Traditionalists; look away now.

Recently we picked our own sweetcorn at the local PYO.

For the last few years of doing this, I’ve made a signature dish of some sort of filled pasta with roasted sweetcorn and hazelnuts.

This year I’ve done ravioli.

The sweetcorn is cooked sous vide and then blended with a little ricotta and seasoning.

The pasta dough itself is 2:1 00 flour to Harina so it actually has a nice corn flavour.

The pasta was finished in a little emulsion and the plate was dressed with the roasted corn, toasted nuts, parsley and (after the photo) some more Parmigiano Reggiano.

This is far from being a traditional Italian dish, but the technique is pretty sound and I like the fact it’s evolved with me.

My neighbour gave me a few potatoes from the market, and there was a ton of leftovers in the fridge from this week's cooking, so I tried to use it all up. Was pretty nice for a quick weekend dinner

Südtiroler Spinatknödel - Spinach dumplings with cheese, leeks and white wine. At Sissi in Berlin, Germany.

(Re-upload because quality was murdered the first time)

Some of the best bread I’ve had. With spiced sausage. This was so rich and amazing. A locals favorite.

Is it a burger? A Panini? No idea, but I'm sure the ghosts of a dozen Italian nonnas will haunt my dreams for the sacrileges commited in creating this very tasty thing 😅

Tartaruga bun¹, roughly 200g of porchetta², taleggio cheese, an artichoke creme, radicchio, oxheart tomato, roasted mushrooms, tropea onion and fennel, topped with cracklings from the porchetta skin.

Homemade wedges and a tomato salad on the side, accompanied by an excellent glass of wine.

¹) Tortoise bun, called that because of the structured upside ²) Italian pork roast, made by stuffing a whole deboned pork with herbs, then rolling and roasting it

Sorry for the shitty photo, but it was too late and I was too hungry to spend more time on capturing my creation :)

Aka one of the lunches I put together at my work when I don’t have a “normal” lunch to bring 😅

Stuffed with shredded chicken and cheese. With salsa verde, pico and shredded iceberg salad.

This was inspired by a recipe by Jesse Szewcyk at Bon Appétit. The exact recipe was locked behind a subscription, so I reverse engineered it from a video.

Basically you cook down the tomatoes with olive oil and garlic until the break apart and form a sauce.

The gremo is toasted pistachio (I added pine nuts because i didn’t have very many pistachios) olive oil, lemon zest, parsley, basil.

Bring the pasta to the sauce, finish with Parmesan, and then garnish with the gremolata.

Really good dish. I added a bit too much chilli flake for my own taste; but I reckon some people would have loved it.

A wonderful, refreshing summer salad with octopus, tomato, olives and celery. Recipe from cucchiaio.it (can't post links here it seems)

I’m making some homemade pasta ahead of tonight’s dinner.

Extrusion is quite a science. It requires very specific hydration and monitoring of the rate. You can see that the pasta becomes more pale as it hydrates, but overall the batch is quite uniform. I’m curing them in the fridge ahead of dinner so they cook more evenly.

Repost, as I was "accused" of being American. Have never even visited the US. This food was made in Spain. Squid rings, tomatoes and olives, lightly breaded and drizzled with olive oil and some Parmesan cheese.

salad, cucumber, tomato, raddico, red onion, pumpkin seeds, eggs, mozzarella, cheese, grissini, balsamic dressing, baguette