A good friend told me about Eataly...she even gave me the cookbook based on the store...this really not a cookbook, yes, it has recipes, but it's more about how Italians love their food...I love Italian food and enjoy cooking it...my everyday cooking has influences of Italian, especially when it's hearty, stick to your bones comfort food...as I reread the cookbook for this blog, all I wanted was to eat everything and try the recipes...there have been reports of Eataly coming to Toronto, even setting up business relationship with the Weston family.
I did not use this pasta, instead I'm using polenta that I will grill...I thought polenta would make the dish more comforting and homey...I also didn't use escarole but arugula.
So, last year when I had to make a trip to Chicago, I wondered if I could go there...unfortunately, at that time, I was unable to visit the store...but I knew that if I went back to Chicago, I would make time to see this store...Eataly has a location in New York, but I never thought I would get to that location.
Recently, I was with another good friend (I hope he doesn't mind being featured in this blog) in New York, so I dragged him to Eataly's store...after experiencing this wondrous place, I am on the bandwagon for it to come to Toronto.
Recently, I was with another good friend (I hope he doesn't mind being featured in this blog) in New York, so I dragged him to Eataly's store...after experiencing this wondrous place, I am on the bandwagon for it to come to Toronto.
The recipe I've chosen to prepare is Vesuvio al Ragù di Salsiccia e Scarola (Vesuvio pasta with sausage Ragù and escarole)...I love a simple sauce cooked for several hours...the aroma that fills the kitchen, and rest of the house, imparts a comforting feeling that no matter what the weather (it's a cold and cloudy Sunday with snow flurries)...this recipes instructs to cook the Ragù for two hours, I can only think it will make a thick, flavourful Ragù...as usual, I've deviated somewhat from the recipe...Vesuvio pasta seems the perfect pasta for this Ragù because of its curly shape.
I did not use this pasta, instead I'm using polenta that I will grill...I thought polenta would make the dish more comforting and homey...I also didn't use escarole but arugula.
Unfortunately, I could not find a copy of the recipe online, but here is a picture of the recipe from the cookbook...if you want, contact me and I will email a copy to you.
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