Italian aroma…

“Daney Daney Pey likha hain khaney waley kaa naam”- which

colloquially means each grain has the name of the person who will eat it

(it is the fortune of the person to have certain meal or not). Well the

same with more of spice in Hindi movies **“goli goli pey likha hain

marney waley kaa naam”** which means in each bullets it is written the

name of the person who will die.

Before I take you along this blog I will try my best to keep the

suspense why the introduction to a culinary adventure got its

inspiration from Hindi muhavra & bollywood film.

Today we tried to prepare a Pasta dish bit different from our normal

standard. Initially, Pamela did not showed much of interest maybe due to

bit long procedure… must have thought to leave on me. But at the end,

she seems to have willy-nilly enrolled in Italian cuisine and did all

the steps to prepare this awesome dish - *recipe to die for without

killing for*.

Spinach and Ricotta Conchiglie - Conchiglie which means *large pasta

conch* (a kind of shell) designed to hold delicious stuffing in our case

it was mixture of chopped spinach and ricotta cheese. Having concave

shapes they are one of the most useful shapes as they trap any sauce.

Till far we have prepared-long pasta like spaghetti, spiral shaped

fusilli, butterfly shaped farfalle, stuffed ravioli either with

fresh crème sauce, tomato sauce or pesto sauce. Even we have tried flat

pasta lasagna designed to be baked between layers of sauce.

Pasta is one of the staple food of

every authentic Italian meal & most versatile food too. It is considered

to be low-fat food and rich in complex carbohydrate. But, it is

important to take care while choosing sauce as overloading it with

cheese or cream sauce will change pasta into high-fat food and of course

the number one rule of great Italian cuisine is fresh is best.

Actually, prima facie on the colorful picture of the recipe in the book

on Vegetarian by [Nicolas

Graimes](http://blog.santm.com/2006/07/yum.html), drew my attention and

I thought why not to try it. Well, with out going to reveal the secret

of this recipe here are the pictures as the cooking progressed. In other

words, let me try to limn an entire procedure through photos taken by

me. Hope silence speaks the volume in that way I will not be infringing

coyright as Pamela did in previous post.

Finally, the suspense-what made me wrote “Daney Daney Pey … naam” -

is actually I invited one French friend (*person who taught us to

prepare any pasta* ) for dinner and due to some miscommunications he did

not showed up. So, it was two of us who had our mouth-watering

irresistable pasta, supple in texture and deliciously sauced and stuffed

(bit of boasting on my part may-be). But truly, it came out so good that

we two were left licking and relishing every morsel. It would have been

our pleasure to share a meal with our friend :( but surely next time :)