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.

Comments

Unknown 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 :)

Siri
Laura said…
Gorgeous! What fun! I also love bowties, or farfalle.
lubnakarim06 said…
Cute and colorful.
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.
Shaheen 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

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…