Sunday, 12 August 2012

Pasta Masterclass

I have always been fascinated by the geometry of pasta, the different textures and surfaces that have the ability to hold certain sauces, and how a flat piece of pasta can be filled and manipulated into torteloni or ravioli. I recently bought a book- The Italian Cookery Course (by Katie Caldesi) its so brilliant and very inspiring- covers pasta making, breads, meat dishes and my favourite part the dolce sweets and desserts section! I've given my pasta maker a bit of a work out this month... and I've also made some miniatures inspired by the book. 

One of these days I will get around to making fresh squid ink pasta...

Cucina Italiana

The most mouthwatering cooking shows seem to be all about italian food- Lydia's Italy, Giada's Everyday Italian, David Rocco's Dolce Vita, and Buddy Valastro's Kitchen Boss are some of my favourite ones. Italian food for me is very hearty, filling and best of all tastes much better eaten with your loved ones and family at a big table overflowing with spaghetti, antipasti, pizza and a big porchetta (roast pork) right in the middle. 

I've made some miniature versions of classic italian dishes- as the first lady of italian cooking Lydia Bastianich will say... tutti a tavola a mangiare!

 Meatballs, Antipasti, spaghetti, bruschetta, arancini, anyone hungry yet...

 Yummy Arancini (rice croquettes or risotto balls) with melted mozarella cheese

 Different types of bruschetta do you top yours?

 The cheese wedge, grater and the basil plant in the italian tomato tin are Rement miniatures (sadly, i cannot take credit for them)