hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Mamma Mia!

Recipes with pancetta

27Jul 12

Taleggio, Ham and Sage Gnocchi

Taleggio, Ham and Sage GnocchiGnocchi 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?)

Taleggio, Ham and Sage Gnocchi
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
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.
Ingredients
  • 15g butter, cubed
  • 60g pancetta, cubed
  • 100ml double cream
  • 3 or 4 sage leaves (cut length-wise into thin strips)
  • 50g Taleggio cheese
  • 2 tablespoons of Parmesan cheese, grated
  • 1 teaspoon of fine flour
  • 200g gnocchi
  • Salt and pepper
Instructions
  1. In a heavy-bottomed frying pan, over a low heat, melt the butter. Add the pancetta and cook slowly, until beginning to caramelize (approx 10 minutes).
  2. Add the cream and sage and stir together. Increase the heat, bringing the mixture to the boil, thicken and reduce for several minutes. Add the Taleggio and Parmesan, stirring them in, and then remove the pan from the heat. Once the cheese has melted, taste, and then season lightly with salt and pepper.
  3. Cook the gnocchi as per the packet instructions. This is usually only a matter of some minutes, and waiting for the gnocchi to float to the water surface. Drain and return to the pan. Pour over the sauce and serve to warmed plates or bowls.

 

Continue reading
25Jul 12

Bacon and Borlotti Soup

Bacon and Borlotti Soup

 

I’ve called this bacon and borlotti partly for the benefit of English readers, and partly because I like the alliteration. You could of course use bacon instead of the pancetta I suggest, but of course thin rashers of bacon aren’t rustic, authentic or, let’s face it, macho! (For a vegetarian recipe using similar kidney beans, try this cheesy chilli sin carne.)

This recipe calls for “small soup pasta”. We have terms like ‘pasta in brodo’, which translates as pasta in broth, or ‘pastina’, the latter meaning literally, little pasta. Such pasta comes in many forms including, amongst the smaller types suitable for this recipe, annellini, grattini or stellini, the last of which are, as the name suggests, little stars! Nowadays many stores sell bags of small pasta in mixed sizes and shapes specifically for soup, so you can you have fun seeing what you can find.

Once the pasta is ready, take the soup off the heat and let stand to cool off a little before serving. Nobody wants to scald their mouth; we like to taste our food after going to the effort of cooking it!

Have a nice crusty loaf of unsliced bread and some butter handy, so you break off nice chunks and dip them in the soup. The Parmesan shaving, parsley sprigs and olive oil are all optional extras, and you may not feel you need them.

Bacon & Borlotti Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A hearty and savoury soup with Borlotti beans and small soup pasta
Ingredients
  • 100 ml water
  • 15g dried porcini
  • 1 tablespoon of olive oil
  • 1 clove of garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 1 sprig of rosemary, roughly chopped
  • 200g canned borlotti beans, drained and washed
  • 100g small soup pasta
  • 75g pancetta, cubed
  • 100ml red wine
  • 1 tablespoon of tomato purée
  • 500ml chicken stock
  • Salt and pepper
  • Parmesan shavings, parsley sprigs and extra virgin olive oil, to garnish
Instructions
  1. - Dried mushrooms need reviving, 'ravvivare' as we say: boil the 100ml of water, pour into a heat-proof bowl or container, and plop your porcini in, making sure they're all taking a proper hot bath! Soak for 15 minutes, drain (reserving the flavoured fluid), gently squeezing out any excess moisture.
  2. - Heat the oil in a large, heavy-bottomed pan, over a low heat, adding the cubed pancetta, carrot, onion and celery. Cook for ten minutes, stirring occasionally. Turn the heat up to medium and add rosemary, garlic and porcini, allowing to cook through for a minute or two.
  3. - Add the borlotti beans and red wine, turn up the heat and boil off the wine. Stir in the tomato purée, followed by the chicken stock and the liquid from soaking the mushrooms. Bring back to the boil, before reducing the heat and simmering the soup gently for about ten minutes.
  4. - Bring the soup back to the boil again and add your pasta, keep stirring the whole mixture, cooking it till the pasta is al dente. Small pasta is best for this recipe, as it keeps the soup kind of rustic and manageable, and also, importantly, will cook quickly.
  5. – Let cool just a bit before serving.

 

Continue reading
11May 12

Pork Pappardelle with Thyme and Sage

Pork ParpadelleFood and family are two of the most important blessings in my life, and combining the two makes for a perfect meal. My family is enormous, and we love getting together to enjoy a few bottles of wine and delicious eats. We have been known to squeeze up to 20 people at the dinner table at once! What others may call chaos, I call cosy. When we are all together, there is always love, good cheer, and fantastic food!

Feeding so many people isn’t difficult; pasta is the perfect solution for numerous hungry relatives! It is delicious and plentiful.

Preparing pasta is relatively stress-free, quick and simple; this recipe for Pork Pappardelle with Thyme and Sage is simplicity itself and makes enough for 2 people so just multiply quantities accordingly for bigger groups. Pappardelle ribbons give the truly passionate pasta lover that bit more to bite on, and with the salty pork and the punchy fragrance of the herbs, this is a simple but rich and earthy dish.

For another simple pasta meal, try pasta with egg yolks and walnuts. It was definitely a hit with my big family!

Ingredients:

  • 2-4 tablespoons of olive oil
  • 2 or 3 cloves of garlic, very thinly sliced chopped roughly
  • 4 or 5 leaves of sage
  • A sprig of thyme, roughly chopped
  • 150g sliced smoked pancetta, chopped into bite-size pieces
  • 200g pappardelle
  • salt and pepper
  • freshly grated parmesan cheese

Method:

1 – The first thing I do is put the lightly-salted water in a large pan for the pasta. While the water is heating up, you can make a start on the other ingredients. Heat most of the olive oil in a heavy-base frying pan, reserving a little for the pasta, and cook the pork until it starts to caramelise. Add the garlic. When the garlic has begun to colour, add the sage and thyme, cooking gently for a minute or two until the herbs soften and the flavours begin to combine. Season with salt and pepper and keep warm while the pasta cooks.

2 – When the pappardelle is suitably al dente, drain and toss with the remaining olive oil. Combine with the pork and herb mix, check for seasoning, and serve with grated parmesan. For a suitable wine, you could go red for the pork, or white for the pasta and herbs. We like Cuvée Mythique, a French red with a lovely picture of an owl on the label.

Serves: 2

Time: 30 minutes (about 10 minutes prep and 20 minutes cooking)

Continue reading
24Mar 12

Pancetta and Pea Penne

Pancetta and Pea GemelliHam, peas and mint are a classic Italian combination, and after a cold winter, and with spring in the air, they have a fresh, zingy lightness, whilst packing a flavoursome punch. I like this dish with a number of different pastas. I suggest penne here, but you could also use fusilli, gemelli or rigatoni. Dry white wine such as a Sauvignon Blanc brings out the spring zing, whilst cream softens that transition out of winter.

Ingredients

• Olive oil: as needed (2 or 3 tablespoons should be about right)
• 20g butter
• 1 clove of garlic
• 1 small onion, or better still 2 shallots
• Small glass dry white wine
• 75-100g pancetta, in little chunks or strips
• 200g peas
• 1 small handful of mint: 1/2 chopped for cooking, and half to garnish the finished dish
• 150-200ml single cream
• 200-300g penne pasta – 200g is for a leaner, lighter meal, 300g if you’re really hungry
• salt and pepper
• Parmesan shavings

Method

1 – This is quite a quick and easy dish, so the first thing I do is get the pasta pan and water started. In a decent sized pan, pour in sufficient water for the amount of pasta you’re cooking, add a little salt, and bring to a boil.

2 – Meanwhile, crush the garlic with the flat of your knife to release those oils, and chop finely. Chop your onions into chunky pieces. Melt the butter in a heavy frying pan and add the olive oil. Toss in your garlic and onions and cook on a low-medium heat till the onions become translucent. Add the white wine and simmer for a couple of minutes to reduce.

3 – Put the pancetta in with the onions, turn the heat up a fraction, and in two or three minutes that lovely pork should start to crisp and caramelize a little. Be careful not to overdo the heat; the onions and garlic might turn a little bitter if burned.

4 – Keeping watch over your pasta, add the peas and chopped mint to the onions and pancetta. Remember, fresh peas will need a bit longer than frozen. Season with salt and pepper, and check that the flavours are just right. Add the cream and simmer gently for a couple more minutes.

5 – Once the pasta is al dente, drain it and toss it over your peas and pancetta, mixing it all up. Garnish with Parmesan shavings and the remaining mint and serve immediately.

6 – Eat and enjoy with the rest of that dry white wine!

Serves 2

Time: 30 mins – about 15 mins prep and 15 mins cooking

Continue reading
05Mar 12

Spaghetti Carbonara

Spaghetti CarbonaraSpaghetti 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:

  • 1 tablespoon of olive oil
  • 2 or 3 cloves of roughly chopped garlic
  • 150g pancetta, cut into ‘lardons’ (generous little rectangles, but not too small!)
  • 2 large eggs
  • Pecorino Romano cheese, finely grated (We’re cheese-mad, and so we grate a big pile and put it in a little bowl so we can have as much as we fancy!)
  • 75 ml double cream
  • 200-250g spaghetti
  • 2 tablespoons of parsley chopped fairly finely, and 2 sprigs to garnish

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.

Continue reading

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.