This is definitely my favourite pasta of all. Easy and quick to make and yet very tasty, for me it’s THE Summer pasta, often eaten cold as a salad. It’s called crudaiola from crudo (raw in Italian) because all the ingredients used for the sauce are raw. Technically the cheese is not raw but you get what I mean: this…
If you’ve never eaten cime di rapa (broccoli rabe and rapini for our American friends) you might find them difficult to enjoy the first time you try them. They’re quite bitter and they perfectly embody the “acquired taste” concept. In general, Italians tend to love bitter flavours: think of artichokes, wild herbs like dandelion greens and chicory – yes, we…