Parmesan Spring Risotto

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Cacio e Pepe Pie or Cheesy Frittata with Pepper

Cacio e Pepe Pie

Cacio e Pepe Pie

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Garlic Lemon Risotto from LCBO

Garlic Lemon Risotto from LCBO

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Learning an Elevated Pasta a la Norma with Chef Kane

Chef Kane's Pasta a la Norma

Today we left early for a peaceful drive along Highway 97 to attend an inaugural pasta cooking class at Naramata Inn. The drive is always stunning and today was no exception. Many factors would entice me to do a cooking class at the Inn. The thought of learning something new and just the experience of creating an elevated dish in their dream kitchen. Chef Kane made the class so enjoyable unlocking the secrets of crafting perfect pasta from scratch.. We dove into the world of pasta making. It was a hands-on experience where the experienced chef guided us through each step, ensuring that we would not only master the basics but also gain the confidence to recreate pasta dishes in our own home kitchens. We prepared two types of dough and a total of 4 pasta shapes. Abashedly I need way more practice for sure, but, I thoroughly enjoyed the experience. We prepared a delicious Pasta al a Norma with a pepper sauce made in-house from local peppers, tempura eggplant, and a classic tomato sauce. I can’t wait for the next class. 

My Favourite Spicy Lemon Pasta

**Spicy Lemon Pasta **

1/2 lb. spaghetti, bronze cut
2 tablespoons butter
4 garlic cloves, minced
1/2 shallot, chopped
1 teaspoon crushed red chili pepper
Juice of 1-2 lemons
1 cup heavy cream
1 tablespoon lemon zest
1/2 cup Parmigiano Reggiano, finely grated
2 tablespoons Italian parsley, finely chopped

Gnochetti Sardi with Pesto and Sun-Dried Tomatoes

Gnochetti Sardi with Pesto and Sun-Dried Tomatoes 

When I saw these cute little gnochetti sardi at our favourite pasta shop on the west side I knew what would be in my basket. I asked our friend Jerry if he had any ideas and he sent along a recipe he has his eye on. The recipe called for pancetta but the Italian way is to use what you have available. I substituted sun dried tomatoes. The sauce was creamy with liberal amounts of Parmagiano thrown in with toasted pine nuts, basil pesto, 30% cream, and garlic. 

Gnochetti Sardi also known as Malloreddus with sun-dried tomatoes and pesto is a deliciously creamy pasta dish tat's perfect as a quick and easy midweek meal. Lunch in 10 minutes. This creamy pesto pasta recipe is comfort food at its best. Fresh pasta for the win. 

**Gnochetti Sardi with Pesto and Sun-Dried Tomatoes**

1/2 lb short pasta (250 g) gnochetti, orecchiette, fusilli or any short pasta

1 tablespoon olive oil

1 medium shallot, finely diced

7 oz (200 g) sun-dried tomatoes, slivered

2 large cloves garlic, finely chopped

3 tablespoons basil pesto

1/2 cup heavy cream

6 - 8 basil leaves, roughly shredded

2 tablespoons (20 g) pine nuts, toasted

1/3 cup (30 g) grated Parmesan, or more. Be generous!

Salt and pepper to taste