New York: one woman, one terrace, twelve seasons.
I was afraid to look.
I had to look up bottarga - not something that I would relish, but if you made the pasta from scratch, that has my vote. I've been learning how and I want to make tagliatelle or another ravioli variation next. It's amazing how just changing the shape of the pasta seems (to me) to change the taste. When I make tagliatelle, I want to pair it with a rich mushroom mixture - I've got a recipe squirrelled away somewhere.Tonight I'm making turkey soup from leftovers to bring with lunch tomorrow. Maybe some kind of olive oil cake too. My new year's resolution diet still has a week before it begins!
You may like it - its description may not sound too good. I've wanted to eat it ever since reading one of MFK Fisher's essays about eating in Paris at bar, and being giving slices of cold, pressed caviar...I confess I have not made pasta at home for a very long time. It is fun, though. There is such good pasta available in nearby stores that I'm not sure mine qualifies as better.
Tag w/ Bottarga please. Sounds fantastic.....We had squid ink spaghetti w/ uni the other night at Il Buco....so you have me in the mood!xo
it was spaghetti w/ bottarga! not uni (why am I thinking sea urchin???).
...uni sounded pretty good, actually. Did you ever eat at Iso, the sushi place in the East Village on 2nd? It closed a long time ago...around 2004, I think.
Crepes every time - how perfect on a winter's night to have flaming food? : )