Tagged: quick

Pastina + big news!

{Two Ingredient Tuesday}

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Today we’re going to make pastina, or as my bolognese host mother Adele called it, stelline (“tiny stars”). Modern Italians don’t always have time for the languid multi-course dinners of the old days, but Adele always made sure that the evening meal was separated into the distinct courses of primo (pasta or starch), secondo (meat), contorni (sides), and a little sweet treat or an end of cheese for the dolce, always with a clean plate in between courses, despite her dishwasher that was about the size of an American toaster. Stelline was one of her go-to dishes for the starch course: quick and easy, warm, comforting, familiar. Continue reading

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Yoghurt Flatbread and Tomato Skewers

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The first time I ever made flatbread, I halved every ingredient quantity except the salt. Since then, flatbread and I never quite got along. I found every conceivable way to ruin them—burnt, tough, undercooked, oversalted, bitter—flatbread and I didn’t gel. Then I found this recipe.

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