Trofie

Trofie

A few years ago while traveling to Milan I was shopping cooking ingredients and gears to bring back to Japan with me to extend my Italian experience. I may be French in Japan, Italian cuisine is, I think, what I love best. Useless to say that I came back with about a full suitcase of pasta, rice, semolina, dry porcini, olive oil and other magic ingredients. So during this Milanese grocery shopping spree I discovered Trofie. This rolled little pasta is just so good that it has been our favorite since then. I haven't try yet to make my own, but I soon will for sure. In the mean time dry trofie are my favorite pick for a rapid fix, and they suit very well any time of pesto sauce or vegetables based sauce, or just with olive oil and salt and pepper it's also perfect. I usually use Barilla trofie Liguri http://www.barilla.it/prodotto-barilla/trofie-liguri, and luckily recently trofie can be found in any good grocery stores worldwide, and Japan is no exception! 

This time I just cut a small zucchini and half of a yellow sweet pepper that I cook a few minutes in a pan and finish with some delicious olive oil. That's all it takes to prepare a delicious and colorful plate.

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Flounder and veggies sauteed with basil

Flounder and veggies sauteed with basil

Kyudo, the way of the bow

Kyudo, the way of the bow