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Cover: Mamma Mia!

Recipes with nutmet

06Jun 12

Pumpkin Fusilli

Pumpkin FusilliYou might remember that I mentioned having a glut of sprouts on our allotment. Well, my wife Teresa loves pumpkins, and we grew quite a few last year. One of the recipes we enjoyed in the Autumn was this delicious pumpkin fusilli.

One of the reasons we love this recipe so much is the memories that it brings whenever we take a bite. We had a very enjoyable and memorable plateful of this on our honeymoon in Varenna, (Italy) by lake Como. Many people wondered why we chose to stay in Italy instead of traveling to a different country, as most newly-weds choose to do. However, we both love Italy so much, and often, we don’t take time to explore our own country. And I’m glad we did, because I had a lovely honeymoon and discovered one of our new favourite dishes!

Ingredients:

  • 400g fusilli pasta
  • 1 medium-sized pumpkin, or 350 ml pumpkin purée
  • 2 cloves garlic
  • 1 onion
  • 350ml vegetable broth
  • 60ml natural yoghurt
  • 60g grated Parmesan cheese
  • 3 tablespoons brown sugar
  • 1 tablespoon butter
  • 2 tablespoons of olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg

Method:

  1. Preheat the oven to 200ºC. Cut the pumpkin into eight equal pieces. Sprinkle a little olive oil on each chunk, and roast in the oven. Remove and allow to cool, before scooping the soft flesh out.
  2. In a bowl, combine the pumpkin flesh with the Parmesan, nutmeg and other spices.
  3. In a frying pan, sautée the onion and garlic until soft. Then add the pumpkin mixture, vegetable broth, butter and brown sugar. Stir well and simmer over a medium heat for 10 minutes.
  4. Bring a pan of lightly-salted water to the boil, and toss in the fusilli pasta. The pasta should be ready in a matter of minutes.
  5. In the pumpkin sauce, add the yoghurt to lighten up the dark orange colour.
  6. Mix in the pasta so that it is completed coated with the sauce.
  7. Serve immediately with salt, pepper and grated Parmesan on top.

I recommend serving this pasta with a side salad like this crunchy sprout salad with pumpkin seeds and balsamic vinegar.

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05Mar 12

Soft cheese and celery pasta

Soft Cheese and Celery PastaWith a comforting richness, this soft cheese and celery pasta is really refreshing on a warm day, eaten in the shade with some chilled water or fruit juice on hand.

Although some may not consider cheese a “light” dish, I think it is quite healthy and a delicious source of calcium.

Simplicity itself, this is a good recipe when you’re short of time.

If you want to give the dish more kick, add a clove or two of garlic when you fry the shallots and celery. This dish is also nice with tinned tuna and mayonnaise instead of the soft cheese and yoghurt, although obviously the method will differ if you change the ingredients.

Ingredients:

  • 1 tablespoon of olive oil
  • 2 finely chopped shallots
  • 75g soft cheese, such as Brie or Camembert
  • 75g plain yoghurt
  • 1 celery stick trimmed and finely sliced
  • 150-200g penne or similar tubular pasta
  • Small handful of finely chopped parsley
  • Pinch of grated nutmeg
  • Salt and pepper
  • 1/2 a lime

Method:

1 – In a large pan, bring some lightly-salted water to the boil and cook the pasta until it’s al dente. If you’ve got the right pans, you can steam the chopped celery over the pasta for the first three or four minutes of its cooking time.

2 – While that lot is bubbling away, combine the soft cheese and yoghurt in a bowl, adding the grated nutmeg and some salt and pepper, set aside.

3 – As the pasta nears completion, heat the oil in a heavy-bottomed frying pan, and sauté the celery, shallots and most of the chopped parsley, over a medium-low heat for about five minutes, until softened. By this time the pasta should be ready: drain the pasta and combine it with the vegetables.

4 – Remove the pan from the heat and add the cheese and yoghurt mixture, combining well. Return to a low heat and gently warm through for three to five minutes. Serve with a leafy Caesar salad, squeezing some lime juice and sprinkling the remaining parsley over the pasta, if desired.

Serves: 2

Time: 30 minutes: 10 minutes preparation, 20 minutes cooking.

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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.