#TasteItalia Pizzocheri with Bella Cibo Mamma Marzia
This is one of the most popular dishes in the valley where I spent my childhood. The pasta is made from buckwheat and regular flour and is cooked in boiling water with cabbage and potatoes.
This is one of the most popular dishes in the valley where I spent my childhood. The pasta is made from buckwheat and regular flour and is cooked in boiling water with cabbage and potatoes.
The best strawberries are the ones that are in season and right now the strawberries in stores are in season. So look for strawberries from Mexico for the tastiest ones.
The challenge was finding a recipe that fit, and turned out I went to an old standby that works for either family or company.
The newly opened Qualicum Beach Café is a partnership with Eli Brennan and Chef Alan of Water Street Café. The venue is a light and airy room with plenty of windows to take in the beach views.
For this week I chose the Wild Goose Gewürzteraminer, a 2018 over a 2019 I had on hand.
Here is my interpretation of the recipe (you can find the original at NYTCooking.com). As usual I take great liberties with the recipe, this time mainly by adding a few ingredients and leaving a few off.
My #BCWineGoals were to randomly choose a bottle of BC wine from my “cellar” and then select a recipe to make a dish to pair with the wine.
Mushrooms must be an aphrodisiac because they sure are making an appearance this Valentine’s Day!
Close your eyes, play some Italian Music and pretend to be in Positano living La dolce Vita.
Take a moment to care for your loved ones, by sharing some sweetness and joy!