I have recreated cold pasta with caviar for some time now, after I sampled the ones made by either Garibaldi or Gunther at the Savour Event that I went to years ago. Then I forgot about it for a while until I went to an event for an Uni Pasta that was similar in nature. Because I was totally peeved off by the latter event, I went home and decided to make a cold pasta that weekend just to satisfy my anger, and came up with this. I enjoyed eating it because it tasted good and was so easy to make! Best part is, you can several variations which I will list at the end of this page.
The basic components are simple: angel hair pasta, salt, truffle oil, spring onions, roe. Continue reading “Chilled Truffle Angel Hair Pasta with Ikura”
This blog post is a continuation from my previous recipe for Crab Cakes. Because I had some leftover crab mixture and didn’t want to eat crab cakes 2 days in a row, I decided I would turn it into a simple pasta. It worked pretty well. I would not recommend you make this pasta from scratch as I will explore a better crab pasta recipe for next time, but if you have some leftover crab mixture from crab cakes and don’t know what to do with it, you can give this a try. Continue reading “Tomato Lemon Crab Pasta”
I wanted a quick dinner the other day and started thinking about what I had in my fridge that I wanted to finish up and came up with this simple pasta. There was about a 1/3 bottle of leftover pasta sauce from Prego’s and some grated parmesan which I had from making my Eggplant Parmagiana. Then there was this onsen egg (slightly overcooked) which I had made a couple of days before and a small bottle of anchovies in oil which has been sitting in my pantry for a while now. Continue reading “Simple Tomato Herb Pasta”
I love squid. I don’t know what it is about it, but I loved squid (or as we call it, sotong) ever since I could remember. My grandma made a particularly good simple chilli sotong which I would lap up with delight, and it was the chilli that made it so good. I have only come close to replicating it, because she used a chilli which was made by a neighbor who would gift it to her.
But today’s simple squid recipe is one which can be replicated easily, with ingredients that are easy to secure almost anywhere in the world. That is, unless you live in a place where fresh squid is hard to get. You will need to clean and gut your squid, and this is something which I find strangely therapeutic. I love picking the ones which have roe, and it is during this cleaning process where I find out if I have made the right selection. More seasoned fish handlers would be able to tell just by touching the squid, but that is a skill I have yet to hone. Continue reading “Garlic Lemon Squid”
I bought some canned escargots on my visit to Finland last year and have been meaning to cook them. I even bought a snail pan, but it only takes 6 at one go, which means I have to eat a couple of batches on successive days if I wanted to open a can. So I have been hesitating for a very long time.
But this weekend, I finally decided to use a can for pasta instead, and went about reading many recipes on the net before settling on creating this cream based version with mushrooms. I used the Creste shaped pasta because I have some in my pantry, and decided that for the cream sauce recipe, it will actually pick up the sauce pretty well. Continue reading “Creamy Escargot and Mushroom Pasta.”