Creamy Miso Spaghetti
Over in Japan, a genre of cooking called “wafu” (meaning Japanese style) has made its way to the west. Quite often they are Italian dishes cooked with a Japanese approach or combining Asian and Italian ingredients.
Calamari Carbonara
Try this Carbonara with Calamari. Strips of squid are tossed with the pasta, crispy bacon and a creamy cheese sauce make this dish a keeper!
Mushroom Kritharotto
I’ve wrote about/shared a dish called kritharotto – it’s basically cooking kritharaki (Greek orzo) in the style of risotto. Ladles of stock are added to the pan with the pasta as it gets absorbed – giving one a creamy finish to the dish.
Tsouchti Pasta with an Egg on Top
A few years ago I visited the Mani region of the Peloponnese with it’s traditional Maniot towers, rugged terrain.
Lasagna Bolognese
I am still on “team bechamel” when it comes to lasagnas as opposed to ricotta. The bechamel allows one to pre-make a lasagna, make/freeze/bake or enjoy a moist lasagna the next day without it drying out.
Spaghetti with Brown Butter
One of my favourite dishes my mom would serve is a plain spaghetti (Makaronia) that was tossed in butter until slightly browned, then the pasta was drained and tossed in the brown butter with crumbled Feta cheese and a drizzle of extra-virgin olive oil to cap the dish.
Manestra from Corfu
Today’s recipe is a manestra, a stovetop kritharaki (orzo) dish that’s made/known throughout Greece.
Spaghetti with a Greek Meat Sauce (μακαρονάδα)
…and one of my ingrained food memories is eating my grandmother’s (Yiayia) spaghetti and meat sauce.
