It's that time of year...
Thursday, June 25
Wednesday, June 24
Quick Pine Nut Pasta Sauce
handful of pine nuts (about 100 g or 4 oz) - you don’t have to use pine nuts, any nut of your choice
4 glugs of extra virgin olive oil
1 clove of garlic
150 ml or ⅔ cup of cream
small handful (about 30 g or ¼ cup) of grated parmesan
salt & pepper
pinch of nutmeg
In a blender or with an immersion blender puree the cream, salt & pepper, nuts, nutmeg & cheese until its thick and mostly smooth.
In a pan on low flame, heat oil. Place in garlic glove browning on all sides. Once the pasta is cooked, strain the cooked pasta into the pan. Remove the pan from heat and pour cream mixture over. Toss and adjust the consistency with pasta water and taste. Place into serving dish and top with a few extra pine nuts.
Sunday, June 14
It's that time of year - spring has seamlessly sprung into summer and our cherry trees are ripe for pickin'!! We have 3 varieties of cherries surrounding our farmhouse - big fat cherries (no idea the name), the sweet little ones (amarasche) and viscole (wild & tart). We've got the bases covered: some for baking & jams, some for homemade liquors & others for just eating!
So what to do with all these ruby beauties?! Here are a few of our favorite cherry recipes from our farmhouse:
Cherries Macerated in Limoncello
Wild Cherry Liquor - Visciolino
Rustic Tart - Crostata with Cherry Jam
We're not the only ones that devour the fruit - we try to pick the trees before the birds get to them - but I think it just may be the chickens that love the cherries the most! The chickens linger under the trees for the fallen fruit - here's a short instagram video of a glimpse of afternoons in our front yard:
A video posted by Life At LaTavolaMarche (@ashleybartner) on
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