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Posted in Food, Italian, Pasta, Shellfish, tagged Chilli, Cooking, Easy, Food, Italian, Pasta, prawns, Recipe, Rocket, Shellfish, Spaghetti on 9 April 2018| 2 Comments » Easy, tasty, prawns, chilli & spaghetti ūüôā Wine Suggestion: A great match was the Biancardi Solo Fiano from Puglia which was aromatic, floral and vibrantly fresh. Spaghetti con gamberetti e rucola – serves 4 - 400g dried spaghetti - extra virgin olive oil - 2 cloves of garlic, peeled and finely chopped - 1 to 2 dried chillies, crumbled (or you could use a tsp of chilli flakes) - 400g raw prawns (peeled) - 1 small wineglass of wine – about 175ml - 2 heaped tbsp of sun-dried tomato purée or 6 sun-dried tomatoes blitzed in a blender - zest and juice of 1 lemon - 2 handfuls of rocket, roughly chopped Cook the spaghetti in a large pan of salted water according to the pack. Meanwhile, heat 3 tbsp of olive oil in a large frying pan and add the garlic and chilli. When the garlic starts to colour, add the prawns and sauté for a minute, then add the wine and tomato purée and simmer for a couple of minutes. Drain the pasta but reserve a little bit of cooking water. Toss the spaghetti with the sauce, the lemon juice and half the chopped rocket and season to taste (add a bit of the pasta water at this stage if needed). Divide between plates and scatter with rocket and lemon zest before serving. (Original recipe from¬†Jamie’s Italy¬†by Jamie Oliver, Michael Joseph, 2005.) Read Full Post » Posted in Food, Italian, Pasta, Vegetarian, tagged Cooking, Easy, Food, Italian, Parsley, Pasta, Raisins, Recipe, Spaghetti, Walnuts on 14 March 2018| Leave a Comment » A simple weeknight dish with very few ingredients. Typical of the type of dish we have at the end of the week when we’re determined to use what we’ve got without having to return to the shops. Spaghetti with Walnuts, Raisins & Parsley – serves 4 - 300g spaghetti - 2 tbsp olive oil - 2 onions, sliced - 5 tbsp raisins or sultanas - 250ml chicken or vegetable stock - 50g parmesan, grated - 5 tbsp chopped walnuts - small bunch flat-leaf parsley, finely chopped Cook the pasta in boiling salted water according to the pack. Meanwhile, heat the oil in a frying pan and cook the onions for 8 to 10 minutes or until soft and golden brown. Add the raisins and stock and cook for a few minutes until hot through. Toss with the pasta, Parmesan, walnuts and parsley. (Original recipe from BBC Good Food) Read Full Post » A sort of carbonara-style dish but far from authentic. It’s tasty though, and we get requests for this version so we’ll keep making it. Wine Suggestion: We opened a bottle of the Colterenzio Pinot Bianco from Alto Adige/S√ľdtirol for our guests and it went very well. If in doubt we try to choose a wine similar to the origin of the food; a good rule if you’re stuck. Spaghetti with Mushrooms, Bacon & Cream – serves 4 - 350g spaghetti - 150g unsmoked streaky bacon, cut across into very thin strips - 3 tbsp olive oil - 150g small chestnut mushrooms, quartered - 2 garlic cloves, crushed - 2 large eggs, beaten - 85g Parmesan cheese, grated - 4 tbsp double cream - 1 tbsp chopped flat-leaf parsley Cook the pasta in lots of boiling salted water according to the time indicated on the pack. Meanwhile, heat a large, deep, non-stick frying pan and fry the bacon over a low heat until the fat starts to run. Add 1tbsp of the olive oil, increase the heat, and keep cooking for another 3-5 minutes or until crispy. Remove with a slotted spoon and drain on some kitchen paper. Add the remaining 2 tbsp of oil to the same pan, then add the mushrooms and garlic and fry over a medium-high heat for 3-4 minutes or until the mushrooms are golden. Set aside. Combine the eggs and most of the Parmesan in a small bowl (reserve enough cheese to sprinkle over at the end). Season well with salt and black pepper. When the pasta is almost done, return the frying pan to a low heat. Scoop out a cup of the pasta cooking water, then drain. Tip the spaghetti into the warm pan with the bacon and mushrooms. Remove the pan from the heat and mix in the eggs and cheese. Stir in the cream and about 120ml of the reserved pasta water. Use some tongs to toss the spaghetti with the other ingredients. Divide the spaghetti between 4 warm bowls and scatter over the parsley, reserved Parmesan and some more black pepper. (Original recipe from Mary Berry Cooks the Perfect, DK, 2014.) Read Full Post » Posted in Food, Italian, Pasta, Prawns, Shellfish, tagged Cooking, Easy, Food, Herbs, Italian, Pasta, Pistachios, prawns, Recipe, Spaghetti, Spaghettini on 29 October 2017| Leave a Comment » We know it’s Sunday and it’s getting colder and the clocks have changed, so we should really be posting a nice roast. However, we figure you probably have dinner sorted for today and you might like something to inspire you later in the week. Wine Suggestion: the fresh, zesty Staforte Soave from Gaziano Pr√† would be a great match for this. Made from 100% Garganega it has apricot, peach and apple fruit flavours with touches of camomile and white flowers; followed by a textural finish. We would also try southern Italian Greco di Tufo and Falanghina’s with this dish; try to look for something with crispness, mid-weight and mineral texture and it should work. Spaghettini with prawns, basil, parsley & pistachios – serves 4 - 1 clove of garlic - ¬Štsp sea salt - a large handful of basil leaves - a large handful of flat-leaf parsley leaves - a large handful of mint leaves - 75g roasted unsalted pistachio nuts - 1 tbsp finely grated parmesan - 1 tbsp lemon juice - 60ml extra virgin olive oil - 400g dried spaghettini - 500g raw peeled king prawns Pound the garlic and half the sea salt to a paste with a pestle and mortar. Add the basil, parsley and mint and keep pounding together to make a thick paste. Add half the pistachios and grind them into the paste to get a creamy texture. Roughly chop the rest of the pistachios and stir into the paste with the Parmesan, lemon juice and 2 tbsp of the olive oil. Season with some more salt if needed and black pepper. Meanwhile, bring a large saucepan of salty water to the boil and cook the pasta until al dente. Put a heavy-based frying pan over a high heat and add the rest of the olive oil. Fry the prawns for a minutes on each side, then season with the remaining¬†¬ľ tsp of sea salt. Remove from the heat. Drain the pasta and keep a little of the cooking water. Immediately tip the pasta back into the pot, then toss together with the herb paste and cooked prawns. Add a little of the pasta cooking water if necessary to loosen. Serve immediately on warm plates. (Original recipe from¬†Neil Perry’s Good Cooking,¬†Murdoch Books, 2016.) Read Full Post » Posted in Food, Italian, Pasta, Vegetarian, tagged al cartoccio, Cooking, Food, Italian, Pasta, Recipe, Spaghetti, Tomatoes on 29 August 2016| Leave a Comment » This starter portion of pasta is perfect for entertaining as it can be prepared up to 6 hours in advance and finished off in the oven when required. We had this as a second course after broad bean bruschetta and followed by barbecued balsamic beef and then home-made ice cream and summer berry compote for dessert. Wine Suggestion:¬†lovely with a slightly chilled red, and naturally, given the inspiration from the food we’d suggest Italian. A¬†light, lively, youthful and fruity¬†Sangiovese hits the spot in the form of a¬†Rocca delle Macie Chianti Vernaiolo given 30-40 minutes in the fridge before serving; chilled but not ice cold. The fresh acidity works perfectly with the fresh¬†tomatoes and olives and the combination speaks to us of¬†summer. Pasta al Cartoccio – serves 4 - 2 tbsp olive oil - 1 large clove of garlic, peeled and left whole - 450g ripe fresh tomatoes, chopped - 1 red chilli, seeded and chopped - 280g dried spaghetti - 100g large black olives - a handful of flat-leaf parsley, chopped - grated Parmesan cheese, to serve Cut 4 pieces of parchment paper, about 30x20cm. Heat the oil in a saucepan over a medium heat, add the garlic and sauté for a couple of minutes. Remove the garlic, then add the tomatoes and chilli and season well. Simmer for 20 minutes, stirring now and then. Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Cook the spaghetti in salted water for half the time given on the pack, then drain well. Add the olives and half the parsley to the tomato sauce and stir in the pasta. Taste and season to taste. Divide the spaghetti between the pieces of paper, piling it into the middle of each. Scrunch the edges of each parcel  to seal tightly. Put the parcels in a roasting tin and bake for 7 minutes after which time the spaghetti should be al dente. Remove the tin from the oven and transfer each parcel to a warm plate. Let everyone open their own parcels and sprinkle the spaghetti with the remaining parsley and some parmesan. (Original recipe by Ursula Ferrigno in BBC Good Food, August 2001.) Read Full Post » Posted in Beef, Food, Italian, Pasta, tagged Cooking, Food, Meatballs, Pasta, Recipe, Spaghetti, Spicy on 23 March 2016| 5 Comments » Spiced Meatballs in tomato sauce We weren’t so sure about the cinnamon in this meatball recipe but it added a delicious warmth so don’t be tempted to leave it out or reduce the quantity. Much satisfied slurping! Wine Suggestion: Tuscany beckons for this dish and the juicy red fruits of Morellino won this time to good effect. The MorisFarms (Spanish heritage but longtime settled in the Maremma in Tuscany) Morellino for our mind hits the spot and has an honesty and vitality of winemakers clearly part of their landscape. Bright red fruits and a delightful juiciness that only coastal Tuscany can deliver. Spiced meatballs in tomato sauce – serves 6 FOR THE SAUCE: - 2 x 400g tins cherry tomatoes - 1 onion, finely chopped - 2 garlic cloves, crushed - 4 oregano sprigs, strip off the leaves and discard the stalks - ¬Štbsp tomato pur√©e - 3 tbsp olive oil - 1 tbsp soft light brown sugar FOR THE MEATBALLS: - 3 tbsp olive oil - 1 onion, finely chopped - 4 garlic cloves, crushed - 1 red chilli, deseeded and chopped - 900g beef mince - 1 tbsp ground cinnamon - 1 tsp freshly grated nutmeg - 2 tsp ground mixed spice - 3 tbsp finely chopped parsley - Cooked pasta to serve (allow 100g per person) . Make the sauce first. Put all the ingredients into a saucepan together and bring to the boil. Reduce to a simmer and cook for 30 minutes. Stir occasionally and add a bit of water if necessary. Taste and season. For the meatballs, heat 1 tbsp of oil in a pan and cook the onion until soft and pale gold. Add the garlic and chilli, and cook for another 90 seconds or so. Put the cooked onion mixture into a bowl with the beef, spices and parsley and season really well. Use wet hands to form the mince into pingpong ball sized meatballs. Heat the rest of the oil in a frying pan and brown the meatballs in batches. They don’t need to be cooked the whole way through at this stage just nicely browned on the outside. Return all the meatballs to the pan, add the tomato sauce and cook for 10-15 minutes. Stir the cooked pasta and meatballs together in a warm shallow bowl and serve. (Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2010.) Read Full Post » Posted in Food, Pasta, Prawns, Shellfish, tagged Cooking, Food, lemon, prawns, Recipe, Shellfish, Spaghetti on 29 February 2016| 2 Comments » Lemon, Prawn & Parsley Spaghetti We try to keep a bag of frozen raw prawns in the freezer as they always feel like¬†a special treat. This is good if you fancy a special treat on a Monday, Tuesday, Wednesday, Thursday… Wine Suggestion:¬†to match this dish you¬†can’t go wrong with¬†a good Albari√Īo (Spain) /¬†Alvarinho (Portugal). What you need to look for is a bit of body as some are just a bit thin; the best have a real depth of flavour along with vibrant freshness. Perfect for the prawns and lemon. Lemon & Parsley Spaghetti with Prawns – serves 2 - 175g spaghetti - 2tbsp olive oil - 140g large raw peeled prawns, thawed if frozen - zest & juice 1 lemon, plus wedges to serve - bunch flat-leaf parsley, roughly chopped Cook the pasta. Meanwhile, heat the oil in a large frying pan, add the prawns and fry quickly until pink all over. Add the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through. Drain the spaghetti, add to the pan, then toss it all together. Serve with lemon wedges. (Original recipe from BBC Good Food) Read Full Post »
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Zanimljivi recepti Mediteranska salata od testenine Jednostavno i ukusno. Priprema Skuvajte testeninu Divella prema uputstvu na pakovanju.Dodajte so pre kuvanja i nikako nemojte sipati ulje jer za Divella testeninu nije potrebno jer se ne lepi. Dok se testenina kuva pomešajte sve sastojke u veliku činiju. Ocedite testeninu, dodajte u činiju, dobro promešajte i poslužite. Vreme pripreme: 15 min Sastojci: - 250g testenina - Korica i sok od 1 limuna - 2 kašike maslinovog ulja Filippo Berio ili Speroni - 250g kuvanih i naseckanih artičoka - 250g mocarela sira - 1/4 šoljice crvene paprike - 1/4 šoljice svežeg peršuna - 1/2 šoljice kuvanog graška PRIJATNO! Penne testenina sa spanaćem i slaninom Slasna testenina sa hrskavom slaninom. Priprema Skuvajte testeninu Divella prema uputstvu na pakovanju.Dodajte so pre kuvanja i nikako nemojte sipati ulje jer za Divella testeninu nije potrebno jer se ne lepi. U međuvremenu, zagrejte kašiku maslinovog ulja u tiganju na srednje jakoj vatri. Stavite slaninu u tiganj i pecite ju dok ne potamni i ne bude hrskava. Dodajte beli luk i pecite još oko minutu. Umešajte paradajz i kuvajte dok se skroz ne zagreju. Stavite spanać u cediljku i ocedite vruću testeninu preko nje tako da ona blago uvene. Prebacite sve u veliku posudu za posluživanje i dobro promešajte sa preostalim maslinovim uljem i smesom od slanine i paradajza. Sastojci - 350 g penne testenine Divella - 30 ml maslinovog ulja - 6 kriški slanine, narezanih na sitno - 15 g belog luka, sitno iseckanog - konzerva pelata paradajza (cca 400 g), narezati na kockice - 1 vezica svežeg spanaća, isprati i rastrgati na veličinu zalogaja PRIJATNO! Testenina s rukolom, limunom i orasima Priprema Zagrejte ulje na srednje jakoj vatri. Dodajte beli luk i čili. Pržite oko 10 minuta, odnosno dok beli luk ne poprimi smeđu boju i ne upije svo ulje. Dodajte limuovu koricu i uklonite s vatre. U međuvremenu skuvajte testeninu prema uputstvu na pakovanju. Dok se testenina kuva, rukolu stavite u veliku činiju ili lonac. Ocedite testeninu i odmah ju pomešajte s rukolom. Dodajte smesu belog luka i čilija, posplite i pobiberite po želji. Testeninu stavite na tanjire, pospite orasima i parmezanom i poslužite. Vreme pripreme: 35 min Sastojci - 170g testenine - 2 kašike ekstra devičanskog maslinovog ulja Filippo Berio ili Speroni - 2 sitno naseckana češnja belog luka - 1/4 kašičice čilija - 1 kašika naribane korice limuna - 85g rukole - so - biber - 1/4 šoljice tostiranih oraha - sok od 1/2 limuna - parmezan PRIJATNO!