La Cucina Italiana

L has lost more than 10kg since he arrived; he could have lost more if not for the lovely local temptations that I've introduced him to - from curries and chilli crabs to durian cakes and char kway tiao. Fortunatamente his first love is popiah (but having said that, he could eat 10 of these in a sitting). The 2 things he missed most - which are also his pitfalls - are good crusty salty bread and all the milky fatty cheese like mozzarella and latte di fiori. He confessed luckily my dad brings back lots of fish and seafood so we can always whip up some seafood spaghetti.

I also surprise him with a loaf occasionally from Cedele and just last weekend, brought him to Quattro Stagioni italian gourmet store at Liang Court, and splurged on a ball of fresh mozzarella, mortadella ham, organic arugula and pomodori so he could make his preferito panino. Last month we also cooked up a storm at Giovanni and tag-teamed to create an italian feast of panzarotti (ham croquettes), parmiggiana (baked fried eggplant), a big tray of baked tagliatelle with meat and funghi, and tiramisu was courtesy of F, whom I must say has blossomed into a capable cook.

Cooking is easy; it's just how good or bad you want it to be. Now I leave you with the recipe of the week:

Carla's pasta con arugula, capperini & pomodori

Ingredients:
Pasta (of your preference, I like angel hair)
3 cloves of garlic (finely chopped)
10 capers (finely chopped)
10 cherry tomatoes (halved)
Organic arugula (rocket leaves)
Salt & pepper to taste

Method:
1. Boil pasta for 6mins or until al dente.
2. While pasta is boiling, fry garlic and capers till fragrant.
3. Add tomatoes and cook for 2mins. Season to taste with salt and pepper.
4. Toss in cooked pasta and stir well. Add arugula last and dig in! (The hot pasta will just slightly wilt the arugula... mmm, can add chilli flakes too.)