.: Present past

Something old, something new, everything always changing… I created tagliatelle with salmon, potatoes, ginger and cinnamon. Sounds weird ? Well, tastes good. Ok tagliatelle salmone, patate, zenzero e cannella sembrano strane, ma effettivamente è un buon mix.

We all have our “time of the heart”, our Dreamtime, the years when we were powerful, we were full of hopes and dreams, full of passion and energy, the time when we felt invincible and immortal. So when I want to feel good I visit those days, between 80s and 90s… and make past present, in a jump!

Let’s jump in the kitchen then.

I will not tell you to make tagliatelle or fettuccine, just buy them and cook them in  salted water as usual. This is the “old” part. The new one starts with potatoes: cut them in cubes and boil ‘em in water for 3-4 minutes. Bollite le patate a cubetti per renderle morbide.

Then put potatoes in a pan with some oil, rosmary, ginger and cinnamon, and brown them for 5 to 10 minutes. Saltate le patate in padella con olio, zenzero, cannella e rosmarino per 5-10 minuti.

Then add the salmon and just brown it very slightly. In the end add the tagliatelle and let them take the taste of the dressing for a minute in the pan. You can serve.

Aggiungete il salmone e scottatelo leggermente, infine saltate le tagliatelle nel condimento et c’est fini.

and ask yourself: why can’t this be love ?

it can ! Look again

.: Under a violet moon

Sometimes you need to feel like you are in an ancient tale, eating something really simple, warm and smelling like friendship and childhood. The atmosphere of a magic tavern, with someone singing old songs…

If you’ll cook my ragù and use it to dress some tagliatelle, you will try that feeling. But.. what are tagliatelle ? Do Italians know ? Well, some of them. Others would talk about fettuccine, but hey… the important thing it’s it is pasta with eggs inside. There are basically two kind of pasta: with eggs and without. The one without eggs is the most common one, like penne, spaghetti, maccheroni and so on. The one with eggs is mostly freshmade, but you can easily find it in the dried up version. My granny was a master in making pasta with eggs. Maybe it’s because of her that tagliatelle make me feel so nice… remind me of her. Sweet old days of bliss.