Curious Appetite

Month: April 2020

Cucina Lockdown: Pici al ragù di agnello (pici pasta in lamb ragù)

to be or not to be a sugo, that is the question

Well, hello! Welcome to my blog! I have to say, one of the bright sides to this whole lockdown thing is having more time to cook and write recipes. But let’s be honest, some of the hassle in this is all the cleaning. I am so tired of cleaning and washing up. I miss restaurants!

I made this for Easter Sunday since in Italy lamb is traditionally eaten during Easter feasts (and I love making ragù). Before I dive into the recipe, in case you’re wondering “what’s the difference between a sugo di carne and a ragù?” I’ll do my best to answer while preemptively apologizing to the Italian food police, who still somehow have the energy to work during a pandemic. Continue Reading

Cucina Lockdown: Zuppa con fagioli, salsiccia e bietole (Tuscan-inspired Soup)

beet greens! you can’t beat a bunch of beets!

If you follow me on instagram or have been reading for a bit- you’ll know I am obsessed with soups. They are my favorite dish to make for myriad reasons. They are affordable, a clever way to use up surplus veg, are extremely nourishing and bring an immense sense of comfort when making them.

If I have someone over to my house for the first time I’ll either make one of 2 things: a ragu’ bolognese or a soup since for me, making food is one of the most sincere love letters one could write to another. So best to make the things which I love the most.

Another reason I love soup (and ragu, too) is they are rather straightforward and easy to make once you have some basics down. You can read my full love letter and basic soup tips to the art of Tuscan soup making HERE. If you’re looking for more personalized cooking help, check out some of Curious Appetite’s online versions of our food tours and culinary lessons, led by our team of experts in Italy. Continue Reading

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