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Posts Tagged ‘Pasta’

Mussels with Ditalini & Tomatoes

We love mussels on a Friday, so cheap and quick to cook, but still so special and luxurious. We halved the pasta to serve 2 but kept everything else the same – a feast!

Wine Suggestion: Digging into the lockdown cellar again and the Sugrue, Trouble with Dreams 2014 came to hand. A beautifully precise and focussed sparkling from the South Downs in England. If this isn’t to hand a good traditional method, double fermented sparkling would be a good choice too.

Mussels with Ditalini & Tomatoes – serves 4

  • 1kg mussels, scrubbed, remove any beards and throw away any that are open and don’t close when tapped
  • 250g ditalini pasta
  • 2 tbsp olive oil
  • 200g cherry tomatoes, halved
  • 2 cloves of garlic, crushed
  • ¼ tsp dried chilli flakes
  • ½ tsp sea salt flakes
  • 80ml red vermouth, we used Martini Rosso
  • 4 tbsp chopped flat-leaf parsley

Cook the pasta according to the time on the pack in lots of very salty water.

Meanwhile, heat the oil in a wide pan that has a lid. Add the tomatoes and cook for a couple of minutes to soften, over a medium-high heat.

Add the garlic, chilli and sea salt, then keep stirring until the tomatoes start to melt and make a juice. Add the vermouth and bubble up to get rid of the alcohol, then stir.

Add mussels and cover with the lid. Cook for 2 to 4 minutes or until the mussels have opened, give the pan a good shake now and then. Throw away any mussels that haven’t opened.

Drain the pasta and reserve a little cooking water. Add the pasta to the mussel pan with 2 tbsp of the pasta water. Stir everything together, put the lid back on and leave for a minute or two off the heat. Stir in most of the parsley, then scatter the rest on top.

(Original recipe from At My Table by Nigella Lawson, Chatto & Windus, 2017.)

Mussels with ditalini & tomatoes

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Lentil & Lemon Pasta

We loved this! Something a bit different when we’re all fed up with our usual pasta staples. Also perfect for using leftover coriander, which seems to be an almost permanent feature in our veg drawer. Of course you can use whatever pasta you happen to have. The original recipe suggested fettuccine, we used trofie – no matter.

Wine Suggestion: a simple white that veers towards texture rather than ripe fruit is your match for this. We had a La Piuma (meaning feather) Pecorino Terre di Chieti from the western coat of central Italy. Pecorino was an obscure local variety of grape, but one we increasingly suggest and drink and think it has a great future; a charmer.

Lentil & lemon fettuccine – serves 4

  • 140g Puy lentils or brown lentils
  • 300g dried pasta
  • 50g butter
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • zest and juice of 1 lemon
  • large handful of coriander, leaves and stems roughly chopped
  • 150g Greek yoghurt

Rinse the lentils in a sieve, then put into a medium saucepan and cover with plenty of cold water. Bring to the boil, then simmer for 20-30 minutes or until tender (careful not to overcook as we did). Add plenty of salt about 10 minutes into the cooking time. Drain and keep warm.

Cook the pasta, then drain and return to the pan. Meanwhile, melt the butter in a frying pan over a medium heat. Fry the onion until lightly golden, then stir in the garlic and cook for another couple of minutes. Stir the lentils, onion and garlic, lemon zest and juice, coriander and yoghurt into the cooked pasta. Finish with plenty of black pepper.

(Original recipe by Celia Brooks Brown in BBC Good Food Magazine, May 2010.)

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Pasta with Cauliflower, Anchovies, Saffron, Pine Nuts & Raisins

We halved this recipe and made it for 2 with a tiny but perfect, new-season cauliflower. You might have everything else in the cupboard already.

Wine Suggestion: Keep it Italian, given the origin of the dish, southern and white. Fiano, Greco, Falanghina … all good as long as the one you have isn’t too heavy. Our Macchialupa Falanghina was a delightful choice.

Pasta with cauliflower, anchovies, saffron, pine nuts & raisins (Pasta chi vrocculi arriminati) – serves 4

  • 1 head of cauliflower, about 1 kg, cut into florets
  • 1 small onion, thinly sliced
  • 50g raisins, softened in a little hot water
  • 6 tbsp of good olive oil
  • a pinch of red chilli flakes
  • 6 anchovy fillets in oil (we like Ortiz)
  • 50g pine nuts
  • a pinch of saffron
  • 500g dried pasta e.g. bucatini, casarecce or penne

Bring a large pan of water to the boil and season well with salt. Add the cauliflower and cook until tender, about 6 minutes but do check as you don’t want to overcook it.

Warm the olive oil in a large, deep frying pan over a low heat. Add the onion and fry gently until soft, then add the chilli and anchovies. Keep frying until the anchovies have dissolved.

Lift the cauliflower from the water with a slotted spoon and add to the onion pan, stir and cook for another couple of minutes to let the flavours combine.

Drain the raisins, squeeze out any excess water, and add to the pan with the pine nuts and saffron. Taste and season with salt if needed, then remove from the heat.

Bring the cauliflower-cooking water back to the boil and use it to cook the pasta until al dente. Lift the pasta out with a slotted spoon and add to the frying pan. Return the cauliflower and pasta pan to the heat and cook for another minute or two, then serve.

(Original recipe from Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, Headline Home, 2017.)

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Pasta with Cime di Rapa

So clearly this is not orecchiette but trofie is all we could get and we’re not fussy. We’re very excited to get cime di rapa, also known as broccoli rabe, and very similar to turnip tops. These delicious greens are grown in Ireland – who knew? You need to trim any of the thicker stalks as they tend to be a bit stringy and unpleasant, the rest however is delicious. Cheese is apparently not traditional on this dish but we like it.

Wine suggestion: Italian inspired and from the south we found a bottle of the Gulfi Vulcanzjria, a Chardonnay, Carricante, Albinello blend grown on Mt Etna. Fresh, full and intense with a stoney core. Good alternatives would have been Greco di Tufo, Falanghina, or some more serious, but not too hot Vermentinos.

Orecchiette with Greens – serves 4

  • 400g orecchette or whatever short pasta you’ve got
  • 500g cime di rapa (you could also use sprouting broccoli, kale or cavalo nero), discard the thicker stalks, leave the broccoli looking bit whole and shred the finer stalks and leaves into 3cm pieces
  • 3 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 1 tsp chilli flakes
  • zest of ½ lemon
  • Parmesan or Pecorino cheese, grated, to serve

Boil the pasta in load of salty water according to the timings on the pack.

Meanwhile, put the cime di rapa into a large pot and pour in about 3 cm depth of water and season with salt. Bring the water to the boil, then cover and cook for 5 minutes or until tender and wilted. Drain.

Heat the oil in a large frying pan and gently fry the garlic for a minute or so, don’t let it brown. Add the drained greens, chilli flakes and lemon zest. Season well with salt and pepper.

Reserve a mug of the cooking water before draining the pasta. Add a few tbsp of the water to the greens if they need moistening, then tip in the pasta. Toss everything together in the pan for a minute, then serve in warm bowls with the cheese sprinkled over.

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

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Tagliatelle with Prawns and a Creamy Brandy Sauce

We bought a pasta machine when we were on honeymoon in Italy … quite a while ago now. We had a delicious lunch in a tiny Tuscan village, probably with a bit more wine than we needed, and bought a pasta machine from the window of a little shop that sold hardware, cookware and everything else. We have used it only a few times since then, but we took it out of the box this evening and made fresh pasta, and very satisfying it was too. So, if you’ve got a pasta machine we suggest you dust it off and give this a go. We haven’t given the recipe and instructions for making the tagliatelle – widely available online or in any Italian cookbook you might have on your shelves; though roughly 1 egg for 100g flour plus a little salt and olive oil.

Wine Suggestion: Tonight a bottle from our holidays last year in the Loire, the Charles Joguet Chinon Rosé. Delightfully dry, mid-weight and with light flavours of red fruits; a good match and a good memory of summer holidays in a tent in France.

Tagliatelle with prawns and a creamy brandy sauce (Tagliatelle con Gamberi e Brandy) – serves 4

  • 30g salted butter
  • 4 tbsp olive oil
  • 2 shallots, peeled and finely chopped
  • 60g walnuts, chopped
  • 300g uncooked prawns, peeled
  • 10 cherry tomatoes, quartered
  • 60ml brandy
  • 250ml double cream
  • 1 tbsp balsamic vinegar
  • 400g fresh egg tagliatelle (look it up online, it’s easy)
  • 2 tbsp flat leaf parsley

Melt the butter and oil in a large frying pan over a gentle heat. Add the shallots and walnuts and cook gently for 2 minutes.

Increase the heat to medium and add the prawns and tomatoes, season with salt and pepper. Cook for 30 seconds.

Add the brandy and cook for a minute to allow the alcohol to evaporate, then add the cream and balsamic vinegar and cook, stirring, for 2 minutes. Set aside.

Meanwhile, cook the pasta in a loads of very salty water until al dente – a minute or two. Drain and tip back into the pasta pan.

Pour in the creamy sauce, add the parsley, and toss gently for 30 seconds to combine.

(Original recipe from Gino’s Pasta by Gino D’Acampo, Kyle Books, 2010)

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Greek Lamb with Orzo

A treat for the weekend without too many ingredients. There is also just a tiny bit of work at the start and then this can be left to pretty much cook itself for a few hours. You can serve with crusty bread or just by itself.

Wine Suggestion: we think that a southern French blend like Grenache, Syrah and Mourvedre is a really good combination as long as the wine is fresh and not too jammy. Tonight we enjoyed the Domaine de Cébène Faugeres “Felgaria” which had a majority of Mourvedre and was pure, elegant and expressive with spices and warm aromas.

Greek lamb with orzo – serves 6

  • 1kg shoulder of lamb, cut into large cubes
  • 2 onions, sliced
  • 1 tbsp chopped oregano or 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 2 cinnamon sticks, broken in half
  • 2 tbsp olive oil
  • 400g tin chopped tomatoes
  • 1.2 litres hot chicken or veg stock
  • 400g orzo
  • freshly grated Parmesan, to serve

Heat the oven to 180C/160C fan/gas 4.

Put the lamb into a large casserole dish with the onions, oregano, ground cinnamon, cinnamon sticks and olive oil. Toss with your hands to ensure everything is coated with oil. Bake in the oven, uncovered, for 45 minutes, stirring halfway through.

Add the tomatoes and stock, then cover and return to the oven for a further 1½ hours or until the lamb is meltingly tender. You can throw away the cinnamon sticks at this point.

Stir in the orzo and return to the oven again, with the lid on. Cook for another 20 minutes, stirring halfway through, or until the orzo is cooked and the sauce has thickened. Serve sprinkled with grated Parmesan.

(Original recipe from BBC Good Food)

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Purple Sprouting Broccoli Pasta Bake

We’ve been cooking pretty much as usual since Covid-19 struck and we’ve all had to stay home. We are trying even harder than usual though to use what we already have. The only fresh ingredient you need here is broccoli, we used purple sprouting as it’s in season but any broccoli will do. Hopefully you have everything else in your cupboard or fridge already, if not the corner shop should have it.

Wine Suggestion: a simple white wine with a bit of freshness and texture is all that is needed here. Our selection is the Macchialupa Falanghina from Benevento in Campania, Italy, which over delivers but is joyfully fresh and vibrant.

PSB and Pasta Bake – serves 4

  • 250-300g broccoli, cut into florets (we use stalks and all)
  • 250-300g penne pasta (or whatever short pasta you have)
  • 25g butter
  • 25g plain flour
  • 300ml milk
  • 2 large handfuls of grated Cheddar cheese (or any leftover cheese)
  • 1 tbsp grainy mustard (or any mustard)

Cook the pasta in loads of salty boiling water and add the broccoli for the last 4 minutes. Drain and leave to steam dry in the pot.

Make a cheese sauce by melting the butter in a saucepan, then stir in the flour. Keep stirring for a minute, then gradually add the milk, a little at a time, stirring all the time. Keep stirring now until the mixture bubbles, then leave to simmer for a couple of minutes. Stir in the mustard, one large handful of cheese and plenty of seasoning.

Tip the cooked pasta and broccoli into the sauce and stir gently. Tip into an ovenproof dish and put under a hot grill for a few minutes until browned and bubbling.

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