Macaroni Bean Soup
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Chocolate mascarpone
Chocolate pasta with Mascarpone-Vanilla Cream and Fruit 1 c. fresh fruit of choice 2 tsp. sugar 1/2 c. heavy whipping cream 1/2 c. mascarpone 1/4 c. sugar 1 tsp. vanilla extract Any style of Chocolate pasta will work (Check out our store for Chocolate pastas) Direction: In a small bowl, toss fruit and sugar. Let macerate while you prepare the rest of the recipe. Mascarpone-vanilla cream: In a medium sized mixing bowl, whip the heavy whipping cream, mascarpone, and sugar just until stiff peaks form. Add vanilla and mix until just blended. Use immediately or store in the fridge, covered, for up to 2 days, bringing to room temperature before using. Cook pasta as per the recipe’s directions. Let cool. Plate the pasta and top with a heaping spoonful of Mascarpone-Vanilla cream and the macerated fruit with its juice. Optional toppings: Toasted almonds, a few leaves of fresh mint, and a pinch of flakey sea salt.
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My Dream
My dream is to share the love of everything Italian with the world through my eyes. But let me first explain how I got here. About 35 yrs. ago my parents started a company called Oak Creek Farms where they grew organic grains and eventually made pasta. While attending a Fancy Food show in New York City they met the most amazing couple, Gisella and Christiano Isidori from Italy from whom they bought there first pasta machine. That winter they came back to the farm to teach my parents how to run the pasta machine and make wonderful pasta from the grains. Gisella and Christiano fell in love with Nebraska and so they would continue to visit the farm for many years, always teaching us so much about the Italian Culture, cuisine and wine. Now fast forward 20+ yrs. I married the love of my life, moved to a Ranch in the Sandhills of Nebraska and Christiano had passed away. Gisella continued to travel back and forth between Italy and America, always trying to stop in Nebraska for a visit. While she was here we would host many dinner parties where Gisella would pair wonderful food (which she would prepare) with Cheeses and wine. My passion for Italy grow every time we visited whether it be via email or in person, so finally in 2014 my husband and I took a trip to Italy to see Gisella. For 2 wonderful weeks she was our personal tour guide, we drove 1200 miles touring back roads and historical sites, eating regional foods and meeting so many new friends along the way. We are now in the Spring of 2020, Gisella is back in America teaching a few cooking classes, working on her book and visiting friends. She was able to make the trek to the Ranch where we cooked lots of food and hosted yet another wine and food pairing. So this brings me to where I am today, fulfilling a dream, showing you my passion through my eyes and welcoming you into our Italian connection from the Sandhills of Nebraska. Ciao, Deb