Regional Italian dumplings

By FAYE LEVY, YAKIR LEVY
July 16, 2015 12:23




Potato gnocchi

Making potato gnocchi, from "Pasta by Hand" by Jenn Louis. (photo credit:ED ANDERSON)

With so much emphasis these days on culinary creativity, it’s easy to forget how delicious time-honored dishes can be. Such traditional fare was served at the recent 30th-anniversary celebration of Italian restaurant Modo Mio in Los Angeles.

Tasting the antipasti of grilled vegetables and caprese salad (fresh mozzarella with tomatoes, basil and olive oil) took us back to Italy. We loved the round ravioli filled with spinach and ricotta cheese and moistened with a garlic-flavored tomato and cream sauce. The rigatoni with sautéed eggplant cubes was also delectable, with its tomato sauce flavored with garlic and olive oil and its generous garnish of shaved ricotta salata cheese and shredded fresh basil.

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