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Archive for the ‘Pasta’ Category

A Representative Selection of Our Top 10 for 2013

At the end of each year, staff members at all three of our shops – in Cambridge, the South End of Boston and in New York – fill out a staff survey. We reflect on what we have tasted over the course of the past year – moments where we were surprised (both pleasantly and unpleasantly), new and exciting food experiences, as well as the flavors we found ourselves returning to time and again. We pick our favorites and share memorable moments. Some tried-and-true items appear in our survey results year after year – other items are new and exciting finds from the current year – goodies in this instance that distinguished 2013 from all others. Here are our top ten picks culled from this year’s survey results! (more…)

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Ihsan and Valerie Gurdal

Ihsan and Valerie own and run the Formaggio Kitchen family of stores. As is true of any folks passionate about their jobs, work intertwines throughout all aspects of their lives. Their travels – frequent and far-flung – are largely dictated by the food producers they want to meet or to revisit, by rumors of new and exciting foodstuffs and/or food conferences such as “Cheese,” the biennial Slow Food festival held in Bra, Italy. Their larder and wine cellar are stocked with favorite items they have imported or new items they are testing out. Even when on holiday, they are in direct communication with all three stores, coordinating deliveries from Europe and generally checking to make sure everything is on track. (more…)

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Cornelis de Heem - Still Life with a Basket of Fruit

At the end of each year, staff members at all three of our shops – in Cambridge, the South End and in New York – fill out a staff survey. We reflect on our year in food, pick our favorites and share memorable moments. Some items are tried-and-true favorites, regularly appearing on the survey. Others are new and exciting products that helped to define and distinguish our year in food. Here are our top ten picks culled from this year’s survey results! (more…)

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A Bite of Mil Fromages Mac and Cheese

Every Sunday in our Cambridge shop, the kitchen staff get the day off and a cheesemonger helps to make our “Sunday Sandwiches” – small Iggy’s rolls with a varying assortment of toppings. We always  do a vegetarian option or two and then we regularly make some ham and Brie sarnies, sometimes dubbed the “Huron Classic” and at other times, “The Frenchman.” If time allows, that cheesemonger will also whip up an additional dish for the sandwich window. One such Sunday, I had enough time to make a casserole dish of mac ‘n’ cheese. Availing of our “cheese bits” bin, I think I used 35+ cheeses in the end. So, it was only a slight exaggeration when the dish was dubbed “Mil Fromages.” (more…)

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Chef Eduardo's Mac and Cheese

Chef Eduardo’s Mac and Cheese

It should come as no surprise that staff members here at Formaggio Kitchen are pretty passionate about mac and cheese. Everyone has a different take on their favorite – affected by how they had it growing up, pasta shapes and, of course, cheese preferences. As with the grilled cheese survey of a few months ago, I took a little stroll around the shop to see just how varied folks’ notion of this classic dish were. Here are the results! (more…)

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Marco Giacosa Tagliolini con Tartufo

Tagliolini con Tartufo

Shortly before Christmas, a display went up in front of our wine section: stacks and stacks of beautiful boxes of egg pasta. Brand new to the shop, the pasta was made by a gentleman named Marco Giacosa in Alba, a town in the northwest of Italy. (more…)

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“Life is a combination of magic and pasta.”

- Federico Fellini

Gioie di Fattoria Bucatini and Tomato Passata with Parmigiano ReggianoA couple of years ago, I traveled to Bologna to visit a cousin. Based a little ways outside the main city, the family home was situated amidst a gently rolling landscape populated with apricot trees and vineyards. While I was there, I thought to myself that if I ever left the United States for retirement, it might just be to Italy. The weather was wonderful – hot enough to make you want to swim but not hot enough to be unbearable and the food was out of this world! There were a number of firsts on that trip, including my first taste of limoncello. However, one of my most memorable food experiences was tasting fresh tortellini made by a lady just down the road. (more…)

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Poschiavo, one of our favorite pastas, is perfect for the recipe that was featured this week in our weekly dinner email: Spaghetti Scented with Orange. To sign up to receive more recipes like this along with our weekly takeout dinner menu, email us at contactus@formaggiokitchen.com.

2 oranges
1 ½ tablespoons unsalted butter
Coarse sea salt
1 pound spaghetti
1 ¼ cups heavy cream
1/3 cup of finely chopped fresh chervil (plus more for serving)
1/2 cup freshly Parmigiano-Reggiano cheese (plus more for serving)
3 large egg yolks
Freshly ground black pepper

Bring a large pot of water to boil. Warm serving plates in a low oven (200°F).

Using a vegetable peeler or a paring knife cut zest from the orange into long strips, avoiding the white pith. Very thinly slice the strips lengthwise.

In a medium sized skillet melt the butter over medium heat until the foam subsides. Add the zest and a pinch of salt. Turn heat down to medium-low and cook stirring occasionally until soft and lightly golden, about 5 minutes. Set aside.

Add pasta to the boiling water and cook until al-dente. Meanwhile, in a medium heavy saucepan, bring cream, chervil and a pinch of salt to a gentle simmer and cook for about 4 minutes.

Just before pasta is ready, spoon 3 tablespoons of cream onto warmed serving plates. Using the back of a spoon, spread cream to cover plates. Cover to keep warm. Drain pasta, transfer to a large bowl and immediately toss with the remaining cream mixture, cheese and egg yolks. Continuing tossing until cream and yolks are fully incorporated and the strands of pasta are nicely coated. Season to taste with salt and pepper. Transfer pasta to prepared serving plates; sprinkle with zest, remaining chervil and extra cheese. Serve immediately.

La Cucina Italiana

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