I’ve been eating Spaghetti ala Bolognese for as long as I remember. Well, I thought I have anyway. After I got married though, I truly tasted the Bolognese sauce for the first time (as it should be) and it was even greater.
Well, today we wanted to go to Bologna to taste the real thing. We took a train from Rifredi train station (in Florence) at about 11:30am and got there shortly before 1PM. An easy ride, and we had some time to study what parts of the meetings we missed this week.
Arriving at the train station we did what we customary do as soon as we get to a new city: get the bus tickets. The lady at the tourist information office almost laughed at us, saying we should simply walk over to the center of the city. We got a free map from the information office and waited about 10 minutes for the bus that goes to the center anyway.
We spent a few minutes in the center near the Neptune fountain then quickly decided to go get some food!
We found a nice cozy place (Pietro’s Trattoria) we read (on some blog) it had good food. Pia had the Tagliatelle with Bolognese sauce, and I asked for some Large Raviolli. Well, the tagliatelle was good (as one would imagine), and the raviolli were indeed large, all three pieces! And the wine was simply great. I’ve been drinking Chianti and other Tuscan wines for a while, but this was truly wonderful. It’s a shame we didn’t get any with us, but I forgot to ask for it when we had to leave (some Dutch guy who was behind us struck a conversation with me right after after lunch).
After lunch we strolled around the center, saw the hordes of university students with weird dresses and gothic look filling the streets. It was truly disturbing!
Finally we went back to the center and waited for an hour or so for our train. We tried to find a bus back to the train station, but an old lady looked at us funny and explained (in Italian) that it’s about 500m away, only one bus stop anyway. Well, we walked over and took the train back.
A nice day all in all, I should have ordered the Spaghetti ala Bolognese myself. Maybe next time!
- Primo: Cannelloni con ricotta e spinaci (Spinach & ricotta cannelloni)
- Secondo: Bistecca e ruccola (Steak on a bed of arugula)
We didn’t actually have a salad, but it was too much to eat already.
The recipes are truly simple.
For the primo: We got a box of cannelloni from the supermarket (250gr). We also found a plastic box of spinach all cleaned, cut and ready. Now that’s convenient
On top of that, a 200gr pack of ricotta cheese actually costs less than Labneh. So put that with the spinach and mix, then stuff it all in the canneloni (do not pre-bake those) Pia: season with salt and pepper to taste, also some extra virgin olive oil here to bring the mix together.
Now for the “hard part”, make some “roux”, mix with milk a bit of mascarpone (we had this laying around) and season with salt and pepper.
All in the oven for about 20-30 minutes. Wow! We had half at lunch and I finished off the rest earlier in the evening.
Pia adds: Abdallah missed the fact that I added some grated Parmigiano Reggiano to both the sauce, and on top of the dish before sending it to the oven. It gives a nice color and a wonderful extra taste.
As for the secondo: well, it’s a piece of steak. Season it with some salt and pepper. Put some extra virgin olive oil in the pan (no idea why!) and put the steak there for a couple of minutes. Done!
Of course, just doing the above may give you the worse meal ever. But with my wife, it tastes and looks great. She makes it sound so easy. Heh!
Check out the pics below. And let me know how lucky I am.
“When it rains, it’s definitely time for soups and stews!” says Abdallah.
Today it rained in the morning, so I decided to cook something special for my dear husband.
It’s been three weeks now that I am cooking almost everyday. The COOP is near, and I ‘m managing with the ingredients here.
So far we’ve had: Tawouk, Mjaddara, Riz w Fasouliah, Balila, Fasouliah Bzeit and Tabbouleh (without mint & bulgur). But we were still craving for stews with rice, and Abdallah had mentioned earlier craving for ‘Aleb Khodra’ (Lebanese vegetables stew). I had found earlier in the frozen section of the COOP, a bag of frozen mixed vegetables for Minestrone*, and I thought I could give this traditional italian dish a Lebanese twist
Meat, onion, tomato sauce and paste, pepper and oregano… and cooked rice.
Minestrone: Thick Italian soup made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
My Grandmother and mother were coming to have lunch at our place last week.
It all happened the last minute, I was cleaning the house and preparing many things… I was nevertheless able to make a decent meal.
I cooked a chicken and potato casserole (with wine and mushroom) and even made a delicious banana cake. But what about salad? Granny loves cabbage! and that’s how the idea of this combination came out:
Ingredients:
Cabbage (mixture or green & red cabbage) julienned
Carrots shredded
Avocado (cut to cubes)
Lemon Juice
Olive oil
Parmesan shavings
Walnuts crushed
Salt & pepper to taste
Preparation:
Mix the cabbage and carrots together and add the lemon juice, salt & pepper and olive oil.
Serve them in a big salad plate, distribute the avocado cubes evenly on top.
Use a potato peeler to make Parmesan shavings to garnish the salad.
On Sunday, we had lunch at my aunt’s. I came back home with a lot of goodies, one of which was a pumpkin!
I decided to cook again the recipe that my husband liked a lot last time, Pumpkin pasta with my own twist this time.
This Pumpkin weights about 4kgs. I only used half of it for this recipe.
Pumpkins
Ingredients:
2 kgs Pumpkin peeled, seeds removed & cut to cubes
1 pack of spaghetti pasta
2 onions diced
1 clove of garlic
salt & pepper to taste
2 teaspoon cinnamon (goes really well with pumpkin)
2 cubes of chicken stock (not liquid, the pumpkin contains enough water)
1/4 cup of white wine (whatever is available)
2 tbsp of pine nuts for garnish
2 tbsp olive oil
Preparation:
Heat the olive oil in a non-stick pan, then add the onions on medium heat for 5 mns or until they become translucent.
Add the garlic and stir for one minute, then add the pumpkin, salt, pepper cinnamon and close the lid and let it simmer for 25 minutes or until the pumpkin becomes tender.
At this stage you can prepare the pasta by adding the pasta to the salted boiling water, and cook it according the package instructions.
Now we can add the wine to the pan and the stock cubes after splitting them to pieces and stir until they dissolve
Taste and adjust seasoning.
Serve the pumpkin and the pasta together and garnish with pine nuts
Hope that you will enjoy this recipe, I promise to post a photo of the dish soon.
