I don’t know if some of you can relate, but some dishes get me confused as to how I will be serving them and how I prefer to eat them. With or without cheese on top? Do I melt the cheese before or put it on top as a final touch and enjoy a stronger taste? Do I mix the caramelized onions in or do I just let them add a crispy taste with each bite? So confusing, don’t you think? Continue Reading “How To Make An Irresistible Spaghetti Bolognese”
Tag: pasta
Tomato and Basil Mini Fusilli
December is one of my favorite months. It’s crazy and hectic but well worth it. I love waiting for my loved ones to step out of the plane, I love the lights, I love the cold and warmth in the atmosphere.
During that month, there is rarely a free evening at home doing nothing. There’s always an event to attend, someone to see, or just too much traffic. But there’s always that one day, where you find yourself with nothing to do and you sneak back home after work to relax. Two nights ago, we made these delicious mini fusilli with extra tomatoes and basil we had in the fridge. These kind of meals are best had on the living room floor, with an excellent bottle of wine and a great movie.
What you’ll need:
- A box of mini fusilli
- 2 cloves of garlic, diced
- 1 medium onion, diced
- 4 medium red tomatoes, diced
- 8 basil leaves, coarsely chopped
- 3 Tbsp olive oil
- Salt and pepper, to taste
- Grated parmesan cheese
How to make it:
- In a pot, boil water and cook the pasta until al dente.
- Meanwhile, in a medium saucepan, cook the onions and garlic in 1 Tbsp of olive oil until slightly golden.
- Add the tomatoes, the rest of the olive oil, salt and pepper to taste and bring to the boil.
- Once it’s boiled, lower the heat and mash gently with a mixer handle.
- Taste and season accordingly, then add the basil, mix for a minute and turn off the heat.
- Remove the pasta from the colander and place in the dish. Add the sauce on top and sprinkle with grated parmesan cheese.
Enjoy with red or whichever wine you prefer 😉
Sobremesa topic for this meal: The Christmas menu, how to decorate the house for Christmas Eve, plans for New Year’s Eve.
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Comfort Food: 5 Pasta Recipes To Make You Feel Good
On this gloomy Monday, when the world is at its lowest and everyone feels sad and unsafe, there is only one thing that has the power to make things slightly better: food. Pasta is the food I run to when I’m looking for comfort. I specifically like to have it in front of a nice F.R.I.E.N.D.S. episode, to forget the world and relax.
For those of you who feel the same, here are 5 pasta recipes to make you feel good 🙂
1) Mozzarella and Pesto Pasta – Add a twist to your traditional pesto pasta by making this Mozzarella and Pesto recipe: http://www.breadonbutter.com/the-pasta-series-mozzarella-and-pesto-presto/
2) Seafood Spaghetti – Chef Jean’s fresh and delicious seafood spaghetti is an excellent dish to make at home for guests – view the recipe here: http://www.breadonbutter.com/the-pasta-series-jeans-fresh-and-exquisite-seafood-spaghetti/
3) Porcini Mushrooms Pasta – No need for cream to make your mushroom pasta exquisite. Try this great recipe and make it in no time: http://www.breadonbutter.com/the-pasta-series-porcini-mushrooms-spaghetti/
4) Easy and Quick Cherry Tomato Pasta – For a quick but satisfying dinner, try this cherry tomato pasta, you won’t regret it for a minute: http://www.breadonbutter.com/the-pasta-series-easy-quick-cherry-tomato-pasta/
5) Vongole Pasta – If you’re a spicy lover and love yourself a pasta dish filled with flavors, this is for you: http://www.breadonbutter.com/pasta-la-vista-baby/
So what are you making?
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Isabella Baffa’s Sapori di Tery: For the Love of Flavors
I have often been told: Follow your dream. Whatever you decide to do, it has to be in pursuit of your dream.
– Isabella Baffa
If you’re into the culinary world of Beirut, you’ve surely heard about Isabella Baffa. She’s the founder of Sapori di Tery (coming to it) and an amateur cook turned guest chef in all the popular, trendy and hip Beirut places-to-cook. On the 9th of December, Isabella celebrated Sapori di Tery’s first anniversary at Tawlet. A year before that, she was at the same place serving food to the food-avid Beirutis. Today, I’m sharing her story.
Isabella is Italian not only by name but also at heart. She worked for 17 years in the fields of PR, Marketing and Communication. But after realizing this wasn’t what was making her happy, and that what brought her the most joy was actually cooking, tasting and sharing food, she made a drastic change of career.
Inspired by her mother Tery’s cooking, together with her childhood days spent in the kitchen with “sauces simmering and cakes baking”, she created her own brand of sauces called Sapori di Tery (Italian for ‘Savors of Tery’). A year later, she’s still going strong. As well as preparing her sauces, Isabella gives cooking classes in all hip cooking places in Beirut (like Kitchen Lab and Tawlet). She also organizes dinners and lunches for private parties.
For Sapori di Tery’s first year anniversary, Isabella cooked at Tawlet, the first place she was given the opportunity to present her skills to the world a year ago.
Here I am a year later, right where I started my incredible journey and dream, in TAWLET.
Words fail to describe how fulfilled I am.
Experiences, hard work, happy moments, stressful moments, delight, feedback from each client coming back to buy Sapori Di Tery’s sauces, events making me discover a different world, cooking classes with all kinds of people, men women, children, cooking trainings in remote areas, sharing my passion with each and every person, ….
And yet only two words prevail: SHARE – LOVE
– Isabella
Being Italian, Isabella considers sauces as the basis of any pasta dish (the fundamentally favored Italian dish).
Isabella puts a lot of work into her sauces. Not only are they handmade, but their process took and still takes time, patience and heart. Isabella spent a year tasting and testing. She made them for friends who were kind enough to give true feedback, she traveled for inspiration, she peeled and still peels freshly-bought tomatoes. What makes Sapori di Tery is that it’s home crafted with a cook’s own hands, adding a delicate touch that is becoming very hard to find.
The sauces are numerous and different, and their flavours are mostly inspired by Isabella’s travels and friends. She sometimes names the sauces after the person who gave her the recipe, like Giusi and Giulia. Sauces with an identity is what created Sapori di Tery and kept it growing.
That’s Isabella’s story. I hope it will inspire all you cooks who enter the kitchen and see their problems swirling away with the smell of fresh ingredients and simmering delights.
But before you wander off to your stoves, that’s not all! I’m so excited to announce a collaboration between Breadonbutter and Isabella in 2015. Stay tuned for it, I’m sure you kitchen lovers will just fall in love with it.
P.S. You can find Sapori di Tery sauces at Farhoud, Rue du Liban Ashrafieh – The Food Dealer, Mar Mikhael Beirut – Maison Chal – Adma. You can also order them by calling directly on 03-201009 or by sending a message on Sapori di Tery’s facebook page (here).
