With 16 + or - people to feed in this wonderful 4 generational Italian family for most lunches and dinners it certainly involves mass catering.
Many of the family are still living under the same roof or next door, plus with some of the farm workers it all makes for a big table for most meals.
Today we are helping to make sweet biscuits and bread.
I remember from last time that they made a cracking lasagne with fresh pasta sheets and multiple layers … it is soft and so moorish and today it was on the table to enjoy.
The green one is a wild stinging nettle pasta with ragu.
The nettle's leaves are cooked for 15 / 20 minutes and then drained and blended and the flavour is off the planet.
I need to be making fresh pasta sheets when I get home to go with Sandy’s fabulous Ragu’s.
Just so wonderfull and a privileged that Sandy and I have been accepted so warmly into the family.
5 of the 4th generation dining in the cool of the kitchen
I loved these simple gluten-free biscuits made of ground nuts, sugar, eggs and butter. Opps no after pictures as they all disappeared at morning tea and lunch.
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