Pici Pachino, Porcini e Fiori di Zucca

Buongiorno and Happy Tuesday!

To share a little history with you,

today is actually a holiday here in Rome:

Feste di San Pietro e Paolo
(Feasts of Saints Peter and Paul)
http://www.magnificat.ca/cal/engl/06-29.htm

On to the recipe -

Pici Pachino, Porcini e Fiori di Zucca

Pici pasta originates in Tuscany...

2 parts flour to one part water.
For example 100 gr of flour and 50 gr of water.

Blend together with fork. Roll to desired

thickness using pasta machine or rolling
pin. I prefer mine pretty thin.

Slice pasta into small strips about 3/4 inch or so

then twist the pasta with fingers.

Roll dough between hands to form the pici pasta.

It is now ready to be cooked.

This pasta holds sauce well.

You will need Pachino-cherry tomatoes,

Porcini mushrooms, bacon,
Fiori di Zucca (zucchini flowers) and white wine.

My very fun clients!!

Slice the bacon into bite size pieces.

Cook the bacon (not crispy) in a pan
then add the sweet cherry tomatoes.

Add white wine and simmer.

Add Porcini mushrooms.

Add the zucchini flowers.Cook the pasta in salted boiling water

after draining, add the pasta to the sauce.

For finishing touches,
sprinkle with parmesan.

Enjoy! your Chef,

Fabio

Maltagliati with Tomato ,Porcini Mushrooms and Shrimp

Ok, today a very flavorful recipe!!

Maltagliati means "badly cut" pasta

due to their irregular shape!

I love Porcini mushrooms and they are

abundant in Europe markets during

the Summer and Fall.

We start with fresh porcini mushrooms

from a local market here in Roma. Dice and

separate tops from stems.

Place the tops in a pan with a little

extra-virgin olive oil, over med-low heat.

Add a clove of garlic and fresh cut tomatoes.

Add white wine and simmer.

Add the stems.

After preparing pasta (see my recipe) then

slice diagonally into the particular pasta shape.

Cook pasta separately in salted boiling water.
Then add pasta to the mushrooms and tomatoes.

Add shrimp.

Add fish stock.

Simmer until shrimp is cooked.

See you next Fabiolous Tuesday!

Candy with Ricotta Pesto and Fresh Tomatoes

Today, I wanted to share more about myself

and my life before I get to my recipe. I have

worked hard to establish a great network

here in Italy. I am very passionate about

Italy and of course I am passionate about

food! If I make a recommendation, it is based

on my very own personal experience at the

villa, market or restaurant. If you have

visited my Food For Love website, you will

see my motto: Eat Your Emotions!! I find food

to be a very emotional experience from the

initial inspiration of the dish, to the preparation,

the setting, the company...on to the very last bite.

So my wife Valeria and I went to Grosetto for

one night. We have been many times and thought

I'd share a few pictures from this trip.

I won't comment on each picture as a picture

speaks a thousand words.

Enjoy a day in my life and the recipe!

The restaurant: Gli Attortellati
http://www.maremma-magazine.it/index.php?cmd=read&art=63

My beautiful wife...

Fish.

I saw a farmer and decided to stop and chat.

She gave me fresh zucchini, tomatoes and basil

to take home. The fresh tomatoes and basil I

used in my Fabiolous Tuesday recipe!

Back in Rome -

Candy with Ricotta Pesto and Fresh Tomatoes.

Fill the processor with fresh basil leaves.

Add fresh parmesan, pine nuts and EVOO.

Mix in the processor and add salt if desired.

Next combine fresh ricotta with the fresh pesto.

After preparing fresh dough (see my recipe)

cut into rectanglular pieces.

Place the filling in the middle of the rectangle.

Swipe the sides with egg white

to hold the dough together.

Fold the dough to make edges meet.
Press and seal.

Gather the ends to make "Candy" wrapper pasta.

Place fresh cut tomatoes in pan with EVOO.

Add the Candy and cook together.

Use remaining pesto as plate ornamentation!!
Sprinkle with parmesan.

Beautiful dish with fresh produce from

the Maremma region, delectable taste!! Enjoy!

See you next Fabiolous Tuesday!

your Chef, Fabio