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.
We do love a good grater. They’re the unsung heroes of the kitchen, really. They turn cheese into joy, stale bread into pangrattato, and fingers (if you’re not careful) into opening the first aid box.
Of course, there’s plenty of pasta dishes that don’t require cheese but for a lot of the dishes we document with grandmothers if there’s no grater, there’s no final flourish. And without that little fall of cheese, it’s never quite the same, so this week we’ve rounded up some good – or should we say grate – additions to your kitchen.
STOCK
Items we regularly have on shelves in our pantry
Of course, we’re not going to recommend anything pre-grated here. Especially not Parmigiano or Grana Padano. No, no, our grandmothers would never approve.
However, we do recommend keeping a few key items in your cupboard that add to the flavour of a dish when grated. Whole nutmeg is handy for adding a hint of sweet warmth to any sauce (especially a béchamel for a lasagna, cannelloni or anything else al forno).
Another tip: I often keep fresh ginger in the freezer; it grates easily after a few minutes of defrosting. It’s is an easy way to add a light kick of flavour to curries, stews, and desserts without having that mouldy nubbin sitting in your fridge door. It also prevents you having to rely on the dried powder, which tends to make everything – even the savoury dishes – taste like a gingernut biscuit.
MAKE
The best kitchen gadgets and gizmos to make a family-style spread.
Graters come in all shapes and sizes. The box grater is perfect for the traditionalists (or just those who can’t make up their mind what they want to use it for).
The flat one is perfect for the efficient – and those who don’t want to have to scoop the insides out. We’ve said this before, but we really do think it’s the best, the OXO Good Grips does exactly what it says on the tin (easy to hold, indeed) and it’s a breeze to clean.
And for the more modern grater-fans among you, the Microplane tends to be favoured for those who like their Parmigiano to fall like feathering alpine snow. And talking of alpine snow: read our blog to get a real taste of the Winter Olympics. Our nonnas pasta is medal-worthy.
ENJOY
Other things we’ve been enjoying inside or outside of the kitchen.
Honestly, we’re a sucker for a gadget. So, if graters weren’t exciting enough, then how about a mandolin? This OXO good grips handheld won’t take up too much room in the cupboard and is a good starting point. For the wannabe Michelin chefs among you (and if you have a big enough kitchen) you could opt for this professional version, although it also comes with a professional price tag.
Either model, you’ll need to be careful with your fingers. And once you’ve got the technique down, the thinly sliced vegetables go perfectly in salads. Why not try Vicky’s fennel, cheese, and hazelnut salad?
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)
