After my trip to the densist, finding out that I need a filling (help!), I was ready.
Ready to make pizzas.
Mini pizzas and calzones with left over dough.
Stuffed dough balls with the leftover leftover dough.
I have the wrong flour…
Ah come on!?!
I’m making pizza tarts insteaaaaaaaaaaddddd!
and the rest of the lovely oven treats tomorrow.
Feast your eyes on my roasted veggies and my tomato sauce made with passata, parsley, thyme, oregano, onion, carrot and garlic.
It’s September already and I’ve neglected this lovely blog. Life’s swept me away again with all those responsibilities. Che serà, serà!
Quick meals have helped me navigate life’s choppy waters. I’ve gone back to some very familiar flavours and comforting kiddie-style recipes. None of that fancy, specially selected nonsense, just good, old, reliable recipes that satisfy in an instant. The only thing that’d improve a comfy dinner like that would be a hug from a teddy bear, but I digress…
I made stelline in brodo again, recipe from an earlier blog post here, but this time with grated courgette and corn, to give it some added flavour and colour, topped it all with grated cheese and lots of black pepper. Just what I needed.
In a spectacularly productive ‘lazy Sunday’ I made a whole bunch of things from the odds and ends around the kitchen, one of which I’m most proud is this one – stuffed courgette, with whole wheat couscous, garlic, Parmesan and fresh herbs. Doesn’t it just look lovely! I’ll get these roundy courgettes again, even if it’s just for this kind of dish, because it looks good, because I’m eating with my eyes just as much as my stomach.
Inspired by the stay at home Dad blogger, Man vs. Pink‘s post on the pasta bake, or timpano, from the movie Big Night (with Stanley Tucci, I love him) I started looking for similar recipes, in one of those lazy Sunday morning browses through some of my lovely cookbooks. Giorgio Locatelli’s Timbalo di Riso con Pasta looks amazing – pasta bake with rice, pasta, meatballs, hardboiled eggs and tomato sauce – and so does his recipe for Baked pasta with aubergine. So, keeping in mind the busy week ahead, I’m thinking of making a pasta bake today. Some ideas so far:
- Aubergine, peppers and courgette with tomato sauce and Parmesan breadcrumb crust
- Cauliflower, blue cheese and walnut, with a lovely white sauce, and maybe some spinach
- Roasted butternut squash and sage butter and goat’s cheese
- Cabbage, potatoes and lots of cheese sauce, with wholewheat pasta, a nod to Northern Italian traditions
I’ll keep you posted about what I make!