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Posts Tagged ‘Italian’

Courgette & lemon risotto

A weekend lunch treat for the three of us as we had courgettes lying around begging to be used.

Wine Suggestion: a crunchy white was demanded here and an old favourite was opened to match; the Chateau du Hureau Saumur Blanc “Argile”. A vibrant Chenin Blanc with texture, vibrant, crunchy, apply fruit plus a real sense of place.

Courgette & lemon risotto – serves 2

  • 50g butter
  • 1 onion, finely chopped
  • 1 large garlic clove, crushed
  • 180g risotto rice
  • 1 litre of hot vegetable stock
  • zest and juice 1 lemon
  • 2 lemon thyme sprigs
  • 250g courgette, diced
  • 50g parmesan, grated
  • 2 tbsp crème fraîche

Melt the butter in a deep frying pan and gently fry the onion until softened, about 8 minutes. Add the garlic and stir for another minute. Pour in the rice and stir for a couple of minutes until it glistens.

Add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle and continue to stir. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.

Season to taste and stir in the lemon zest, Parmesan and crème fraîche.

(Original recipe from BBC Good Food)

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Spaghetti with crab, cherry tomatoes & fresh chillies

This is really simple and fresh and we love it on a Friday night with a glass of chilled white wine. By all means cook a crab but our local fish shop sells cooked and picked crabmeat which makes this extra quick and easy.

Wine Suggestion: One of our stand-by wines for seafood is Muscadet and for this dish it was a good choice. A long standing favourite, the Domaine de la Chauviniere Muscadet sur lie always has good fruit, great texture and freshness and accentuated the flavours of the crab in a very nice way.

Spaghetti with Crab, Cherry Tomatoes and Chillies – serves 4

  • 500g spaghetti
  • 8 tbsp extra virgin olive oil
  • 2 garlic cloves, finely sliced
  • 1 medium hot red chilli, deseeded and finely sliced
  • 200g cherry tomatoes, halved
  • 100ml white wine
  • 200g white crabmeat
  • 3 tbsp freshly chopped chives

Cook the pasta in a very large pot of boiling salty water until al dente.

Meanwhile, gently heat the oil in a large frying pan and fry the garlic and chilli for 30 seconds.

Add the tomatoes and cook for 2 minutes before adding the wine and bringing to a simmer. Add the crab and cook for a minute to just warm through.

Drain the pasta well and tip into the pan with the crab sauce. Stir to combine, sprinkle over the chives, and serve.

(Original recipe from Pronto! by Gino D’Acampo, Kyle Books, 2014.)

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Risotto Primavera

Do it now when there is lots of asparagus in the shops! If you have peas and broad beans growing you should of course use these rather than our frozen substitutes.

Wine Suggestion: we had opened a delightful Touraine Sauvignon Blanc from Domaine Octavie which not only matched the food, it also matched the sunshine with us this evening.

Risotto Primavera – serves 4

  • 200g frozen broad beans
  • 4 medium shallots, finely chopped
  • 3 scallions, finely chopped
  • 1 small garlic clove, finely chopped
  • 250g asparagus, woody ends snapped off and chopped into 4 pieces
  • 1.3 litres of good chicken or vegetable stock – homemade if you have it
  • 1 tbsp olive oil
  • 85g butter
  • 350g Carnaroli or other risotto rice
  • 100ml dry white wine
  • 140g frozen peas, defrosted
  • 100g Parmesan, finely grated

Tip the broad beans into boiling water and simmer for 1 minute, then drain and remove the skins.

Meanwhile, bring the stock to the boil in a saucepan.

Heat the oil and half the butter in a heavy, wide pan. Add the shallots, scallions & garlic and cook for a few minutes until soft and translucent but not browned.

Keep the heat at medium and add the rice to the pan and stir for a few minutes so it gets toasted and very hot. When it starts to hiss, pour in the wine and stir for another minute or so until the wine has evaporated.

Set a timer for 20 minutes, then start adding the stock starting with a ladle and a half. It should be gently simmering and you need to stir continuously until the liquid had been absorbed. Keep adding the stock a ladleful at a time and allowing it to be absorbed before adding another.

After 14 minutes, add the beans and peas to the rice with some seasoning. Meanwhile, add the asparagus pieces to the simmering stock and cook for 4 minutes, then remove with a slotted spoon and add to the rice. Start tasting the rice to check if it is done – you’re looking for soft rice with a little bite. Keep adding stock until cooked, then take the pan off the heat and add half the Parmesan and the remaining butter along with another splash of stock. Cover with a lid and leave to rest for a few minutes.

Serve with the rest of the Parmesan.

(Original recipe from BBC Good Food)

 

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Lemon & basil linguine

Sometimes the simplest of ideas turn out the best.

Wine Suggestion: we had a glass of the Adi Badenhorst Secateurs Chenin Blanc which he’s now experimenting with a little bit of skin contact. We don’t disagree, it adds a touch of extra texture and complexity to such a great value wine.

Lemon & basil linguine – serves 2

  • 200g linguine
  • 1 large lemon, juiced
  • 75ml good olive oil
  • 75g Parmesan
  • a large handful of basil leaves

Put a large pan of water on to boil, add loads of salt and cook the pasta according to the time suggested on the packet.

Put the lemon juice, olive oil and Parmesan into a large warmed bowl and beat with a small whisk to combine and thicken. Tear the basil leaves into the bowl and add plenty of black pepper.

Drain the pasta and toss with the mixture in the bowl.

(Original recipe from The Kitchen Diaries  by Nigel Slater, Fourth Estate, 2005.)

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Broad Bean Bruschetta

A real burst of summer freshness that we assembled using frozen broad beans on a grey winter day. It is now Spring however and you might be the lucky person with some freshly picked broad beans. You can of course use frozen beans which for us are right up there with peas as an absolute freezer essential.

Wine Suggestion: We opened a vibrant Verdicchio from Umani Ronchi; their CaSal di Serra. Thirst quenching and pure peach, apple and lemon fruits that match the season as well.

Ricotta & Broad Bean Bruschetta – enough to make 4

  • 4 slices of rustic sourdough bread
  • 1 clove of garlic, halved
  • 200g broad beans (podded weight)
  • 250g ricotta
  • juice and zest of 1 lemon
  • 2 tbsp olive oil
  • a few small mint leaves
  • a few basil leaves, shredded

Toast the bread until light golden brown, then rub on one side with the cut garlic clove.

Bring a saucepan of salted water to the boil and cook the broad beans for 2 minutes, then drain and run under cold water. The beans will now be very easy to pop gently from their skins.

Break the ricotta up with a fork and add the lemon juice, then stir to combine. Spread the ricotta mixture over the toasted bread and drizzle lightly with olive oil. Toss the broad beans with the mint, basil, lemon zest and remaining olive oil. Pile on top of the ricotta and season with salt and black pepper.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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Chicken with an agrodulce sauce

A quick and healthy Italian-style sweet & sour dish for midweek. We weren’t completely sure about the celery but it smells amazing in the pan with the red onions and tastes perfect in the finished dish. Serve with new potatoes and a green salad or steamed tenderstem broccoli.

Wine Suggestion: We served this with a fuller Italian white, the l’Insolito by Michele Biancardi from Puglia. This is made from Minitolo which used to be thought of as a sub-variety of Fiano. Honeysuckle and white flower aromatics are tempered by a good citrus twist … sort of like the agrodulce.

Chicken with Agrodolce Sauce – serves 2

  • 2 chicken breasts
  • 1 tbsp flour, well-seasoned with salt and pepper
  • 1 red onion, halved and thinly sliced
  • 3 celery stalks, thinly sliced
  • 100g cherry tomatoes, halved
  • 1 tbsp red wine vinegar
  • ½ tsp sugar
  • a small handful of flat-leaf parsley, chopped

Slice the chicken breasts in half horizontally. Cover the 4 pieces of chicken with baking paper and flatten gently with a rolling pin. Dust the chicken pieces with the seasoned flour shaking off any excess.

Heat 1 tbsp of olive oil in a non-stick frying pan and brown the chicken really well, then remove from the pan. Throw the onion and celery into the pan now and cook for about 3 minutes, then season. Add the tomatoes and cook for another few minutes or until they start to break down, then add the vinegar and sugar.

Return the chicken to the pan and cook for 3-4 minutes or until cooked through, then stir in the parsley.

Serve with green salad or steamed broccoli and some new potatoes if you like.

(Original recipe by Jennifer Joyce IN: BBC Olive Magazine, April 2009.)

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Spaghetti with Prawns & Rocket

Easy, tasty, prawns, chilli & spaghetti 🙂

Wine Suggestion: A great match was the Biancardi Solo Fiano from Puglia which was aromatic, floral and vibrantly fresh.

Spaghetti con gamberetti e rucola – serves 4

  • 400g dried spaghetti
  • extra virgin olive oil
  • 2 cloves of garlic, peeled and finely chopped
  • 1 to 2 dried chillies, crumbled (or you could use a tsp of chilli flakes)
  • 400g raw prawns (peeled)
  • 1 small wineglass of wine – about 175ml
  • 2 heaped tbsp of sun-dried tomato purée or 6 sun-dried tomatoes blitzed in a blender
  • zest and juice of 1 lemon
  • 2 handfuls of rocket, roughly chopped

Cook the spaghetti in a large pan of salted water according to the pack.

Meanwhile, heat 3 tbsp of olive oil in a large frying pan and add the garlic and chilli.

When the garlic starts to colour, add the prawns and sauté for a minute, then add the wine and tomato purée and simmer for a couple of minutes.

Drain the pasta but reserve a little bit of cooking water.

Toss the spaghetti with the sauce, the lemon juice and half the chopped rocket and season to taste (add a bit of the pasta water at this stage if needed).

Divide between plates and scatter with rocket and lemon zest before serving.

(Original recipe from Jamie’s Italy by Jamie Oliver, Michael Joseph, 2005.)

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