This dish is a variation of the the Squid ink pasta with tomato-fennel-saffron sauce and pan fried shrimp. Here, chef Mark Doraszelski and I substituted the shrimp for calamari, and it was a very successful experiment. Ever since I discovered a new source for squid ink, our local fish monger in Noe Valley Billingsgate, I have…
Category: pasta
Linguine with English peas, preserved lemons, and pancetta
This pasta dish is a great celebration of spring
Linguine with tomato-cream sauce and truffles
This is another recipe that came from a cooking class with my fiends at Truffle Shuffle. You can cut the paste in different width – linguine, pappardelle.
Ricotta gnocchi with brown butter sage sauce and black truffles
This recipe came from a cooking class organized my fiends at Truffle Shuffle. Chef Suzette Gresham from the two Michelin stars restaurant Acquerello in San Francisco taught this great recipe. You can watch a recording of the entire class.
Spinach linguini with English peas, mozzarella and preserved lemon
English peas are one of my favorite spring / summer ingredients. This is another way to enjoy them beside the English peas puree and chilled English peas soup.
Squid ink pasta with tomato-fennel-saffron sauce and pan fried shrimp
I am still learning how to make pasta but this one turned out all right :). I am fascinated with squid ink because of its ability to make food black, and there aren’t too many black things we eat. And there is also the deep sea flavor. This is the second squid ink dish that…
Agnolotti dal plin stuffed with English peas and ricotta
For the longest time I had a phobia from anything that involves dough (so no bread or any type of baking) but recently I have been getting into pasta making with increasing success. Agnolotti dal plin (agnolotti with a pinch) is the first pasta I learned in a cooking class, and this is the second…
Saffron tagliatelle with tomato, fennel, saffron sauce and pan fried shrimp
Making pasta at home is still new to me, and something I am learning. But this one turned out all right :).
Agnolotti dal plin
Agnolotti dal plin (agnolotti with a pinch) are wonderful filled pasta. The “pinch” forms these pockets at both ends of the pasta that catch the sauce very nicely. As most filled pastas, agnolotti are very versatile because you can use almost anything as filling – cheese, ground meat, vegetables, chopped seafood. It is also a…
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Spaghetti with uni sauce and pancetta
I learned this recipe from my good friend Yuko who is an amazing chef (follow her on Instagram and Twitter). This recipe is sometimes called Japanese carbonara because of the rich buttery texture of the uni sauce.
