Homemade Trofie with Pesto

As promised, I’m going to get back into sharing some of the divine foodstuffs we create. And I have to tell you guys, we reached a new level in our kitchen today:

We were so inspired from the countless plates of trofie with pesto that we had in Cinque Terre, that we… that’s right, we made our own pasta. From scratch. For the first time. Ever. According to the recipe website, the only place you can get trofie is the Liguria region unless you make it yourself. So – We went from this:

To this:

Yeah, yeah. We decided to pull out the nice china and even had some champagne to celebrate this occasion. And why not? It looks good right?

Clearly, we are no food photographers (might be a worthy class to look into?), so I’m sorry if this doesn’t appear as mouth-watering as it was. Trust me, it was delicious. We even made the pesto from scratch and (unnecessarily) added shrimp to get some, you know, protein or whatever shrimp provide. Super straight forward but exhausting recipe here.

More soon. Much more.

xxx

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Penne with goat cheese cream sauce

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Yum!

Made this looker recently based on a recipe I had talked about here. Instead of rigatoni, I used whole wheat penne. Much healthier and you can’t really taste the difference! I just notice the texture is a little different in whole-wheat pasta, but that is not a big deal. Also, I jazzed this up with some sauteed mushrooms & green beans and some shredded roasted chicken. Roasted chicken sounds fancy, but it isn’t. Trust me. All I did was throw it (“it” being three whole chicken breasts) in a baking dish, coat with olive oil, red pepper flakes, S&P, and lemon slices. Then, you bake it for about 45 minutes at 160 Celsius. Viola. Finito. This is a good meal to make a huge batch of and then eat for lunch for the next day rest of the week!

xxx

Spaghetti & (mozzarella-stuffed) meatballs

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One of our favorite meals

You want a good plate of spaghetti and meatballs? Look no further. We use the (in)famous Scott Conant’s recipe for his mouth-watering Scarpetta spaghetti. You can check out a pretty good adaptation of the recipe here. It all comes down to the ingredients. As in, they better be the freshest of fresh. We took it a step further and even used fresh, handmade spaghetti noodles found at our Noordermarkt, but that’s your call. Just don’t tell me I didn’t warn you.

As far as those huge balls of meat, we like (who is surprised) Giada’s recipe found within here. They are each stuffed with a perfect oozing cube of mozzarella. Do yourself a favor and make sure that is fresh too. You won’t regret it!

Rigatoni & goat cheese

Made this a couple nights ago for some girlfriends. Not the most beautiful presentation/photograph, but the flavor made up for it. You can find the original recipe HERE. I should have served it up in our ramekins to make it prettier. Maybe add chopped basil on top. For shame, Julie, for shame. We also had roasted chicken and garlic green beans, but those were even less picture worthy (i.e. sort of ugly).