Thursday, March 18, 2010

Garganelli con ragù d'Anatra (garganelli with duck ragu)

As you can see, I finally got my camera battery and I am back in business!

This meal was awhile ago- it was to celebrate my mom’s birthday which was on Valentine’s Day. I’ll let the photos speak for themselves, but I’d always loved the ridges in garganelli pasta and wanted to try making it myself. I’ve made homemade pasta in the past, but never a tube-shaped pasta, and certainly not anything with ridges. After a quick email for advice to my friend (who is also the Executive Chef at Osteria Mozza and is patient enough to answer my nagging cooking questions!) I found that I could make the ridges by rolling squares of egg pasta around a quill on a gnocchi board. It was time consuming but relatively easy, and I found the whole process very relaxing.

I measured out pasta squares using a Post-it!

My quill was actually a pen, but don't worry, I washed it first!

Anyway, here’s the photographic evidence of the meal from start to finish:

Cave-aged Gruyère served with pear mostarda, an Italian condiment made from candied pear and mustard powder or essence. The sweet/hot jam is usually served with boiled or roasted meats but is good with salty cheese as well.

Frisée salad with navel oranges, toasted hazelnuts and Dijon-citrus vinaigrette. I love the combination of red onions with sweet oranges and spicy Dijon mustard.

Garganelli con ragù d'Anatra (garganelli with duck ragu). The tubes fell a little bit so next time I’ll let the pasta dry longer before freezing and boiling. I froze each batch after I made it so I could pile them in Ziploc bags without risking squishing them flat, and it worked. Overall, it was absolutely delicious and perfect with a generous grating of parmesan.

For dessert I made a simple toasted hazelnut cake that was moist and tender.

I got a chance to break out these little coffee cups that J and I purchased in Italy years ago…

Aren’t they cute?

Speaking of cute, here is Cory, caught in the act of licking the curtains, an odd habit. It’s something she has done since she was a kitten- she seems to like the roughness of the gauzy curtain on her tongue.

She grabs the curtain with one paw, holds it to her mouth:

Then licks it:

When I wear a sheer, gauzy shirt she’ll lick the sleeve too. Strange, but perfectly harmless, at least to probably isn't so great for the curtains and clothes!

More coming soon! Thanks for your patience:).


e d b m said...

Your pasta is done with craft. I know it tastes really good too as I've had your pasta before.

Manuel said...

your photos and food look brilliant....!

Marie said...

Never seen garganelli before! The meal really looks like it was made with such love and care. And yay, you're back posting!

Hong said...