This is a quick and simple and delicious pasta dish from Rome. Long strands of pasta are coated with a cheese & butter sauce. Traditionally made with only sheep’s milk pecorino cheese; I have added a bit of Parmigiana to soothe the American palate. It adds a bit of sweetness to temper the tang of the pecorino. And - this recipe uses very few ingredients and can be made in one pot!
This is a quick ‘stew’ that offers ease of preparation (one-pot cooking), aromatic flavors and good nutrition. It’s “Paleo and Keto” friendly and only a bit exotic; you’ll be able to serve it to the whole family!
Chicken Masala is an Indian dish that’s fairly quick and easy to prepare. If you like Indian spices then this is a good dish to practice the art of combining aromatic and assertive spices. Having trained with a French chef (Madeleine Kamman) and being of Italian heritage, I was once very hesitant to push my taste buds outside their comfortable European borders. But, I was completely smitten with the food of Paula Wolfert (traditional Moroccan cooking) and Ana Sortun (modern Turkish cuisine). And I started to cook with different spices and slowly developed a ‘taste-memory’ for them. Once you can remember what new spices taste like, separately and combined, you can begin to incorporate them into your repertoire with confidence.