Skip to main content

Fantasy on My Plate

My friend got me Farfalle Fantasia from Italy almost a year back. Bow ties (my favorite shape of all) in harlequin colors, this pasta looks like something that came visiting from a distant fairy land.

I've held on to the pack for as long as I could. But it looks like my friend won't be coming visiting for a little while, and temptation finally got the better of me. So here it is; Farfalle of your dreams with my favorite sauce.


Madhumathi said…
These farfalle looks very very pretty!
Rachel said…
Prettily coloured pasta.
Sunshinemom said…
How pretty!! I haven't seen these here yet:) It is really cute!
bindiya said…
Sooooo sweet, loved the pasta, the sauce too seems really delicious!
They do look cute and colorful. I have never seen these colors in bow tie pasta.
Siri said…
thats so cute and pretty :)

Laura said…
Gorgeous! What fun! I also love bowties, or farfalle.
Jayashree said…
That's so pretty. Bowties are my favourite too.
Biswajit said…
go ahead. enjoy without me. my own fault for not being able to visit you last weekend :-(
Purva Desai said…
They look sooo pretty and cute
Red Chillies said…
The title had me very curious. They look so cute.
ThePurpleFoodie said…
The pasta looks gorgeous. Now I wish I knew someone in Italy!
notyet100 said…
short nd yummy post....loved the fantasy,..

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

1/2 cup rice
1 cup plain…