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Posts Tagged ‘Pasta’

Penne all’ Amatriciana

Posted in Food, Italian, Pasta, tagged , , , , , , on 16 July 2013| 1 Comment »

This is one of our favourite pasta sauces. Bucatini (long spaghetti-like tubes) is traditionally used but penne works well too and tends to be easier to find at the shops. Makes a great Friday night supper with a matching glass of something equally red and Italian.

The recipe below makes 6 little portions that you might serve as a first course. You will need to adjust accordingly if you’re serving it as a main meal – we half the quantities below to serve the two of us.

Wine Suggestion: An Italian Sangiovese is the obvious match which complements the acidity in this tomato-based sauce. We drank a Rocca delle Macie Chianti; an excellent match.

Penne all’ Amatriciana – serves 6 

  • 250g pancetta, cut into matchsticks
  • 2 tbsp olive oil
  • 2 dried chillies, crumbled
  • 2 red onions, peeled and finely chopped
  • 150ml red wine
  • 2 x 400g tins peeled plum tomatoes, drained if very liquid (look for Italian brands)
  • 2 tbsp rosemary
  • 250g penne
  • 100g Parmesan, grated
  • A handful of fresh oregano (don’t panic if you don’t have this)

Put the pancetta, oil and chillies into a large saucepan, heat and fry until the pancetta becomes crisp.

Add the onions and rosemary and keep frying until they have also turned light brown and crisp.

Add the red wine and let it reduce before adding the tomatoes, then season with the oregano and some black pepper.

Bring to the boil, lower the heat and simmer for at least 45 minutes, until thick and almost dry. Check for seasoning.

Cook the penne in a generous amount of boiling salted water, then drain. Add to the sauce, mix and serve with Parmesan.

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

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Penne con Pomodoro e Aceto Balsamico

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , on 16 April 2013| 3 Comments »

This is a really good first-course pasta which has a richness of flavour without being heavy. Use a good quality, aged balsamic vinegar (if you don’t you might need to use a bit extra).

Penne with Tomato & Balsamic Vinegar – to serve 6

  • 2 tbsp olive oil
  • 2 garlic cloves, peeled and sliced finely
  • a handful of fresh basil
  • 2 x 400g tins of peeled plum tomatoes (Italian brands are usually the best quality)
  • 250g penne rigate
  • 75g butter, cut into pieces
  • 4 tbsp aged balsamic vinegar
  • 120g Pecorino cheese, grated

Heat the oil in a large pan and gently fry the garlic until light brown. Add a few basil leaves and then the tomatoes. Stir and cook gently for 30-40 minutes or until the sauce is reduced and thick. Season with salt and pepper and add the rest of the basil.

Cook the penne in lots of salted boiling water , drain thoroughly and return to the saucepan with the butter. When this has melted, add the balsamic vinegar and toss over a gentle heat for a few seconds until the penne are brown. Throw in a handful of the Pecorino, then stir in the tomato sauce. Serve with more Pecorino.

Wine Suggestion: Pairing a wine with this dish is not as straight forward as it may seem as you need a wine to balance the rich flavours, acidic tomatoes and sweet and sour vinegar. One option is something from the Marche with a combination of Montepulciano and Sangiovese. Alternately look for a very good Valpolicella or Ripasso, but make sure it is one with a bit of freshness, tannins and elegance.  Another option, which we tried to good effect, is Barbera where the fresh acidity and softer tannins complemented the dish excellently.

(Original recipe from the River Café by Ruth Rogers & Rose Gray, Ebury House, 1995.)

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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.)

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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.)

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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.)

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El Bulli Carbonara

Posted in Food, tagged , , , , on 31 January 2013| Leave a Comment »

Some of our Italian friends will tell us off for using cream, but we thought this recipe from Ferran Adrià was delicious. We cooked this for two but you can also make it for 6, 20 or even 75 people! We’ve given the quantities here for 2 and for 6 people.

Tagliatelle Carbonara – to serve 2 (or 6)

  • 120g (360g) smoked streaky bacon
  • 1½ tbsp (6 tbsp) olive oil
  • 200ml (600ml) whipping cream
  • 600ml (1.8 l) water
  • 1 tsp (1 tbsp) salt
  • 200g (600g) egg tagliatelle
  • 2 (6) egg yolks
  • 40g (150g) Parmesan cheese, grated

Remove the rind and cut the bacon into small strips. Put a large saucepan over a low heat, then add the oil and bacon. Fry gently for 10 minute or until the bacon has browned.

Reserve one-eighth of the cream and add the rest to the bacon. Simmer for 20 minutes. Season well with salt and pepper before removing from the heat.

Bring the water to the boil, add the salt, and cook the pasta according to the pack instructions.

Whisk the egg yolks together with the reserved cream.

Drain the pasta and return it to the pan. Add the bacon cream to the pasta.

Stirring constantly, add the egg yolk mixture. The eggs will thicken a bit and will coat the hot pasta.

Serve with the Parmesan.

Wine Suggestion: The key to pairing this dish is to provide both acidity and texture in a medium weighted wine. There are some fascinating southern Italian white wines that have been macerated on their skins that may suit, or in contrast an oaked Sauvignon Blanc from the Loire would also work well. If you feel like a red go for a lighter, young and unoaked red made from Cabernet Franc or a blend that includes Sangiovese.

(Original recipe from The Family Meal: Home cooking with Ferran Adrià, Phaidon, 2011.)

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Lebanese Spaghetti Sauce

Posted in Food, Pasta, Vegan, Vegetarian, tagged , , , , , , , , on 28 January 2013| Leave a Comment »

A Lebanese twist to tomato sauce with gentle spices and almonds; a lovely variation on a theme. The proportion of sauce to spaghetti is also very different to how the Italian’s make pasta so there is a lot of sauce for this dish. This worked for us but you could use the same amount of sauce for a greater quantity of pasta and therefore serve more people if you’d like.

The spices are subtle and warming and the pinches can be generous if you like.

Spaghetti with a Rich Tomato Sauce & Toasted Almonds – serves 2 generously

  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 3 garlic cloves, grated
  • 1 tsp brown sugar
  • 1 tbsp olive oil
  • pinch ground cinnamon
  • pinch ground allspice
  • pinch grated nutmeg
  • 1/2 tsp salt
  • pinch ground pepper
  • 200g spaghetti
  • 50g flaked almonds, toasted
  • 2 tbsp chopped parsley

Put the tomatoes, tomato purée, garlic and sugar into a pan and simmer over a low heat. Stir frequently and simmer for 30 minutes.

Stir in the olive oil, cinnamon, allspice, nutmeg, salt and pepper and cook for a further 20 minutes.

Meanwhile bring a large pot of salted water to a boil, add the spaghetti and cook according to packet instructions (usually between 10-12 minutes). Reserve 3 tablespoons of the cooking water and then drain the cooked spaghetti.

Return the spaghetti to the cooking pot with the reserved cooking water and the tomato sauce.

Toss well and then serve sprinkled with the almonds and parsley.

Wine Suggestion: we drank a Valpolicella Ripasso with this dish and the ripe, juicy spices went well with the warming spices of the sauce.

(Original recipe from The Lebanese Kitchen by Salma Hage, Phaidon, 2012.)

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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.)

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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.)

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Hot Smoked Salmon & Dill Spaghetti

Posted in Fish, Food, Healthy, tagged , , , , , , , , on 14 December 2012| 1 Comment »

Hot Smoked Salmon Spaghetti

The Christmas parties have well and truly started at this stage and we already feel like we’ve eaten enough food to do us until the middle of January! Here’s a healthy pasta dish if you manage to get a night off and you only have to pick up a few ingredients on your way home.

Hot smoked salmon & dill spaghetti – to serve 4

  • 150g pack hot smoked salmon
  • 400g good quality spaghetti
  • 100g frozen petits pois
  • small bunch of dill
  • 3 rounded tbsp crème fraîche

Flake the salmon into bite-size chunks. Bring a large pan of generously salted water to the boil.

Cook the pasta according to the pack and throw the peas in for the last couple of minutes.

Throw away the dill stalks and roughly chop the fronds. Keep about 4 tbsp of the pasta water, then drain and return to the pan with the reserved water. Put the pan over a really low heat, then add the salmon, dill, crème fraîche, salt and loads of black pepper. Toss together and heat briefly, then serve.

Wine Suggestion: A richer Chardonnay from a cool climate (think Burgundy or the Macedon Ranges in Australia rather than the Barossa Valley) should go well with the hot smoked salmon.

(Original recipe from BBC Good Food)

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Kale and Mushroom Lasagne

Posted in Food, Pasta, Pinot Noir, Vegetarian, tagged , , , , , , on 24 November 2012| 2 Comments »

This is a really good veggie lasagne filled with curly kale and garlicky mushrooms – delicious! It is also much easier to put together than the usual meaty version and tastes much more luxurious.

Kale and mushroom lasagne – to serve 6

  • 300g curly kale, stalks removed
  • 30g butter
  • 500g mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • a few sprigs of thyme, leaves only, chopped
  • 175g lasagne sheets (fresh if possible)
  • 20g Parmesan, grated
  • olive oil

For the béchamel sauce 

  • 750ml full-fat milk
  • 1 bay leaf
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • a few black peppercorns
  • 50g unsalted butter
  • 50g plain flour
  • 2 tsp Dijon mustard

Heat the oven to 180°C/Gas Mark 4. Heat the milk with the bay leaf, onion, celery and peppercorns until almost simmering. Take off the heat and leave aside to infuse.

Roughly shred the kale. Put into a large saucepan and just cover with cold water. Add salt. Bring to the boil, reduce the heat and simmer for a few minutes, or until just tender. Drain well and set aside.

Heat half the butter in a large frying pan over a medium heat. Add half the mushrooms and season. Increase the heat and fry, stirring, until the liquid released has evaporated and the mushrooms are starting to brown and caramelise. Stir in half the garlic and half the thyme, cook for another minute, then remove to a bowl. Repeat with the rest of the mushrooms, garlic and thyme and set aside.

Gently reheat the milk, then strain. Heat the butter for the béchamel in a large saucepan. Stir in the flour and cook gently for a couple of minutes. Take off the heat. Add about a quarter of the hot milk and beat vigorously until smooth. Add the rest of the milk in about 3 batches, until you have a smooth sauce. Put the pan back on the heat and cook for  a few minutes, stirring and allowing the sauce to bubble gently, until thickened. Stir in the mustard, then season well.

Stir roughly half of the béchamel sauce into the kale.

Spread half the remaining sauce over the bottom of an ovenproof dish (approx. 28 x 22cm). Layer a third of the lasagne sheets in the dish, then spoon the kale over the top. Add another layer of lasagne, then add the mushrooms,. Finish with a final layer of pasta and the rest of the sauce.

Scatter the cheese over the top and add a trickle of oil. Bake for about 30 minutes until golden. Serve right away.

Wine Suggestion: We went for a red Burgundy from a lesser appellation (Santenay) in Burgundy with five years of age. It had a delightful earthiness and red forest fruit character which really complemented the flavours of the mushroom and kale.

(Original recipe from Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday!, Bloomsbury Publishing, 2011.)

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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.)

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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.)

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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.

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Team Oscar Greek Pasta Bake

Posted in Beef, Food, Greek, Pasta, tagged , , , , on 12 August 2012| Leave a Comment »

This is a bit like lasagne but easier to make and you can have it all done in advance, ready to throw in the oven when your guests arrive.

Pastitsio (beef and macaroni pie with cinnamon, red wine and cheese) –  generously serves 8-10

  • 500g pasta tubes (we used big macaroni or rigatoni would be good)
  • 2 eggs, lightly beaten
  • 50g finely grated Parmesan
  • 2 tbsp melted butter
  • 10g fresh white breadcrumbs

FOR THE WHITE SAUCE:

  • 115g butter
  • 115g plain flour
  • 1.2 litres full-cream milk
  • ½ tsp freshly grated nutmeg

FOR THE MEAT SAUCE

  • 4 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 celery sticks, finely chopped
  • 1 kg lean minced beef
  • 200ml red wine
  • 400g chopped tomatoes
  • 2 tbsp tomato purée
  • 10cm piece cinnamon stick
  • ¼ tsp ground cloves
  • 1 tbsp dried oregano
  • 2 tbsp fresh chopped oregano
  • 3 fresh bay leaves

For the meat sauce, heat the oil in a large pan, add the onion, garlic, and celery, and fry until starting to brown. Add the mince and fry over a high heat for about 4 minutes, breaking up the lumps. Add the red wine, tomatoes, tomato purée, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, 100ml water, 1½ tsp salt and some black pepper, and simmer for about 30-40 minutes, stirring occasionally, until the sauce has thickened but is still nice and moist. Throw away the cinnamon stick and bay leaves.

Bring a large saucepan of water to the boil and add plenty of salt. Cook the pasta for a minute less than it says on the pack (as it will cook a bit more in the oven). Drain well, transfer to a large bowl and leave to cool a little.

For the white sauce, melt the butter in a non-stick saucepan, add the flour and cook, stirring, over a medium heat, for 1 minute. Gradually beat in the milk, then bring to the boil, stirring, lower the heat and leave to simmer for 5-7 minute, stirring occasionally. Season with nutmeg and some salt and pepper.

Stir 250ml (about one-fifth) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the rest of the sauce warm over a low heat, stirring now and then and adding a bit more milk if it gets too thick.

Use the melted butter to grease a large, ovenproof dish (about 23 x 33 cm across and 7 cm deep) or baking tray. Spread one-third of the pasta over the base of the dish and cover with half the meat sauce. Add another third of the pasta, then the rest of the meat sauce, then cover with a final layer of pasta. Spoon the rest of the white sauce over. Mix the remaining cheese with the breadcrumbs and sprinkle this over the top.

The dish is now ready for the oven. When you’re ready, bake it in a preheated oven at 180ºC/Gas Mark 4 for 40 minutes or until bubbling hot and nicely browned.

Serve with some salad.

Drink with: a glass of good Bordeaux but from a warmer vintage, like the atypical 2003. One of our guests kindly brought an ’03 Domaine de Chevalier.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

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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 🙂

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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.

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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.

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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.)

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Casarecce with Pistachio Pesto

Posted in Food, Grillo, Italian, Pasta, Vegetarian, Vermentino, Wine, tagged , , , , , , on 13 June 2012| 2 Comments »

This is a classic Sicilian dish. Casarecce is the pasta shown in the picture but you can use penne if you can’t find it. You can roast the pistachio’s in advance but don’t chop them until you are ready to make the pesto as they will go rancid very quickly once their oils are released.

Casarecce con pesto di pistacchio – to serve 4

  • 70g shelled pistachios
  • 2 garlic cloves
  • 40g fresh basil
  • 200ml extra virgin olive oil
  • 30g pecorino cheese, grated, plus a bit extra to serve
  • 400g casarecce (or penne)

Heat the oven to 180C/350F/gas 4. Spread the pistachios out on a baking tray in a single layer and roast for about 8 minutes. Check them near the end to ensure they don’t burn.

Chop the pistachios. Take ¾ of the pistachios and the garlic and pound to a paste with a pestle and mortar. Pound the basil into the paste, then gradually add the olive oil.  Add the remaining pistachios and the pecorino and pound just briefly to make sure you keep some pieces of pistachio. Season.

Cook the pasta in lots of boiling salted water until al dente. Drain and put the pasta back in the pan, reserve a little of the cooking water. Toss the pasta with the pesto and add a bit of the cooking water to loosen if necessary. Grate over some more pecorino to serve.

Drink with: We tried a Vermentino from Colli di Luni DOC (Hills of the Moon) in the hills of Liguria in Italy which worked very well and is a classic partner for Pesto dishes. To be even more authentic to the dish we would suggest something Sicilian made from Grillo; you need minerality, nuttiness, fresh acidity and fruitiness wrapped in a medium bodied wine.

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

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