Category: Italian

Dec 14

Authentic (Quick) Italian Tomato Sauce for Pasta

SERVES: 4

Ingredients

  • 4 tbsp extra virgin olive oil
  • 1.25 tsp garlic granules
  • generous sprinkling of mixed herbs
  • 2 * 400g cans chopped tomatoes or puree (any tomatoes listed on the Greatest Tomatoes from Europe site will be fantastic or about 1 lb of fresh tomatoes (San Marzano, Roma or cherry tomatoes are great)
  • about 1 1/2 level tsp Kosher or sea salt
  • 3 or 4 large leaves of fresh basil, more to add to each plate, if desired
  • Parmigiano Reggiano or Pecorino Romano to grate on top

Instructions

  1. Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley.
  2. Turn the heat up to high. Now add the tomatoes, and quickly cover with the lid for about 30 seconds, until the squirting subsides. Stir with a wooden spoon and lower the heat a little. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly.
  3. Add the salt and continue to simmer at a fast pace, and stir often.
  4. The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.
  5. Taste the sauce, if it doesn’t taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn’t ruin the flavor and aroma.
  6. Add sauce to the drained pasta (save some pasta water to add back into the pasta in case it’s too dry), and enjoy immediately with some freshly grated authentic Parmigiano Reggiano cheese and/or pepper.
  7. Also, if you’ve been plating pasta in a bowl, then topping it with sauce, this is American-style. If you want to serve it the way they do in Italy, mix the sauce in and then plate it.

Authentic (Quick) Italian Tomato Sauce for Pasta

 

0
comments

Jun 24

Easy Pasta Carbonara

SERVES: 4

INGREDIENTS
350 g spaghetti
salt
large eggs
100 g freshly grated Parmesan
slices bacon
cloves garlic, crushed
freshly ground black pepper
extra-virgin olive oil (optional), for garnish
flaky sea salt (optional), for garnish
freshly chopped parsley, for garnish
DIRECTIONS
  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 240ml of pasta water.
  2. In a medium bowl, whisk eggs and Parmesan until combined.
  3. Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve fat in skillet and transfer slices to a paper towel-lined plate to drain.
  4. To the same skillet, add garlic and cook until fragrant, about 1 minutes. Add cooked spaghetti and toss until fully coated in bacon fat. Remove from heat. Pour over egg and cheese mixture and stir vigorously until creamy (be careful not to scramble eggs). Add pasta water a couple tablespoons a time to loosen sauce if necessary.
  5. Season generously with salt and pepper and stir in cooked bacon.
  6. Drizzle with olive oil and garnish with flaky sea salt, Parmesan, and parsley before serving.

https://www.delish.com/uk/cooking/recipes/a29063446/easy-carbonara-recipe/

0
comments

Jun 24

Easy Baked Ziti

SERVES: 6

INGREDIENTS
340 g ziti
1 tbsp. extra-virgin olive oil
medium onion, chopped
garlic cloves, crushed
Pinch crushed chilli flakes
450 g beef mince
2 tbsp. tomato paste
1 tsp. dried oregano
(400g) can chopped tomatoes
375 g ricotta (preferably whole milk)
2 tbsp. thinly sliced basil, plus more for serving
50 g freshly grated Parmesan
200 g shredded mozzarella
DIRECTIONS
  1. Preheat oven to 180°C (160ºC fan). In a large pot of boiling salted water, cook pasta until very al dente. Drain.
  2. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes. Stir in garlic and chilli flakes and cook 1 minute. Add meat and season with salt and pepper. Cook until no longer pink, about 6 minutes, then drain and discard fat.
  3. Stir in tomato paste and oregano and cook 2 minutes more, until slightly darkened. Add chopped tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavours have melded, 15 to 20 minutes. Remove from heat and stir in basil.
  4. In a large bowl, combine sauce and pasta. Fold in ricotta, leaving large clumps. Spread about half the pasta mixture into the bottom of a 23x33cm (9″-x-13″) baking dish. Sprinkle half the mozzarella and half the Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with remaining cheeses.
  5. Cover with foil and bake until cheese is bubbling, about 20 to 25 minutes.
  6. Garnish with more basil before serving.

https://www.delish.com/uk/cooking/recipes/a32764328/ultimate-baked-ziti-recipe/

0
comments

Jun 24

Tomato Butter Spaghetti

SERVES: 4

INGREDIENTS
1 tbsp. extra-virgin olive oil
onion, chopped
salt
Freshly ground black pepper
cloves garlic, crushed
1.3kg fresh tomatoes, chopped
1 tbsp. dried oregano
4 tbsp. butter
250 g cooked spaghetti
Handful fresh basil leaves, torn
Finely grated Parmesan, for serving (optional)

 

DIRECTIONS
  1. In a large shallow pan over medium heat, heat oil. Add onions and season with salt and pepper. Sauté until beginning to soften, then stir in garlic and cook until fragrant, about 1 minute. Add tomatoes and stir to combine. Continue to cook over medium heat to let the tomatoes start to break down.
  2. When the mixture reaches a simmer, reduce heat slightly and and stir in butter. Season again with salt and pepper, add oregano, and let simmer about 15 minutes more to allow the flavours to develop. Taste and season as necessary. Serve over cooked pasta and top with basil and Parmesan, if desired.

 

https://www.delish.com/uk/cooking/recipes/a28841207/tomato-butter-spaghetti-recipe/

0
comments

Feb 18

Quorn Spaghetti Bolognese

Serves 4

INGREDIENTS

  • 350g Quorn Mince,
  • 2 tbsp olive oil,
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 stick of celery, finely chopped
  • 200g mushrooms finely chopped
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes
  • 1 vegetable stock cube dissolved in 200ml boiling water
  • 100ml red wine
  • 1 tbsp tomato ketchup
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • 1 tsp dried majoram
  • 350g spaghetti (dried)fresh basil leaves, torn, for garnish
  • Salt and freshly ground black pepper
  • Italian style hard cheese shavings to serve

 

METHOD

  1. Heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more.
  2. Add the tomatoes, tomato purée, red wine, dried herbs, tomato ketchup and vegetable stock. Cover and simmer gently for a further 8-10 minutes. Stir in the Quorn mince continue to cook over a low heat while you cook the spaghetti as per pack instructions, season to taste.
  3. Drain the spaghetti, spoon the bolognese sauce over the top and serve, sprinkle with some basil leaves and Parmesan or vegetarian Italian hard cheese shavings.

 

https://www.bbcgoodfood.com/user/1183041/recipe/quorn-spaghetti-bolognese

0
comments

Dec 22

Easy Mushroom Farro Risotto

SERVES 3-4

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • ½ cup onion, chopped
  • Kosher salt
  • 3 cups wild mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 ½ cups farro
  • ½ cup white wine
  • 4 cups chicken stock
  • 2 teaspoons thyme
  • ½ cup Parmesan cheese
  • ¼ cup butter
  • Parsley, chopped, for garnish
  1. In a large saute pan, melt butter with olive oil over medium-high heat. Add chopped onions and saute for 3 minutes or until translucent. Season with salt. Add in mushrooms and garlic. Saute until mixture is fragrant. Season with kosher salt and freshly ground black pepper.
  2. Add in farro and cook for 2-3 minutes or until grain is slightly toasted and evenly coated with oil and butter. Add in white wine and cook for 2-3 minutes. Add chicken stock to saute pan 1 cup at a time. Stir occasionally with a wooden spoon and cook until liquid has been absorbed. Continue to add chicken stock 1 cup at a time until all the stock has been used.
  3. Add the thyme, Parmesan cheese, and butter. Mix together and season with kosher salt and freshly ground black pepper to taste.
  4. When risotto is done, garnish with chopped parsley. Serve immediately.

 

 

https://www.chowhound.com/recipes/easy-mushroom-farro-risotto-31787

0
comments

Dec 22

Creamy Chicken and Mushroom Spaghetti

  • 6 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 pound cremini or button mushrooms, sliced
  • 1/3 cup dry white wine
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 2 cups cooked, shredded chicken
  • 1 cup freshly grated Parmesan, plus more for garnish
  • 1 pound spaghetti
  • Chopped fresh flat-leaf parsley for garnish
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, make the sauce. In a large frying pan over medium heat, melt 2 tablespoons of the butter. Add the onion, season with salt, and cook, stirring, until golden, about 5 minutes. Add the mushrooms and wine, then sprinkle with the thyme and a little more salt and pepper, and cook, stirring, until the mushrooms soften, about 8 minutes. Transfer the mixture to a bowl.
  3. Melt the remaining 4 tablespoons butter in the frying pan over medium heat. Whisk in the flour and cook, whisking, for 2 minutes. Slowly add the broth, whisking constantly, then stir in the milk. Let simmer for 5 minutes.Add the chicken, reserved mushroom mixture, and 1 cup Parmesan, and stir until the cheese is melted and the mixture is slightly thickened to create a sauce, about 4 minutes. Remove from the heat and cover to keep warm.
  4. Cook the pasta to al dente according to package directions, then drain.
  5. Add the pasta to the pan and stir and toss to coat the pasta with the sauce and warm it through, about 3 minutes. Serve with a little more Parmesan and some parsley sprinkled over the top.

 

https://www.chowhound.com/recipes/creamy-chicken-mushroom-spaghetti-31387

0
comments

Dec 22

Creamy Mushroom Pasta Bake

  • 12 ounces penne pasta
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 pound sliced cremini mushrooms
  • 4 sprigs fresh thyme
  • 2 cups homemade Cream of Mushroom Soup (recipe link in intro)
  • 1 1/2 cups shredded Gruyère, Fontina, or white cheddar cheese
  1. Cook the pasta in a large pot of boiling salted water to al dente according to package directions. Drain and return to the pot.
  2. Preheat the oven to 375°F. Grease a 1 1/2-quart baking dish generously with butter.
  3. In a frying pan, melt the butter. Saute the mushrooms, thyme, and a pinch of salt, stirring, until the mushrooms are tender. Remove the thyme stems.
  4. Add the mushrooms, soup, and 1 cup cheese to the cooked pasta. Stir to combine and transfer to the prepared baking dish. Sprinkle evenly with the remaining cheese. Bake until bubbly and golden, about 30 minutes.

https://www.chowhound.com/recipes/creamy-mushroom-pasta-bake-31528

0
comments

Dec 21

Mushroom risotto

SERVES: 4

Ingredients

  • 50g dried porcini mushrooms
  • 1 vegetable stock cube
  • 2 tbsp olive oil
  • onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g pack chestnut mushrooms, chopped
  • 300g risotto rice, such as arborio
  • 1 x 175ml glass white wine
  • 25g butter
  • handful parsley leaves, chopped
  • 50g parmesan or Grana Padano, freshly grated

 

Method

  1. Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
  2. Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
  3. Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
  4. Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
  5. Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
  6. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
  7. Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
  8. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
  9. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

https://www.bbcgoodfood.com/recipes/2364/mushroom-risotto

0
comments

Dec 21

Spaghetti and Meatballs

0
comments