A while back I got the chance to try some great products from Cucina Fresca, and I wanted to share my thoughts and ideas with you all.
First let me say I LOVE pasta, duh, I’m a woman. We love to carbo load, it’s in our DNA. Shocking, I know.
Second, I have to tell you, it’s hard to screw up pasta, but it’s easy to make it underwhelming, so I had set the bar pretty high for the products that were sent over to me.
To start, I want to share a short video I took of all the products:
I have already tried many, if not most of the things they sent over, but have kept a few for the next rainy day I find myself at home.
Here’s a peek at what I did with their smoked Guyere Mac and Cheese:
I took it out of the container it came in and put it into a glass pyrex (that way when I had leftovers, i could snap on the rubber top that goes to this and take it for lunch the next day, one dish, no fuss.)
About 5 minutes before it was done baking, (BTW: You can do it in the microwave if you want to) I added stirred it and added breadcrumbs to the top to brown. I think my oven was a bit off, because it didn’t brown as much as I wanted, and the cheese didn’t get as bubbly as I’d hoped it would.
I checked with my contacts at Cucinca Fresca, and it sounds like my lack of browning and cheesiness was an operator error type situation, so I’ll try again! (I have another box in the freezer!)
I finished it off with some white truffle oil and sea salt, it was heavenly. YUM. What’s not to like, right?
Since then, I have also completely gobbled up the butternut squash ravioli and the pear & blue cheese ravioli, as well as the basil cream sauce, the Fettuccini (sp? I’m horrible!) and the smoked tomato sauce. SO GOOD.
I still have the gluten free penne to try on Paul, with their basic Marinara and I think a pack of angel hair pasta and one other sauce? I’ll have to double check. At any rate, stay tuned for more reviews on what seems to be a great line of tasty pasta products. Locally made, by a green concious company.
(geez, now I’m getting hungry!)