| Supporting Family-Owned Artisan Producers of Hard-to-Find Ingredients since 1999 |
| Pasta by the case! |
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This pasta is great. It's also the right price, and if you buy a case it's a steal. Perfect to order the day before you file for an extension!
We love this pasta for many reasons ... Although it has taken over a year to get this pasta back in stock, it has been totally worth the wait. The importation has been a struggle (at one point we had to have a couple of cases flown in from Italy for a special request.) But, unless it gets lost on its way here from the East Coast, we should have it all in stock by the end of the week. So, order now because, although we ordered cases upon cases, we will likely run out quickly. We are hoping that the next order won't take quite as long!
We are offering case pricing on all the Sgambaro pastas. If the "order-by-the-case" concept is a hit, we will work on a plan where, if you order ahead, you can get a better price always! Remember, we don't charge you until we ship.
Make sure to read the details about shipping and delivery times. Case pricing is limited to what is arriving, but rain checks are allowed, and we will let you know when it is back in stock.
And don't miss Sgambaro's Bigoli Nobili pastas - back by popular demand!
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Chimichurri - A traditional Argentinean Sauce |
 The origin of Chimichurri "sauce" is claimed by both Europeans and South Americans. Of all the stories, the one I like the best is the story of the man who was Irish, who came to Argentina, and created Chimichurri sauce because he was missing his homeland. Which doesn't quite sound right to me, but I like it.
The recipe for the sauce is like any "homegrown" recipe; it varies greatly, each claiming to be the original, and the one "my" family makes is, of course, the best. Like ketchup, it is a staple condiment in all of Argentina's kitchens. This is another special South American treat that our friends, Ann and Marie, have brought north.
Tasting notes:
When I sniffed from the newly opened filled-to-the-brim bottle, the first thing I noticed was the smell of thyme, surrounded by the sweet scent of hot pepper and spices, encased in tomato.
But my mouth told me more. While reinforcing what my nose told me, I tasted first a combination of the herbs (thyme and rosemary), which then disappears into a vinegar wash that was perfectly acidic. As my lips close and my tongue rose to the roof of my mouth, I felt the bits of herbs and hot peppers and the taste of herbs came back. The finish was all encompassing, leaving a pleasant tingle throughout.
I expected heat, of which there was some. But the heat was not overwhelming. More, it was spicy in a pleasant way that left a tingle like a nice warm soup, and the hit of a little vinegar that made my mouth feel clean.
Classically used with meat as a finishing sauce, or a final coat when BBQ'ing! Try it as an addition to your chili too!
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 With 75% mango, this chutney is spicy with ginger, hot with chili, and sweet with sugar. A spoonful of this chutney seems like it will keep the doctor away. Strange as it might sound, both Megan and I tried some on our Pappardelle pasta the other day, and I confess that it is really good. We might never mention that in public, but for lunch it was quite fun.
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What are we doing with the Tryptych of Greens:
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 While the pasta boiled away, we tossed the ramps into our wok oiled with lard. We added a can of French sardines, chopped them up in the wok, and then, when the pasta was done, threw it in. We pulled the sea beans from the ice water bath and chopped them into 1/2 inch pieces as a topping to the plate of the finished pasta. Voila! It was really good. The sea beans added the salt (not the sardines which are in oil) and just the right crunch. How simple was that! Look for them all in your local farmers market.
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This Week's Recipes
Macadamia and Coconut Sprinkle
Susan Herman Loomis is a wonderful teacher and cookbook author. Her just released book, Nuts in the kitchen, seems like perfect timing. It's very fun to flip through. We are looking forward to trying the recipes...
Ceci Bean Dip with Fresh Cilantro
We were just in Portland, and picked up Patricia Well's book, Vegetable Harvest, at Powell's Books. So many great recipes.
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