Primi – Pasta, Rice, Soups

Let’s take a culinary journey to my Calabrian roots. Today, I’m sharing a little known dish called Spaghetti alla Corte d’Assise. If you enjoy exploring Italian regional cuisine and like spicy food, you’re going to love this recipe. Spaghetti alla Corte d’Assise is a delicious and fiery primo with simple ingredients – extra virgin olive oil, garlic, fresh chilies, tomato, parsley, and of course, spaghetti. It’s easy to make, super yummy, and satisfying. Read on to hear more about this Calabrian pasta dish!

I must admit that before my Aunt Rose served me her Italian Lentil Soup (Zuppa di Lenticchie) years ago, I’d never liked lentil soup. What I’d tasted previously was always boring and poorly prepared and I just thought that it was bland “health food”. This soup, however, is delicious, comforting, and satisfying. It’s exactly what I want to eat when the weather gets cool. I eat it all fall and winter long and never tire of it. It’s a family favorite.

Today I want to talk to you about an interesting and unique recipe from the Emilia-Romagna region called Spoja Lorda (spoya lordah). Spoja Lorda is a stuffed fresh pasta that’s filled with cheese and traditionally served in broth. It’s perfect for the bitter cold weather we’ve been having lately. For those of you intimidated by stuffed pasta making, it could be a perfect recipe to start with. Compared to others, it’s very simple to prepare. Even better, it is delicious! It’s an excellent dish to make you happy, keep you warm, and give you comfort in the dead of winter.

I adore making fresh pasta. I adore eating pasta. Unfortunately, I can’t do either as much as I’d wish due the reality of my slowing metabolism. (Grrr…) Therefore, when I have the opportunity to do both, I want it to be special and worth my while. This elegant lasagna with mushrooms, ham, and béchamel, celebrating fall mushrooms, and fresh, silky, egg pasta, fit the bill this past weekend.

In The Search for Risi e Bisi (Part 1), I described my quest to find and eat this iconic Venetian dish, in Venice. It should have been easy, right? It ended up being quite a challenge! Risi e Bisi, a humble yet elegant dish of fresh spring peas and rice is a cross between a soup and a risotto. Even though it’s a very traditional and seemingly important recipe, it’s nearly impossible to find in restaurants in the city.

My husband and I just had our 10th wedding anniversary this week. (Holy moly!) That coincided well with our daughters’ 8th birthday, Easter and her Easter vacation. To celebrate these very important occasions in style, we decided to go to Rome for the holiday. We spent a week there on our honeymoon, so for sentimental reasons, it was perfect. It’s also my happy place.