Another favourite way with crab from ” Nigellissima” by Nigella Lawson.
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Prawn Pasta Rosa (2)
Peas with Pancetta (6-8)
These vegetables from Nigella Lawson’s ” Nigellissima” could also be used as a sauce for pasta or in a pasta and vegetable soup if you have leftovers. You could leave out the bacon but if you do use a couple more tablespoons of garlic oil, and extra chopped shallot and some veg bouillon powder for more flavouring.
Pappardelle with Chestnuts and Pancetta (6-8)
Lamb with Anchovies and Thyme (2)
Beef Pizzaiola (2-4)
Mountain Macaroni (6-8)
Orzo with Peas and Pancetta (2)
Sprouts with Rosemary, Lemon and Pecorino (4-6)
Pasta with Brussels Sprouts, Cheese and Potato (8-12)
When my better half and I were in Italy recently he ate a dish called Pizzoccheri on a number of occasions. That dish originates from Valtellina in Lombary and includes buckwheat tagliatelle, potatoes, savoy cabbage and Taleggio or Fontina Cheese. I have not yet managed to find a local source of the pasta and though it can be ordered online I am sure the dried version is not the same. This is Nigella Lawson’s Anglo version from her book ” Nigellissima”.