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Cover: Mamma Mia!

Recipes with vermouth

22Jul 12

Chilli Crab Spaghetti

Chilli Crab SpaghettiCrab is obviously just one of the many delicious and varied ‘frutti di mare’, or ‘fruits of the sea’ commonly found in Italian food. And, given that almost all of Italy’s regions have stretches of coast, it’s no wonder our rich seafood is omnipresent in our cuisine.

And, of course, feel free to switch out spaghetti for any other similar pasta like tagliatelli or fettucine. Any of those options would work.

A similar-tasting meat is crayfish meat, which are only found in fresh water. If you want to try out a recipe using crayfish, try this crayfish rice with mango recipe.

Like some other of my recipes in the blog, you can start off with the pasta, as the whole meal is done very quickly, whilst the pasta cooks.

A light, leafy green salad, using something like iceberg lettuce or Romaine (also known as Cos) lettuce, makes a good accompaniment to this dish, as would a dry white wine. A floral French Bordeaux wine would be one option, whilst the more flinty taste of Chablis, from Burgundy, would be another. Despite the differences, either type of wine pairs up nicely with crab, I think.

Chilli Crab Spaghetti
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This is also yet another example of simple and quick pasta that is light and delicious
Ingredients
  • 50ml olive oil (extra virgin is best)
  • 1 fennel bulb, sliced into thin strips (set aside some fronds for use as garnish)
  • 1 clove of garlic, sliced paper-thin
  • 1 red chilli (fresh), deseeded and finely chopped
  • 6 cherry tomatoes, cut in half
  • A handful of roughly chopped flat-leaf parsley
  • 50ml dry vermouth
  • The juice of ½ a lemon
  • 150g fresh crab meat
  • 200g spaghetti
  • Salt and pepper
Instructions
  1. Cook according to the packet instructions, in a large pan of lightly salted water, till the pasta is al dente.
  2. Heat half the olive oil in a large heavy bottomed frying pan over a low heat. Add the garlic, chilli and fennel, and sauté for 5 minutes. Stir in the crab meat, and cook for a minute or so before adding the vermouth. Turn up the heat, bringing the liquor to the boil. Reduce for a couple of minutes, until most of the liquor has evaporated.
  3. Remove from the heat, add the remaining oil, the juice of half a lemon, and season. Stir well to combine all the ingredients.
  4. Drain the pasta and return to the pan. Add the chilli/crab mixture and stir it all together. Serve to warm plates, garnished with the cherry tomatoes and fennel fronds or parsley.

 

 

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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

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.