Much more than Macaroni
Diversity is something South Africans know all about, but perhaps we don’t know as much about the diversity of pasta! How do you decide whether you want to cook long-limbed linguine or charming farfalle? What is the difference between penne and fusilli? What is the meaning of lovely sounding names like orecchiette or tortellini? And have you ever heard of garganelli or cappelletti?
There are so much tradition and reason behind each shape of pasta and what is supposed to be its best partner sauce, that many books have been written about what we mostly know as comfort food – regardless of the shape or sauce. (Do try and get a copy of The geometry of pasta for the story behind each shape!)
There are few things that comfort like a steaming bowl of pasta. Try one of Chef Christian's recipes combining what are considered to be the ultimate sauce and shape combos. Also try Winemaker Renier's wine suggestions and taste how they complement each moreish meal.
Buon appetito!
Mushroom and Goat's Cheese Farfalle
Farfalle or “butterflies” are not only charming to look at, they taste delicious when served al dente, catching a little sauce in the pinched middle. Enjoy this vegetarian recipe with mushrooms, spinach and goat’s cheese and enjoy with a refreshing glass of Leopard’s Leap Sauvignon Blanc.
Tuscan Ravioli
Filled pastas are very popular and available in a variety of shapes. Depending on the filling, ravioli is usually served with melted butter and sage or a light tomato sauce.
Slow Cooked Pork Lasagna
Lasagne are rectangular sheets of pasta, layered with a choice of saucy meat recipes for the popular dish Lasagna. Make your own silky pasta sheets and layer them with slow cooked and pulled pork in a moreish sauce, decadent Béchamel and generous handfuls of Mozzarella!
Oriecchette with Sausage in a Creamy Tomato Sauce
Orecchiette are pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. The little ear catches the delicious sauce and they are mouth-watering with little pieces of sausage and a glass of Leopard’s Leap Merlot. (Click for pronunciation)
Pasta and Bean Soup - get recipe
Prawn and Ricotta Gnocchi - get recipe
Diversity is something South Africans know all about, but perhaps we don’t know as much about the diversity of pasta! How do you decide whether you want to cook long-limbed linguine or charming farfalle? What is the difference between penne and fusilli? What is the meaning of lovely sounding names like orecchiette or tortellini? And have you ever heard of garganelli or cappelletti?
There are so much tradition and reason behind each shape of pasta and what is supposed to be its best partner sauce, that many books have been written about what we mostly know as comfort food – regardless of the shape or sauce. (Do try and get a copy of The geometry of pasta for the story behind each shape!)
There are few things that comfort like a steaming bowl of pasta. Try one of Chef Christian's recipes combining what are considered to be the ultimate sauce and shape combos. Also try Winemaker Renier's wine suggestions and taste how they complement each moreish meal.
Buon appetito!
Mushroom and Goat's Cheese Farfalle
Farfalle or “butterflies” are not only charming to look at, they taste delicious when served al dente, catching a little sauce in the pinched middle. Enjoy this vegetarian recipe with mushrooms, spinach and goat’s cheese and enjoy with a refreshing glass of Leopard’s Leap Sauvignon Blanc.
Tuscan Ravioli
Filled pastas are very popular and available in a variety of shapes. Depending on the filling, ravioli is usually served with melted butter and sage or a light tomato sauce.
Slow Cooked Pork Lasagna
Lasagne are rectangular sheets of pasta, layered with a choice of saucy meat recipes for the popular dish Lasagna. Make your own silky pasta sheets and layer them with slow cooked and pulled pork in a moreish sauce, decadent Béchamel and generous handfuls of Mozzarella!
Oriecchette with Sausage in a Creamy Tomato Sauce
Orecchiette are pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. The little ear catches the delicious sauce and they are mouth-watering with little pieces of sausage and a glass of Leopard’s Leap Merlot. (Click for pronunciation)
Pasta and Bean Soup - get recipe
Prawn and Ricotta Gnocchi - get recipe
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