Posts Tagged:

Italian cuisine

Cream ‘no cream’ of the crop Carbonara

Cream of the crop 'no cream' Here I have my favourite recipe for an authentic Spaghetti Alla Carbonara Inspired by the brilliant Rick Stein on his travels through the med. The recipe is personally my only option for a true italian carbonara, accept no imitations.

Ingredients to serve 4:

Generous splash of Olive oil

400g dried spaghetti (preferably De Cecco brand)

175g smoked pancetta cubed

3 garlic cloves chopped thin

3 egg raw beaten

Hand full of flat leaf parsley coarsely chopped.

60g pecorino cheese

salt and pepper to taste

Method: Prepare all ingredients ready for perfect timing.

1) heat a little olive oil in a large pan, add pancetta cook until light golden then add chopped garlic last thing throw in parsley to quickly warm meanwhile the spaghetti is added to a large full pan of highly salted water.

2) when the spaghetti is done to your liking, hopefully el dente (7mins) transfer into the pan with pancetta make sure saving starchy water for creating the sauce.

3) Add in eggs and cheese in short sharp stages mixing about in pan,slowly pour in beaten eggs, they will cook in the residual heat of the pasta Beware if the pan is too hot the eggs may scramble. If desired consistency is not reached then add a splash of salty starchy pasta water. It’s the authentic italian way.

4) season to taste but remember the high salty ness given by the salty cheese and smoked pancetta.

Aerve with crusty bread or a simple bruschetta. Youre in italy! Heres a short video to give an idea   14 second clip

Sardinian Pecorino   Excellent sardinian pecorino. Now get to it.. Bon Apetit!

Wild Mushroom Reginette Pasta

This recipe was based with a particular ingredient in mind, the English winter truffle.I have very recently due to the English truffling season only just beginning, received my preordered truffle and have been for a while now, scheming how exactly I should cook it.

A shout out to the English Truffle Company at www.englishtruffles.co.uk for providing excellent quality produce and a speedy delivery.

Something everyone MUST try.

image

The dish that accompanied the truffle shavings must not be overpowering to the truffle so that the subtle musky, earthy flavour is not lost. I chose to do the simple wild mushroom tagliatelle but couldn’t source any fresh tagliatelle so just as good using the flat ribboned Reginette i chose a Wild Mushroom Reginette. Classic Italian Cuisine, as always.

This dish is so simple!!!! Done with preparation in less than ten minutes. Always prep well for an excellent finish, no searching for things in the last critical seconds.

TOTAL TIME TEN MINUTES!

Ingredients:

Quarter of a fresh lemon.

Hand full of flat leaf parsley

2 Cloves of garlic

Large knob of butter unsalted

180g Fresh Egg Reginette Pasta

2 tbsp olive oil

Salt and pepper

40g Parmesan/Parmigiana

Large handful of wild mushrooms (can be purchased from supermarkets finest sections)

NOW! Prep! Coarsely chop parsley and finely slice garlic ready to throw in pan together.

Instructions;

Step1) Bring salted water to boil ready for pasta and heat olive oil in fair sized non stick frying pan.

Step2) Drop mushrooms in medium hot pan toss around and add a third of butter, meanwhile drop pasta in to salted boiling water it will take no more than three minutes to over cook, so be aware of time.

3) The parsley should be thrown into pan with garlic remaining butter and a squeeze of lemon, tossing it all around in the pan add a squeeze of lemon.

4) By now two to three minutes should have passed and you can remove your pasta and drop it directly into the mushroom pan. Drop it a palm full of Parmesan. Move the ingredients around the pan and add a few tablespoons of starchy pasta water. The pasta should not stick together and should have a light saucy consistency.

Season with salt and pepper and serve.

Garnish with a small flourish of Parmesan.

Here I have pictures to help you visualise the process before attempting the recipe.

Mushrooms cooking in olive oil:

image

All of the ingredients cooking quick in olive oil and remainder of butter is melting creating an emulsion.

image

Then the pasta and pasta water is added seasoned with Parmesan, salt and pepper and shaken and tossed.. The finish product should look something quite spectacular, like this:

image

Now if you choose to splash out and add that extra depth flavour and elegance to the dish by shaving truffle slices on top your dish should look something more like this:

image

 

Bon apetit!

 

Speedy Sausage Tagliatelle Bolognese

Today I experimented with a quick and easy variation of the all time family favourite, bolognese. This is the perfect fast fix for people always on the go, as it took me less than 20 minutes to cook. Not only speedy to make its cost effective, as I used very few ingredients and ended up making use of things I had left over at the end of the week.

The dish is light, delicate and a warm pleasure to the tastebuds. I prepared this meal for two people, but you could easily double up ingredients and feed four.

Ingredients:

3tbsp of Olive Oil

1 garlic clove peeled and chopped

1 small onion peeled and finely diced

220grams of cherry tomatoes – halved

4 large good quality pork sausages (if Italian sausages are not available)

180g of fresh egg pasta tagliatelli

Freshly grated Parmesan cheese

Sea salt and ground black pepper

A small pinch of chilli flakes

Method:

1.) Add olive oil to large frying pan, add in the onions and garlic and sweat down for five minutes until soft. Remove sausage meat from the skins, add to the pan and brown for five minutes. Remember to break up the sausage meat as you fry it, so that it resembles mince.

Sausage meat, Onion & Garlic

2.) Cook tagliatelli in boiling salted water until al dente or to liking.

3.) At this stage the sausage meat should be slightly coloured, add in the halved tomatoes, some seasoning and the chill flakes to the pan. Continue to cook over a medium heat for five minutes until the tomatoes break down. Add a few tablespoons of pasta water to the pan as it cooks to create a sauce.

Sauce

4.) Use tongues to remove cooked pasta and place it directly into the pan with the sauce. Toss well and adjust the seasoning to taste mixing in a small handful of grated parmesan.

image

5) Serve up into pasta bowls and garnish with desired amounts of Parmesan cheese and enjoy.

Finish product.

Bon apetit!