Sunday Pasta®: Strangozzi con le Capesante (Scallops)

It happened one day. On a cold gray Saturday in January, during the journey from Slovenia to Venice, in a car, driven by the thought of lunch on the Grand Canal.  The rest is a dreamlike blur: See sign for the Italian border. Forget Venice, too far away. Take first exit, Trieste. Wander to find Menarosti, Antico Ristorante dal 1903. Enter an unassuming doorway to find tables full of Italians eating, talking, and laughing. In the back room, nonna was shelling crabs by hand. Mother and daughter kept watch over the dining room, while son was in the kitchen. After a brief conversation about all the fish that came in that morning from the lagoon, eight delicious courses followed: various fish, shrimp, clams, scallops, fried, raw, baked, with pasta…and local Friulano wine too.  I thought about karma and how there would surely be payback for my good fortune.  As usual, I decided to keep that worry for another day, or at least until after espresso....more
you're welcome! how'd it go?? more

Sunday Pasta®: Penne Integrale con Cavolini di Bruxelles (Brussels Sprouts)

Tastes great, less filling. The breakfast of champions. Low in calories. Rich in antioxidants. Part of a healthy diet. A good source of fiber. Helps supports regularity. Supports brain function. Heart healthy. You deserve a break today. No artificial flavors or coloring. No additives or preservatives. Low in sugar. Low in fat. Got sprouts? I can’t believe I ate the whole thing. I can’t believe it’s not butter. Where’s the beef? Clap on. Clap off....more
thanks. everyone (but kids) love it! more

Sunday Pasta™: Rigatoni con Cipolle (Onions)

To cry, or not to cry, that is the question:Whether ’tis Nobler in the mind to sufferThe Slings and Arrows of eye-burning Onions,Or to take Arms against the Sea of tears,And by opposing end them: to not cry or weepNo more; and by a weep, to say we endThe eye-ache, and the thousand Natural tearsThat Onions are heir to? ‘Tis a consummationDevoutly to be wished. To rinse the onion under cold water,...more
thanks! it's so simple, but so good! more

Sunday Pasta™: Polenta e Porri (Leeks)

In case you were wondering, the creative genius behind the Guida Garrubbo logo is Davide Carbone, who hails from Biella, the Italian textile capital, in Piemonte. Naturally, these days he’s doing cool things in Williamsburg, where he runs his design sites gBlog and  gSelect....more
thanks. let me know how it turns out. ed more

Sunday Pasta™:Risotto al Barolo

Thanks Victoria more

Sunday Pasta™:Risotto al Barolo

Thanks so much. You can use Nebbiolo wine too, which is less pricey! more

Sunday Pasta™: Fusilli con Funghi, Pancetta e Pinoli (Mushrooms and Pine Nuts)

I have no idea where this recipe comes from. I know that my mamma has been making it deliciously for decades, but from there its origins are obscure. Maybe it hails from a quaint village in northern Italy. Or just maybe it hails from a quaint village in northern New Jersey. Hmm… Either way, to me it is a quintessentially fall or winter dish. Pinoli (pine nuts), pancetta, and fresh mushrooms combine to serve up the colors, tastes, and smells of a cool crisp day....more
Thanks for the blogher feature! Great news! Ed more

Buon Natale and Happy Holidays from The Garrubbo Guide!

Buon Natale and Happy Holidays from The Garrubbo Guide!...more
Grazie. And happy 2012. more

Sunday Pasta™ Rigatoni con le Polpettine (Meatballs)

yes! that's my job! and the carbs are good for you too (in moderation, of course)... or not ... more

Sunday Pasta™: Bucatini all’Amatriciana

look for the long bucatini! it's also good with spaghetti which is easier to maneuver. buon ... more