Posts Tagged ‘pasta’

IMG_1130

Fresh Pasta – Tortellini

A couple of years ago, or was it last year? I was given a pasta machine for my birthday.  And whether this was a gift given out of love or the thought that I’d be inviting people around to eat fresh pasta on a regular basis I don’t know BUT what I do know is that it is great fun making fresh pasta from scratch.

A great activity for the weekend when you’ve got time to make some space, make a mess and clean up.

Believe it or not, fresh pasta is actually very simple to make; 100g pasta ‘00’ flour to one large egg.  Combine the dough together, let it rest for approx 20mins and then start rolling.

In the past I’ve transformed my fresh pasta into tagliatelle and spaghetti using the attachments on my pasta machine but this time I wanted a hand at stuffed fresh pasta such as ravioli or tortellini.

If you want to know about The Science Behind Fresh Pasta – click on the hyperlink to read about the ingredients to make the best fresh pasta, an article written by Nikki Achitoff-Gray from www.seriouseats.com

Spinach and Goats Cheese Tortellini with Toasted Pine Nuts and Sage Butter

Ingredients (serves 2):
For the Pasta:
100g ‘00’ flour and 1 large egg  

For the Butter:
Pine nuts
50g butter
Sage leaves

 

For the Filling:
100g of wilted spinach
100g of goat’s cheese
30g of grated parmesan cheese
Rasp of fresh nutmeg

 

 

Method:
IMG_2417
1st:
On a clean surface pour your flour and make a well in the centre.  Crack the egg into the well, and either using a fork or your fingers, start to mix the ingredients together.  Once the dough has come together, allow to rest for 20-30mins.  Place under a damp tea-cloth, wrap in cling film or hide under an upturned bowl.

2nd: Whilst the dough is resting make the filling.  Chop the wilted spinach and mix with the goat’s cheese and the parmesan cheese, season and add a rasp of nutmeg.  Taste. Adjust seasoning accordingly.

 

IMG_2483

fresh pasta

3rd: Once the dough has rested start rolling it out- it is much easier with a pasta machine (as you can see in the clip above) as you can get it much thinner than if rolling by hand.  Follow the directions on your machine as each will have its own instructions.

4th: To make tortellini: On a pasta sheet, place teaspoonfuls of the filling at regular intervals.  Put another pasta sheet on top and using your fingers, seal the two pasta sheets expelling any air around the filling.  Note: any trapped air may cause the tortellini to burst on cooking.  Using a circular cutter or wine glass, cut out each tortellini and sprinkle in semolina to avoid them sticking together or the surface they are on.  Repeat the process until all your tortellini are made.

IMG_2562

Fresh Pasta – Tortellini

5th: Boil the tortellini in salted water for 4 mins, this is a good time to make the butter.  In a dry frying pan toast your pine nuts.  Once they are as coloured as you dare, place the butter and the sage leaves in the frying pan.  Add a ladleful of the pasta water and mix to make a sauce.  Serve with grated parmesan and crispy sage leaves.

IMG_2574

Spinach and Goat’s Cheese tortellini with toasted pine nuts and sage butter

Buon appetito!

 

I was going to be away from home for a week and I needed to make sure there was nothing left in the fridge that would turn before I got back. I didn’t want to have to face the prospect of arriving from holiday to find I had a smelly fridge that needed cleaning out.

There are times when foraging in the fridge doesn’t give you major ingredients to work with. Here you’ve got to be creative and inventive needing a little something extra (herbs and spices) to help your ingredients shine like the stars they were in your shopping basket.

I want to create delicious meals that don’t taste like second best.

My fridge-foraging session turned up: summer berries, bananas, bread, eggs, cheese, milk and pepperoni. Not much to make a meal with but with a little ingenuity these items created three fantastic dishes that will make it into my regular meal choices.

Eggy Bread with Summer BerriesEggy bread breakfast with summer berries

Use any bread that needs using up, I know a brioche style slice would be the most decadent and that using croissants would be just as great but I had my slightly stale multigrain loaf with seeds that always gets a space in my weekly shopping basket.
Beat the egg with milk and a dash of vanilla bean paste. Next add your chosen slices to the mixture and leave to one side so that the mixture absorbs the eggy-milky liquid. Add butter to a hot frying pan. Turn the bread slices over and leave to soak more of the liquid on the other side. Then drain the excess liquid and add your eggy bread to the hot butter – do not be tempted to push the bread around, leave it and only turn once the bottom is golden brown. Fry on both sides until slightly souffléd and golden, drain on kitchen paper. I served mine with the summer berries I had knocking around in the fridge but would have been equally delicious with cinnamon and honey (Gibraltarian torija-style).

Pasta lunch with garlic, chillies, pepperoni and Parmesan pepperoni pasta
Cut the pepperoni and fry in olive oil. Once the pepperoni has released its paprika spice and colour add the garlic and chillies and fry for a few minutes. Add your boiled pasta of choice and toss everything together until your pasta is slicked in paprika-oil. Add fresh basil and grate Parmesan over.

Banana bread muffins

A very easy recipe that doubles easily should you need to create a larger batch.  I usually make this as a loaf which will need a greater cooking time than muffins.  NB: this makes a very liquid batter.

Ingredients

2 cups Plain Flour1 tspn Bicarbonate of Soda

½ tspn salt

1 cup Sugar

(1 ½ cups dried fruit optional)

½ cup Vegetable Oil2 Eggs

4 Ripe Bananas (over ripe bananas are ideal!)

1/3 cup Milk

1 tspn Lemon Juice

01a07142630b17b9a6727780a6678ecd8a643dbea81st: Place all the ingredients in a mixing bowl.

2nd: Mix all the ingredients together.

3rd: Bake in a well greased loaf tin (or muffin cases) at 180°C for 60-70mins for the loaf or 40mins for the muffins.

 

None of these are difficult to make nor do they need an excessive amount of ingredients to make them a meal.  I packed my suitcase whilst the banana bread muffins were in the oven so there was a warm treat waiting for me when I finished.  AND when making a cake batter you’re always going to need flour, sugar, eggs and either butter or oil and any other additions; chocolate, fruit, a filling/cream/ butter icing, the list can go on – so as far as a tea cake goes these were quite simple to put together.

From now on, before I go on my weekly shop let alone on holiday, I’ll be checking to see what I can put together from the ingredients left in my fridge as I often throw out ingredients that just need a little imagination or reinvention to become a delicious snack, treat or meal.

As some of you know I’ve recently been on holiday in Italy.  Of course Italy is drenched in history and there are some quintessential Italian tourist spots that you can’t miss but when you start planning your trip you don’t realise that Italy is quite a large country!  And with all things Italian – eating is a large part of the experience!  Italy is made up of regions with each region bringing their own traditions to Italy’s culinary table.

Eating is a large part of the experience

So where best to go at this time of year? Naples and the Amalfi Coast appealed to my summery needs and may I say, did not disappoint.  Driving along the Amalfi coast with its lemon groves sidewinding from cliff-tops to beaches in the 36°C sunshine was like something out of an old Italian movie.

each region bringing their own traditions to Italy’s culinary table

Having done some research before I travelled to Naples I came across information about Vesuvius and its proximity to Naples – Pompeii (if you pardon the pun) being just a stones throw away.  And it is evident that the volcanic ash that settled on and around the area has created some of the most fertile soil around.

The prime example of this is that nowhere on the Mediterranean do tomatoes (Pomodoro) taste as they do in Italy:

From the simple tomato and ricotta for breakfast (divine), to the tomato sauce used on pasta and pizza!  Ripe plum and cherry tomatoes can be seen growing everywhere around Naples and its surrounding areas – easily grown in pots and off private terraces. Any that don’t make a fresh appearance in the kitchen are dried to increase their longevity.

Naples was also the birthplace of the pizza

An often recounted story holds that in June 1889, to honour the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizzamaker Raffaele Esposito created the “Pizza Margherita,” a pizza garnished with tomatoes, mozzarella cheese, and basil, to represent the colors of the Italian flag.

IMG_3409And yes, once you’ve eaten a Neapolitan stone-baked  pizza, any other just won’t measure up!

But what strikes you the most about Neapolitan cuisine is how much it is reliant on fresh fish and seafood.

The Tyrrhenian Sea and the Gulf of Naples providing an abundance for everyone’s needs.

IMG_3452

You won’t find Spaghetti Bolognese nor a Ragu on a Neapolitan menu, these a more northern Italian, instead you will find the ubiquitous Spaghetti a la Vongole (spaghetti with clams) a traditional Neapolitan dish, and seeing as I was in Naples it would just be rude not to!

Throughout my week I tried themes and variations on this and found that each restaurant served a beautiful version.  All versions were bianco (without tomato sauce) but some added a few cherry tomatoes to add sweetness to the dish:

My favourite though was the Spaghetti Santa Lucia (Santa Lucia being the area the restaurant was in) with its clams and mussels and a couple of prawns and langoustines hidden under the tangle of pasta.  I know that bread and pasta are a major no-no but who could resist plunging a salty, crusty slice of artesan bread into the garlicky, briny juices – chin drippingly delicious!!

Another delicious concoction was the traditional sweet sfogliatelle ricci – shell-shaped, sweetened ricotta filled pastries.

sfogliatelle ricci

Crunchy on the outside and then sweet and creamy on the inside.  These sfogliatelle make up part of the Pastiera Italiana of which the rum baba is also a big player.  In the hot early evenings everyone dresses up and goes around coffee shops for an espresso and sfogliatelle; filling a hole until it is cool enough to sit down to dinner which with its procession of courses and liqueurs (limoncello and meloncello) may take some time to get through.

But as with everything Italian – food is the centre of the social occasion uniting young and old.

Food is important; not something to be rushed.  Not just fuel for the body.

Looking through my holiday snaps other than those of ruins and columns the rest seem to be about food.  So at least if you cannot make it to Naples and the Amalfi coast you can travel culinarily with me:

Salute! Buon Appetito!!

In the current political climate with Monarchs abandoning luncheon, frontier queues exceeding 3 hours due to fishing related debates, and with Calentita (Gibraltar’s Food Festival) fast approaching, I thought it was only appropriate that I embraced Gibraltarianism and confirmed my patriotism – even if only in the kitchen!

So what makes a recipe quintessentially Gibraltarian?

Gibraltarian cuisine is the result of 300 years of British rule combined with the coming together of immigrants from a variety of Mediterranean countries. It is a combination of British (from the different regiments stationed on the Rock) Maltese, Genoese, Italian, Menorcan, Moroccan and Spanish cuisines.

This marriage of tastes has resulted in a peculiar cuisine where some dishes are made as in the country of origin, whereas others have been adapted for various reasons such as: lack of produce (due to the many sieges Gibraltar has endured) and family adaptations. As few people could read and write these recipes were passed down, from generation to generation, by word of mouth. These ‘mistakes’ became family traditions. And to this day, these recipes are still passed by word of mouth with each individual or family personalising each dish.

“I remember whilst at university, phoning my Gran and asking her how to make her rice pudding. After all with “un puñado” ( a handful) of this and all measured “a calculo” (by eye) I didn’t have a recipe to follow. I was on the phone to her for approx an hour whilst I stirred the rice pudding mixture on the hob; describing it’s texture to her, until she was confident that I had made it as she would have.”

There are not many purely Gibraltarian dishes, but those that do exist are cooked frequently and abundantly. Dishes such as Rosto, Calentita, Minestra, Torta de Acelgas, Fideos al horno, Rolitos and desserts such as Pan Dulce, Rosquitos, Bollos de Hornazo, hojuelas and pudín de pan.

Wanting to capture the essence of the Gibraltarian kitchen, I have decided to try and recreate some of these recipes. Please note that the following versions are my family’s recipes

“passed from generation to generation, by word of mouth”

Alternative versions are not wrong.  Fundamentally, they embrace Gibraltarianism!

Rosto

1st: Chop a medium onion and add to a saucepan with olive oil.  Sweat the onions down.  Crush in some garlic.

2nd: Peel and chop some carrots and add them to the saucepan.

3rd: Cut pork loin slices into strips and add to the saucepan.

4th: Once the pork is cooked add a can of tomato purée.  Rinse the can with water and add this to the saucepan.

5th: Season with salt and pepper and add a pinch of sugar to the saucepan.  Sprinkle with oregano.

6th: Whilst this is cooking in another saucepan boil your pasta (traditionally either macaroni or penne) until aldente.

7th: Once the carrots are soft, drain the pasta and mix everything together.

8th: Serve with grated cheese – traditionally this is “queso de bola” Edam (Dutch).

Enjoy! Que aproveche!