Recipe by Katia Maccari from cookbook “Fresh Pasta” by Italia Squisita
This was a fun recipe to cook. A lot of firsts for me. I’m happy with the result, just practice on a few things. • The tomato powder was the most difficult for me to do…I didn’t achieve “powder”…more of a leather texture that I had to tear into tiny pieces. I was still happy with the result…but will practice more with it to achieve the powder result, cause I think that’s so cool. • The parsley oil was very easy to make, was very happy with the result. • The garlic cream was delicious, and not hard to make just took some time because the recipe called to blanch it 7 x… need to blend the garlic up more next time so it’s not chunky. • I’ve made Pici and the tomato coulis before.
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Recipe by Katia Maccari from cookbook “Fresh Pasta” by Italia Squisita
This was a fun recipe to cook. A lot of firsts for me. I’m happy with the result, just practice on a few things.
• The tomato powder was the most difficult for me to do…I didn’t achieve “powder”…more of a leather texture that I had to tear into tiny pieces. I was still happy with the result…but will practice more with it to achieve the powder result, cause I think that’s so cool.
• The parsley oil was very easy to make, was very happy with the result.
• The garlic cream was delicious, and not hard to make just took some time because the recipe called to blanch it 7 x… need to blend the garlic up more next time so it’s not chunky.
• I’ve made Pici and the tomato coulis before.