Back to some Italian food. The good old Italian pasta. This time it is in the form of shells stuffed with ricotta mixed with mushrooms (shiitake), carrots and zucchini.
While having this baked pasta dish last Sunday I felt emotional. No kidding, I was moved. It brought back many very good memories.
Such is the life of an emigrant: full of small things, like a familiar dish, that contributes to awakening of the usually dormant nostalgia. Four years after I left my hometown Napoli to move to the immense London, I can tell you: this homesickness is for life.
I am planning to cook more Italian food, instead. Maybe even more Neapolitan cuisine. Would you like to see more recipes from my region?
The culinary repertoire that’s accessible in this city is huge, endless and always surprising. I am pretty sure every type of cuisine from all around the world is represented in London. The variety of restaurants is impressive. In the last few years I noticed more fusion restaurants around; it is becoming necessary to stand out from the crowd and offer something new that can eventually become a trend.
I have a long list to try myself, such as a Japanese/Peruvian restaurant called “Chotto Matte”, in Soho, and a place called “Asia de Cuba” (!) for an “inventive Asian-inspired Cuba cuisine”. How cool.
You see, with all these things to try and new ingredients to experiment with I completely forget how reliable, tasty and simple is the cuisine of the country where I am from. Therefore, when I finally get to cook a baked pasta dish I almost cry from happiness! Maybe by missing the chance to cook an exotic dish, my curiosity is not fulfilled. However another type of satisfaction makes me feel all content. After all, familiar recipes never fail. Don’t you agree?
Ricotta and Shiitake Pasta Bake