Agnolotti

Stuffed pasta such as ravioli can probably be classified as my signature dish. I love to prepare them and I love to eat them. Twice a year I organize a wine & food extravaganza for my friends — two evenings with a multi-course dinner with two different paired wines with each course to compare them and find out which one is the best match. After the Burgundy theme earlier this year, it is now time for the Italian region of Piemonte. Piemonte is the home of great wines such as Barolo and the home of great Italian food. After the Barolo Chinato (which I will serve with the dessert) I wrote about yesterday, today’s post is about the one of the primi piatti (pasta dishes) I will serve during my serata piemontese: Agnolotti.

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Spaghettini with Venison and Bell Pepper Ragù (Spaghettini al Cervo e Peperoni)

The pasta course of a recent dinner at my favorite Italian restaurant in Amsterdam, Bussia, was spaghettini (angel hair spaghetti) with a spicy ragù of venison and crunchy red bell pepper. I really liked the combination of flavors, and it inspired me to create this pasta dish as well as a venison stew about which I will post soon. It is not a classic Italian dish (at least not that I have ever heard of), but it is in Italian style. The use of paprika gives it a touch of Hungary as well. I started the ragù with cubed meat … Continue reading Spaghettini with Venison and Bell Pepper Ragù (Spaghettini al Cervo e Peperoni)