Curious Appetite

First Courses

{Recipe} Cheesy, saucy smoked spaghetti inspired by Amatriciana

I have a love hate relationship with pasta. I love to eat pasta (more than pizza) and is my favorite food to cook albeit a total monster to my dress size. In addition to my superficial struggles in having a healthy relationship with my love to eat pasta any chance I could, I also struggled a lot with the title of this post. For reasons varying from respect for the original recipe to the fact I’m no expert on the food from Lazio.

I shouldn’t be too worried since I’m not a chef and not writing authoritative books on Italian cuisine. Nevertheless, I think it’s important to consider a recipe’s origins if you plan to blog about it or share it with others. This post is about how I imagined a tasty af amatriciana to be, and hope you enjoy reading (and eating). Continue Reading

Cooking in Florence: Pasta with zucchini flowers

 

note the mask over ear;)

“Life is unpredictable” was used in the last blog post entered before COVID-19 hit Italy on my then reflecting on having started to split time between San Francisco and Florence. Famous last words, you could say.

Long story short, I came to some difficult conclusions and here I am in Florence. C‘est la vie. I’m trying to roll with life’s punches while clasping to gratitude for what I do have. I’ll explain a little bit of what it feels like being back and conclude with a quick summer-themed pasta recipe. Continue Reading

Cucina lockdown: Pici Bis Bliss cacio e pepe and amatriciana

Well, hello you beautiful eyes whoever you are! As always, I start a post with a self-deprecating apology for being too distracted/anxiety ridden during a global pandemic to update as regularly as I’d like. I promise, there’s a recipe at the end of this existential tunnel of dread.

More often then not, I feel as if I’m drowning in an ocean and use all my might to flail to the top. And in those rare moments when I have an opportunity to breathe, I show up here. Continue Reading

Cucina lockdown: Pasta with tomato, guanciale and peas

 

If you follow me on IG, you know this is the only spot in my kitchen with decent natural light.

This category of cucina lockdown hasn’t been updated for some weeks, despite having promised updating it regularly with recipes. In a strange way, I feel the term quarantine cooking is dated or passed. Perhaps I’ve oddly adapted and feel this is life for now on as we know it. I miss Florence and have no idea when it will be safe to return. I understand shelter-in-place measures are necessary and we need to follow the warnings of experts on how to safely- and slowly- re-open. I look forward to the day lockdown cooking is over as much as the next person. But for now, I’ll continue to do so for as long as it takes. Continue Reading

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

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