t get the dough thin enough to really work as a pasta noodle. So use a pasta maker if you have one. It’s also just heavy cream and prosciutto. Fatty is good generally, but there wasn’t a lot of nuance to the dish.
Once again another first, making my own gnocchi. My girlfriend (Italian) was skeptical. This is a really great cookbook but…there are some missteps along the way. Nevertheless, these gnocchi turned out beautiful. They really are more of a side dish than a main and I could have made them at least half as big as I did. But still, homemade gnocchi! We had so many that the next night I took Vincent’s advice and had them with a veal dish: Veal Cutlets Cordon Bleu.
I decided to do a little prep the other day and have a little spaghetti and meat sauce as well! This is a very basic meat sauce with a 1-4 ratio of veal to beef, no pork. It’s not quite as nuanced as the tomato sauce recipe but it is still quite serviceable on its own. I haven’t had a chance to use it as a base for a recipe yet but I froze a bunch in preparation.