With some spectacular weather here on the East Coast my mind turned to the outdoors the last week or so, hence the long stretch without a post (my apologies).
My latest pasta conquest
centered on the Cencioni, a little known pasta from the Basilicata region of Italy. Cencioni, or translated as “little rag”, is perfect for loose sauces. Cencioni has great texture and could work well as a substitute for baked ziti. The pasta is a bit difficult to cook as the outer edges cook before the dense center,
I consumed the Cencioni as a “primo” with tomato sauce
, followed by some roasted chicken with sauteed escarole. The meal was extra special because it was accompanied by some newly bottled homemade wine
(courtesy of Tommaso Sr.).