Feeds:
Posts
Comments

Posts Tagged ‘Pasta’

This recipe is from Rachel Roddy’s fabulous book, An A-Z of pasta. She introduces this one by asking if you are familar with vitello tonnato, which happens to be one of Jules’ favourite dishes, so we had to try it. Rachel uses the lumache pasta shape, which means snails and they are a bit like snail shells. We found these hard to find so we substituted conchiglie to great effect.

Wine Suggestion: look for a crisp, fresh white with a good body/structure like a dry, unoaked chardonnay from a cooler region. For us it was Céline & Frèdéric Gueguen’s Bourgogne Côtes Salines. Grown in vineyards just outside the Chablis appellation this is vibrantly fresh apple and melon flavoured with a savoury mid-palate that just melts into the tuna sauce.

Conchiglie with tuna, egg & capers – serves 4

  • 1 large onion, peeled and finely chopped
  • 1 stick of celery, trim to the palest bit, pull of any strings, and finely chop
  • 6 tbsp olive oil
  • 1 x 200g tin of tuna in olive oil, drained
  • 2 tbsp tiny capers, rinsed
  • 200ml white wine
  • 1 unwaxed lemon, zested and juiced
  • 400g conchiglie (or lumache)
  • a sprig of flat-leaf parsley, finely chopped
  • 2 egg yolks, beaten

Bring a large pan of water to the boil and add a generous amount of salt.

Warm the olive oil in a frying pan, then add the onion and celery with a pinch of salt and cook on a medium-low heat, until soft. You need to be patient as this will take a while.

Add the tuna and capers, stir for a minute, then add the wine and allow to bubble for 10 minutes, adding 3 tbsp of lemon juice and some zest for the last few minutes. You are looking for a saucy consistency so cook for a bit longer if it is still watery.

Meanwhile, cook the pasta according to the packet timings, then drain and tip into a warm bowl, pour the sauce over the top, add the parsley, toss together, then quickly add the egg yolks and toss again.

(Original recipe from An A-Z of Pasta by Rachel Roddy, Penguin: Fig Tree, 2021.)

Read Full Post »

A simple pasta dish with fantastic flavours. It looks veggie but actually contains anchovies and chicken stock. If you’re not bothered by those it’s a definite winner!

Conchiglie with chickpeas and za’atar – serves 4

  • 3 tbsp olive oil, plus extra to serve
  • a small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 10g thyme leaves, finely chopped
  • 25g anchovy fillets in oil, drained and chopped
  • 1 lemon, finely shave off a piece of the skin of half, then squeeze to get 2 tbsp of juice
  • 2 x 400g tins chickpeas, drained
  • 1 tsp soft brown sugar
  • 400ml chicken stock
  • 200g conchiglie pasta (or gigli or orecchiette)
  • 50g baby spinach
  • 15g parsley, roughly chopped
  • 1 ½ tsp za’atar

Heat the oil in a large sauté pan until hot, then add the onion, garlic, cumin, thyme, anchovies, lemon skin, ½ tsp of salt and plenty of black pepper. Fry for 3-4 minutes, stirring, until soft and golden.

Reduce the heat to medium-high and add the chickpeas and sugar. Fry for 8 minutes, stirring now and then, until the chickpeas start to brown and turn crispy. Add the chicken stock and lemon juice and simmer for 6 minutes, or until the sauce has slightly reduced. Remove from the heat and set aside.

Bring a large pan of salty water to the boil and cook the pasta according to the timings on the pack, then drain.

Stir the spinach and parsley into the chickpeas, if it doesn’t wilt you can warm the chickpeas through again gently. Add the pasta to the pan of chickpeas and stir to combine. Divide between bowls, then sprinkle with the za’atar and drizzle with olive oil.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

Read Full Post »

Every year we get a Christmas gift of a cookbook, well we demand it really. This year’s was Med by Claudia Roden and we made this soup as soon as we got home. The flavours are unusual and very delicate but it’s really lovely.

Yoghurt soup with orzo & chickpeas – serves 4

  • 50g orzo
  • 700ml chicken stock (or you can use veg stock)
  • 1 tbsp cornflour
  • 1 egg yolk
  • 250g Greek-styke yoghurt
  • 1 tbsp dried mint
  • a good pinch of saffron threads
  • 120g tinned chickpeas, drained and rinsed
  • extra virgin olive oil, sumac & chilli powder (to garnish)

Cook the orzo in salty boiling water according to the pack instructions, then drain and set aside.

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

Put the egg yolk and cornflour into a bowl and whisk with a fork until smooth. Put a large spoonful of the yoghurt into the bowl and beat to combine, then beat in the rest of the yoghurt. Stir in the mint, saffron and some black pepper.

Remove the stock from the heat and add the yoghurt mixture, whisking continuously. Stir over a very low heat until beginning to simmer, then cook for 3-5 minutes or until slightly thickened. Add the chickpeas and heat through and season with salt to taste.

Mix the orzo into the soup just before serving.

Divide between warm bowls and garnish with the sumac, chilli powder and olive oil.

(Original recipe from Med A Cookbook by Claudia Roden, Ebury Press, 2021.)

Read Full Post »

Tender lamb and a sauce rich with cumin and warm spices. Certainly not a combination we’re used to but one that works very well. Do remember to put the lamb in the marinade when you get home from work, don’t skimp on the butter, and don’t be tempted to use any cheese on the pasta, it is not required!

Wine Suggestion: warm, red and spicy; like a good Primitivo (Zinfandel), Monastrell (juicy Mourvedre) or Shiraz. Our choice tonight was Finca Bacara’s Crazy Grapes Monastrell from Jumilla in Spain; juicy, brambly and velvety tannins.

Lamb & Cumin Pasta – serves 4

  • 500g lamb leg steaks
  • 1 tbsp garlic granules
  • 2 tbsp cumin seeds, toasted and ground
  • 1 tbsp chilli flakes
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 3 tbsp olive oil
  • 1 tsp toasted sesame oil
  • 4 tbsp light soy sauce
  • 1 tsp rice vinegar
  • 250g tagliatelle
  • 50g butter

Put the lamb between sheets of cling film and bash with a rolling pin to flatten. Thinly slice the lamb into strips about ½ cm thick and put them into a non-reactive bowl. Add the garlic granules, spices, olive oil, sesame oil, soy sauce, vinegar and plenty of seasoning and mix well. Cover the bowl and leave to marinate at room temperature for at least an hour.

Cook the pasta in lots of salty water, then drain but keep the cooking water.

Meanwhile, heat a wok over a high heat. When hot, add the lamb and the marinade, cook until seared all over, this shouldnt take more than a few minutes, avoid stirring constantly to allow it to sear.

Remove the wok from the heat and add the butter. Check the seasoning, then add the cooked pasta with a little cooking water to loosen. Serve straightaway.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

Read Full Post »

This is tomato pasta sauce but with some unusual additions that make it taste a bit special. We hightly recommend you try this.

Pasta with tomato sauce & brown caper butter – serves 4

  • 400g penne pasta
  • Parmesan
  • flat-leaf parsley, chopped, to serve

FOR THE TOMATO SAUCE:

  • 1 onion, chopped
  • olive oil, for frying
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped fresh rosemary
  • 1 tbsp tomato purée
  • 2 x 400g tins plum tomatoes
  • 1 tbsp white miso
  • 1 tsp runny honey

FOR THE BROWN CAPER BUTTER

  • 4 tbsp capers, drained
  • 75g butter

Fry the onion in a splash of olive oil over a lowish heat for about 5 minutes or until soft. Add the garlic, rosemary and tomato purée and fry for another minute, then add the tomatoes and simmer for 10-15 minutes, breaking them up with a wooden spoon.

Meanwhile, cook the pasta in lots of salty water until al denté.

Melt a small knob of the butter into a small frying pan, then add the capers and fry until they burst open, then tip into a small bowl. Add the rest of the butter to the frying pan and cook until it turns light brown and smells nutty, then pour over the capers.

Add the miso, honey and a little seasoning to the tomato sauce.

Drain the pasta but reserve a mug of the cooking water.

Mix the drained pasta with the tomato sauce and a splash of cooking water to loosen the sauce. Divide between warm bowls, then pour over the caper butter. Serve sprinkled with plenty of freshly grated Parmesan cheese and the chopped parsley.

(Original recipe by Ylva Bergqvist in Olive Magazine, December 2018.)

Read Full Post »

This is a rather unconventional method but it does work, and the resulting dish is perfect comfort food for a cold day. The za’atar pesto is a good addition to cut through the richness and the feta provides creamy nuggets. A crazy but good idea from the Ottolenghi Test Kitchen.

Wine Suggestion: A crisp white with body and texture is called for here to help cut through rich layers and stand up to the complex flavours. Domaine Ventenac’s Cassandre waas our choice and a very happy match indeed. Vermentino from Cabardes in the south of France, this comes from vineyards that have cooling breezes and a little altitude to give it depth of flavour as well as a scintillating freshness; finishing with a slight nutty twist that gave the pesto an extra lift.

Middle Eastern mac n cheese with za’atar pesto – serves 4 to 6

  • 300g dried cavatappi or fusilli pasta
  • 600-700ml whole milk
  • 65g unsalted butter, cut into 3cm cubes
  • 3 garlic cloves, crushed
  • tsp ground turmeric
  • 1½ tsp cumin seeds, toasted and roughly crushed
  • 75ml double cream
  • 150g mature cheddar, roughly grated
  • 180g Greek feta, roughly crumbled
  • 45g shop-bought crispy onions or shallots

FOR THE ZA’ATAR PESTO

  • 1 large lemon
  • 3 tbsp za’atar
  • 20g fresh coriander, roughly chopped
  • 1 clove of garlic, roughly chopped
  • 40g pine nuts, lightly toasted
  • 6 tbsp olive oil

Put the pasta, 600ml of milk, 350ml of water, the butter, garlic, turmeric, 1 tsp of salt and plenty of black pepper into a large sauté pan over a medium-high heat. Bring to a simmer, then turn the heat down the heat and cook, stirring now and then, for 8-14 minutes, or until the pasta is al dente and the sauce thickened. You can add the extra 100ml of milk if you need it thinned a bit.

Turn the heat to low and stir in the cumin, cream and cheeses. Stir until the cheddar has melted.

Meanwhile, make the pesto. Finely grate the lemon to get 1½ tsp of zest. Peel the lemon, cut into segments and roughly chop. Put the lemon and zest into a bowl.

Put the za’atar, coriander, garlic, pine nuts, a pinch of salt, plenty of black pepper and 3 tbsp of the oil into a food processor, then pulse a few times to get a coarse paste. Add to the lemon and stir in the remaining 3 tbsp of oil.

Transfer the cheesey pasta to a large serving platter, dot all over with the pesto and top with the crispy onions.

(Original recipe from Ottolenghi Test Kitchen Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

Read Full Post »

A perfect lunchbox dish, keeping our December weekdays cheery.

Fried halloumi with oregano, orzo & pesto – serves 4

  • 350g orzo
  • 15g oregano, leaves picked
  • 3 tbsp olive oil
  • 250g halloumi, sliced
  • 200g plum cherry tomatoes, halved
  • handful black olives, chopped
  • 140g tub fresh pesto

Bring a pan of salty water to the boil and cook the orzo according to the pack instructions.

Meanwhile, mix the oregano in a small bowl with the oil and brush some over the halloumi.

Heat a non-stick frying pan and fry the halloumi for a few minutes on each side or until golden.

Drain the orzo and mix in a large bowl with the tomatoes, olives and pesto, then season. Divide into lunchboxes, then top with the halloumi and drizzle over the rest of the oregano oil.

(Original recipe from BBC Good Food)

Read Full Post »

This version has fresh pesto stirred through the béchamel sauce which is a variation we’d not come across before, and it’s very good indeed. So good we may add any leftover pesto to dishes like this in the future; it brings a burst of Spring to a rich dish.

Wine Suggestion: We were uncertain what to open alongside this dish given the many components, but felt we needed to stick to an Italian. Freshness to balance the béchamel, depth for the layered richness, but a lightness of being to complement the basil pesto. We had a bottle of Pira Langhe Nebbiolo on the shelf and we’re happy to report it was a good match.

Lasagne with pesto – serves 6 to 8

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 large carrot, peeled and grated
  • 1 celery stick, finely chopped
  • 500g beef mince
  • 1 glass of red wine
  • 700ml passata
  • 1 tbsp tomato purée
  • 12 fresh lasagne sheets

FOR THE BÉCHAMEL SAUCE

  • 100g butter
  • 100g plain flour
  • 1 litre full-fat milk
  • ¼ tsp nutmeg, freshly grated
  • 100g freshly grated Parmesan

FOR THE PESTO

  • 40g basil leaves
  • 1 garlic clove, peeled
  • 30g pine nuts
  • 120ml extra virgin olive oil
  • 20g freshly grated Parmesan cheese

Heat the 3 tbsp of olive oil in a large saucepan and cook the onions, carrot and celery for 5 minutes over a medium heat. Add the beef mince and cook for 5 minutes, stirring and breaking it up with a wooden spoon until browned all over. Season and leave to cook for a further 5 minutes, stirring occasionally.

Add the wine, stir well and buble for about 3 minutes, then add the passata and tomato purée, lower the heat and continue to cook for an hour, uncovered, until you have a thick sauce. Taste for seasoning after 30 minutes.

Meanwhile, make the pesto by putting the basil, garlic, and pine nuts in a food processor. Pour in the oil and blitz until smooth, then transfer to a bowl and fold in the cheese. Season with a pinch of salt and set aside.

To make the béchamel, melt the butter in a large saucepan over a medium heat. Stir in the flour and cook for 1 minute, then gradually whisk in the cold milk, reduce the heat and cook for 10 minutes, whisking constantly. When the béchamel is thickened, stir in half the Parmesan, the nutmeg and the pesto. Season and set aside to cool slightly.

Preheat the oven to 180C/fan 160C/gas mark 4.

To assemble, spread a thin layer of béchamel over the bottom of a deep ovenproof dish. You can use your lasagne sheets to get the right sized dish, you need to make 3 layers of lasagne sheets. Lay a third of the lasagne sheets over the béchamel, then spread over half the meat sauce and top with another thin layer of béchamel.

Lay another third of the lasagne sheets on top and cover with the rest of the meat sauce. Add the final layer of lasagne and spread the remaining béchamel on top, completely covering the lasagne sheets. Sprinkle with the rest of the Parmesan and grind some black pepper over the top.

Cook on the bottom shelf of the oven for 30 minutes, then move to the middle shelf and increase the temperature to 200C/180C fan/gas 6. Cook for another 15 minutes or until browned and bubbling.

Remove the lasagne from the oven and leave to rest for 10 minutes before slicing.

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

Read Full Post »

Who doesn’t love tuna pasta bake. We’re a bit sceptical about one pot cooking … what’s the big deal with using more pots? Anyhow, the one pot works in this case as the pasta absorbs all the flavours. This is also another dish that breaks the nonsense “no cheese with fish” rule.

This is easily halved and can be whipped up from store cupboard ingredients mid-week.

Wine Suggestion: A light, youthful sangiovese with plenty of fruit like Rocca delle Macie’s Chianti Vernaiolo.

Tuna Pasta Bake – serves 4

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tins of tuna, drained
  • 400g tin of chopped tomatoes
  • 25g capers
  • 25g black olives, halved
  • 1 tsp lemon zest
  • leaves from 1 sprig of thyme
  • ½ tsp chilli flakes
  • 400g short pasta, we used fusilli
  • 75g Cheddar cheese, grated

Heat the oil in a large flameproof casserole, we have a shallow one which works well for this, then add the onion and cook until very soft. Add the garlic and cook for another couple of minutes. Add the tuna, tomatoes, capers, olives, lemon zest, thyme and chilli flakes. Stir until well combined, then add the pasta. Season with salt and pepper, then stir until the pasta is completely coated in sauce.

Pour in enough water to just cover the pasta and bring to the boil. Turn the heat down to a simmer and cover the pot. Cook until the pasta is al dente and has absorbed most of the water. This will take between 10 and 15 minutes, start checking at 10. You might need to stir now and again to stop it sticking to the bottom.

Heat the grill to high.

Sprinkle the dish with the cheese, then place under the grill until browned and bubbling.

(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)

Read Full Post »

This dish even looks like Autumn! Roast any leftover squash on another night.

Wine Suggestion: A light, earthy red or a richer, oaked Chardonnay. A good Burgundy might be a bit extravagant for a Monday but equally it’s a good match.

Butternut squash & pancetta pasta – serves 4

  • 80g pancetta cubes
  • 1½ tbsp olive oil
  • 750g butternut sqush, remove the seeds and cut into 2cm cubes
  • 2 sprigs of rosemary, leaves finely chopped
  • ¼ tsp chilli flakes
  • 3 cloves of garlic, finely chopped
  • 350g fusilli pasta
  • 100g young spinach, roughly chopped
  • grated Parmesan, to serve

Cook the pancetta in a large, dry frying pan until really crisp. Scoop out with a slotted spoon and leave the fat in the pan.

Add the oil to the pan, then the squash, rosemary, chilli and garlic. Cover and cook for 25 minutes, stirring occasionally, until the squash is tender. Season well and gently crush some of the squash pieces with a wooden spoon.

Meanwhile, cook the pasta in lots of salty boiling water, then drain but keep the cooking liquid. Add a ladle or two of the pasta water to the squash and bubble for a few minutes. Tip in the pasta and toss. Stir through the spinach until wilted, then divide between warm bowls and sprinkle with Parmesan and black pepper.

(Original recipe from BBC Good Food.)

Read Full Post »

Spanish seafood pasta, made like a paella and with a dollop of alioli … what could be more reminiscent of dinner by the sea on holidays; this dish smells like Spain. Lightly does it when cooking the seafood.

Wine Suggestion: A lighltly chilled Garnacha Negra (Grenache Noir) from Terra Alta springs to mind – they really have a wonderful affinity for this grape there, alongside the Garnacha Blanca too. Edetaria’s basic “via Terra” has all the joy, freshness and perfume to compliment the flavours of the food while adding an extra warm spice and red fruits to lift it further. 30 minutes in the fridge was enough to make it taste and feel like sunshine in Spain, even if the weather outside isn’t quite like that at the moment.

Seafood pasta – serves 6 (easily halved)

  • 6 tbsp olive oil
  • 400g monkfish fillet
  • 4 baby squid, cleaned and bodies cut into rings
  • 12 raw peeled king prawns
  • 12 queen scallops (or you can cut bigger ones in half)
  • 4-5 cloves of garlic, crushed
  • 3 tomatoes, peeled and chopped
  • 1 tsp sweet paprika
  • a good pinch of saffron threads
  • 1.25 litres of fish or chicken stock
  • 500g fideua pasta (or you can use vermicelli or spaghettini)
  • 3 tbsp chopped flatleaf parsley
  • lemons quarters, to garnish
  • garlic mayonnaise or alioli, to serve

Heat 4 tbsp of the oil in a large paella pan (40-45cm). Add the monkfish, sprinkle with salt, and cook for a few minutes, turning. Add the squid and cook, stirring, for a couple of minutes. Add the prawns and scallops and turn until the prawns are pink and scallops just seared, just a minute or two. Transfer the cooked seafood to a platter and pour off and reserve any cooking liquid.

Heat the rest of the oil in the same pan, stir in the garlic and stir briefly, then stir in the tomatoes. Add the paprika, saffron and some salt, and cook for 10 minutes, stirring now and then, until the liquid has almost evaporated.

Meanwhile, bring the stock and cooking liquid to the boil. Add the pasta to the sauce in the paella pan and cook, stirring, until well coated. Pour in the boiling and cook until the pasta is al dente. Place the seafood on top a few minutes before the end.

Serve sprinkled with parsley and with lemon and alioli or galric mayonnaise on the side.

(Original recipe from Claudia Roden, The Food of Spain, Michael Joseph, 2012.)

Read Full Post »

We came across this Joe Trivelli recipe at the weekend when trying to find a lunch dish that would use up half a tub of ricotta. It’s definitely worth buying a tub of ricotta for too.

Wine Suggestion: This dish needs a wine that has a bit of acidity and freshness, so taking inspiration from the grated Pecorino on top we went for the similarly named Pecorino grape from the Marche. The crunchy, characterful Vellodoro Pecorino from Umani Ronchi well met the mark and reminded us of summer too, which was a bonus.

Pasta with pine nuts and ricotta – serves 4

  • 3 cloves of garlic, peeled
  • a pinch of dried chilli flakes
  • 60g pine nuts
  • 300g tomatoes, peeled and chopped (Joe recommends yellow tomatoes but we had red)
  • 3 sprigs of basil
  • 400g short pasta, we used fusilli
  • 200g ricotta
  • 50g grated pecorino
  • extra virgin olive oil

Put the garlic into a wide pan with 3 tablespoons of oil and place over a medium heat. When the garlic starts to turn golden, add the chilli. Turn the heat down low, remove the garlic and add the pine nuts. Allow them to colour but watch carefully or they could burn.

Add the tomatoes and basil sprigs and season. When the sauce starts to boil, reduce the heat and simmer for 15 minutes.

Meanwhile, cook the pasta in lots of boiling salty water until al dente. Scoop out a mug of cooking water before draining.

Toss the pasta with the tomatoes and pine nuts, then add the ricotta, half the pecornio and a few spoons of cooking water. Keep turning the pasta over until you have a nice consistency, adding more water if it looks dry. Serve in warm bowls with the rest of the cheese and a drizzle of your best olive oil.

(Original recipe from The Modern Italian Cook by Joe Trivelli, Seven Dials, 2018.)

Read Full Post »

Yummy sauce for using up leftover pesto and perfect for mid-week.

Green Spaghetti Sauce – serrves 4

  • 400g spaghetti
  • 100g baby spinach
  • 140g frozen peas
  • a small bunch of basil, leaves picked
  • 3 tbsp green pesto
  • 150ml single cream
  • 50g Parmesan, grated, plus extra to serve

Cook the spaghetti in lots of salty water for the time stated on the packet.

Meanwhile, put the spinach and peas in a bowl and pour over boiling water to cover. Leave for 3 minutes, or until the peas are tender, then drain well.

Tip the peas and spinach into a food processor, then add the basil, pesto, cream and Parmesan. Whizz to make a smooth sauce.

Drain the pasta, but reserve a mugful of the cooking water, then return to the pan. Pour over the green sauce and place over a low heat to cook for a few minutes, you want the sauce to cling to the spaghetti. Add a little pasta water if it looks dry, season to taste and serve with extra Parmesan.

(Original recipe from BBC Good Food)

Read Full Post »

Romanesco cauliflower is a vegetable that we can’t resist picking up when we see it. It’s flavour really shines in this simple pasta recipe. It is very important to cook the romanesco until completely soft (you will be crushing it later with your wooden spoon), there is no place for al dente in this recipe!

Wine Suggestion: This is best served with a joyful white, and while we initially thought about an Italian Pecorino from the Marches instead went for Domaine Ventenac’s Colombard Vermentino, which is quite simply summer in a glass.

Pasta and Romanesco – serves 4

  • 1 large head of romanesco cauliflower, discard the stalk and break into small florets
  • 6 tbsp olive oil
  • 1 clove of garlic, crushed with the flat side of a knife and left whole
  • 1 red chilli or 1 dried red chilli, chopped, or a pinch of chilli flakes
  • 400g penne pasta (or similar)
  • 30g grated pecorino, plus extra to serve

Cook the romanesco in a very large pan of boiling salty water for 6-8 minutes or until completely soft. Scoop the florets out with a slotted spoon into a colandar.

Meanwhile, warm the olive oil in a large frying pan. Add the garlic and chilli and cook gently until golden, take care not to let it go brown or it will be bitter. Discard the garlic clove.

Cook the pasta in the water used to cook the romanesco.

While the pasta cooks, tip the romanesco into the olive oil and toss to coat in the oil. Season with salt, then crush the florets gently with a wooden spoon so they break up. Scoop the pasta out of the cooking water with a slotted spoon straight into the frying pan. Add the pecorino and stir to mix everything together.

Serve with extra pecorino.

(Original recipe from Five Quarters by Rachel Roddy, Saltyard Books, 2015.)

Read Full Post »

This is like a cross between a lasagne and a parmigiana. If you have a gas barbecue it makes a very easy job of griddling the aubergines in big batches which attracted us to this dish in the first place as the barbecue was on a good run. Nice with some crusty bread.

Wine Suggestion: Light, crunchy red wines just seem to fall into place with lasagne, or aubergine and tomato. This was no different. Tonight to good effect, our favourite Loire red, the Chateau du Hureau Saumur Champigny Tuffe.

Aubergine Parmigiana Lasagne – serves 6

  • 3 large aubergines, thinly sliced lengthways
  • 4 tbsp olive oil
  • 250g mozzarella, drained and coarsely grated
  • 50g Parmesan cheese, finely grated
  • a bunch of basil, leaves picked and roughly chopped, plus extra to serve
  • 8 dried egg lasagne sheets

FOR THE TOMATO SAUCE:

  • 2 tbsp olive oil
  • 6 cloves of garlic, finely sliced
  • ¼ tsp golden caster sugar
  • 1 tbsp red wine vinegar
  • 3 x 400g tins chopped tomatoes

Make the sauce by warming the olive oil and garlic in a large pan for a minute or until golden, go gently or the garlic will brown and turn bitter. Add the sugar and red wine vinegar and allow to bubble up for 30 seconds, then add the tomatoes. Season with salt and return to a simmer. Bubble gently for 10 minutes, then remove from the heat and set aside.

Meanwhile, heat a gas barbecue or a griddle pan to a medium-high heat. Brush the aubergine slices with oil on both sides and season with a little salt. Griddle or barbecue in batches until softened and slightly charred. Don’t let the heat get too high or they will char before they are softened.

Heat the oven to 200C/180C fan/gas 6.

Lay a third of the aubergine slices over the base of a large baking dish, then spoon over a third of the sauce. Scatter with a small handful of both cheeses (but not too much as you want most of it for the top) and half the basil, then top with 4 lasagne sheets. Repeat once more, then finish with a layer of aubergines topped with the rest of the sauce and scattered with the remaining cheese.

Place the dish in the hot oven and bake for 30 minutes. Leave to cool for at least 10 minutes then serve with the rest of the basil sprinkled over.

(Original recipe from BBC Good Food)

Read Full Post »

Do try and find Italian sausages for this, they’re much meatier and richer. We buy a brand called Levoni. You can also use fresh tomatoes if you can find fantastic ones but otherwise we’d recommend a good-quality tin.

Wine Suggestion: This was made after an online wine tasting Jono was running which focussed on Grenache, so naturally we had to try them with this. The amazing Domaine de Cébène Ex Arena from Faugeres was our pick. Mostly old vine, low yeilding Grenache with a touch of Mourvedre, grown on sand. This is perfumed and complex with vitality and energy. The deep red berried fruit is both rounded and structured with a bass note of earthy black fruits and forest floor. Very elegant but also big enough to stand up to the meaty and rich pasta.

Fusilli with Sausage – serves 4

  • 4 tbsp olive oil
  • 2 cloves of garlic, crushed
  • 400g Italian sausages, skins removed
  • 150ml white wine
  • 1 x 400g tin plum tomatoes
  • a handful of mint leaves
  • 400g dried fusilli pasta
  • grated pecorino, to serve

Gently warm the garlic and olive oil in a large pan, then crumble in the sausages. Turn the heat up and cook until they are no longer pink (as you would with mince).

Add the wine and bubble until evaporated, then add the tomatoes and cook for 5-10 minutes or until thickened. Add the mint and taste for seasoning, sausages can be quite salty so you might not need any.

Meanwhile, cook the pasta until just al dente in lots of very salty water.

Drain the pasta but keep a little cooking water in case you need to thin the sauce. Stir the pasta into the sausage sauce and simmer for a few minutes. Serve in warm bowls with pecorino sprinkled over.

(Original recipe from An A-Z of Pasta by Rachel Roddy, Fig Tree, 2021.)

Read Full Post »

We’ve been a bit quiet on here because we’ve been spending our evenings outside in the sunshine. This week looks less promising weather-wise so we should get all the recipes we’ve tried posted.

Wine Suggestion: We’d pair this with a current favourite, from Sartarelli’s side project, the Colline Verdicchio dei Castelli di Jesi from the rolling hills of Marches, Italy. Fresh and lightly floral, the green apple and pear flavours emphasise the lovely fresh broad beans and the hints of sage and green almonds match the cream and chilli.

Broad beans, mint & chilli pasta – serves 2

  • 200g podded broad beans (we use frozen)
  • 200g pasta e.g. penne
  • 2 tbsp olive oil
  • 4 scallions, chopped
  • 3 cloves of garlic, finely sliced
  • 1 red chilli, remove the seeds and finely slice
  • 1 lemon, zested, plus 1tbsp of juice
  • a knob of butter
  • 30g Parmesan or pecorino, finely grated, plus some extra to serve
  • 2 tbsp double cream or crème fraîche
  • a large handful of mint, roughly chopped

Bring a large pan of salted water to the boil and cook the broad beans for 2-3 minutes, depending on their size. Scoop them out of the water with a slotted spoon, then rinse under cold water to cool. Pop the beans out of their skins and set aside.

Bring the water back to the boil again and add some more salt. Cook the pasta until al dente, skimming off any scum from the surface of the water.

Meanwhile, warm a large frying pan over a medium heat. Add the oil, scallions, garlic, chilli, lemon zest and a pinch of salt and cook for a few minutes without colouring.

Add the butter and broad beans and season with black pepper. Stir to coat the beans in the sauce and crush a few of them with your spoon. Remove the cooked pasta from the water with a slotted spoon and add to the pan with the beans. Add an extra couple of spoons of pasta cooking water if you need, then the Parmesan. Toss until the sauce is creamy and glossy, then pour in the cream, followed by the lemon juice and mint. Season to tate and serve in warm bowls with some extra cheese.

(Original recipe by Rosie Birkett in Olive Magazine, June 2021.)

Read Full Post »

This is much lighter than your average pasta bake and therefore perfect for midweek. It’s packed full of flavour and you can freeze the leftovers too. Serve with a salad.

Wine Suggestion: Perfect with an easy, mid-weight red like the Umani Ronchi Rosso Conero Serrano, a joyful blend of Montepulciano and Sangiovese. Food friendly and also easy sipping on its own.

Spinach & Ricotta Pasta Bake – serves 6

  • 400g wholewheat penne pasta
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 6 cloves of garlic, finely chopped
  • 1 tsp sweet smoked paprika
  • 250g roasted peppers from a jar, diced
  • 700g jar passata
  • 400g tin chopped tomatoes
  • 1 tsp dried oregano
  • 100ml water
  • 200g ricotta cheese
  • a small handful of sage leaves, finely chopped
  • 150g baby spinach
  • a handful of basil leaves, roughly chopped
  • 125g mozzarella ball, diced
  • 15g Parmesan, finely grated

Preheat the oven to 220C/Fan 200C/Gas 7.

Bring a large pan of salty water to the boil and cook the pasta for the shortest time indicated on the pack, then drain and run under cold water until completely cooled. Drain and set aside.

Meanwhile, heat a tablespoon of olive oil in another large saucepan, then cook the onion for about 5 minutes or until softened. Then add the garlic and continue cooking for another 2 minutes. Stir in the paprika and cook for a further minute.

Add the roasted peppers, passata, tomatoes and oregano. Pour the 100ml of water into the passata jar, give it a shake, then add this too. Bring to a gentle simmer and cook for about 10 minutes.

Meanwhile, mix the ricotta and chopped sage together and season with salt and black pepper.

Stir the spinach and basil into the tomato sauce until wilted, then season the sauce with salt and black pepper. Add the pasta and stir to coat in the sauce, then tip it all into a large roasting tray or lasagne dish.

Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the Parmesan. Bake on a high shelf in the oven for 20-25 minutes.

(Original recipe from Lose Weight & Get Fit by Tom Kerridge, BLOOMSBURY ABSOLUTE, 2018.)

Read Full Post »

Given it’s sharp-sour character it can sometimes be tricky to think of what to do with sorrel – so this is a quick and easy recipe for sorrel butter. Delicious with pasta or on fish or chicken. You can make the butter and stash it in the freezer if you happen to have some leftover sorrel from another dish.

Wine Suggestion: This works really well with the Gulfi Valcanzjria. A blend of Chardonnay and Carricante from the slopes of Mt Etna, this fresh and Spring-like as well as having the stuffing to work with the sharp/sour sorrel.

Tagliatelle with sorrel butter & pine nuts – serves 4

  • 2 large handfuls of sorrel leaves, remove the stalks and roughly chop
  • 100g butter, softened
  • ½ a lemon, juiced
  • 300g tagliatelle or pappardelle pasta
  • 75g toasted pine nuts, to serve
  • Parmesan, shaved or grated to serve

Tip the sorrel into a food processor with the butter and lemon juice, then whizz to a paste. Season with salt and pepper.

Scrape the butter out onto a piece of cling film then roll into a log and chill in the fridge. It will be fine there for a few days or you can freeze for a month.

Cook the pasta in very salty water until al dente.

Meanwhile, melt the sorrel butter in a large frying pan. Use tongs to transfer the cooked pasta from the cooking water into the frying pan with the butter. Toss the pasta in the butter, then add most of the pine nuts and mix well.

Divide the buttery pasta and pine nuts between warm bowls and scatter with Parmesan and extra pine nuts to serve.

(Original recipe from BBC Good Food)

Read Full Post »

Somewhere along the line we forgot about spaghetti carbonara, but remembered it again last night. This really is a store-cupboard dish. We’re never without pasta, eggs or Parmesan and more often than not there’s a half packet of pancetta or bacon lardons in the fridge needing used. Thursday night might turn into carbonara night!

Wine Suggestion: An open bottle of Edetaria via Terra red, made from Garnache Tinta grown in Terra Alta south of Barcelona was a joyful accompaniment. Fresh with refined spices and tannins; a gourmand wine. We don’t know whether it was the night or the wine but we had the chats all night after this food and wine.

Spaghetti Carbonara – serves 2 – though you can of course double to serve 4

  • 200g spaghetti
  • 1 tbsp olive oil
  • 100g pancetta cubes or bacon lardons
  • 1 clove of garlic, crushed
  • 25ml vermouth or white wine
  • 1 large egg
  • 50g grated pecorino or Parmesan
  • 1 tbsp chopped flat-leaf parsley

Cook the spaghetti in lots of very salty water according to the timings on the pack.

Meanwhile, heat the olive oil in a large frying pan and fry the pancetta over a medium heat until crispy. Add the garlic and cook gently for a couple of minutes before the vermouth or white wine and bubble until well reduced. Remove from the heat and set aside.

Put the egg into a large bowl and beat it with a fork. Add a little salt and plenty of black pepper, then add the cheese and stir to combine.

Drain the pasta in a colander and immediately transfer to the bowl with the egg and cheese, don’t be too fussy when you’re draining as a little of the pasta cooking water will help make a silky sauce. Stir together until the spaghetti is coated in a glossy sauce, then add the pancetta and stir again.

Serve in warmed bowls and sprinkle with the parsley.

Read Full Post »

Older Posts »