Pastosa Pizza
Yum…. After a rainy afternoon touring Staten Island pizza spots, Frank introduced me to his favorite specialty Italian food store, Pastosa’s Ravioli—a third generation owned family business. Starting out 40 years ago in Bensonhurst, Brooklyn, Anthony G. Ajello saw the gap in the market for ravioli made with high quality cheeses and other ingredients. Now the family has 11 stores across the tri-state area selling olives, sauces, smoked meats, cheeses as well as other Italian imports.
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by Greg Singer
There is no better comfort food than sausage gravy. It’s creamy and salty, peppery enough to clear your sinuses a little, and hearty enough to stay with you all day long. I grew up in Texas where the high school lunch line offers brown gravy or cream gravy every day. Sausage gravy is a staple of the Texan diet, gracing the menu of countless restaurants in my home town of Spring, but the best biscuits and gravy I’ve ever had was in Colorado. » Continue Reading…
Soba Noodle Soup
Here’s another great soup that works equally well in cold weather. I’ve been meaning to work in some more buckwheat noodles since a friend of mine made me a quick noodle dish for dinner one night. It’s much lighter than pasta, but perhaps even more complex.
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Gnocchi con Pesto al Pistacchio
This is a great, easy Sicilian recipe for anyone that like pistachios. It certainly qualifies as comfort food – the cream sauce is heavy and just to push it over the top, I prefer to use gnocchi (here whole wheat gnocchi) as opposed to farfalle which is called for in this recipe here at Pinch My Salt.
Obviously, this sauce can work with a variety of pastas so feel free to experiment. And, yes, that is a rice ball next to the pasta.