I think I am getting bored of cooking French food for my western dishes, been doing that for quite some time and I decided a change of cuisines was necessary. Since L was saying how she had an italian cookbook and that she wanted to use it, this gave me the impetus as well as the inspiration to move into that field as well. So yes, its pretty much official. I am going to cook more italian food from now on. So to start with, I made Roasted butternut squash fuslli today. Roast the squash in the oven at 200 degrees for 40 minutes or till its soft and mashable. Blend the squash with chicken stock, cream, parmesan cheese and a pinch of nutmeg till you get a smooth sauce. Mix cooked fuslli with the sauce, add some chopped chives and spring onions, warm it a little and serve.
M absolutely loved the dish and parmesian cheese actually, she added an amount way beyond that stipulated in my cooking for one cookbook. I am not really a fan of parmesan cheese, I am more a cheddar and mozzarella person and so i found the taste of the sauce way too overpowering for me. I think the next time I cook this, I am going to leave the cheese out from the blending and add it only on top of M's plate.
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