Italian birthday feast (with recipes)

It was my Marco’s birthday today! The three of us had a little lunch out to celebrate and saw the new film, The Addams Family in the cinema. However, we celebrated with the family a couple of days ago at home. I wanted to make something special for his birthday lunch like I do every year. I was far too tired to do something as epic as my Feast of Seven Kingdoms, which I did a couple of years ago. And we only had a couple of extra guests. But since it was a special occasion, it was still a good excuse to get out my pasta machine and gnocchi board. I don’t make fresh pasta very often in my day-to-day life. I really should because it’s super easy. When I know I’m making a special meal though, I like to treat my guests (and myself) to some fresh pasta. Gnocchi I do make a bit more often whenever I have too many potatoes piling up in my pantry.

So on the menu today we had Sausage and Basil Lasagne, Gnocchi with bacon, mushrooms and sage, Panzanella salad and Sauteed Kale with raisins and almonds. I was inspired by Joy Behar’s famous Lasagne recipe, which was recently featured on an off-air video on The View. You can also find the find recipe here. My version was similar, but a little different. I made fresh pasta, some of the ingredients varied a little and I didn’t include ricotta and egg in for my cheese layer. To be honest, I totally forgot to include those ingredients when I was planning it out in my head. However, my lasagne turned out pretty good and very similar to my old Abruzzese neighbour’s version. Hers is also amazing and doesn’t include any bechamel or ricotta. As for the rest of the menu, it just evolved on the day, from ingredients I had on hand. I have included all the recipes below. Hope you like them!

Sausage and Basil Lasagne

For this lasagne, you can totally use store-bought lasagne sheets and pasta sauce. Just make sure you heat your sauce with some water added, before layering the lasagne. My lasagne was about 8 layers, but you don’t have to make yours as high. I just made a lot of pasta with 500g of tipo 00 flour and 4 eggs. I really recommend slicing your own fresh mozzarella and grating your own Pecorino or Parmesan, because it really makes a difference. It will taste better and it won’t have any anti-caking agents or preservatives.

Ingredients for fresh pasta:

500 grams tipo 00/organic plain flour

4 eggs, cracked into a bowl

1 tbsp olive oil

chilled water

Ingredients for sauce:

Olive oil

1/2 white onion, diced

1 celery stick, diced

1 medium carrot, diced

2-3 cloves garlic, minced

1 can Italian diced tomatoes (I used Anna Lisa Italian Diced Tomatoes with basil and oregano BPA free)

700g Italian Passata (I used Mutti Passata)

1-2 tbsp Tomato paste (I used Mutti Tomato Paste Double Concentrate)

Sea salt and black pepper to taste

Layering ingredients:

10 Italian pork or plain pork sausages (free-range/organic)

350g Mozzarella cheese ball, thinly sliced

1.5-2 cups freshly grated Pecorino/Parmesan

couple handfuls of fresh basil leaves, torn

Method:

  1. First make your pasta dough, either by hand or with a stand mixer. The following instructions are for a Kitchen Aid, so you will need the dough attachment and the lid. Add the flour and place on speed 3. While the mixer is running, add the eggs one by one and then add the salt and olive oil. Mix until a dough stands to form, if the dough a bit dry, add some chilled water, one tablespoon at a time, until it forms a dough. Lastly, shape the dough into a ball and cover with a damp towel or cling wrap and place in the fridge for 30 mins.
  2. Once pasta dough has rest, you can start making pasta sheets. First, attach the pasta attachment to your stand mixer or set up a manual pasta machine, and put some flour on a large chopping board. Cut the dough into 6 pieces and leave the remaining dough under the damp cloth to stop it drying out. Roll the small piece of dough into a bit of flour onto the board, if it is too sticky to work with. Set the setting on the pasta attachment to 1 and speed on the mixer to 2. Run the pasta dough through, fold over and put through again and repeat. Then increase the pasta settling to 2 and put through the machine. Continue to increase the pasta setting and put the dough through, until you have put it through to setting 6. By this stage you will have a long pasta sheet, so you will carefully cut it in half on the chopping board and then trim them into two lasagne sheets. Depending on the size of your tray, you may need to cut the second piece in half to fit. Place these sheets into a flour-dusted tray/baking dish and place paper towels on top. Continue to make the pasta sheets until all your dough has been used and have been layered between the paper towels, to stop them sticking. Set aside until you are ready to use the pasta sheets, on the bench or in the fridge.
  3. Now its time to prepare the sauce. Heat a medium heavy-based pot with 1 tablespoon of olive oil and then add the diced onions, carrots, celery and a pinch of sea salt. Cook for about 5 minutes on medium heat, until the ingredients are lightly fried. Add the diced garlic and cook for another couple of minutes. Lastly add the crushed tomatoes, passata, 1/2 cup of water, salt and pepper to taste. Let this simmer for 15-20 minutes.
  4. While the sauce is cooking, heat a medium-size sauce saucepan with 1 tablespoon of olive oil, then add the sausages. Cook for about 10 minutes on low-medium heat, until they are all cooked through. Remember to rotate them while cooking. Once they are done, chop the sausages in round slices.
  5. Now its time to put the lasagne together. First, preheat the oven to 190 degree celsius and take a large baking dish. First put a little bit of sauce on the bottom of the dish, to stop the lasagne from sticking. Next layer the lasagne sheets across the sauce, top with more sauce, scatter pieces of sausage, torn basil and lastly top with sliced mozzarella and grated pecorino. Continue layering the lasagne this way, until you get to the last lasagne sheet, which will just be topped with sauce, mozzarella and pecorino.
  6. Cover the lasagne with aluminium foil, carefully not touching the top of the lasagne. This will help it stay moist while cooking. Place in the oven to cook for 20 minutes. Remove the aluminium foil and cook for a further 10 minutes to brown the top.
  7. Allow lasagna to rest for 5-10 minutes before serving.

Gnocchi with bacon, mushrooms and sage

This gnocchi dish is really simple to make. You can omit the bacon if your vegetarian and use Cashew ‘Parmesan’ and dairy-free butter if your vegan. I made my own gnocchi, which is quite easy to do. For the dough, I just used of steamed dutch potatoes, that have been placed through a potato ricer and cooled, plain organic flour and salt. The more you make gnocchi, the better you will get at judging the correct feel of the dough, so that they cook into puffy little clouds. I also recommend freeze-drying the gnocchi on a tray for at least 30 minutes before cooking, because they cook a bit firmer.

Ingredients:

500 gr fresh homemade or store bought gnocchi

1 tbsp olive oil

250-300 gr free range nitrate-free bacon, diced

8 white mushrooms

2-3 cloves garlic, diced

6-8 sage leaves, roughly chopped

2 tbsp salted butter

sea salt

1/2 cup grated Pecorino or Parmesan

Method:

  1. Bring a large pot of water to the boil and add salt.
  2. While the water is boiling, take a large frypan and heat olive oil. Add the bacon and cook for 3-4 minutes on medium heat, until it starts to get a bit of colour.
  3. Add the mushrooms and sea salt. Continue to cook until the mushrooms have released any liquid.
  4. Add garlic and sage and cook until fragrant and then turn off the heat
  5. Cook the gnocchi, until they rise to the surface. This should take about 3-4 minutes.
  6. Add the butter and cooked gnocchi to the frying pan. Place on medium heat to allow the butter to melt. Sprinkle most of the grated cheese on the gnocchi and gently stir it through with the other ingredients.
  7. Serve gnocchi with and garnish with the rest of the cheese.

Simple Panzanella Salad

I recently made a Panzanella salad for a dinner party that I hosted and everybody loved it. Marco requested it again for his birthday. Although this one was thrown together really quickly, it was still a big hit. When I first came across this salad in an Italian cookbook it said to soak fresh bread in water. I didn’t like the sound of this so instead I toasted the bread and then let it soak up some of the vinaigrette prior to serving.

Ingredients:

1/3 cup extra virgin olive oil

2 tbsp red wine vinegar

4 sliced of sourdough bread, sliced into cubes

sea salt

2 punnets of baby truss/cherry/grape tomatoes, halved

1 cucumber, sliced

1/4 red onion, sliced

handful of basil, roughly sliced

Method:

  1. Combine the extra virgin olive oil and red wine vinegar in a small bowl.
  2. Place the bread on a baking tray and toss with some olive oil and sea salt, until coated. Grill for 3-4 minutes, or until the bread is golden brown.
  3. Place the tomatoes, cucumber, red onion and basil in a large mixing or serving bowl.
  4. Coat the salad with sea salt and then add the dressing.
  5. Add the toasted bread to the salad and mix through.
  6. Serve the salad after 30 minutes or preparing, allowing the dressing to marinate the ingredients.

Sauteed Kale with raisins and almonds

This is one of my favourite warm salads to serve. I love the salty wilted kale, the sweet onions and raisins and creamy nuts. Its not Marco’s favourite because he doesn’t like the raisins or any dried fruit in savoury food, but he was happy enough to leave them out of his serve.

Ingredients:

1/2 red onion, sliced

1-2 tbsp olive oil

leaves from one brunch of curly or tuscan kale

sea salt to taste

1/3 cup nitrate-free raisins

1/4 cup sliced almonds or pine nuts

Method:

  1. Heat a fry pan with olive oil and then add the red onion. Cook the onion for 4-5 minutes, or until it starts to brown.
  2. Add the kale with a good pinch of sea salt and allow it to begin to wilt.
  3. Add the raisins and almonds and continue to cook for another few minutes or until the kale is completed wilted and the raisin have puffed up.

Mushroom Carbonara

Carbonara is a dish that I grew up on and nobody makes it like my mum. Sadly I had to give it up several years ago when I stopped eating dairy. Although I now do eat a bit of dairy here and there, I still avoid creamy based pastas sauces. I have read that traditional Roman Carbonara is made with just eggs, pancetta and Pecorino Romano and no cream. Although I think nearly every dish of Carbonara Marco ordered when we travelled around Italy was cream based. In the past, I had tried to make Carbonara without cream (or creamy substitute), but it just wasn’t very good. The egg would scramble, it wasn’t creamy enough and the taste just wasn’t there.

However, I came across this video of Molly from Bon Appétit making a more traditional Carbonara with Mushroom. It looked so creamy and delicious and the perfect way to celebrate Octavia and my love of mushrooms. You can find the recipe here, but I recommend also watching the video below. Molly does a great job of showing how easy it is to make and gives some great tips along the way. It made me realise some of the little mistakes that I had been making, which made my own Carbonara so terrible.

So I tried my hand at Molly’s Mushroom Cabonara and it was so good. I did switch a few of the ingredients for things I already had. I used white and shiitake mushrooms, farfalle pasta, Pecorino Romano, scallions instead of shallots, and basil instead of parsley. These changes didn’t matter so much because the key ingredients are what brought it all together. These include plenty of egg yolks, perfectly seasoned pasta water, hard Italian cheese and flavourful mushrooms. It was also little things like adding pasta water to the eggs before adding to the pan and pushing the mushrooms to caramelise that really made the difference.

The result was a light creamy sauce that perfectly coated the pasta, which was right on point in terms of flavour and seasoning. I honestly didn’t expect it to taste this good and no extra salt was needed to bring out the flavours. My little family also really enjoyed it, which was a bit surprising. O isn’t a fan of pepper and Marco doesn’t love mushrooms, but they both gobbled up the two serves.

Have you tried making traditional Carbonara? What do you think of this recipe?

Orecchiette with Tofurky Sausage and Broccoli

Orecchiette is one of my favourite pasta since I was a child. It actually means ‘small ears’ and originated from the Italian region of Puglia (the heel of the boot). It is traditionally paired with rapini (Orecchiette alle cime di rapa) or a tomato based sauce with horse meat (Orecchiette con ragu’ di cavallo). However, since these ingredients are rarer and/or not appetising, I often see it paired with sausage, broccoli and chilli.

This is a veganised version of a recipe by Jenn Segal of Once Upon a Chef, which was adapted from Lidia Bastianich’s recipe found in  Lidia’s Italian TableI used Tofurky Sauage in place of Italian sausage as well as a salted organic vegan butter and vegetable stock. Jenn also uses Pecorino Romano, which is my favourite Italian cheese, but I held back, as I’m trying to go completely dairy free right now. There is plenty of flavour in this dish, so you really don’t need cheese or even a vegan cheese substitute. Of course, I tested this recipe on my meat and dairy loving partner, who approved of the flavours and didn’t add any sneaky cheese when I wasn’t looking. This recipe is quick and easy and of course delicious as well.

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Pasta with Lemon Cashew Cream Sauce, Mushroom and Zucchini

This recipe was not meant to be the star of lunch today. It was just meant to accompany the Roasted Carrot Hummus from my new amazing cookbook, Chloe Flavor: Saucy, Crispy, Spicy, Vegan, however, it was just so delicious I had to share it.

 

 

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Good Friday for Pasta

I hope you’re having a great Easter weekend. We are spending the weekend at home, cleaning, toilet training and cooking. On Good Friday I decided to was a great opportunity to make fresh pasta, while I had a couple of grandparents home to watch my tot. I love making pasta, but its something I don’t do often. However,  recently I was catching up on Gastropod episodes (my favourite podcast channel) and I listened to Remembrance of Things Pasta: A Saucy Tale. This really got me yearning to make homemade pasta.

So I finally got out the handwritten Italian recipes that I learned while studying in Milan. As part of our Food and Culture course at the university, we had about five cooking lessons that taught us how to make regional dishes. We actually had to write the recipes in Italian, while we watched and help the chef making the dishes. So with a little help from my Italian dictionary, I refreshed my memory on some of those delicious and more unusual dishes we made.

One of the dishes I prepared was Culurgiones Campidanese. This regional Sardinia filled pasta, typically containing potatoes, pecorino cheese, casu ‘e fitta (Sardinian cheese), mint and pepper, but it varies from town to town. It is served with a tomato sauce or butter and sage and can also be grilled or fried. The town of Ulassai  (Ogliastra, Sardinia), until the 1960s, only prepared this filled pasta on the day of the dead (sa di e ir mortos). Other towns throughout Oglisstra and Barbagia regions also served this dish for special occasions, such as giving thanks at the end of a wheat harvest and to honour their ancestors. The culurgiones is a symbol of esteem, respect and friendship.

The recipe that we made at the university didn’t contain cheese, possibly because some of us were dairy free. Since I’m a big lover of Pecorino cheese (a hard sheep cheese), next time I would add it for a bit more flavour. The culurgiones were filled with potato, mint saffron and black pepper. So I have shared my translated and hopefully accurate account of this recipe for you today.

For the shape of this pasta, I consulted this Youtube video. I’m not sure I nailed the shape but I haven’t had as much practice as these ladies.

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Chickpea pasta with Cherry tomatoes and Pecorino rind

Today I bring you another 15min meal, which is easy to put together. I used one of my favourite ingredients that I recently discovered, pecorino cheese rind. I remember reading a while ago to keep Parmesan rind for sauce and soup. It’s meant to give great depth of umami flavour.

I try to stick to sheep and goats cheeses since I have an intolerance to cows milk and cheese.  So my cheese of choice is always pecorino, which is a hard Roman sheeps cheese. I buy the imported cheese from Costco, rather than then Australian blends that usually have cows milk in them. I have been saving my pecorino rinds for a while and adding cubes of them to red pasta sauces. I recently found they are delicious to add to fresh tomato or olive oil to coat the pasta. They melt a little and have a chewy texture and nice cheesy taste.

For this dish, I also used Chickpea fusilli pasta, which has extra protein and fibre, then regular pasta and gluten-free. Semolina fusilli pasta would also work fine, which is my usual go-to. I had organic cherry tomatoes, which were so full of flavour. Cherry tomatoes are usually sweeter and delicious then regular tomatoes, but you could always use diced tomatoes instead.  For the vegetables I just used some zucchini and silverbeet, which complement the pasta. You could use your favourite veggie combination to add to this dish or no veggies at all if you prefer.

Chickpea pasta with Cherry tomatoes and Pecorino rind

(vegetarian, gluten free, nut free)

Ingredients:

200g Chickpea Fusilli Pasta (I used San Remo Pulse Pasta)

1-2 tbsp olive oil

1 zucchini, diced

1 punnet of cherry tomatoes, quartered

1-2 garlic cloves (optional)

5x5cm piece pecorino rind, cubed

3-4 silverbeet leaves, spines removed and sliced

Sea salt & Black Pepper to taste

Method:

  1. First, boil the pasta water and cook according to packet instructions. To cut down time boil the water in the kettle first. Add sea salt to the water. Drain when ready.
  2. Heat olive oil in a frying pan and saute the zucchini, cherry tomatoes, garlic Cook for a few minutes or until they start to soften. Add 1/2 a ladle of pasta water to make a little juicy.
  3. Add the pecorino rind and cook another couple of minutes.
  4. Add silverbeet leaves and allow to wilt, before turning off the heat. Season with sea salt and black pepper.
  5. Add pasta to the hot pan and coat with ingredients. Serve immediately.

*Serves 2

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Vegan Ricotta and Veggie Lasagne

All this recent celebrating has left me feeling heavy and tired. It all started with Marco’s birthday Feast of the Seven Kingdoms, continued with Christmas, New Years and Serbian Christmas. All that delicious food was meat and dairy heavy, which are the two things that I don’t run well on. They were also not great for eating during the heat of summer. So as part of my New Years goals, I am going to start eating lighter. I still wanna enjoy my favourite homely dishes, but I need to modify them a little.

This lasagne is a quite light and guilt free. It has no dairy and is packed full of protein and flavour. Tofu has been used in place for real Ricotta. I adapted the ricotta recipe from Chloe Coscarelli’s Rockin Ricotta. The blend of ingredients doesn’t have that typical soy flavour. It tastes light and bright. There is no need for cheese substitutes either.

Feel free to make alterations to the lasagne sheets or vegetables. Gluten-free pasta can be used instead if semolina pasta doesn’t agree with you. Shredded carrot, shaved broccoli or baby spinach would all work nicely.

I made this dish for my daughter and her little cousin, who is seven. Octavia gladly gobbled it up because lasagne and tofu are her favourites. My niece, however, isn’t a big fan of tofu, but she still gave it a try. She was very happy with it. The only thing she complained about was the mushrooms, but since there weren’t many she agreed to eat them. I admit it’s not the prettiest lasagne, but if the kids liked it, mission accomplished.

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Hot Smoked Salmon and Ricotta Ravioli

As promised I have written for you today my recipe for Hot Smoked Salmon and Ricotta Ravioli. I prepared this dish for my family on New Year’s day, using my new Kitchen Aid attachments that I received for Christmas. I was lucky enough to get the Pasta Roller and Ravioli Roller from Santa, which I had been dreaming off for years.

I first used an electric pasta machine when I did a cooking class in Milan.  I couldn’t believe how easy it was and wished someday I would get my own. Since then I have been using a manual pasta machine, but I needed a second person to help me. Now I can do it all myself and lucky for little Octavia I can cook her favourite pasta anytime now.

For this recipe, I prepared the pasta from start to finish using my KitchenAid Stand Mixer, Pasta Roller and Ravioli Roller. If you don’t have these items, you can still prepare the pasta dough by hand, use a manual pasta machine to roll the pasta sheets out thin and then fill and cut the ravioli by hand. The ravioli attachment does give you some half-sized ravioli, that you wouldn’t have if doing completely by hand. I still cooked them since they are great for checking if your pasta is cooked through enough. In the KitchenAid Ravioli Roller booklet, it does recommend the setting to use with the Pasta attachment. I did go a bit thinner when I made my pasta sheets since I had already done a trial. The setting they recommended gave me ravioli that was so thick that the filling didn’t shine.

If your dairy free, you don’t need to use ricotta. In the future, I would probably use an alternative, as it doesn’t make much difference with for the filling. You just need something that will help make the salmon a little bit creamy when blending. If you don’t have eggs, you could always use soft tofu for the pasta dough. This is something I am yet to try but wouldn’t mind seeing how it turns out. I recommend the New Zealand  King smoked salmon fillet, which I bought from Aldi. Otherwise wild or organic smoked salmon filet would also be great. If you can’t get smoked you can always use good quality freeze or frozen salmon, which you could and cool in preparation.

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Happy New Year!

I hope you all had amazing New Years celebrations. My evening was pretty quiet. I was going to let O stay up but she was getting cranky, so put her early to bed. I had a relaxing night colouring and drinking Rekorderlig.

I was able to finish my only New Years themed picture. I was hoping would be done in time for today. It is from the Japanese Disney Coloring to decorate the four seasons (Boutique Mook no.1255). I used Prismacolor Premier pencils, Mungyo Pastels and gel pens. I was a fun one to do, but after colouring so many Mickey pictures for my Christmas Colouring, I’m excited to start some of my new books. I can’t wait to start Serene, Inklings 1 and 2, the Romantic Country series. If you would like to see more pictures from this book, see my gallery Disney Coloring to decorate the four seasons.

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Green Split Pea and Broccoli Pasta

I am always trying to find quick and nutritious ways to cook broccoli and legumes in an interesting way for my daughter. Broccoli is probably the only vegetable she will outright say is yucky. However recently she has been saying she wants to eat it in between meals. I’m not sure if she is joking or shes finally coming around due to the daily exposure. Legumes have also been a challenge to serve in their whole form. Split peas and lentils are great introductory legumes for little people because they are small and soft when cooked and don’t have that skin that can get stuck in their throat (like chickpeas). I like to add them to pasta sauces, lasagna, curries and stews, for more fibre and protein.

I’ve made this recipe a couple of times and it has gone down without a fight. I have left the option of adding organic free-range ham, for carnivores or flexitarians. My daughter loves ham, which she discovered at Kindy. My local organic butcher makes their own leg ham, so it’s the only one I let her eat occasionally. She would seriously choose ham over sweets any day. If you’re a grown-up vegan you could use some liquid smoke or vegan ham. Although this recipe is delicious and healthy without these additions. If you still don’t use salt in your toddlers’ diet, you can always skip the liquid stock or just make your own salt free version. I use to do this and freeze them in baby freezer pods. You could also use the first part of the recipe of green split peas mixture as a healthier alternative to potato mash.

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Como: panoramic lake views and splendid villas

After staying Milano it was time to go further north to visit my family. On the way, we stopped at the north Italian town of Como. This idyllic town sits on Lake Como and the Swiss-Italian border. The amazing panoramic views of mountains and the lake is a little piece of paradise and is known for its’ rich and famous residents.

I’ve always wanted to visit Como, but for some reason or another never got here while I was living in Milano. Luckily we were able to drive to Como and up through Switzerland to visit my family in Luino, Italy. This took roughly the same amount of time as it would be to drive directly north. So we made a stop for a couple of hours to see the majestic lake and have some lunch.

 


 

Our first impressions of Como was the gorgeous old architecture and bustling narrow streets full of shops and cafes. Nearly every directions you look had a beautiful mountainous backdrop.

 


 

Like every Italian town, there was a beautiful Duomo in the centre of the city. Cattedrale di Santa Maria Assunta is a very special duomo because it is last Gothic cathedral built in Italy. It was built between 1396 to 1770.

 


 

The Lago di Como (Lake Como) is a huge body of water and is the third largest lake in Italy. Many wealthy people have built and resided in homes along the shore of the river, as far back as Roman times. It really is so spectacular to see in person and feels like your looking into a beautiful landscape painting. The lake is actually shaped like a wishbone and the city of Como is situated on the bottom left of the fork shape.

 


 

We continued walking around the Giardini del Tempio Voltiano and up to the Aero Club Como to see new perspectives of the lake. The garden itself is quite beautiful and plush and has many war memorials. If you have the time, you can take a small water plane from the Aero Club and see even more amazing birds eyes views. You can also visit the museum Tempio Voltiano, which is dedicated to the inventor of the electrical battery, Alessandro Volta.

 


 

The Passeggiata Villa Olmo is a scenic pedestrian road along the river. This walk will take you past the splendid villas, all the way to neoclassical Villa Olmo. Unfortunately on our visit we were not able to walk all the way to the Villa Olmo, as there was work being done on the grounds and the garden beds were all taken out. I wish the tourist office had mentioned that after they recommended we visit it. I imagine doing a tour of these villas would be amazing, to learn their history and see their interiors.

 


 

After all that walking we were really hungry. So we walked back towards to centre and headed to a hidden gem. L’Ora della Pasta is a small fast-service lunch bar that serves fresh pasta and ready made meals. They use organic and high quality ingredients and offer vegetarian and vegan options. You only need to choose your pasta and sauce and they will whip you up a lovely authentic meal that is reasonably priced and really delicious. We ordered Gnocchi al pesto and Ravioli con mozzarella di bufala.


 

So that was my short visit to Como. I hope you enjoyed revisiting it with me. If you would like to know more about this beautiful town, see Visit Como website for more information.

Veggie Pasta Bake with Creamy Cauliflower Sauce

Trying to get my toddler to eat vegetables every day is a really challenging. Considering I have been giving her green vegetables every day since she started eating, she still decided that green foods are yucky. I’m not sure how she got so picky, but I guess it’s normal for most toddlers. She also isn’t a fan of chewy her food, so if it’s not soft it comes back up. She also hates anything pureed, since she isn’t a baby anymore. Strangely pasta, rice, meat and biscuits seem to get chewed and never come back up. Despite this not eating vegetables in this house is non-negotiable. So I’m trying to normalising it as much as I can, so it doesn’t become an issue. I try not to hide the veggies, but rather serve them in a way she would prefer. Sometimes that means having something else on the table that she likes and can eat between bites. Other times we reward with stickers or shovel it down while she watches her favourite Disney song clips or TV show.

So this recipe was created to get my daughter to eat her most despised vegetables. Cauliflower and broccoli seem to be the most disliked. Green beans get choked on and leafy greens are picked out. Now when I prepare pasta or noodle dishes I try to steam the vegetables first and put them in at the last minute. That way they are soft enough but still retain their nutrients. The crunchy bread top is her reward between eating all her greeny mouthfuls. This is also a great recipe if you need to empty the fridge.

This is also a great recipe if you need to empty the fridge or just want to incorporate many vegetables into one dish. You can add or subtract depending on what you have or like to eat. If you like your cheese you can always add some grated pecorino, crumbled feta or your favourite vegan melting cheese before baking.

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