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Call it Spaghetti Rapida – A Pasta to Die For
Gifts for Christmas Giving #2
Every anniversary deserves a celebration, and to celebrate 90 years of making some of the world’s finest pasta the people at Rustichella d’Abruzzo have introduced the world’s fastest cooking spaghetti, 90″ Rapida. It cooks in exactly 90 carefully timed seconds. I have to admit that at first I was skeptical. But one try, and I was convinced. Take the classic pasta dish, Aglio e Olio, Spaghetti with Garlic and Oil. Because the sauce is so quick to make people always say you can dish up a plate of it in the time it takes to cook the pasta, set the table and pour the wine. It’s even faster than that now. Drop these strands of golden spaghetti into boiling water, and ninety seconds later it is ready to eat. Read the remainder of this entry »
Late Summer is Tomato Time
People are talking about fall. But it is not fall in Los Angeles. Not by a long shot. I know this because in gardens up and down my street, tomato plants continue to produce a riot of unmatched end-of-summer color.
With a glorious profusion of red, yellow, and white currant tomatoes, as tiny as your pinkie fingernail, to the slightly larger grape tomatoes, right up to two pound beauties like Gold Medal and Mortgage Lifters of all stripe, the plants continue to produce with remarkable abandon. But the question persists. What to do with all these tomatoes? Read the remainder of this entry »
On Sunday, occasionally – No. 1
Welcome to my newest feature. In my virtual peregrinations I find articles that are informative, entertaining and just downright beautiful. Some are by professional food writers, others by amateurs. I’ve decided to post my favorites here on my site. This way you can see what I see. Most of what I post here will be in English, and I’ll focus on things Italian, but there are no limits. Not yet anyhow. If I see something special, I’ll post it here. For now my list will go up on the occasional Sunday – no promises yet on a regular schedule.
Many thanks to Kathy Ayer, whose Italy on a Plate-Weekly Roundup inspired this project, and to Judy Witts Francini for telling me to get going. Thanks also to Nancie McDermott, who wrote to me “You are the clipping service that never sleeps.”
Here are nine that caught my eye. Click on the descriptions to see what I discovered! Read the remainder of this entry »