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There is this website that I ran across when I was trolling around for recipes one day, and you’ll have to forgive me if I gush all over the place while telling you about it. It is called The Pioneer Woman, and today’s recipe comes straight from this site. The site belongs to Ree Drummond. She lives on a ranch in Oklahoma with her husband and her four kids, and how she does everything she does all day long — well, it makes me exhausted just to READ about it.
This blog started out with me trying and then posting new recipes that I had tried out and loved, and a lot of what I put up here is still exactly that. But a few months into it, it occurred to me that I should also be sharing some of the tried and true beloved recipes that I have made again and again over the years. And so I started a category called “Kate’s Favorites.” (you can find it on the right hand side of the blog web page, under the heading “What’s Cooking At Framed.” These are all the recipes up on the blog that are my true blue, time-tested, best friends of recipes.
If I had to make a top ten list of foods that I love, it would probably go something like this: 1. Bacon 2. Pasta
I'm pretty sure the word "gnudi" wasn't on anyone's radar until they were served at The Spotted Pig in New York, which was when they became a food dork household name. In Italian, "gnudi" means what it sounds like in English: naked. It refers to little pasta-like dumplings that are "naked" of their pasta wrapper, raviolis without anything to enclose them. Gnudi are a bit like gnocchi, but they have far less flour and so are pillowy in the way that gnocchi never are.
Oh, I have so many many things to say about this innocent looking plate of pasta with tomato sauce, so hunker down with me for a little while. First of all, I got it from the latest edition of the magazine Bon Appetit. Now, I am a long-time friend of Bon Appetit.
I made this particular recipe because I found these adorable baby ravioli at the supermarket and they were just PERFECT for this dish, which is basically little individual ravioli and goat cheese casseroles. You could absolutely use the big ravioli, but the little ones mean you can get more raviolis in there, and I am all about as much ravioli as possible in life. I also learned what the word “pistou” means: it is a sauce made of basil leaves, oil oil and garlic. I bet you thought that was pesto, but no — pesto means there are ground up nuts in the sauce as well. Pistou has no nuts in it. See that?
A few days ago I posted a recipe that included some reminiscing about our recent Vermont vacation, and while you may have thought you were done looking at my vacation pictures…guess what. I held back a few, because I wanted to have enough time to go over a couple of little treasures that I found while we were up there. I promise that this will be at least marginally related to that plate of pasta up there.