Tag: pasta

2. Primi (pasta, risotto)6 Comments

Pasta with Radishes (Orecchiette ai Ravanelli)

StefanGourmet

I was at the supermarket deliberating what I was going to make for dinner and noticed a bunch of radishes. I don’t eat many radishes and when I do, I usually eat them raw. But I remembered reading somewhere on a blog (don’t remember which one, might have been Emmy’s) that you can also eat the leaves and so I decided to make pasta with radishes. I turned out quite nice and was definitely something different. Cooking takes the edge off the radishes sharp taste. I might add pancetta next time or something else to complete the taste profile, but … Continue reading Pasta with Radishes (Orecchiette ai Ravanelli)

2. Primi (pasta, risotto)6 Comments

Spaghetti with Tuna (Spaghetti al Tonno)

StefanGourmet

This is my “go to” recipe for un unplanned but tasty and healthy meal, as all the ingredients have a very long shelf life (so I usually have them available) and it doesn’t matter to leave out some of the ingredients. The only things you really need are spaghetti, a can of tuna, a can of peeled tomatoes, salt and olive oil. The taste will be more complex if you do use all the optional ingredients, but it will still taste fine without them or with just a few of them. Another advantage of this dish is that it takes … Continue reading Spaghetti with Tuna (Spaghetti al Tonno)

2. Primi (pasta, risotto)4 Comments

Pasta with Broccoli (Orecchiette al Broccoli)

StefanGourmet

I make this pasta quite often, as it is tasty, healthy and quick to make. It is also convenient because the only fresh ingredient needed is broccoli, which keeps quite well in the refrigerator. It doesn’t take longer to make this than it takes to cook the pasta. Since the ‘sauce’ contains anchovies, Italians will generally not serve this with parmigiano as that would overpower the taste of the anchovies. If you do like to eat this with parmigiano or pecorino (which is also good) and you want to be authentic, leave out the anchovies. Or just make sure that … Continue reading Pasta with Broccoli (Orecchiette al Broccoli)

2. Primi (pasta, risotto)8 Comments

Revenge on the Nettles (Tortelli di Ortiche)

StefanGourmet

Our front garden was suddenly infested with nettles and other weeds. We tried to get rid of our weed problem in the front garden by covering it with ivy, but due to the very cold winter the ivy was a slow starter this year and the weeds were faster. But we got our revenge on the nettles… by eating them! (Those of you who can read Italian had already figured that out, since tortelli di ortiche means nettle tortelli). I had tried tortelli di ortiche in Italy once or twice and liked it, so when we removed the weeds from … Continue reading Revenge on the Nettles (Tortelli di Ortiche)

2. Primi (pasta, risotto)2 Comments

Penne with Cauliflower and Almonds (Penne Cavolfiori e Mandorle)

StefanGourmet

Summer still seems far away here in the Netherlands, so I felt like making this hearty pasta dish. It’s a simple dish with an original flavor, and very filling. This is not an original Italian dish; the combination of cauliflower and almonds is my own invention. Ingredients For 2 servings 150-200 grams (1/3-1/2 pound) penne pasta 300 grams (2/3 pounds) cauliflower florets 50 grams (2 oz) blanched almonds 1 garlic clove, minced 1/2 cup home-made chicken stock (or vegetable stock) 1 cup whipping cream salt and freshly ground white pepper 6 fresh basil leaves, finely shredded 1/4 cup freshly grated … Continue reading Penne with Cauliflower and Almonds (Penne Cavolfiori e Mandorle)

2. Primi (pasta, risotto)1 Comment

Tagliatelle al Prosciutto

StefanGourmet

This is one of those dishes where the quality of the main ingredient makes all the difference. If you use really good prosciutto (Spanish jamon iberico will also do) that has been aged for at least two years and is sweet rather than salty, this dish will be amazing. If you use cheap prosciutto, it will end up being so salty it’s hardly edible. Good prosciutto is expensive, but even good prosciutto comes in a natural shape and thus there are pieces of the ham that are less attractive to be sliced. For this recipe you will chop it anyway, … Continue reading Tagliatelle al Prosciutto

2. Primi (pasta, risotto)12 Comments

Penne with peppers and salami (Penne peperoni e salame)

StefanGourmet

This pasta dish was inspired by a dish on the menu of my favorite trattoria in Amsterdam: Lo Stivale d’Oro. They have “tagliatelle alla pugliese” on the menu, which is tagliatelle with peppers, salami and tomato sauce. (I have never seen this dish in Puglia, so my guess is that it is called pugliese because they use hot salami from Puglia.) I like it better with penne and prefer to use a type of salami that is not as hot. The taste of the dish is determined to a great extent by the salami used. I prefer to use a … Continue reading Penne with peppers and salami (Penne peperoni e salame)

2. Primi (pasta, risotto)2 Comments

Pizzoccheri alla Valtellinese

StefanGourmet

Pizzoccheri are a short and flat type of pasta from the Valtellina region in Northern Italy, made from buckwheat and semolina flour. You can buy them dried or make them yourself (something I might try another time). They are traditionally eaten with swiss chard (coste) or savoy cabbage (verza) and the local cheese: valtellina casera. This cheese is important to get the authentic taste, but if you can’t find it then fontina can be used as a substitute. This is the only traditional pasta dish that I know that has cabbage in it. Unlike other pasta dishes that are supposed … Continue reading Pizzoccheri alla Valtellinese

2. Primi (pasta, risotto)2 Comments

Tagliatelle Verdi con Ragù Bianco

StefanGourmet

My love for the Italian kitchen has partly originated from a woman whom I’ve never had the pleasure to meet: Biba Caggiano. She is an Italian from Bologna who moved to the USA in 1960 and later opened her own restaurant in Sacramento (where I have eaten in 2009, but sadly she wasn’t around herself because she was sick at the time — best authentic Italian food I’ve eaten in the USA despite her absence) and wrote many cookbooks. I received one of her first books, Modern Italian Cooking as a birthday gift in 1998. Trying the recipes in this … Continue reading Tagliatelle Verdi con Ragù Bianco

2. Primi (pasta, risotto)7 Comments

35aweek’s Pasta with Cabbage and Gorgonzola

StefanGourmet

After the success with the parsnip ragù from $35 a week I decided to try her recipe for pasta with cabbage and gorgonzola well. I’m always looking for new ways to use vegetables, especially if I don’t eat them very often like cabbage. This recipe is very simple, quick and tasty, especially if you like blue cheese because that’s what it tastes like! With pasta dishes I always try to match the texture of the pasta with the texture of the sauce (or create a contrast on purpose). Since this sauce has a ‘fine’ texture, I decided to use gnocchetti rather … Continue reading 35aweek’s Pasta with Cabbage and Gorgonzola

2. Primi (pasta, risotto)2 Comments

Orecchiette with Endive and Pancetta (Orecchiette Indivia e Pancetta)

StefanGourmet

This is my most successful attempt at Dutch-Italian fusion and I make it quite often as it is as quick and easy to prepare as it is delicious! The flavors of the bitter endive, the sweet pancetta, the freshness of the white wine and the heartiness (umami) of the parmigiano blend really well. Just like most Italian dishes, the result will depend on the quality of the ingredients. This dish will taste best if you use actual pancetta, fresh endive (rather than already cut when you buy it), freshly grated nutmeg, freshly grated parmigiano and artisan orechiette. The classic Dutch … Continue reading Orecchiette with Endive and Pancetta (Orecchiette Indivia e Pancetta)

2. Primi (pasta, risotto)1 Comment

35aweek’s Beef & parsnip ragù (Ragù di manzo e pastinaca)

StefanGourmet

I saw the recipe for Wine-braised beef & parsnip ragù on 35aweek‘s blog and thought it could be good, even though I had never tasted or heard of this combination. So I decided to give it a try, sticking mostly to her recipe. Cooking beef and vegetables in the same stew is always a challenge since the temperature needed to cook the vegetables is too high to cook meat without drying it out, but this recipe works around that by shredding the beef. The good thing about drying out the beef is that the flavor doesn’t just disappear but ends … Continue reading 35aweek’s Beef & parsnip ragù (Ragù di manzo e pastinaca)

2. Primi (pasta, risotto)7 Comments

Fusilli ai Peperoni (Pasta with roasted peppers)

StefanGourmet

A simple and healthy dish with a delicious flavor: pasta with roasted peppers. The other flavors (basil, anchovies, garlic, chilli pepper) are only used to support and enhance the flavor of roasted peppers. Ingredients For 2 servings 150-200 grams (1/3-1/2 pound) of fusilli or other short pasta such as rigatoni 2 red peppers 500 grams (1 pound) plum tomatoes 3 anchovy fillets, minced (optional) 1 clove garlic, minced dried chilli pepper olive oil salt 6 leaves basil Preparation Preheat the oven to 250C/480F. Brush the red peppers lightly with olive oil. This helps to cook the skin at a higher … Continue reading Fusilli ai Peperoni (Pasta with roasted peppers)

2. Primi (pasta, risotto)11 Comments

Pasta with chicken, pesto, haricots verts, and sundried tomatoes

StefanGourmet

This is the first Italian-style dish that I created myself and I’m still making it on a regular basis because it’s so good. It’s not authentic and the odds are against me that an Italian would ever make a similar dish, but who cares as long as it’s good 😉 This is simple home cooking and not haute cuisine. I created this dish in the late nineties because I thought that since pesto goes well with chicken, pesto goes well with haricots verts and pesto goes well with sundried tomatoes, the combination of all of them should be nice. And … Continue reading Pasta with chicken, pesto, haricots verts, and sundried tomatoes

2. Primi (pasta, risotto)9 Comments

Pappardelle ai funghi (Pappardelle with mushrooms)

StefanGourmet

A long-time favorite of Kees is home-made pappardelle with mushrooms. So when I asked him what he’d like to eat, it wasn’t a surprise that he asked for this dish. If fresh porcini mushrooms are available, you could of course use those. But since they are hardly ever available at a good quality around here, I usually make this with dried porcini mushrooms. This has the added advantage that you can use the soaking liquid for the sauce. You could also make this pasta with store-bought pappardelle, but it’s better with home-made because of the more interesting texture. Ingredients For … Continue reading Pappardelle ai funghi (Pappardelle with mushrooms)

2. Primi (pasta, risotto)7 Comments

Pasta with mussels and broccoli (Orecchiette alle cozze e broccoli)

StefanGourmet

This is a simple but healthy and delicious pasta dish that we eat regularly. The combination of mussels and broccoli works very well, and the ‘juice’ that is left from cooking the mussels makes a very tasty sauce. Ingredients For 2 servings as a full meal or 4 servings in a larger menu 1 kg (2.2 lbs) mussels 500 grams (1 pound) broccoli 150-200 grams (1/3-1/2 pound) of flat short pasta such as orecchiette or farfalle 1 onion 125 ml (1/2 cup) dry white wine 3 anchovy fillets 1 glove garlic dried chilli pepper extra virgin olive oil salt some … Continue reading Pasta with mussels and broccoli (Orecchiette alle cozze e broccoli)

2. Primi (pasta, risotto)1 Comment

Pasta with clams and green cauliflower (Orechiette alle Vongole e Romanesco)

StefanGourmet

One of my favorite pasta dishes is the combination of clams and green cauliflower (romanesco). It is both healthy and delicious and a more delicate version of the equally delicious but more strongly flavored combination of broccoli and mussels (about which I will write shortly). Ingredients For 2 servings as a full meal or 4 servings in a larger menu 1 kg (2.2 lbs) clams such as cockels or vongole 400 grams (14 oz) florets of romanesco (green cauliflower, substitute with broccoli but that pairs better with mussels) 150-200 grams (1/3 – 1/2 pound) dry flat short pasta such as … Continue reading Pasta with clams and green cauliflower (Orechiette alle Vongole e Romanesco)

2. Primi (pasta, risotto)5 Comments

Ravioli stuffed with eggplant and lamb (Ravioli di agnello e melanzane)

StefanGourmet

I have never heard of this filling, but since I like the combination of eggplant, lamb and rosemary I tried it and it was delicious! So here’s how to make them… Ingredients For 4 generous servings: 750 grams (1.5 lbs) eggplants 250 grams (0.5 lbs) ground lamb 100 grams (3.5 oz) chopped onion 1 clove garlic, finely chopped 15 grams (1/2 oz) chopped rosemary freshly grated parmigiano reggiano salt and freshly ground black pepper olive oil 3 eggs 300 grams flour for pasta To serve: butter chopped thyme or rosemary freshly grated parmigiano reggiano Preparation Preheat oven to 175C/350F. Wash … Continue reading Ravioli stuffed with eggplant and lamb (Ravioli di agnello e melanzane)

2. Primi (pasta, risotto)7 Comments

Ravioli with scallops and parsnip

StefanGourmet

As primo for our X-mas dinner this year I made these wonderful ravioli stuffed with scallops and parsnip. The inspiration for this recipe came from Niki Segnit’s The Flavour Thesaurus. The combination of parsnip puree and scallops works really well, and to enhance the flavor I also added chopped tarragon. If you can obtain fresh scallops in the shell, consider using those for the seared scallop that is served with the dish. Fresh scallops in the shell are more expensive, but taste better and will also sear more easily. The recipe will work well with scallops sold out of the shell … Continue reading Ravioli with scallops and parsnip

2. Primi (pasta, risotto), Secondi di Carne (meat dishes)6 Comments

Pheasant: stock, smoked breast, leg ravioli

StefanGourmet

Some people do not like it when you can see that the meat or fish you are eating came from an animal or fish. Well, until science comes up with a better solution it always does! Just looking at a clean, preferably square, piece of meat won’t change that. On the contrary, I like to use the full animal and make the most of it. The bones etc. carry a lot of flavor that should not be wasted. For a dinner party I bought a pheasant and used all of it. First I cut off the breast fillets and the … Continue reading Pheasant: stock, smoked breast, leg ravioli

2. Primi (pasta, risotto)6 Comments

Pasta from the oven with eggplant and mozzarella (Paccheri alla parmigiana)

StefanGourmet

Today I felt like cooking something vegetarian. I had bought an eggplant and buffalo mozzarella, and had some very nice Paccheri di Gragnano lying around (given to me by Gennaro Esposito, the chef of our favorite restaurant in Italy (Torre del Saracino) during our last visit). The combination of eggplant, mozzarella, basil and tomato is classic. There are many different versions, the most common being melanzane alla parmigiana. This version has a different texture because of the use of pasta. Instead of Paccheri, you can use any kind of large pasta shape that can be stuffed such as shells or … Continue reading Pasta from the oven with eggplant and mozzarella (Paccheri alla parmigiana)

2. Primi (pasta, risotto)4 Comments

Ravioli al Radicchio (witlof/chicory/belgian endive) e Gorgonzola

StefanGourmet

I had some left-over gorgonzola and had bought some witlof (chicory, belgian endive) and decided to try something new: ravioli with a filling of gorgonzola and witlof. It turned out great and is definitely a keeper! The Italian version of witlof is radicchio and red instead of white, but they are related to each other and the taste is very similar. The wine pairing with the 2009 Orsolani Erbaluce di Caluso La Rustìa was also excellent: this dish needs a dry white wine with a light bitter tone (preferably mineral like this erbaluce di caluso) to go with the witlof … Continue reading Ravioli al Radicchio (witlof/chicory/belgian endive) e Gorgonzola

2. Primi (pasta, risotto), Basics48 Comments

How to make fresh pasta

StefanGourmet

With some practice, fresh pasta is quite easy to make and does not take that much time. Especially if you are not making a large quantity. The taste and especially the texture are better from what you can buy in a store, and the best thing is: you can make your own stuffed pasta such as ravioli and tortellini. Store-bought ravioli stuffing very often mostly consists of bread crumbs and other ‘fillers’. Home-made stuffed pasta is always a big hit at my dinner parties because of the wonderful light texture of the  pasta and the delicious filling. Some people think … Continue reading How to make fresh pasta