I have added radishes to the pickling mixture for contrast. Keep refrigerated.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
At Café Cinquecento, an Italian restaurant on King Street West in Toronto, owner Liliana Mancini invites her mother and aunts to cook at the restaurant for her popular monthly La Notte Delle Mamme nights. These special meals are always sold out because the food is exactly what you would enjoy if you had an Italian mamma of your own. On the night we attended, we had antipasto, zucchini Parmigianino, homemade pasta with sausages and fritto misto as the main. Liliana's mamma, Carmela, cooked it all. This is her recipe for Zucchini Parmesan, which also includes a classic homemade tomato sauce, which Carmela makes in huge batches and freezes.Read More
If you can’t find ditali (a short-cut pasta tube rather like a half-size rigatoni), penne or small rigatoni work equally well. You can add garlic and chilies to the zucchini for a punchier flavour, although they were not used in the original recipe.
Simplicity and freshness are the keys to creating interesting pasta dishes. Pasta shapes are important, too. The length, curves and texture of the pasta should dictate the kind and size of ingredients used.Read More