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Archive for category italian

Reginette Alla Gonzales

Feb 19

Posted by the editor in chicken, italian, pasta, the recipes | No Comments

“A creamy chicken pasta with a taste of roasted peppers, this is for those people that like more bite to their pasta dish”
  • 320 g pasta
  • 1 chicken breast, diced
  • 1 yellow pepper, peeled and sliced
  • 1 green pepper, peeled and sliced
  • 250 g tomatoes, polpa
  • 3 sm onions, sliced
  • 2 tablespoons olive oil
  • dry white wine
  • 3 tablespoons brandy
  • ½ bouillon cube, crumbled
  • 4 tablespoons cream
  • salt and pepper

Char the peppers, place in a paper bag to steam, peel and cut into strips and set aside.

Place the onions in a pan with the oil and cook over low heat, adding white wine to prevent the onion from browning.

Add the chicken and stir.

Add the peppers and mix.

Pour the brandy over the mixture and allow to evaporate.

Add the tomato polpa and add the crumbled cube, season with pepper and cook for 15 minutes.

Cook the pasta al dente.

Add the cream to the sauce and adjust the salt.

Drain the pasta and pour the hot sauce over the pasta, mix and serve.

Notes : Roasting the peppers for the first time is a daunting task, but once you start cutting into the finished product, and you see how the pepper has steamed from the inside out, it’s amazing.

Source : Pasta & C.  (Translated into English from the original Italian)

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Moderately Easy

Course : Main

Preparation Times : Ready in: 1 Hour

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Basil Pesto

Feb 2

Posted by the editor in italian, pasta, the ingredients, the recipes, vegetarian | No Comments

“Basil is so easy to grow on a window sill, and if you seem to have outgrown your window make some pesto to cut back the growth”.

  • 40 g basil leaves, Stalks Removed
  • 6 tbsp. Olive Oil
  • 2 Garlic Cloves
  • 50 g Pine Nuts
  • 50 g Parmesan Gran Padano, Grated

Whizz the ingredients in a food processor to a smooth consistency.  Serve as a pasta sauce, or as an ingredient for other recipes, Basil Pesto is a great base ingredient for other dishes.

Source : The Editors Recipe, with ideas from different sources and advice.

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main depending on what you use it with.

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Asparagus cream pasta

Jan 29

Posted by the editor in italian, pasta, the recipes, vegetarian | No Comments

“Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus”

  • 1 bunch asparagus
  • 142 ml double cream
  • 2 garlic cloves, peeled
  • 50 g parmesan, half grated, half shaved
  • 250 g tagliatelle

To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.

Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.

Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Source : Good Food : May 2007

Servings/Yield : 2 servings

Difficulty : Easy

Preparation Times : Prep: 10 Minutes, Cook: 30 Minutes, Ready in: 40 Minutes

Nutritional notes : Per Serving: 931 kcalories, protein 28g, carbohydrate 100g, fat 47 g, saturated fat 26g, fibre 5g, salt 0.53 g

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Pennette With Pink Sauce And Zucchini

Jan 7

Posted by the editor in italian, pasta, the recipes, vegetarian | No Comments

Verdura : Pennette With Pink Sauce And Zucchini

“A creamy alternative to the norm, quick and easy while not being as rich as most cream based dishes, try the Soya alternative”

  • 30 g butter
  • 2 tablespoons olive oil
  • 2 small courgette, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 medium tomatoes, peeled and chopped
  • 250 ml cream (We used Soya Cream alternative)
  • 12 small basil leaves
  • salt and pepper
  • 300 g pasta
  • 2 tablespoons parmesan cheese

Place butter and oil in medium saute pan and turn heat to high.

Add zucchini and toss until they turn dark gold.

Sprinkle with garlic and toss.

Add tomatoes, basil, cream and salt and pepper to taste.

Cook over high heat until cream sauce thickens slightly.

Cook pasta, add to sauce, sprinkle with parmesan, toss and serve.

Source : Verdura : Page 213 (Slightly adapted from the original)

Servings/Yield : 2 servings

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

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Tortino Alle Verdure

Dec 28

Posted by the editor in italian, the recipes, vegetarian | No Comments

“This recipe was originally given to us as an appetiser, we made this as a complete meal, and look forward to doing it again”.

  • 500 g puff pastry
  • 200 g zucchini, cut in strips
  • 200 g carrot, cut in strips
  • 200 g emmental cheese, sliced
  • 100 g green onion, sliced
  • 30 g butter
  • 3 eggs
  • salt and pepper

Prepare the vegetables by cutting them into strips (julienne cut)

Melt the butter and fry the green onions, add the other vegetables, salt and pepper and cook for 7 minutes. Add the cheese and two beaten eggs and cook until sightly set.

Place half the pastry on a non-stick baking sheet (or use baking paper). Place the filling allowing a small border all the way around. Prepare the cover with alternative slits to open when stretched sideways. Seal the edges, brush with beaten egg. Place in a 220ºC oven for 20 minutes.

Notes : If preparing as a Main meal allow for 4 people.

Source : La Cucina Italiana : April 1995 – Page 36 (Translated and then adapted slightly from the original)

Servings/Yield : 6 servings (4 as a main)

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Appetizer or Main

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Vermicelli Con Le Zucchine – Calabria

Dec 28

Posted by the editor in italian, pasta, the recipes, vegetarian | No Comments

“An original recipe from ‘Primi Piatti’ translated into english.  Read my comments prior to the recipe and see whether it’s worth the effort I put into it”.

  • 350 g vermicelli
  • 400 g zucchini, sliced
  • 200 g ricotta cheese, beaten
  • 1 bunch fresh basil, chopped
  • olive oil, for shallow frying
  • 3 garlic cloves, crushed

Fry the zucchini in hot oil.

With a slotted spoon, transfer the zucchini to a plate and keep warm.

Brown the garlic in the reserved oil., when the garlic is browned remove and discard.

Boil the pasta al dente.

When the pasta is done, place in a warmed serving bowl, add the zucchini, oil, basil, all the ricotta a good pinch of black pepper, mix well and serve.

Notes : Making this on a whim from a recipe passed down from my parents, I don’t feel that it was properly translated from the original Italian that it was written in.  I need more guidelines than just fry the courgettes in oil, I mean how much oil?  I decided to change this recipe from the original, but best leave it open to your interpretation as well.  The wife really liked it and that was the important thing, she did feel that it required salt.  I felt that it required another recipe.

Source : Primi Piatti : Page 108 (Translated into English)

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy – Intermediate

Cuisine : European : Mediterranean : Italian

Course : Main

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Ragu’ Bolognese alla Giuliano

Nov 26

Posted by the editor in beef, italian, pasta, the recipes | No Comments

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“A classic bolognese like sauce adapted from a number of sources, while trying to remain a family classic”

Melt the butter and olive oil in a deep pan and add the onion, celery, carrot and garlic. Fry for around 10 minutes or until softened but not browned

Add the ground beef. Mix well and cook over low heat for a few minutes until the meat starts to brown. Stir in the stock, tomato paste, and chopped tomatoes. Season to taste and bring to a boil.

Let simmer for a half hour or so, stirring occasionally, and adding more stock if it starts to dry out.

Source : Julian Borg Barthet : Addapted from a number of sources

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean

Preparation Times : Prep: 10 Minutes Cook: 30-40 Minutes

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Chicken Cacciatore

Nov 11

Posted by the editor in chicken, italian, the recipes | No Comments

ChickenCacciatore

“A tasty tomato and chicken dish to feed the family – serve with short pasta or a big bowl of roast potatoes”

  • 1 Onion, Finely chopped
  • 2 Garlic Cloves, Crushed
  • 400 g Tomatoe Polpa, Tinned
  • ½ tub Ricotta (125g)
  • 1 handful Basil, Fresh
  • 450 g Chicken Breasts, Cut into Chunks

Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the Polpa, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the Ricotta and half the basil, roughly torn.

Cut the chicken into large chunks, this makes for faster more thorough cooking, and easier for the kids.  Heat a little oil in a pan and fry the chicken until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.

Notes : Even though this was originally an ‘Olive Magazine’ recipe from the Good Food web site, We substituted a few of the ingredients to come up with the dish that it is now.  Unlike the picture attached (from Olive Magazine) we cut our chicken into large chunks.  Best Served with Mashed Potatoes.

Source : Olive Magazine : October 2005

Servings/Yield : 2 servings

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

Preparation Times : Prep: 20 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g – These calculations were based on the original recipe and never revised, however the only difference was the replacement of 4 tbsp mascarpone for 1/2 tub of Ricotta.  From my very rough calculations and common sense, this substitution has lowered that calorie content.

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Fresh Pasta with Tomato, Aubergine, Ricotta and Walnuts

Oct 25

Posted by the editor in italian, the recipes, vegetarian | No Comments

PastaSauceaubergineWalnut

“Pairing walnut and aubergine sounds exotic, but combined with fresh tomato and ricotta, the flavours come together in an unmistakably Italian way. Fresh ricotta lightens the sauce and gives it a creamy quality; tomatoes provide colour and acidity; aubergine lends its golden flesh; and walnuts impart a rich, mellow flavour”.

  • 680 g tomato polpa
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 300 g eggplant, diced
  • olive oil, for frying
  • 500 g fettucine
  • 200 g ricotta cheese
  • 12 walnuts; halves, chopped
  • parmesan cheese
  • basil leaves, torn

Place tomatoes, oil, salt and pepper in a medium pan and cook slowly for 20minutes. Toss eggplant in olive oil and spread on a baking sheet and place in a 230ºC until golden. Combine eggplant and tomato sauce adjust seasonings and keep warm. Cook Fettuccini in salted water until al dente.

Place ricotta in a warm serving bowl and add the chopped walnuts and 2 to 3 tablespoons of cooking water and stir until a cream forms. Drain pasta and toss with ricotta mixture, add tomato/eggplant sauce and toss again. Dust with parmesan and basil leaves. Serve with extra parmesan.

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Notes : I chopped the Walnuts in a food processor with a couple of pulses. In retrospect I’m glad I did this, if the walnut chunks were too large it would not have blended well with the ricotta cream and overpowered the texture of the sauce. remember you’re flavouring the ricotta cream and giving it a gritty texture, nut throwing chunks of walnut into the sauce.

Secondly, I know the name of the recipe is “Fettucine…” I used Cellentani, which are pasta tubes curled into a spiral, which worked a treat. Use whatever floats your boat.

Source : Verdura – Vegetables Italian Style : Page 201 (I converted to metric and changed some minor stuff around) Italian: Fettuccine al Doppio Gusto

Servings/Yield : 6 servings

Rating : 5 out of 5

Difficulty : Moderately Easy

Cuisine : European : Mediterranean : Italian

Course : Main

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Broccoli Pesto Pasta

Oct 14

Posted by the editor in italian, the recipes, vegetarian | 1 Comment

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“A new delicious version of the Italian favourite, pesto pasta, with broccoli”

Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.

Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.

Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated parmesan, toss the pasta well and serve.

Source : Good Food : February 2004

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy – Intermediate

Preparation Times : Prep: 5 Minutes Cook: 15 Minutes

Nutritional notes : Per Serving: 604 kcalories, protein 19g, carbohydrate 79g, fat 26 g, saturated fat 4g, fibre 5g, salt 0.47 g

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