Gnocchi are basically a kind of small, soft dumpling, which can be made from a variety of ingredients, including flour, semolina and potato, or numerous other combinations. Recently a friend of ours cooked us gnocchi made with chestnut flour, which was new to us, and very delicious. I’d like to try it myself some time soon. If and when I do, I’ll post it here.
Taleggio is a soft cheese named for the beautiful Val Taleggio in Lombardy. It is what is called ‘washed rind’ and ‘smear-ripened’. These terms refer to the maturation processes, and the result in this case is a pungent-smelling but pretty mild-tasting cheese, ideal for melting in dishes such as this.
Last time we ate this, we had one of our favourite super simple salads with it, consisting merely of watercress with Parmesan shavings, lightly drizzled in olive oil, with a slug of balsamic vinegar and a twist of pepper, and a freshly baked (from the supermarket, admittedly) white baguette. (For dessert, why not try this white chocolate mousse?)
My first sweet is the utterly delicious tiramisu, which literally means ‘pick me up’, and – if you’re not already familiar with it – after one serving, you’ll be hooked for life. This rich, sweet, layered dessert is incredibly simple to make. Do it the day before you intend to eat it and chill it overnight. This allows the liquids to be absorbed into the biscuit, the flavours to intensify, and makes it firm.
If you are on a diet, I suggest watching this video of Phil Vickery as he demonstrates how to make a light tiramisu.
Ingredients:
Method:
You might notice that I like my ribbon pastas. This one’s also suitable for vegetarians (but not vegans): it’s another delightfully simple pasta dish – almost stupidly so! – with a rich, creamy, meat-free sauce.
Gorgonzola has been around for over a thousand years, is named after a town in the northern Italian region of Lombardy, and is a soft, crumbly, blue-veined cheese made from the milk of goats or cows. Very similar to the French Roquefort, both cheeses are made by the addition of varieties of penicillin bacteria. Whilst this might not sound very appetizing, the results are simply delicious.
Last time my wife and I had this, we experimented with a contrasting side dish. Take 10 or 12 small shallots, boil them for ten minutes in lightly salted water, and then roast under the grill for five minutes (to caramelize). You’ll need to do this before preparing the pasta. Then, whilst the pasta and sauce cook, mix a couple of tablespoons of balsamic vinegar, a couple of olive oil, and a small amount (one tablespoon) of brown sugar together. Pour over the roasted shallots, and heat through in a frying pan for about five minutes, making sure they’re covered in the sticky brown sauce. We liked the contrast of this sweet and sour side dish with the creamy pasta. If you try them together, let me know what you think. If you prefer to play it safe, a salad with some bite, such as this curly asparagus salad with goat’s cheese and Medjool dates, will do ideally.
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Continue readingSpaghetti Carbonara is a modern Italian classic, but there are some people who get quite stressed about doing this the ‘authentic’ way. I know it’s a terrible cliché, but I really do love it ‘like my mamma used to make it’. My mother always put a lot of cream in. Others have told me that I shouldn’t use cream at all. I say: Mamma knows best!
Although the classic spaghetti carbonara is made with pork, you can make a spaghetti fish supper that is also quite nice.
Ingredients:
Method:
1 – Cook the pasta in lightly-salted water with the olive oil.
2 – Heat the pancetta in a heavy-bottomed frying pan: good fatty pancetta should cook in its own fat, but add a little butter or olive oil if you feel you should. The meat will caramelise slightly for maximum rich sugary sweetness. This should take about five minutes. Add the garlic about halfway through, and let soften without burning it, to avoid it tasting bitter. If you like, you can throw in a little chopped parsley as well.
3 – Meanwhile, mix the eggs with the cream and four generous tablespoons of grated Pecorino. Add the finely chopped parsley to the mixture, season well with salt and pepper, and stir with a fork to combine.
4 – Drain the pasta and put it back into the pan in which you cooked it. Add the pancetta, and pour over the egg, cream and cheese mixture. The eggs will cook sufficiently from the heat of the pasta and pancetta. The resulting sauce should have a smooth satin texture.
5 – Serve in deep plates or bowls, garnished with a sprig of parsley, with salt, pepper and plenty more cheese.
It really is as easy as that!
Serves: 2
Time: 20-30 minutes: 5-10 minutes preparation, 15-20 minutes cooking.
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