“gluten is not the devil” – Jenn Louis

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I realize I keep talking about pasta.  But it’s because not only do I believe it deserves constant love and praise, but also because I recently went to a dinner completely dedicated to it with things that looked like this:

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So how could I not talk about it? Chef Jenn Louis of Portland, Oregon was in Boston promoting her new cookbook Pasta By Hand, which is beautiful and drool inducing.  She showcased some of the book’s goodies in a collaborative dinner at Alden & Harlow in Harvard Square with some of Boston’s finest chefs. Swoon.

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Each chef took one of the pastas from her book and created a dish around it, and what came out of the kitchen was incredible. Silly delicious. And beautiful to boot.

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The pièce de résistance for me was Louis’ own dish. Strozzapretti (a Florentine dumpling whose name Louis explains translates to “priest strangler” – just so you know) are made with seasonal greens and ricotta.  Louis served them simply with butter and Parmagiano-Reggiano. I could eat them every day. I may even move to Florence so I can. Or attempt to make the recipe from Louis’ book. Either way.

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All of this eye candy is merely to remind us of some really important mantras: everything in moderation, treat yo self, and carbs are lifeblood.

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“gluten is not the devil” – Jenn Louis