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Cover: Mamma Mia!

Recipes with fettucine

22Aug 12

Veal Parmesan

Veal Parmesan

This recipe is a hearty favourite of mine. Pasta itself is filling, but with the breaded red meat and strong cheese, I recommend that you make this only when famished!

This is more of a lunch item as well. My wife and I prefer the Mediterranean diet, so we normally eat a substantial lunch and a lighter dinner. Eating a heavier lunch gives us the energy we need and allows time for proper digestion.

I lent this recipe to a friend of mine who wanted to show off his  culinary skills. He proudly served it as dinner to his family. Later, his wife confided to us that although it was tasty, their young son suffered from fairly vivid nightmares all night. We all know that there are a number of things that can affect your dreams, but my personal suspicion is that it was the heavy meal right before bedtime.

I serve a side salad with lettuce and tomatoes, drizzled over with oil and vinegar. The lettuce aids in digesting the meat. You could also try this summer salad with pears and cheese. Or save that option for your light dinner before a peaceful night’s sleep.

Veal Parmesan
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
With breaded red meat, pasta and cheese, I recommend this for when you are famished!
Ingredients
  • 300g fettucine
  • 2 veal cutlets
  • 100g all-purpose flour
  • 2 eggs
  • 100g breadcrumbs
  • 5 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 120ml red wine
  • 250ml passata
  • 1 green onion, chopped
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 100g Parmesan cheese
  • 2 slices Mozzarella cheese
Instructions
  1. Wrap the cutlets in clingfilm and use a mallet to flatten them.
  2. Beat the eggs in a small bowl, setting aside a separate bowl for flour and for the breadcrumbs.
  3. Cover the cutlets in flour by dipping them in the corresponding bowl.
  4. Next drench them in the beaten eggs and coat with breadcrumbs.
  5. In a frying pan on medium-high heat, heat 2 tablespoons of olive oil and brown the veal cutlets until golden on both sides. This should take 2-4 minutes on each side.
  6. Remove the veal from the heat and cover with aluminum foil to keep warm.
  7. Pour in 3 tablespoons of olive oil into the same frying pan to sweat the onions.
  8. Once translucent, add the garlic for another minute.
  9. Pour in the wine and let it evaporate for 2 minutes.
  10. Stir in the passata, basil, oregano, parsley and almost all of the green onion, setting some aside for garnishing later. Let it all simmer together for 10 minutes or so. The sauce should begin to thicken and emit a pleasant aroma.
  11. When almost to the perfect consistency of your liking, place the veal cutlets on top of the sauce, but spoon out a few tablespoons on top of the veal.
  12. On top of that layer of sauce, equally distribute the Parmesan and Mozzarella cheeses.
  13. Let this simmer for another 10 minutes on a low heat so that the veal is warmed up again and the cheese begins to melt.
  14. During those 10 minutes, you can prepare the fettucine according to instructions on the packet.
  15. On a plate, serve the fettucine, sauce and veal cutlets, garnished with the leftover green onion.

 

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25May 12

Sage and Gorgonzola Fettucine

Sage and Gorgonzola Fettucine

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.

Sage & Gorgonzola Fettucine
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This one’s also suitable for vegetarians (but not vegans): it’s another delightfully simple pasta dish
Ingredients
  • 25g butter, cubed
  • 6-8 sage leaves, chopped roughly (set several aside for garnishing)
  • 120g Gorgonzola cheese
  • 80ml double cream
  • 1 tablespoon of dry vermouth
  • 1 teaspoon of fine flour
  • 200g fettuccine pasta
  • 50-100g Parmesan cheese shavings
  • Salt and pepper
Instructions
  1. As the sauce element is so stunningly simple, start off by getting the pasta going: bring a large pan of lightly salted water to the boil, and cook the pasta till al dente.
  2. Meanwhile, melt the butter in a good cast iron skillet, or heavy-bottomed frying pan. Crumble the Gorgonzola into the pan, and heat for 2 or 3 minutes until the cheese has melted. Add the cream, vermouth and flour, stirring vigourously and continually, to combine into a smooth sauce.
  3. Add the chopped sage, and continue stirring constantly. Let the sauce reach boiling point and thicken a little, then season and remove from the heat. Drain the pasta, and then return it to the pan. Pour over the sauce, and toss or stir it all together, coating all the pasta. Serve immediately, garnished with the last sage leaves.

 

 

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About Gianluca Dievole

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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.