The time is right Your perfume fills my head The stars get red And oh the night's so blue (R. Williams & N. Kidman)

Remember the pizza focaccia I made in this blogpost ? Today I'm making a similar healthy pizza with greens and a special ingredient. Herbamare is a kind of seasalt that holds organically grown veggies and   garden herbs.
I sprinkled it on my sliced green baby asparagus when I glazed them. Not too much, you don't want the pizza to taste too salty in the end.
For a quick preparation, I used a ready made pizza dough ; read instructions before opening the package. Sometimes the dough needs to rest before use.
Preheat your oven as indicated.
I sliced 1 big onion, tore pieces of pancetta apart and opened a tiny can of tomato concentrate*.  I spread the concentrate on the dough (you can also mix it with some ketchup if you're making it for the kids). Divide onions, pancetta and the glazed asparagus. Sprinkle some tiny pieces of mozzarella cheese on top and put the pizza in the oven for 15 minutes tops.

* did you know that, when you eat a tiny can of concentrate every day, 2 weeks before you leave on your sunny holiday,  the chance in getting a sunburn decreases ?


Buon appetito !

prebaked but it looks so good already ! 

Dat moeten vrouwen weten, mannen houden veel van eten Ja, de liefde van de man gaat door de maag (Ria Valk)

I've wanted to make pasta myself for the last decade. Somehow, I never really got into it. Being someone who only likes to do stuff when the material is right. That's already half the job done for me.
Since Mr C. got me my Kitchen Aid device, I discovered there a so many things more this machine can do. Got myself the pasta-making part for our KA recently as our local Cookery shop did some promotion on loads of their things.

Making fresh homemade pasta is as simple as 1 + 1 makes 2.
All you need is wheat flour and eggs and a pinch of salt.
The (semolina) flour needs to be type 00.

I've tried out making several doughs but the best amount is to work with 300g flour, 3 eggs and salt.
You have to knead the ingredients for 10/15 minutes (when it looks elastic, it's ok) and then leave it to rest for another 10 minutes underneath a humid cloth (preferably in a bowl).

After 10 minutes of rest you can spread the dough out with a rolling pin or  pasta machine until you obtain a sheet of pastry with a desired thickness.

I rolled little balls, the size of walnuts and threw them 1 by 1 in my pastry container to finally see rigatoni shaped pasta coming out of the machine.
I left them to dry on a teacloth and that same evening boiled them in salted water for 7 minutes max.
The all dente rigatonis had full flavor ; a thick floury taste but without the disadvantage of that 'heavy on the stomach' feeling.
It's ever so true what the Italians say about food ; it's all about love !

the machine doing it's work