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Cover: Mamma Mia!

Recipes with chilli

18Jul 12

Porcini Papardelle

Porcini PappardellePappardelle is a broader version of tagliatelle, usually about an inch (2.5/3 cm) wide. It’s a delicious form of pasta, and reputedly gets its name from the verb “pappare”, which translates as to ‘scoff’ or ‘gobble’ up. Very appropriate!
Porcini mushrooms, whose Italian name is derived from ‘piglet’, belong to the genus Boletus, and are unquestionably the emperor amongst fungi, at least as far as we in Italy are concerned. (In England, they are called ceps.)You could use other mushrooms in this dish, but why do that? This recipe is really all about the particular flavour of the porcini, which is a blend of creamy, meaty and nutty flavours, a literal taste of their symbiotic relationship with the wooded areas where they grow (at least the wild ones).
I also recommend my mushroom risotto. Delicious! (If I do say so myself!)

It doesn’t take much to modify this dish. You could add bacon, chicken, courgettes, or all three. Or some cream, or a little dry white wine. We enjoyed a version of this we once tried where we used a little leftover roast rabbit. A green leafy salad, some crusty bread, and a dry white wine will all complement this dish perfectly.

Porcini Papardelle
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
It’s a delicious form of pasta, and reputedly gets its name from the verb “pappare”, which translates as to ‘scoff’ or ‘gobble’ up.
Ingredients
  • 3 tablespoons of olive oil
  • 25g butter, cubed
  • 1 clove of garlic, sliced paper-thin
  • I red chilli (fresh), deseeded and finely chopped
  • 1 or 2 tablespoons of chopped parsley
  • The juice of ½ a lemon
  • 200g porcini mushrooms, cleaned
  • 200g papardelle pasta
  • 50-100g Parmesan cheese shavings
  • Salt and pepper
Instructions
  1. Start by making the sauce. After cleaning the porcini, slice them quite thinly (2 or 3 mm). Bring the oil in a heavy based frying pan up to a low heat, add the garlic and chilli, allowing them to infuse the oil, but being careful to ensure they don’t burn or get at all scorched.
  2. Turn up the heat and add the mushrooms, cooking them until they are tender and have taken on some colour, caramelizing very slightly. Turn off the heat and add the butter, stirring it in as it melts. Add the parsley (set a little aside for garnishing) and lemon juice.
  3. Now you can get on with the pasta. Cook the pasta in a large pan of lightly salted boiling water, until al dente. Reserve a cupful of the cooking liquid and drain the pasta.
  4. Mix the pasta with the mushrooms and sauce, and return to a medium heat, adding the reserved cooking liquid. When it’s all combined, and the pasta is unctuously coated, serve onto warmed plates or bowls, adding salt and pepper to taste, generous amounts of Parmesan shavings and the remaining chopped parsley.

 

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01Apr 12

Chilli garlic pasta

Chilli Garlic PastaThe name of this chilli garlic pasta more or less tells the whole story. The best part is that you can pick your favourite pasta! If you pick spaghetti, then you’re basically making the Roman classic ‘spaghetti aglio e olio’, which means “spaghetti with garlic and oil”.

The ingredients are so simple, but the flavour is immense. There are several ways you can prepare this dish, but most recipes I’ve read are quite moderate with the garlic. Since Teresa and I like it plenty, and can handle plenty of it, as you’ll have noticed if you’ve been following this blog, we add a bit more than most versions recommend. Make sure to brush your teeth afterwards, though, to fight the intense aroma of the garlic.

A simple hearty meal that often forms the basis of convivial gatherings, it’s a great meal to throw together in the early-morning hours, after a night on the town. If you want to add fish for extra protein, you can try this salmon with chilli lemon linguine recipe that is quite similar.

Ingredients:

  • 400g of your favourite pasta
  • 120ml olive oil
  • 2-6 cloves of garlic, finely chopped
  • 4 dried chillis, finely chopped (de-seeded if you want, although we don’t bother)
  • Several sprigs of parsley, finely chopped
  • Salt and pepper

Method:

1 – Cook your pasta in a pan of salted boiling water, as per the instructions of your chosen favourite.

2 – In a pan, heat the oil gently. Then add the garlic and a little salt, and allow the garlic to soften and caramelise slightly, turning a pale gold. Remember; don’t overcook the garlic, as it turns bitter if burnt. Add the chopped chilli and stir to combine. If the pasta’s not ready yet, set aside but keep warm by popping the lid on.

3 – Drain the pasta and add it to the pan with the other ingredients, stirring the oil, garlic and chilli so they thoroughly coat the pasta. Add the chopped parsley, a generous twist or three from your pepper mill, and a touch of salt if needed. Mix it all up and serve immediately.

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.