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Cover: Mamma Mia!

Recipes with single cream

19Jun 12

Baked Dolcelatte and Broccoli Gnocchi

Baked Dolcelatte and Broccoli GnocchiThese days the gnocchi you can find in the big stores tends to be potato-based. In a future post I might try my hand at making it at home (it’s not something I’ve tried yet!). The combination of iron-rich broccoli, a healthy vegetable if ever there was one, contrasting with the indulgence of dolcelatte, baked to rich, creamy perfection, makes this a winner every time. (Also try this broccoli feta rice recipe.)

This is a great food for the autumn and winter: piping hot, rich and comforting. Cosy up on the couch with your ‘significant other’, and watch a good film. Last time we had this, we watched ‘The Big Sleep’, with Bogie and Bacall, a classic!

Ingredients:

  • 250g gnocchi
  •  150g broccoli (half a large ‘head’ of broccoli, or most of a smaller one)
  •  100g dolcelatte (or other soft blue-veined cheese, e.g. gorgonzola)
  •  100ml single cream
  •  50g grated Parmesan
  •  Salt and pepper

Method:

1 – Heat your oven to 200ºC. Meanwhile bring a large pan of very lightly salted water to the boil (salt reduces the boiling temperature). Cook the broccoli for about three minutes*, till it becomes tender (Since it’s going to be baked as well, don’t overcook it. And watery mushy broccoli isn’t very appetizing!).

2 – Cook the gnocchi in the water you used for the broccoli, as instructed by the packet.

3 – Combine the dolcelatte, cream and half the grated Parmesan, seasoning lightly with salt and pepper, and pour into a casserole (or other ovenproof) dish. Sprinkle the remaining Parmesan over the top.

4 – Bake for between 10-20 minutes, until the top is golden, and the sauce bubbles.

* If you want to save a few minutes and feel a bit clever at the same time, you can steam the broccoli over the boiling water. This should take about four minutes. After the broccoli has steamed for two minutes, lift off the steamer, pop the gnocchi into the water, and replace. The gnocchi should cook in two minutes (you know it’s ready when it floats), and meanwhile the broccoli will have cooked atop it.

 Serves: 2

 Total time: 40 minutes (10 minutes preparation; 30 minutes cooking)

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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

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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.