People regularly ask me for recommendations: from which culinary classics to have on their bookshelves, to which ingredients to keep in their cupboards, or what utensils are best for certain techniques. So, as a Pasta Grannies team, we thought it was about time to share a few of our favourite things. Each week, on the Pasta Grannies blog, we’ll share a few key items we’re loving.
Much like the woodland creatures of Italy, we’re harvesting some more of our Autumn seasonal picks this week.
Okay, this might sound a bit nuts but do you think you’ve got a spirit animal? I’ve always said mine could be a squirrel; they’re bright-eyed, bushy-tailed and high-energy. And whilst they’re known for being very friendly and social with strangers, they do possess the ability to turn a little vicious if someone crosses them in the wrong way. Plus, they’re regularly seen exploring the wilderness independently, particularly when on the hunt for food!
Look, I did warn you it could be a bit nuts.
We’re focusing on nutrient-dense kernels this week. Most nuts: versatile pine nuts, popular pistachios, and hearty chestnuts are harvested in Italy’s leafy sections from September all the way through to late November or early December. But if you can’t get to your nearest Italian forest and climb a tree? Well, here’s a few things we think you might fancy stocking up on.
STOCK
Items we regularly have on shelves in our pantry
Chestnuts aren’t just for Christmas, you can make pasta with them. We like this Mulino Marino flour which makes delicious cakes and thick, wholesome pasta bases.
But it’s not just the Italians who love the chestnuts. I remember growing up my Nonna would delight every time anyone took a trip to France, because they’d always bring back a box of Clément Faugier marron glacé for her.
And like nonna, like daughter – that niche sweet treat as with me. They taste of decadent mountains, and fur coats, perfume spritzed a little to intensely across the lapel decorated with a lavish brooch. The texture is powdery and saccharine, so you don’t need more than one or two and I like to eat alongside a very strong, bitter espresso after a meal.
They also puree it into a spread and jar it, which is a little too saccharine for toast, but useful for thin layers within pastries or pies for a more nutty sweetness within your baking. Or if you’re feeling adventurous, add a dod for a little concentrated kick of flavour and a pinch of sweetness to autumnal soups or stews.
MAKE
The best kitchen gadgets and gizmos to make a family-style spread.
A good nutcracker turns a small, arduous task into a comforting ritual. On special occasions a cake stand with shelled nuts, chocolates, and oranges is a real autumn feast for the eyes (and the belly) and a great way to bring some patience to the whole family. This nutcracker is simple, practical, and I love the wooden handles which means if you forget to put it back in the drawers and it’s left out on the side, it still looks stylish.
And if you’re mixing your nuts in for savoury fare? Forget the blender; when you use a pestle and mortar, you feel the flavours come alive.
Walnuts continue to be a nutty favourite of mine (narrowly beaten by hazelnuts and pistachios). They’re easy to throw into a salad (I recommend roasting them first) but I also love them with pasta. Next up on my list is Vicky’s recommendation of Pansotti with walnut salsa). Or, chuck some through some braised red cabbage for some extra texture, that goes beautifully soft with cooking.
Walnuts are packed with omegas which aid brain development and plasticity, but much like our own noggins they’re protected from harm in tough shells. Stubborn little things! You can do them by hand or attempting using a nonna knife but we’re a little lazier.
I like a proper walnut opener; it takes the struggle out of the job and leaves you with perfect halves ready for baking, salads, or just a snack with a glass of wine. Look for one that feels sturdy and comfortable in your hand — this one from Alessi is sleek, and chic too.
ENJOY
Other things we’ve been enjoying inside or outside of the kitchen.
If you fancy cooking something with these season ingredients, the nonnas have plenty of options for you. If you’ve purchased the flour above and fancy making some shapes with it then try Giovanna’s tagliatelle. 3 years ago we travelled to the Appenine mountains to meet Anna and Domenico who made Tortelli di Castagne, or try and recreate one of Vicky’s favourites at home with Enrichetta’s Pansotti.
Please note that all these items are real recommendations chosen at our own discretion, and not a result of paid placement. Sometimes, however, we may include affiliate links)
