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Latest from RAVIDA

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Linguine with cherry tomatoes, capers and summer herbs

A generous grating of ricotta infornata – baked ricotta – until recently only available in the province of Messina is the key to this dish. However, if you are missing the key ingredient, try with pecorino, a dried ricotta or a dry goat cheese. You can also try replacing basil with mint or oregano. It is still absolutely delicious, fresh and summery.

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Pasta with cauliflower and pine nuts

Sicilian cauliflowers are a popular staple food but this delicious pasta combining north african flavors such as pine nuts, black currants and saffron will unlikely appear on a restaurant menu. It also makes a savory side to a Sunday roast.   Serves 4 1 cauliflower weighing about 600gms/1 ½ lbs 1/4 cup pine nuts 1/4 […]

Pennette with lemon zest

Linguine with lemon zest

(Italiano) Un’altra delle mie paste preferite, nella sua semplicità. Non risparmiate sulla qualità degli ingredienti, è tutto lì. Harusada Shimizu, lo chef della trattoria Mangia Pesce nell’elegante quartiere di Shibuya a Tokyo, l’ha inserita nello speciale menu ‘Colazione a Casa Ravidà’ e la perfezione giapponese non ha tradito: la migliore pasta al limone che abbia mai assaggiato.