September 15, 2012 |
Whenever Italian friends come to stay, I've noticed they can go at most three, maybe four days before they can't stand it anymore: They have to have some pasta. If that means cooking it at a campground or beside the road, so be it. This is comfort food at its most basic. And if there's nothing much in the cupboard, well then that's why aglio olio (garlic and olive oil) was invented. Or for that matter cacio e pepe (Pecorino Romano and lots of black pepper). Here are three places to get that pasta fix. Gusto Chef/owner Vic Casanova grew up in an Italian American neighborhood in the Bronx, cooked his way around New York and then headed west, where he launched the contemporary Italian restaurant Culina at the Four Seasons.
July 10, 2013
Total time: 25 minutes Servings: 6 1 head broccoli (about 3/4 pound) 2 links fresh Italian sausage ( 1/4 to 1/2 pound) 2 tablespoons olive oil VIDEO: Click here to see a video of this recipe being made. 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 pound dried short pasta, such as fusilli, penne, or ziti; or long dried pasta such as spaghetti Salt, pepper 1 ounce pecorino Romano cheese 1. Bring a large pot of liberally salted water to a boil.
March 19, 2003
Total time: 1 1/2 hours Servings: 6 to 8 Note: Canned piquillo peppers can be found at Spanish markets or specialty stores. 2 pounds fresh spinach, tough stems removed 1 pound hot Italian sausage Salt 1 pound penne, shells or other hollow pasta 1/4 cup ( 1/2 stick) butter, plus more for pan 2 cloves garlic, minced Freshly grated nutmeg, to taste 1 cup chicken stock 2 cups heavy whipping cream 1/3 cup diced piquillo peppers (about 6)
CALIFORNIA | LOCAL
May 15, 1986
Your shared observations and my resultant laughter over your editorial (April 27), "Food for the Gods," deserves warm thanks. Mixing pasta, cats and love must have stirred a tremendous response, probably mostly in disagreement over your comment that cats are too dumb to appreciate pasta, preferring "foul-smelling cat food" instead. Our Abby, a little chubby, puts aside his characteristic musical meow and usual menu of "people-food aroma" diet, for a bellowing banter until he, too, shares in his human friend's pasta passion.
May 7, 1989 |
In November, a front-page story in the Wall Street Journal announced it had gained cachet. Last month, Cook's magazine called it "The Pasta of the '90s." This isn't some boutique farmer's neat new invention. This is rice--you've heard of it. Most of the world has been hip to it for some time. In China, the Rice Measure symbolizes justice, mercy and virtue. In Hong Kong, social workers ferret out welfare cheats by snooping in applicants' rice bins to check the quality of rice stocked.
November 1, 2012 |
" Bucato , it means the 'laundry'" in Italian, says chef Evan Funke of the name he's decided to call his coming restaurant and pasta laboratorio in the Helms Bakery complex in Culver City, which, if all goes as planned, will open in mid-December. Funke left his position as chef of Rustic Canyon Wine Bar and Milo & Olive in February to open his own place, partnering with restaurant operator Ed Keebler to take over what was once Beacon....