Passata is an essential recipe for using up a glut of tomatoes, or taking advantage of cheap, seasonal summer produce. And it’s easy to do!
The whole thing comes together reasonably quickly and is very yummy as leftovers.
This beautifully simple and delicious dessert is a wonderful way to use up excess milks/creams and citrus peel.
A fellow Fair Fooder, Shell, shared this recipe when we first started stocking fresh gnocchi. It took us 6 months to get around to trying it, which is 6 whole months we were missing out on its magical simplicity.
Eggplants and tomatoes are really putting on a show at the moment, it seemed only right we make a parmigiana to celebrate.
Cacio e Pepe literally means cheese and pepper, if you’ve got those two things and approximately ten minutes (depending on pasta cooking time), then you can make this dish.