Feeds:
Posts
Comments

Archive for the ‘Italian’ Category

Penne with a Slow-Cooked Sausage Sauce

Posted in Food, Italian, Pasta, tagged , , , , , , on 29 March 2013| 1 Comment »

Really rich, this dish packs a punch of flavour so it’s perfect for a small starter.

Penne con Sugo di Salsiccie – serves 6-8 as a starter

  • 2 tbsp olive oil
  • 8 Italian spiced, fresh pork sausages, meat removed from skins and crumbled
  • 2 small red onions, chopped
  • 2 garlic cloves, finely chopped
  • 2 small dried chillies, crumbled (or you could use chilli flakes)
  • 2 bay leaves
  • 1/3 bottle red wine (preferably something Italian, like a Chianti)
  • 2 x 400g tins peeled plum tomatoes, drained
  • ½ nutmeg, freshly grated
  • 120g Parmesan, freshly grated
  • 150ml double cream
  • 250g penne rigate

Heat the oil in a large pan and fry the sausagemeat, stirring and breaking it up, until the juice from the meat has evaporated and the fat has started to run.

Add the onion, garlic, chilli and bay leaves and cook gently for about 30 minutes or until the onions are brown.

Pour in the wine, increase the heat and cook until it has evaporated.

Add the tomatoes, lower the heat, and simmer gently until you have a thick sauce, about 45-60 minutes. Season with nutmeg, salt and pepper, then add the Parmesan and cream.

Cook the penne in lots of salted water, drain well, and add to the sauce.

Wine Suggestion: We drank a delightful Langhe Nebbiolo from the Produttori del Barbaresco which went well. We’d suggest finding a red wine with a bit of acidity to cut through the richness, good tannins to counteract the protein richness, and yet not too much weight. Nebbiolo or Sangiovese …

(Original recipe from The River Café Cookbook by Ruth Rogers and Rose Gray, Ebury Press, 1995.)

Read Full Post »

Winter Minestrone

Posted in Food, Healthy, Italian, Soup, Vegetarian, tagged , , , , , , , on 25 March 2013| 1 Comment »

A very filling dish that hits the mark on these icy evenings. Oh spring where are you?

Minestrone Invernale – serves many!

  • 2 tbsp olive oil
  • 2 carrots, roughly chopped
  • 1-2 red onions, peeled and roughly chopped
  • 1 head celery, roughly chopped
  • 1 head garlic, cloves peeled
  • 1kg Swiss chard, leaves shredded and stalks roughly chopped
  • 1 handful parsley, finely chopped
  • 1 x 400g tin peeled plum tomatoes, drained of most of their juices, roughly chopped
  • 1 kg cavolo nero, stalks removed, leaves shredded (or use Savoy cabbage)
  • 1 x 400g tin cannellini beans
  • 500ml chicken stock or water
  • a few sprigs of wintery herbs like thyme or sage, chopped
  • Parmesan, for grating over
  • extra virgin olive oil, for drizzling

Heat the 2 tbsp olive oil in a very big saucepan and slowly fry the carrot, onion and celery until soft and dark. This will take ages. Add the garlic, chard stalks and half the parsley, and keep cooking, stirring so it doesn’t stick. Add the tomatoes and cook for another 10 minutes or until they have reduced.

Add half the Swiss chard leaves and half the cavelo nero, ¾ of the beans, and the boiling chicken stock or water. Bring to the boil, then reduce the heat and simmer for 30 minutes. You can add a bit more stock if needed but the whole point is that the soup should be really thick.

Add the remaining Swiss chard and cavolo nero and blanch briefly so they are cooked but stay green and crisp. Season with plenty of salt and pepper.

Purée the rest of the cannellini beans coarsely in a blender, with a bit of liquid from the soup. Add to the soup. Stir in the herbs and serve hot with Parmesan and some extra virgin olive oil.

Tastes great re-heated over the next few days.

Wine Suggestion: This is a very rustic, country dish and would suit a similar wine with some earthy character. We suggest a Barbera or something Tuscan.

(Original recipe from The River Café Cookbook by Ruth Rogers and Rose Gray, Ebury Press, 1995.)

Read Full Post »

Little Stuffed Eggs

Posted in Food, Italian, tagged , , , , , , , on 23 March 2013| 2 Comments »

These little stuffed quail’s eggs are very cute but also very time consuming. It also helps if you have little fingers!

Uoava di Quaglie Ripiene – to serve 4 as an antipasti

  • 12 quail’s eggs
  • 80g good quality tuna in olive oil, drained and finely chopped (we use Ortiz)
  • 2 tsp salted capers, soaked in water for 10 minutes, drained and finely chopped, plus 24 extra to garnish.
  • 1½ tbsp mayonnaise

Put the eggs in a small pot of water, bring to the boil and cook for 2 minutes. Drain the eggs and put into a bowl of cold water to cool down before peeling. (The eggs are fiddly to peel but it’s a bit easier if you peel them while they are still in the water).

Cut the eggs in half lengthways. Carefully remove the yolks and arrange the egg whites on a serving plate. Put the yolks in a bowl with the tuna, capers and 1 tbsp of mayonnaise then mix together. Season with a little salt and some pepper.

Use your hands to roll the mixture into little balls, about 1tsp at a time. Carefully put the little balls into the cavities of the half eggs.

Spoon a tiny bit of mayonnaise on top of each half egg and garnish with a whole caper.

You could drizzle a bit of olive oil and add a twist of black pepper to finish.

Wine Suggestion: These are the kind of thing you can set out for people to nibble at when they’re having an aperitif. A good DOCG Prosecco would be nice.

Read Full Post »

Slow-roasted Duck Ragú

Posted in Duck, Italian, Pasta, tagged , , , , , , , , , on 16 March 2013| Leave a Comment »

Cooked on an afternoon off and then shared with friends … perfect. This takes some time, particularly as you need to roast the duck first, but it is worth it.

Slow-roasted Duck Ragú – serves 4 to 6

  • 1 Duck, try to get a Gressingham or at least free-range for extra flavour
  • 2 oranges, 1 quartered – the other zested & juiced
  • 6 slices Pancetta, diced
  • 1 red onion, diced
  • 2 carrots, peeled & chopped
  • 2 sticks celery, diced
  • 6 sprigs rosemary, leaves picked and chopped
  • 1 stick cinnamon
  • 4 cloves garlic, finely sliced
  • 2 x 400g tins plum tomatoes
  • 1/2 bottle fruity red wine, we used a Chianti
  • 500ml Chicken Stock
  • a handful of sultanas
  • a handful of pinenuts
  • 600g Rigatoni, or other large tubular pasta
  • 2 knobs butter
  • large handful Parmesan, grated
  • small bunch parsley, chopped
  • red wine vinegar

Preheat the oven to 180 C. Rub duck all over with olive oil and season generously with salt and pepper.

Push the orange quarters inside the cavity and place the duck breast-side down in a roasting tray. Cook for 2 hours, turning it every 30 minutes until the skin goes thin and crispy and the meat is tender and fragrant with the oranges.

Remove the duck from the tray and pour the fat into a jar, making sure you avoid the meat juice the fat is floating upon. This fat can be used to roast potatoes another day.

Leave the duck to cool slightly then pull all the meat from the bones and shred it.

Pour a tablespoon of olive oil into a large pot and fry the pancetta on a medium heat until lightly golden. Add the onion, carrots, celery, rosemary, garlic and cinnamon and fry gently for 10 minutes until soft.

Add the tomatoes and red wine and simmer slowly for 25 minutes.

Add the duck meat and some chicken stock (if the sauce is a little dry) and simmer for another 30 minutes.

Remove the cinnamon stick, taste for seasoning and throw in the sultanas and pinenuts.

Cook the pasta according to instructions. Reserve some cooking water, then drain in colander and add to the sauce.

Remove from the heat and stir in the butter, Parmesan, parsley, orange zest and juice plus a good splash of vinegar.

Check for seasoning again and loosen with the reserved cooking water if necessary. Serve and enjoy!

Wine suggestion: A perfect match for a deep and profound Brunello di Montalcino or your favourite Tuscan red. Alternately look out for a good Bandol or Mourvedre based wine where the earthiness will also compliment the duck and pasta.

(Original recipe from Cook by Jamie Oliver, Penguin Books, 2009.)

Read Full Post »

Pappardelle with Chicken Liver Ragù

Posted in Food, Italian, Pasta, tagged , , , , , , on 25 February 2013| 5 Comments »

Wholesome and earthy, obviously don’t try this if you don’t like liver. We do and it was delicious.

Pappardelle with Chicken Liver Ragù – to serve 2 as a main or 4 as a starter

  • 200g dried pappardelle 
  • Freshly grated Parmesan, to serve

FOR THE RAGU: 

  • 200g chicken livers
  • 4 tbsp extra virgin olive oil
  • ½ small onion, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, chopped
  • 150ml dry Marsala
  • 100ml white wine
  • 1 tbsp chopped rosemary
  • 2 tbsp chopped flat-leaf parsley
  • 40g butter

Heat a wide frying pan over a high heat until super hot and smoking. Toss the chicken livers in a bowl with 1 tbsp of the oil and some salt and pepper, then pour into the hot pan in a single layer. Fry for a couple of minutes without moving, until well browned on one side. Turn and fry the second side for 2 minutes, then transfer to a plate to cool. When cool enough to handle, chop the livers finely, reserving any juices.

Fry the onion, celery and garlic in the rest of the oil with salt and pepper in a small saucepan over a lowish heat. When very soft (about 10 minutes), add the chopped liver and its juices and fry for a couple of minutes until heated through. Add the Marsala and wine and cook at a very gentle simmer until the sauce is very thick (almost like a pâté) with a little oil risen to the surface, at least an hour. Add about 100ml of water during the cooking if it starts to dry out. Stir in the rosemary and remove from the heat.

Cook the pasta according to the pack and re-heat the sauce in a wide frying pan. Add a splash of water to the sauce if you need to thin it slightly (the liquid part should be creamy). Drain the pasta and add to the sauce with the parsley and butter. Cook together for a few minutes or until the butter has melted and the pasta is well coated in the sauce. Serve with the Parmesan.

Wine Suggestion: Chicken livers have a really strong and rich flavour which should pair well with a good quality Rioja with a little age, such as one of  La Rioja Alta Gran Reservas.

(Original recipe from Bocca Cookbook by Jacob Kennedy, Bloomsbury, 2011.)

Read Full Post »

Cep Risotto

Posted in Food, Italian, Vegetarian, tagged , , , , , , on 7 January 2013| Leave a Comment »

Ceps are not cheap but they are worth every penny in our opinion. If you can’t get ceps, or you are not feeling extravagant, you can use other fresh wild mushrooms. This is a very rich and luxurious dish.

Cep Risotto – to serve 4

  • about 8 pieces of dried porcini (ceps), roughly chopped
  • 250g fresh porcini, wiped clean (don’t wash them)
  • 75g butter
  • 2 garlic cloves, finely chopped
  • 150ml dry white wine
  • 2.5 litres good chicken or vegetable stock
  • 1 onion, chopped super fine
  • 400g vialone nano rice
  • 2 tbsp chopped parsley
  • 75g cold butter, cut into small dice
  • 100g finely grated Parmesan

Soak the dried porcini in a bowl of water for a couple of hours or until soft. Lift the porcini out of the water and squeeze to get rid of extra moisture.

Slice the fresh porcini lengthways.

Heat 20g of the butter in a sauté pan over a low heat, add the garlic and cook until soft but not coloured. Add the fresh porcini slices with 2 tbsp of the wine and toss around for a minute over a low heat, you want the mushrooms to stew rather than fry. Season, cover with a lid and set aside.

Bring the stock to the boil, then turn down to a simmer.

Melt the first 75g of  butter in a heavy-based pan and add the chopped onion. Cook gently until soft but not coloured (about 5 minutes).

Add the dried porcini, then the rice and stir to coat the grains in the butter. Make sure the grains are warm before adding the rest of the wine. Let the wine evaporate completely so the onion and rice are dry.

Start to gradually add the stock, a ladle at a time, stirring the rice all the time. Wait until each addition of stock has almost evaporated before adding any more. Keep cooking like this for about 15 minutes, adding the stock and stirring continually as above. Taste and keep cooking until the grains are soft, but still have a little bite.

Turn the heat down and add the fresh porcini and the parsley. Allow the risotto to rest for a minute, then vigorously beat in the 75g cold diced butter with a wooden spoon and then the Parmesan. Season to taste and serve.

Wine Suggestion: Something with a bit of what wine geeks call sous bois (forest floor) or in other words some earthy or mushroomy flavours. Pinot Noir is a classic match and an oaked Chardonnay similarly, but given the Italian inspiration this would also pair beautifully with an elegant and developed Barolo or an aged Brunello di Montalcino.

(Original recipe from Georgio Locatelli’s Made in Italy Food & Stories, Fourth Estate, 2006.)

Read Full Post »

Anna Del Conte’s Ragù alla Bolognese

Posted in Beef, Food, Italian, tagged , , , , , on 28 December 2012| Leave a Comment »

Ragu alla Bolognese

We love Anna Del Conte’s Gastronomy of Italy which is where we found this excellent Bolognese sauce.

Ragù alla Bolognese – to serve 4

  • 50g unsalted butter
  • 2 tbsp olive oil
  • 100g unsmoked pancetta, finely chopped
  • 1 small onion, very finely chopped
  • 1 small carrot, very finely chopped
  • 1 small celery stalk, very finely chopped
  • 350g lean braising steak, minced
  • 5 tbsp red wine
  • 1½ tbsp tomato purée
  • 100ml hot meat stock
  • 5 tbsp milk

Heat the butter and olive oil with the pancetta in a deep, heavy-based saucepan. Fry gently for a few minutes and then add the chopped vegetables. Keep frying over a medium heat until the vegetables are soft.

Add the mince and cook until it is sealed, breaking any lumps up with a spoon. Pour over the red wine and boil briskly for a few minutes until the liquid has almost evaporated.

Dilute the tomato paste with the stock and add to the pan. Season well and cook for 5 minutes, stirring often. Meanwhile, bring the milk to simmering point in a small pan.

Pour the milk over the meat and stir well. Cook, uncovered, over the lowest heat for at least 2 hours. You don’t want the ragù to boil, but just break a few bubbles on the surface. Stir now and then as it cooks and adjust the seasoning at the end. Serve with tagliatelle.

Wine Suggestion: You need something red with high acidity. Try something Sangiovese-based from Italy and you won’t go far wrong.

(Original recipe from Anna Del Conté’s Gastronomy of Italy, Pavillon, 2001.)

Read Full Post »

Ditalini with Anchovies and Sun-dried Tomatoes

Posted in Food, Italian, Pasta, tagged , , , , , on 27 December 2012| Leave a Comment »

This pasta dish has really strong and delicious flavours. We don’t recommend trying it on your non-anchovy loving friends.

Ditaline rigati con acciughe e pomodori secchi – to serve 4

  • 6 anchovies in oil
  • 120g dried breadcrumbs*
  • 4 tbsp olive oil
  • 1 tsp garlic oil**
  • 12 sun-dried tomatoes in oil, drained and chopped
  • 120 ml white wine
  • a pinch of dried chilli flakes
  • 400g ditalini rigate 
  • 1 tbsp parsley and garlic ***
  • 60g pecorino cheese, grated

Drain the anchovies, and cut 3 of the fillets into long strips.

Toast the breadcrumbs in a dry pan over a medium heat, until they are a good dark golden brown but be careful that they don’t burn.

Heat the olive oil and garlic oil in a large pan over a medium heat, add the 3 whole anchovy fillets and cook very gently, stirring, for a minute, to break them up and melt them a bit. Stir in the tomatoes, then add the wine and bubble up so it evaporates. Add the chilli flakes.

Bring a large pan of water to the boil, add plenty of salt, and put in the pasta. Cook for about a minute less than the advice on the pack, so that it is al dente. Drain, reserving some of the cooking water, add to the anchovy and tomato sauce and toss together, adding a spoon of the cooking water if needed to loosen. Add the parsley and garlic and toss again. Serve sprinkled with the toasted breadcrumbs, the cheese, and the strips of anchovy.

* You need to use good quality bread to make good breadcrumbs (so stay clear of the sliced white stuff). Cut the crusts off your stale bread, cut it into slices, put it on a baking tray and bake at 80ºC for an hour. When the bread has dried out, grate it (or use a food processor if you prefer) to make breadcrumbs. Keep in a sealed jar until you need them.

** To make garlic oil: mix 2 finely chopped garlic cloves with 50ml olive oil and leave for a day in the fridge before using. It will keep in the fridge for up to 3 days.

*** Use 1 garlic clove and about 4 handfuls of flat-leaf parsley. Crush the garlic with the flat of a kitchen knife to make a paste. Put the parsley on top and chop it finely.

Wine Suggestion: Try a textural southern white like Greco di Tufo or a Grillo from Sicily.

(Original recipe from Georgio Locatelli’s Made in Sicily, Fourth Estate, 2011.)

Read Full Post »

Romanesco & Parmesan

Posted in Food, Italian, Side dish, Vegetarian, tagged , , , , , , on 24 December 2012| 3 Comments »

A side dish from Lazio that celebrates the unique and delicious Romanesco Cauliflower. We never cease to be amazed at the shape of these and the flavour is delicious and enhanced by the simple additions.

Romanesco and Parmesan – to serve 4

  • large head of Romanesco broccoli
  • 6-8 tbsp extra virgin olive oil
  • 2 tbsp chopped flat-leaf parsley
  • a few shavings of Parmesan or Pecorino Romano

You should cook the Romanesco in really salty water which will season it as it cooks and preserve the delicate flavour.

Snap off any large or bruised leaves from the outside of the broccoli, but leave any small ones attached. Trim off the end of the stem, to where the leaves start. Cut a cross in the base of the stem.

Boil the whole broccoli head until completely tender, about 12 minutes. Lift it out of the water and let it steam dry for a few minutes, then put it in a large dish, break into florets, and douse with olive oil.

Season with pepper (you shouldn’t need salt if you’ve used enough salt in the cooking water), scatter with parsley and cheese, and serve.

(Original recipe from Jacob Kenedy’s Bocca Cookbook, Bloomsbury, 2011.)

Read Full Post »

Crushed Olive Salad

Posted in Food, Italian, Vegan, Vegetarian, tagged , , , , , , , on 3 December 2012| 2 Comments »

Green Olive Salad

We can’t encourage you enough to try this salad. The list of ingredients is not instantly inspiring but the result is fabulous!

You will have far too much dressing left over but it will keep in the fridge for up to 6 months and can be used on any salad (it will separate but just give it a good shake each time before serving).

Crushed olive salad – Insalata di olive verdi schiacciate – to serve 4-6

  • 450g good quality green olives in brine
  • 6 celery stalks, with leaves, all finely chopped
  • the leaves from 10-12 stalks of mint, finely chopped
  • 40ml dressing (see below)
  • sea salt and freshly ground black pepper

FOR THE DRESSING (makes approx. 375ml): 

  • ½ tsp sea salt
  • 3 tbsp red wine vinegar
  • 2 tbsp white wine vinegar
  • 300ml extra virgin olive oil

First make the dressing:

Put the salt into a bowl, then add the vinegars and leave aside for a minute or two to allow the salt to dissolve. Whisk in the olive oil and 2 tbsp of water until it emulsifies. Pour into a clean bottle and keep in the fridge (it should last for about 6 months); it will separate but just give the bottle a good shake before serving.

Drain the olives and pat dry with kitchen paper. Cut the flesh away from the stone (try slicing 3-4 times from end to end then carefully cutting away each segment). Put the olive pieces into a bowl and add the celery, celery leaves, and mint. Toss with 40ml of the dressing, season and serve.

(Original recipe from Georgio Locatelli’s Made In Sicily, Fourth Estate, 2011.)

Read Full Post »

Spaghetti with Tomato Sauce & Green Beans

Posted in Food, Italian, Vegetarian, tagged , , , , , , on 23 September 2012| Leave a Comment »

Really simple and delicious. Works best with really fine green beans.

Spaghetti with tomato sauce & green beans – to serve 4

  • 2 garlic cloves
  • 1/2 tsp chilli flakes
  • 50g Parmesan
  • 1 tbsp extra virgin olive oil
  • 400g tin of really good quality tomatoes (Italian brands are usually good)
  • 100g fine green beans
  • 300g spaghetti

Finely slice the garlic and grate the Parmesan.

Heat a thick-bottomed saucepan. Add the olive oil, then the garlic and cook until soft but not brown. Add the tomatoes, season, and add the chilli flakes. Cook over a medium heat for 20 minutes.

Trim the beans, then cook in boiling salted water until very tender. Drain well and add to the tomato sauce.

Cook the spaghetti in boiling salted water until al dente. Drain and stir the pasta into the tomato and green bean sauce. Season and toss with a bit of olive oil.

Serve with the Parmesan.

Wine Suggestion: Nothing too big and heavy required here, try a dry rosé from Bordeaux.

(Original recipe from Rose Gray and Ruth Rogers’ River Cafe: Italian Two Easy, Clarkson Potter, 2006.)

Read Full Post »

Spaghetti with raw tomato and rocket

Posted in Food, Italian, Vegan, Vegetarian, tagged , , , , , , on 11 September 2012| 1 Comment »

Sometimes the simple recipes are the best.

Spaghetti with raw tomato and rocket – to serve 4

  • 4 plum ripe plum tomatoes
  • 2 garlic cloves
  • 1 dried hot chile
  • 2 tbsp capers
  • 3 tbsp black olives
  • 3 tbsp rocket
  • extra virgin olive oil
  • 300g spaghetti

Cut the tomatoes in half and squeeze out the excess juice and seeds, and chop the flesh coarsely. Crush the garlic with a teaspoon of sea salt with the flat of a knife. Rinse the capers, and pit the olives. Roughly chop the rocket.

Combine the tomatoes with the garlic, the crumbled chile, capers and olives. Season really well, add the olive oil and leave aside for 30 minutes.

Cook the spaghetti in boiling salted water until al dente. Drain, and stir the pasta into the tomatoes. Add the rocket. Toss to coat and season with black pepper.

Serve with some more olive oil.

Wine Suggestion: You want to find a wine as fresh as the ingredients being used, so try a youthful Dolcetto from the Piedmont region in north-west Italy.

(Original recipe from Rose Gray and Ruth Rogers’ Italian Two Easy, Clarkson/Potter, 20o6.)

Read Full Post »

Roasted Peppers with Capers

Posted in Food, Italian, Vegan, Vegetarian, tagged , , , , , , , , on 3 September 2012| 1 Comment »

This is a great antipasti plate to serve with some cured meats, crusty bread and good olive oil.

Roasted Peppers with Capers – to serve 4 as an antipasti plate

  • 2 red peppers
  • 2 yellow peppers
  • Extra virgin olive oil
  • 3 tbsp Marjoram leaves
  • 6 tbsp salted capers
  • 2 tbsp red wine vinegar

Preheat the oven to 200C.

Brush the peppers with olive oil and roast on a baking tray in the oven for about 30 minutes, turning once. Put the peppers in a bowl, cover with cling film and leave to cool. Peel and remove the seeds when the peppers are cool enough to handle.

Chop the marjoram. Rinse and chop the capers, and mix with the vinegar.

Lay the peppers on a serving dish and season. Sprinkle with the vinegar and capers, scatter over the marjoram, and drizzle with olive oil.

(Original recipe from Rose Gray and Ruth Rogers’ Italian Two Easy, Clarkson Potter, 2006.)

Read Full Post »

Lemon, Pecorino and Pine Nut Tagliatelle

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , on 25 August 2012| Leave a Comment »

A fresh weeknight meal that’s ready in 15 minutes.

Lemon, pecorino and pine nut tagliatelle – to serve 2

  • 150g tagliatelle
  • 1 lemon, juiced and zested
  • 2 tbsp pine nuts, toasted
  • 2tbsp finely grated pecorino or parmesan
  • olive oil
  • a small bunch of flat-leaf parsley, chopped

Cook the tagliatelle. Mix the lemon juice and zest, pine nuts, pecorino, 2 tbsp olive oil and parsley and season really well. Drain the tagliatelle, reserving two tablespoons of the pasta cooking water. Tip everything into a bowl (including the water) and toss.

Wine Suggestion: Go for a light Italian white such as a Friulano or Verdicchio.

Read Full Post »

Little Gem Lettuce Risotto

Posted in Food, Italian, Vegetarian, tagged , , , , , on 13 August 2012| Leave a Comment »

Who says lettuce is just for salad? An unusual contrast of flavours and textures which works exceptionally well.

Little Gem Lettuce Risotto – to serve 4

  • butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 350g risotto rice (carnaroli or arborio)
  • 1 large glass of white wine
  • 1.5 litres vegetable stock, kept hot
  • 50g Parmesan, grated
  • 2 little gem lettuces, torn into small pieces

Melt a knob of butter in a large saucepan, add the onion and garlic and cook until soft and translucent.

Add the rice and stir to coat with the butter. Add the wine and stir until evaporated.

Add the stock gradually, a ladle at a time, until the rice is cooked but still has a bit of bite – you probably won’t need all of the stock.

Add the cheese and lettuce, stirring to gently wilt the lettuce leaves. Serve with some extra cheese.

Drink with: a glass of sparkling Spanish Cava. We had a bottle open and it was a great match!

(Original recipe from BBC Good Food)

Read Full Post »

Sicilian Aubergine Pasta Pie

Posted in Food, Italian, Italy, Vegetarian, Wine, tagged , , , , , , on 29 July 2012| Leave a Comment »

One of those memorable dishes that combines flavours and textures to capture the Sicilian sun and bring it to a grey and wet Dublin summer evening; magic.

Timballo di Maccheroni (Baked Pasta with Aubergine) – serves 6

  • 3 Aubergine, see if you can get the round, pale violet ones for authenticity
  • sea salt
  • 2 tablespoons unsalted butter
  • 5 tablespoons breadcrumbs
  • 1 medium onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 x 400g tin of chopped tomatoes
  • 400g rigatoni, or penne rigate
  • 60g caciocavallo, or pecorino cheese, grated

Thinly slice the Aubergine, sprinkle with salt and leave to drain in a colander for at least 2 hours. Squeeze lightly to get rid of excess liquid.

Preheat oven to 180C / 350F / Gas 4.

Grease a round cake tin with the unsalted butter; we used one that was 23cm wide and 3.5cm deep. put in 2 tablespoons of breadcrumbs and shake and turn the dish so that that they stick to the butter and line the dish.

Heat about 6mm of olive oil in a deep frying pan and sauté the aubergine slices in batches until lightly coloured. Lift out and drain on kitchen paper. Using about three quarters of the aubergine cover the base and sides of the breadcrumbed tin. Make sure that you overlap the slices so that there are no gaps.

Heat a tablespoon of olive oil in a pan and cook the onion and garlic over a medium heat until soft, but not coloured. Add the tin of tomatoes and season with salt. Cover with a lid and simmer over a low heat for 10 minutes.

While this is cooking bring a pan of water to the boil, salt well and cook the pasta for 3 minutes less than the packet instructions, so that it is still al dente. Reserve some cooking water and then drain the pasta.

Spoon a layer of the pasta into the aubergine lined tin followed by tomato sauce, a layer of the aubergine and a layer of grated cheese. Repeat with the remaining pasta, tomato sauce, and a final layer of aubergine. Finish with the remaining breadcrumbs to form a coating on the top. Bake in the preheated oven for about 25 minutes and until golden.

Let stand for about 10 minutes. This will allow the dish to firm up.

Put a plate over the top of the tin and holding both the plate and dish firmly, turn both over together so that the Timballo turns out onto the plate. Serve in wedges.

Serve with: a southern Italian red like Nero d’Avola or Negroamaro, both of which have a satisfying earthiness but aren’t too heavy for the flavours in this dish.

NB. if you’d like to make your own breadcrumbs, which is both easy and satisfying, then remove the crusts from stale bread, slice and put it on a baking tray in an oven at 80C for an hour to dry out. Either grate and sieve the dried bread (which gives a more random and authentic look) or blitz in a blender.

(Original recipe from Georgio Locatelli: Made in Sicily, Fourth Estate, 2011.)

Read Full Post »

A frugal Monday night

Posted in Food, Italian, Pasta, Prawns, Shellfish, tagged , , , , on 18 July 2012| Leave a Comment »

With a small tub of cooked prawns we were able to use up left over ingredients from the weekend with this fresh and summery Linguine. Tasty food doesn’t need many ingredients, just good quality ones.

Creamy Prawn Linguine – to serve 2

  • 200g linguine
  • 100g cooked prawns (defrosted if frozen)
  • 2 tbsp crème fraîche
  • handful of grated Parmesan

Cook the linguine according to the pack instructions. Scoop out a little of the cooking water and reserve, then throw in the prawns before draining, just to heat them through.

Return the pasta and prawns to the pan, then add the rest of the ingredients and season well. Add a bit of the pasta cooking water if it looks dry. Serve with some extra Parmesan.

Drink with: a wine as straightforward and easy as the dish – we’d go for a light and uncomplicated Frascati from the Lazio/Rome area. Also a good match for football 🙂

Read Full Post »

Courgette Linguine

Posted in Food, Healthy, Italian, Pasta, Vegetarian, tagged , , , , , , , on 9 July 2012| Leave a Comment »

Jono’s boss grows his own courgettes and they’re coming out his ears at the moment, so we are happily helping him eat them!

Courgette & Lemon Linguine – to serve 4

  • 300g linguine
  • 3 courgettes, grated
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp chilli flakes
  • zest of 1 lemon
  • handful of basil leaves, torn

Bring a large pot of salted water to the boil and cook the linguine according to the pack instructions.

Meanwhile, heat the oil and fry the courgettes over a high heat for a few minutes. Add the garlic and chilli and cook for another minute or so.

Drain the pasta and tip into the courgettes, then add the lemon zest. Season, drizzle with some extra olive oil and scatter over the basil.

Drink with: a glass of Italian Pinot Grigio. Try and find one of the more aromatic versions from Friuli, the Alto Adige or a Riserva from the Veneto.

Read Full Post »

Sardinian Pasta with Sausage and Tomato Sauce

Posted in Food, Grenache, Italian, Pasta, Pork, Wine, tagged , , , , , , , , on 5 July 2012| Leave a Comment »

Gnochetti sardi is a Sardinian pasta shape which is shaped like gnocchi but made of durum wheat semolina and no eggs. It is a staple in Sardinia and usually prepared with a heavy tomato based  ragù or sauce made with beef, lamb or sausage. The ragù clings to the heavy ridged pasta shape.

If you can’t find gnochetti sardi then another short pasta shape, like penne, will do. This will serve 4 as a main course but stretches to many more as a first course which is how we like to serve it.

Sardinian Pasta with Sausage and Tomato Sauce – to serve 4

  • 500g bag of gnocchetti sardi pasta
  • 15g dried porcini
  • 3 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • ½ tsp crushed dried chillies
  • 1 tsp fennel seeds, lightly crushed
  • 350g Italian sausages or other meaty pork sausages
  • 120 ml dry white wine
  • 400g tin chopped tomatoes
  • Pecorino or Parmesan to serve

Soak the porcini mushrooms in 100ml of boiling water for about 30 minutes. Drain the mushrooms and chop but don’t throw away the soaking liquid as you’ll need it later.

Bring a really large pan of salted water to the boil. Meanwhile, skin the sausages and break the meat up into little pieces.

Heat the oil in a large frying pan, then add the onion, garlic, chilies and fennel seeds and fry gently until nicely coloured.

Add the sausagemeat and mushrooms and continue to fry for another 5 minutes. Add the wine and bubble for a couple of minutes to reduce, then add the tomatoes and mushroom soaking liquid. Season well with salt and pepper. Leave the sauce to simmer for about half an hour.

Cook the pasta according to the pack, then drain and add to the sauce. Pass around the cheese and let people help themselves.

Drink with: the Sardinian red wines would work a treat, especially the ones made from Cannonau or Carignano. These two grape varieties are better known as Grenache and Carignan, so if there are no Sardinian gems in the local, find something made from these grapes and you’ll have a match.

Read Full Post »

Roast Tomato & Basil Orecchiette

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , on 1 July 2012| Leave a Comment »

There is huge quantity of cherry tomatoes in this but they break down into a great pasta sauce. You can serve this as a main course for 4 people or a starter for 6-8. It’s really quick and easy to throw together.

Roast tomato & basil orecchiette – to serve 4 (or 6-8 as a starter)

  • 1.3kg cherry tomatoes
  • 4 garlic cloves, sliced thinly
  • olive oil
  • 500g dried orecchiette
  • 30 large basil leaves
  • 4 tbsp double cream
  • grated Parmesan or pecorino
Pre-heat the grill.
Put the tomatoes in a single layer in a large roasting tray. Scatter the sliced garlic over the tomatoes and drizzle with olive oil. Put the tomatoes under the grill and leave until starting to burst and turning black in places. Meanwhile, cook the pasta according to the packet.
Crush the tomatoes with a fork, then stir in the basil leaves. Stir in the cream and a handful of grated Parmesan or pecorino. Season to taste and serve with more cheese for people to add themselves.
Drink with: a light Chianti Rufina.

(Original recipe from Nigel Slater: the kitchen diaries, Fourth Estate, 2005.)

Read Full Post »

« Newer Posts - Older Posts »