Flo's Favorite Pasta, Rice and Grains
Pasta recipes
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Marco on Instagram: "Crepes lasagna (Timballo Teramano) This is the lasagna I grew up with. Is not necessarily a Christmas dish, it’s eaten all year around but it never misses during the December holidays. The main differences with the lasagna are: -Is made with scrippelle instead of pasta. Scrippelle are similar to crepes but they’re not the same: the dough doesn’t have any sugar and it contains more water than milk. The texture has to be liquid and smooth as you can see in the video. When cooking them always oil the pan between one and the other. Try to make it as thin as possible. Is not that easy to cook it, was definitely easier when as child Zia Marsi used to make it for everyone. She was (and still is) a master, 3 pans at a time and the entire kitchen table covered in crepes in
Zucchini Pesto Pasta
This zucchini pesto pasta recipe features your choice of al dente pasta and tender-crisp bites of zucchini tossed with fresh pesto, but not just any pesto. It's made with basil, garlic, almonds, olive oil, AND zucchini. Full of goodness and veggies, It's the perfect variation of classic pesto for summer.
Christopher Kimball’s Milk Street on Instagram: "The best recipe you’ve never heard of is…Rigatoni with Roman Broccoli Sauce! (Presented to you by Chris Kimball.) He’d never heard of it until our editorial director @jm_hirsch was served it in Rome. He’d assumed the silky green sauce was a pesto, but it turned out to be a light, silky broccoli puree, one of a family of vegetal pastas. The flavor is the opposite of boiled broccoli; the broccoli simply acts as a fresh-tasting vehicle for punchy flavors like capers, red pepper flakes, garlic, and Parm. At Milk Street, we used broccoli stalks, which, peeled of their skins, puree wonderfully—“developing the same silky, smooth texture I’d had in Rome,” Hirsch writes. Get the recipe for Rigatoni with Roman Broccoli Sauce via the link in our pro
Milk Street on Instagram: "@jm_hirsch first tried a version of this bright green rigatoni in Rome, where broccoli sauce factors in a family of pastas coated in light, bright pureed vegetal sauce. At Milk Street, we used broccoli stalks, which, peeled of their skins, puree wonderfully—“developing the same silky, smooth texture I’d had in Rome,” Hirsch writes. Get the recipe for Rigatoni With Roman Broccoli Sauce via the link in our profile → @177milkstreet And tune in to #MilkStreetTV to next