Trick or treat! Ick. Yuck. Gross. Is that what you’re thinking? Well, hmph! Give me your portion then. I love calamari (a.k.a. squid), and served in a simple garlic wine sauce over a bed of locally produced Al Dente pasta … well, I choose this for my Halloween treat.
According to Wikipedia, in English-speaking countries, squid is often marketed as calamari, the Italian word for squid. Many assume calamari are deep fried, chewy rings of indiscernible seafood. Yes it’s “calamari” but it’s also “squid”.
Artisan pastas, such as our own Al Dente pasta, are made with the highest-quality wheat which helps sauces to adhere better to the noodle. As in this recipe, I often undercook pasta and finish cooking it in the sauce. The pasta releases some of the starch, thickening the sauce a bit. As well, the sauce lends flavor to the pasta. Tantalizing symbiosis! I only rinse pasta if using it in a cold pasta salad. Again, you don’t want to remove the beautiful starch; in fact, I often add a bit of pasta cooking water to my sauce to add flavor and texture.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
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