pasta

RIVA Stuttgart

~ American Expat in Europe ~ Leave a comment
Antipasti
Lasagna

For the last year or so Goldoni has been our go-to Italian restaurant in Stuttgart. However, I just discovered Riva and I’m in love and, better yet, it’s in our neighborhood (West) so just a walk away. The antipasti platter is so fresh and delicious and the lasagna was some of the best I’ve had, and I’ve had a lot of lasagna in my days! Highly recommend! Riva is located at Senefelderstrasse 21 in Stuttgart West. Their website seems to be down at the moment, but the location is riva-stuttgart.de.

Pesto!

~ American Expat in Europe ~ 1 Comment

Our basil plant is thriving so last night we made homemade pesto. We used Jamie Oliver‘s recipe for Risotto Bianco con Pesto — a really easy recipe that requires only arborio rice, celery, onion, garlic, butter, cheese, broth (we used chicken, but any will do), pine nuts, and a dollop of fresh pesto. Now, we’ve got to figure out what to do with the chives!

Dinner at Speisekammer West

~ American Expat in Europe ~ 1 Comment

Speisekammer West is just steps from our apartment and was voted one of Stuttgart’s best restaurants for 2016, and for good reason. We were greeted with homemade ramp butter with bread from a local bakery, Backerei Bosch (I hear they have the best pretzels in town and plan to make a trip very soon to try one!) I enjoyed a cold cucumber soup with chives and house-made ravioli with goat cheese and lentils in a thyme butter sauce. Delish! Kostlich! While we were there on a rainy evening and sat inside, they do have a nice outdoor patio…and the menu is available in English!

Homemade Pasta & Tomato Sauce

~ American Expat in Europe ~ 1 Comment

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Long, flat pasta always pairs well with a good tomato sauce. One of my all-time favorite tomato sauce recipes is by Marcella Hazan. And it’s so easy! Really, just three ingredients: tomatoes + butter + onion. I also added a couple cloves of garlic that I removed at the end with the onion. Oh, and don’t just discard the onion (as directed in the recipe) — eat it! It’s so soft and sweet and buttery. Finish with grated parmigiana reggiano. The noodles were handmade by Robert’s mother, which were perfect with the sauce.