When you make your own pasta, you will always end up with some scraps, even more if you make ravioli. You can easily recycle this leftover pasta to make maltagliati, meaning "poorly cut" in Italian, which was traditionally meant as food for the poor. We are way past that, and today you can enjoy rich texture and amazing flavor of your pasta without the social stigma ;-)
Hot, savory and full or aroma, that's literally an omelette on steroids that smashes my hunger during dark, cold autumn days :-) It's also extremely easy and pretty fast to cook!
Ramen is a delightful soup served piping hot with wheat noodle and lots of vegetables — a perfect dish that you can prepare quickly for a healthy autumn dinner or a light lunch. You can customise it almost indefinitely with ingredients you like: eggs, meat, vegetables and rice cakes. I will show you how to prepare a simple, but very tasty ramen based on bonito fish stock (bonito dashi) and eggs.
Sausages are a huge part of my bento making — they are easy to prepare, ridiculously delicious and so straightforward to store that I just like to toss some of them into any of my bento!
This particular recipe has a teriyaki twist, thanks to cooking the sausages in water with teriyaki sauce. Yum!