A few weeks ago my girlfriends and I made ravioli by hand. Have you ever? With all the rolling and filling and mixing, it is the tastiest thing in the world, but very, very time-consuming. I find it’s much easier to have someone else prepare Italian food for you. Especially when that someone else is Paul Marshall, executive chef of Cento Notti.
I went to the spring menu tasting at proprietor John Evans’s home (not pictured: his trillion dollar view of Coal Harbour) and as much as I loved the ahi tuna carpaccio and pan-seared halibut, it reminded me why caprese salad is the best. And it’s hardly time-consuming at all.
