Your Guardian Chef

Pasta

Pasta a Frittata: Italian Fried Pasta

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Fried pasta is not even a recipe; it is what we, Italians, do when we have pasta leftover and don t want to cook anything. Fried cooked pasta is a classic in Itay and very popular with children.

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When we were children, my mother used to make it for us when they had guests coming for dinner.

She was sure we would get out of their way, eating it in our room in front of a cartoon.

Fried pasta is easy and quick to do and you can fry any cooked pasta.

But be aware, if your leftover pasta has been seasoned with tomatoes sauce, you will not have a crunchy fried pasta.

My favourite pasta a frittata is made with leftover spaghetti or linguni with pesto crunchy and full of cheese.

 

To make leftover fried pasta is very simple:

  1. On 1 portion of leftover pasta add 1 egg and 1 tbsp of parmesan cheese
  2. Mix them with a fork
  3. In a frying pan heat 1 tbsp of butter and 1 of olive oil
  4. Pour in the pasta and let it fry for few minutes
  5. Turn it around like an omelette.
  6. You can use the pan cover and slide it back in the pan to cook the other side.
  7. Place on a plate and enjoy

 

leftover pasta egg and cheese

Fry the pasta

Turn the fried pasta around

Cut the fried pasta

Fried pasta can be done in only 3 minutes.

If you don't have anything in the fridge and have a busy day ahead, I make sure I have some extra pasta to fry for next day lunch.

It is so fast to make that I sometimes make it in the morning for my boys' school lunch.

Add some salad and they have a complete lunch.

 

 

This is my favourite lunch box, with different removable compartments to make the lunch preparation as flexible as you want.

To make the best crunchy fried pasta, here are some tips:

  • You can boil the pasta and fry it, but you will have better results if the pasta is from the day before and it is completely cold.
  • Any type of pasta can be fried, and you can make it crunchy and thin or thick and soft.
  • The secret for a crunchy fried pasta is to use the right amount of pasta per egg and the addition of parmesan cheese.
  • If you don't want to use the egg, you can still stir fry the pasta by turning it regularly with a wooden spoon.
Pasta a Frittata: Italian Fried Pasta
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5 from 1 vote

Pasta a Frittata: Italian Fried Pasta

This is not even a recipe; it is what I do when I have leftover pasta. My favourite is made with leftover linguni with pesto, but it can be made with any pasta.
Prep Time1 min
Cook Time5 mins
Total Time6 mins
Course: Pasta
Cuisine: Italian
Keyword: easy, fried pasta, leftovers
Servings: 1 people
Calories: 587kcal

Ingredients

  • 100 gr left over pasta at room temperature My favourite are is leftover spaghetti with green pesto.
  • 1 egg
  • 3 tbsp parmesan cheese grated
  • 1 tbsp butter
  • 1 tbsp olive oil

Instructions

  • You can either cook 100 gr of spaghetti, or use leftovers. Even if seasoned it is fine.
  • Make sure they are at room temperature
  • Mix them with the egg and the Parmesan
    leftover pasta egg and cheese
  • Fry in a pan with butter
    Fry the pasta
  • When it becomes brown and crunchy (like in the picture) turn it around with the help of the pan cover and slide it back in the pan to cook the other side
    Turn the fried pasta around
  • Enjoy warm or a t room temperature
    Cut the fried pasta

Notes

Calories 587 calories per serving
Fat 22 gr per serving
Carbohydrates 75 gr per serving
Cholesterol 226 mg
Proteins 24 gr per serving
Sugar 4 gr per serving
Sodium  406 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
 
PIN FOR LATER;
This is not even a recipe; fried pasta is what Italian do when we have pasta leftover and don t want to cook anything. It is very popular with children. #yourguardianchef #pasta #Italianfood

Zucchini Recipe Pasta And Ricotta

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I made this zucchini recipe pasta and ricotta when I went to the market in Ventimiglia and found the first zucchini Trombetta of the season.

Zucchini recipe pasta and ricotta vertical
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The zucchini Trombetta are long and curved zucchini shaped like a trumpet and they are typical of the Italian Ligurian region.

They are crunchy and have a distinctive flavour and if you want to know more about it you can read my article:
The Amazing Zucchini Trombetta Albenga

In the article, you will find additional zucchini recipes and you can make them with any regular zucchini.

If I cannot find zucchini Trombetta, I always buy small zucchini as they have fewer seeds and they are not too watery.

If you want to know more about unusual Italian vegetables, you can find the video of my morning trip to Ventimiglia market here below:

Zucchini Recipe Pasta And Ricotta

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Zucchini recipe pasta and ricotta
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5 from 3 votes

Zucchini Recipe Pasta And Ricotta

If you cannot find zucchini Trombetta, you can use regular zucchini. Buy small zucchini as they have fewer seeds and they are not too watery.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Pasta
Cuisine: Italian
Servings: 5 people
Calories: 516kcal

Ingredients

  • 4 zucchini
  • 250 gr ricotta cheese
  • 1 clove garlic
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 500 gr pasta I am using the wheels
  • 1 tbsp salt for the pasta
  • 1 tsp salt for the zucchini
  • Parmesan
  • black pepper

Instructions

  • Cut the zucchini into round slices
  • Cut the garlic and stir-fry with butter and olive oil
    stir fry garlic in butter
  • Add the zucchini
    add the zucchini
  • Stir-fry until golden
  • In the meantime boil the pasta
  • Mix the zucchini with the ricotta adding 2 tbsp of water from the pasta boiling to soften the ricotta
    mix ricotta and zucchini
  • When the pasta is ready, drain it and add it to the zucchini. Season with some parmesan and serve immediately
    Zucchini recipe pasta and ricotta

Video

Notes

Calories 516 calories per serving
Fat 16 gr per serving
Carbohydrates 77 gr per serving
Proteins 19 gr per serving
Sugar 3 gr per serving
Sodium 543 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
 
Pasta with zucchini and ricotta is an easy dish to make, a complete meal into one pot. #yourguardianchef #vegetarian #pasta

The Classic Pasta with Pesto Recipe from Genova

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Traditionally, the Genovese pesto recipe is served with fresh Trofie pasta, green beans, and potatoes. They are all cooked together as the starch from the potatoes makes the sauce creamier.

Trofie with Pesto genovese potatoes and green beans  Jump to Recipe 

This pasta bowl is a complete meal with carbs, vegetables, and proteins from the cheese.

It is a perfect light lunch to have during the summer when there is plenty of fresh basil growing in my vegetable patch.

.....I wish !!!

 

I try, I really do try to plant basil every year but I haven't really been successful.

I planted it in the ground, in pots, in the shade, and in the sun.

Grown from seeds, bought the plants, watered it plenty, loved it like a son......

and I always end up in Ventimiglia to buy a large crate of basil to make my pesto. 

 

 

Fresh Basil

Organic farming Lavancia basil

This year I decided to throw basil seeds everywhere around the garden and where-ever the basil grows I will make a small altar with a statue of the Virgin Mary and bring blessed water from Mass every Sunday.

A miracle should work !

But if you want to have more practical advice on how to grow basil, you can read my article on Lavancia Organic Farm: Hints and Tips to Grow Organic .

 

I don't know how many of you are familiar with Trofie pasta.

They are fresh pasta like a short twisted spaghetti with a chunky texture.

It can be made at home and I will eventually post the recipe.

In the meantime, if you cannot find the fresh Trofie where you live, Barilla makes a dry version and you might be able to find it in your local supermarket.

Another option is to use the Fusilli.

Though be careful and check the cooking time of your Trofie.

Mix the trofie with the pesto

Boil the green beans with the potatoes

It is very important in this recipe, that the potatoes, the green beans, and the Trofie are cooked in the same pot as the starch from the potatoes adds to the creaminess of the pasta.

I add the Trofie in the last 3 minutes of cooking time because my fresh Trofie only requires 3 minutes of cooking. 

 

If your Trofie needs more time to cook add them earlier so that everything is ready at the same time.

The potatoes should cook 18 minutes, the green beans 3 to 5 minutes depending on their size.

The Trofie from Barilla need to cook for 10 minutes, so add them after 8 minutes of boiling the potatoes.

Drain the trofie, the potatoes and the green bean

Basil Parmesan and olive oil

For this recipe, I made a 1-minute video and you can see it here below.

But before you get started I want to share with you another important hint for the pesto recipe.

I use the Braun Mixer (Affiliate link from Amazon) and never blend all at once. 

 

 

The pesto should be made with intermittent pulses otherwise the heat from the blade will oxidize the basil.

The result is a bitter and dark looking pesto.

Also, add the pine nuts last if you want to taste their crunchiness.

You can keep the pesto in the fridge for up to 1 week. 

You could freeze the pesto into an ice cube container, but don't expect the same taste as a fresh one.

Genovese pesto

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

traditional genovese pesto recipe pasta
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5 from 5 votes

The Classic Pesto Recipe Pasta Trofie

The traditional Genovese pesto recipe pasta is made with fresh trofie pasta, green beans and potatoes. They are all cook together so that the starch from the potatoes will make the sauce even creamier.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pasta
Cuisine: Italian
Keyword: Italian food, Pasta with Pesto, Traditional Italian
Servings: 6 people
Calories: 515kcal

Ingredients

  • 500 gr fresh trofie pasta cooking time should be around 3 minutes
  • 2 potatoes
  • 200 gr fresh green beans
  • 1 tbsp coarse salt

For the Pesto

  • 50 gr basil leaves
  • 6 tbsp Parmesan cheese
  • 2 tbsp pecorino cheese
  • 1/2 cup extra virgin olive oil
  • 1 tbsp pine nuts
  • 1 clove of garlic peeled
  • 1 tbsp butter optional
  • 1 pinch of salt

Instructions

  • Peel and cut the potatoes into cubes
  • In a large pan boil the potatoes for 10 minutes with 1 tbsp of salt 
    Boil the potatoes for 10 minutes
  • Clean and trim the stem ends of the green beans
    Clean the green beans
  • Add the green beans to the boiling potatoes and boil for 5 minutes
    Boil the green beans with the potatoes
  • Add the trofie and cook for 3 more minutes. The trofie cooking time should be 3 minutes. 
  • All the vegetables and the pasta should finish cooking at the same time. 18 minutes for the potatoes, 5 for the green beans and 3 for the trofie.  If the trofie have a cooking time longer than 3 minutes add them earlier.

Make the Pesto

  • Add all the ingredients for the pesto in a blender. 
    Basil Parmesan and olive oil
  • The pesto should be mixed gradually with pulsing movements. If mixed continuously the heat created by the blades will oxidize the basil turning the pesto into a dark colour.
    Genovese pesto
  • Add 2 tbsp of the boiling water into the pesto to make it creamier. I also add 1 tbsp of butter, but it is optional
    Add butter and pasta water to the pesto

Combining all

  • Drain the trofie, the potatoes and the green beans
    Drain the trofie, the potatoes and the green bean
  • Mix immediately with the pesto, add more Parmesan and serve while still warm
    Mix the trofie with the pesto

Video

Notes

Calories 515 calories per serving Fat 24 gr per serving Carbohydrates 63 gr per serving Cholesterol 10 mg Proteins 14 gr per serving Sugar 1 gr per serving Sodium 2437 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
 
PIN FOR LATER:
Traditionally, the Genovese pesto recipe is served with fresh Trofie pasta, green beans, and potatoes. They are all cooked together as the starch from the potatoes makes the sauce creamier. #yourguardianchef #pasta #italianfood

Light and Fluffy Italian Homemade Gnocchi

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The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. If you want to make chunkier ones you can watch the video below to see the difference.

Light and Fluffy Italian Homemade GnocchiJump to Recipe :  Jump to Video :  Print Recipe

Homemade fluffy gnocchi are very different from the ones already made which tend to have too much flour because they have to last longer on the shelf. My husband calls them lead balls.

Also, some recipes use eggs, I don't. My homemade gnocchi are suitable for vegans.

They still have that firm consistency, but without the egg the taste of the potato prevail.

They are not difficult to make, you just need to follow some simple rules and you will have the most delicious and versatile base dish you can serve with a multitude of sauces.

Here I make the simple and most commonly used gnocchi sauce, which are seasoned with sage and butter, you can use any other sauce depending on how you plan to eat your gnocchi.

lamb ragu

Sauces for Gnocchi

You can serve gnocchi in 3 different ways:

  1. As a main dish: use sauces with meat like Ragu for example. My favourite ragu to serve with gnocchi is Lamb ragu. For main dish gnocchi I rather use chunkier gnocchi and you can find the recipe here
  2. As a side dish: like potatoes served as a side dish for meat or fish. You can simply flavour the gnocchi with some herbs and butter.
  3. As a starter: in Italy this is what we would call Primo Piatto, like pasta or risotto. You can use any pasta sauce you like. For a special meal I use truffles. We usually have it as a starter for our Christmas lunch.

My Secret

To make fluffy and light homemade gnocchi I have 1 special secret, keep the flour in the dough to a minimum.

For 1 kilo of potatoes I use around 100 / 120 gr ( 1 cup) of flour not more (plus 3 tsp of salt).

Once the potatoes are mashed and completely cold I add only 100 gr (3/4 cup) of flour and I add more only if necessary.

homemade gnocchi ingredients

homemade gnocchi flour tray

Unfortunately there is an undesirable consequence for not adding too much flour to the dough.

Once the gnocchi are ready on the tray and you try to pour them in the boiling water, they will be stuck to the tray and mash as soon as you touch them.

Any humidity in your kitchen will soften the gnocchi, they will soak the vapour from your boiling pot of water while they are laying on the table, before they reach the pot.

 

To avoid this problem I make sure that:

  1. Once I shape the gnocchi I put them on a well floured tray and add more flour on top.
  2. I make sure the kitchen is well aired and does not have too much humidity.
  3. I don't let them rest for too long, usually I make them only 1 hour max 2 hours ahead, no more.

 

homemade gnocchi floured trays

Have you noticed that my gnocchi do not have an indentation? They do not need it.

The indentation helps the sauce stick to the gnocchi, but because my gnocchi do not have a lot of flour they absorb the sauce anyway.

They are smaller and soft and will melt in your mouth.

But if you like the shape and have time on your hands, use a fork and add the indentation.

cooking the homemade gnocchi

Cooking Gnocchi

The gnocchi are cooked in hot salted boiling water, but they do not get drained like pasta or vegetables.

Once cooked they float in the boiling water, you can then remove them with a strainer ladle.  

That is why it does not matter how much flour you are pouring over the shaped gnocchi to keep them loose on the tray.

The four will drop to the bottom of the boiling water, and when you drain the gnocchi with the ladle the flour will remain at the bottom of the pot. 

Choosing the Potatoes

Use old big potatoes with a thick skin that are rich in starch and don't have too much water.

Choose potatoes for mash like Russets, Yukon golds, Desiree in France Amandine, Chérie or Pompadour.

Ingredients for homemade gnocchi

Follow the recipe below and remember:

Dos:

  • Boil them with their skin for max 20 minutes
  • When making the dough add just enough flour until the dough is smooth
  • Once the gnocchi are ready cover the prepared gnocchi with a lot of flour so they will not stick to the tray

Don'ts:

  • Don't peel the potatoes before boiling them
  • Don't use a blender to mash them otherwise they will become waxy
  • Wait until the mashed potatoes are completely cold before adding the flour to make the dough

To make this recipe I use KitchenAid attachment 5FVSP Fruit and vegetable Strainer 

You can find it on Amazon (affiliate link)

I find it very useful to sieve cooked fruits, tomatoes and potatoes.

It separates the skin directly so I don’t have to peel them.

It is perfect when you make gnocchi, they are mashed in a flash and you don t have to burn your hands to peel hot potatoes.

If you don t have one you can mash the potatoes with a hand mash or with a fork.

Here you will find other recipes I make with the KitchenAid vegetables strainer, here you will find more of my favourite kitchen tools.

Homemade gnocchi kitchenaid

How to make Italian Gnocchi

If you want to use a rich sauce, you can make chunkier gnocchi by adding some semolina flour in the mix.

Here you can find the recipe for chunkier homemade Italian gnocchi with cherry tomatoes sauce.

You will find it also in the video below.

Fancy Homemade Gnocchi

If you want to make something very special, you can mix other vegetables to the potatoes and change the colour and flavour.

Here I mixed some cooked chestnuts.

Other vegetables often used are with sweet potatoes, squash, and why not trying with pumpkin.

You can experiment what you fancy, on 1 kilo of potatoes substitute 100 gr with your favourite vegetable.

Though make sure it is a dry vegetable otherwise you will have to add too much flour.

chestnuts homemade gnocchi

I will give to pumpkin gnocchi flavoured with cinnamon a try and I promise to get back to you with some results before Thanksgiving. 

Happy homemade gnocchi making !

Looking forward to hear your gnocchi experience in the comments below

 

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Light and Fluffy Italian Homemade Gnocchi
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5 from 4 votes

Light and Fluffy Italian Homemade Gnocchi

The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. No eggs, they are vegan !
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Side Dishes
Cuisine: Italian
Servings: 6 people
Calories: 352kcal

Ingredients

  • 1 kg potatoes (4 large)
  • 150 gr flour (1 cup)
  • salt and pepper

For a simple sauce

  • 100 gr butter
  • 10 sage leaves

Instructions

  • Clean the potatoes making sure all earth is removed
  • Boil 1 kilo of potatoes in salted water for 20 minutes
  • Strain off the water and while the potatoes are still hot pass through the strainer, I use kitchenaid vegetables strainer
  • If you don't have a vegetable strainer, peel the potatoes while still hot and mash them with a fork or a potato masher
  • Let the mashed potatoes cool down completely
  • Add only 100 gr of flour and the salt, mix and add more flour only if necessary
  • Once the dough has a nice consistency, roll it and cut the gnocchi into shape
  • Spread them on well floured tray and cover with flour so they do not stick to the tray and to each others
  • Boil them in salted water and when they start floating remove them from the water with a strainer ladle
  • Pour the cooked gnocchi in a pan and mix them with the sauce of your choice. Here I mix it with butter and sage

Video

Notes

Calories 352 calories per serving
Fat 15 gr per serving
Carbohydrates 50 gr per serving
Cholesterol 36 mg
Proteins 6 gr per serving
Sugar 1 gr per serving
Sodium 48 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. No eggs, they are vegan #yourguardianchef #gnocchi #italianresipes
 

Pasta with Swordfish Ragu and Aubergines

by 7 Comments

A delicious summer lunch made with swordfish ragu.

pasta with swordfish and aubergine 24_1_1

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I use the meat from behind the neck and around the top fin.

It is tastier and costs half the price of the steak meat.

Eating every part of the fish is a way of honouring its death.

If you want to know more don't miss the article: Swordfish Facts: buying fresh and cooking choices

As a matter of interest, I always cut my fish over a dedicated fish board as it is more hygienic.

I use an  Index Chopping Board Setyou can find on Amazon (affiliate link)

Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

Here are more of my favourite kitchen tools
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For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Swordfish ragu aubergines
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5 from 7 votes

Pasta with Swordfish Ragu with Aubergines

A delicious summer Ragu made with swordfish. I use the meat from behind the neck and around the top fin. It is tastier and costs half the price of the steak meat. Eating every part of the fish is a way of honouring its death.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 8 people
Calories: 437kcal

Ingredients

  • 500 gr swordfish – from neck
  • 3 aubergines long would be best
  • 300 gr fresh long tomatoes for tomato sauce
  • 1 bunch of basil
  • 4 tbsp olive oil extra virgin
  • 2 cloves garlic
  • 500 gr penne rigate
  • oil for frying

Instructions

  • Cut the aubergines in cubes, removing the skin
    Swordfish recipes ragu aubergines
  • Deep fry the aubergines in olive oil
    Swordfish recipes ragu aubergines
  • Drain the aubergine in kitchen paper to absorb the excess oil
    Swordfish recipes ragu aubergines
  • In the meantime, wash the swordfish and dry the excess water with a paper towel.
    Swordfish recipes ragu neck
  • Remove the skin with a sharp knife
    Swordfish recipes ragu neck
  • In a large pan with high hedges, stir fry the garlic cloves
    Swordfish recipes ragu neck
  • Add the fish and stir fry, be careful not to overcook it.
    Swordfish recipes ragu neck
  • Once slightly cooked, it will be easy to remove the bones and cartilage from the flesh. Remove from the pan and wait until it cools down before you start to clean it. DO NOT CLEAN THE PAN AFTER YOU HAVE COOKED THE FISH
    Swordfish recipes ragu neck
  • Place the clean fish meat aside
    Swordfish recipes ragu neck
  • In the same pan where you cooked the fish, cut the tomatoes in slices, add the basil and let it stew at medium to low temperature. Add a tsp of salt
    Swordfish recipes ragu aubergines fresh tomatoes
  • Cook until the tomatoes melt into a sauce. In a separate pan you can start boiling the salted water for the pasta
    Swordfish recipes ragu aubergines
  • Add the fish and the aubergine to the sauce and mix
    Swordfish recipes ragu aubergines
  • Taste and adjust for seasoning
    Swordfish recipes ragu aubergines
  • Add the cooked pasta into the pan and stir
    Swordfish recipes ragu aubergines
  • Serve and add pepper or hot chilli if you like spicy food

Notes

Calories 437 calories per serving
Fat 15 gr per serving
Carbohydrates 49 gr per serving
Cholesterol 31 mg
Proteins 24 gr per serving
Sugar 1 gr per serving
Sodium 73 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
To make swordfish ragu I use the meat from behind the neck and around the top fin. It is tastier and costs half the price of the steak meat. #yourguardianche #pasta #seafood
 

 

Italian Spaghetti and Meatballs Sauce

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Italian Spaghetti and Meatballs Sauce is a complete, easy-to-do meal, and a perfect dinner for those busy days.

Meatball sauce 11_3_1As I have my ingredients ready in the freezer, it takes me only 5 minutes to prepare and the rest is cooking time.

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  1. You can use frozen breadcrumbs described in the article:
    Grated Parmesan and Breadcrumbs
    They don’t need to be defrosted ahead of time.
  2. You can use frozen mirepoix as described in the article: Mirepoix
    They don't need to be defrosted ahead of time.
    If you are using the frozen mirepoix you can stir-fry it from frozen, just watch out for the sparkling frying oil!
  3. For additional storage and freezer recommendations follow the guidelines described in the article:
    Once a Month Freezer Meal Prep

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Italian Spaghetti and Meatballs
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Italian Spaghetti and Meatballs Sauce

This is a complete, easy-to-do meal, and a perfect dinner for those busy days. Just 5 minutes to prepare and the rest is cooking time. Calories per serving 679; Time to prepare 35 minutes; Easy.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Pasta
Cuisine: Italian
Servings: 5 people
Calories: 679kcal

Ingredients

Breadcrumbs (can be prepared in advance and stored in the freezer)

  • 90 gr breadcrumbs
  • 10 gr Parmesan cheese grated
  • 1 clove Garlic
  • 10 Fresh basil leaves

Meatballs

  • 500 gr Freshly minced lean beef
  • 2 Fresh eggs
  • 1 onion diced
  • 2 tsp Salt
  • 1 tsp Original English mustard
  • 1 tsp Worcestershire sauce

Sauce

  • 1 onion diced
  • 1 carrot diced
  • 1 celery stalk diced
  • 500 lt Tomato sauce

Pasta

  • 500 gr Spaghetti De Cecco

Instructions

Sauce

  • In a casserole, stir-fry the diced carrot, onion and celery
    Stir fry mirepoix
  • If you are using the frozen mirepoix you can stir-fry it from frozen, just watch out for the sparkling frying oil!
    defrost stir fry mirepoix
  • Add the tomatoes sauce and the beef cube, keeping the heat low

Meatballs

  • Prepare or defrost the breadcrumbs (see article above)
    Minced meat ingredients for meatballs sauce
  • Mix all the meatball ingredients together
    Minced meat with breadcrumbs and egg
  • Wet the palm of your hand with warm water. It will help to make smoother meatballs
    rolling meatball
  • Roll the meatball and put them inside the tomato sauce, making sure they are all submerged in the sauce
  • Let the meatballs simmer in the tomato sauce for 30 minutes
  • In the meantime boil the salted water for the spaghetti and cook them al dente, making sure that both the pasta and the meatballs will finish cooking at the same time
  • Once they are ready, mix and serve

Notes

Calories 679 calories per serving Fat 21 gr per serving Carbohydrates 80 gr per serving Proteins 42 gr per serving Sugar 11 gr per serving Sodium 1742 mg per serving

The Spooky Pasta With Black Ink Cuttlefish Recipe

by 12 Comments

Though spooky it may look, you will love this pasta with black ink cuttlefish recipe.

squid-ink-pasta-22_4_1The ink taste is very similar to the vongole's, a sweet flavour of sea.

Often called squid ink, this name is not correct in fact the ink is found in cuttlefish, not in squid.

To find out more about the difference between squid and cuttlefish you can read the article: What Are Calamari Squid Cuttlefish and Octopus.

You can watch the video below to see where is the ink and what it looks like:

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squid-ink-pasta-5_4_1

This is what the ink sacs look like, and if you are using the fresh ink from a Cuttlefish, you need to be very careful for the risk of stains.

 

 

You can buy the Black Ink  or Nero di Seppia on Amazon (affiliate links) or at your fishmonger.

It comes sealed in little bags, and you only need one bag for 500 gr of pasta.

Do be careful when you open the bag though, as the ink stains are difficult to remove from clothes…and hands.

Pasta with black ink squid 3_3_1

Squid Ink cuttlefish

The ingredients you’ll need are:

500 gr of linguini
30 gr of olive oil
1 large onion
500 gr of fresh cuttlefish (or frozen squids if you cannot find it)
1 tbsp of tomato paste
1 tbsp of coarse salt to boil the pasta
Salt and pepper

Dice the onion and stir-fry it in an olive oil-coated pan.

In the meantime start boiling the water for the pasta, adding 1 table spoon of coarse salt.

Once the onions become translucent, add the cuttlefish.

If you are using frozen squids, they should have been defrosted in the fridge over night.

Note: Squid and cuttlefish do not need to cook for very long.

squid-ink-pasta-1_1_1

squid-ink-pasta-4_3_1

As soon as they start to turn opaque white, add a few table spoons of tomato sauce or tomato extract to give some colour.

 

 

Before adding the ink, it is best to wear some plastic gloves.

Pierce the ink bag with a pin, making sure the ink does not squirt out of the pan.

 

squid-ink-pasta-14_3_1

Black Ink Cuttlefish sauce

Stir for a few seconds, then remove the pan from the heat to make sure the squid doesn’t overcook.

 

 

Once the linguini has finished boiling (which should be about now, and always 1 minute less than what is recommended on the box), drain them and toss them into the pan containing the squid mixture.

Stir well, and they are ready to be served.

 

Pasta With Black Ink Cuttlefish Recipe

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Pasta With Black Ink Cuttlefish Recipe
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5 from 5 votes

Pasta With Black Ink Cuttlefish Recipe

You will love this pasta with black ink cuttlefish recipe. The ink taste is very similar to the vongole's, a sweet flavour of sea.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Pasta
Cuisine: Italian
Keyword: black, one pot, seafood
Servings: 6 people
Calories: 408kcal

Ingredients

  • 500 gr linguini
  • 30 gr olive oil
  • 1 onion onion
  • 3 fresh cuttlefish alternatively frozen squids 500 gr
  • 1 tbsp tomato paste
  • 1 tbsp coarse salt to boil the pasta
  • salt and pepper
  • 3 sacs Cuttlefish ink

Instructions

  • Dice the onion and stir-fry it in an olive oil-coated pan.
  • In the meantime start boiling the water for the pasta, adding 1 table spoon of coarse salt. Once the onions become translucent, add the squid (which should have been defrosted in the fridge over night.) Note: Squid does not need to cook for very long.
  • As soon as they start to turn opaque white, add one table spoon of tomato paste and one whole bag of squid ink.
    Squid Ink cuttlefish tomato
  • Stir for a few seconds, then remove the pan from the heat to make sure the squid doesn’t overcook.
    Black Ink Cuttlefish sauce
  • Once the linguini has finished boiling (which should be about now, and always 1 minute less than what is recommended on the box), drain them and toss them into the pan containing the squid mixture.
  • Stir well, and they are ready to be served.
  • OPTIONAL: To make them spooky, top with boiled quail eggs cut in half, and make quite sure that any tentacles are visible.

Notes

Calories 408 calories per serving Fat 7 gr per serving Carbohydrates 64 gr per serving Cholesterol 0 mg Proteins 24 gr per serving Sugar 1 gr per serving Sodium 50 mg per serving 
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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Easy Bolognese Pasta

by 10 Comments

To make an easy "whatever" Bolognese pasta I make my sauce in the pressure cooker for speed and deeper flavour.

Tagliatelle alla bolognese 3_1_1

A proper Bolognese sauce should cook for hours, while it only takes 30 minutes with a pressure pan.

For more information on pressure cooker you can see my post: Pressure Cooker.

If you don t have a pressure cooker, you can use an instant pan or cook it for 2 hours.

Make a large batch and freeze it.

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The ingredients you need are:

500 gr of "Whatever" pasta, my favourite fresh homemade tagliatelle

For the Bolognese sauce:

30 ml of olive oil
1 large onion diced
1 large carrot diced
1 stalk of celery diced
1 cube of beef stock
500 gr of lean minced beef
500 gr of regular tomato sauce
Pepper

 ½ cup of Marsala wine, optional but highly recommended 

Carrot Onion Celery Called Mirepoix

Stir fry the onion, carrot and celery

Stir fry the onion, carrot and celery to make a soffritto and once cooked add the meat.

 

Stir the meat until it is all brown, then add a 1/2 cup of Marsala and let it evaporate.

Stir the meat until it is all brown

Ragu 2_6_1

Marsala is an old sweet wine often used in Italian cooking.

Even if you are cooking for children it is not dangerous as the alcohol evaporates completely.

It leaves a sweet taste to contrast the acidity of the tomatoes sauce.

It is an optional ingredient, but I highly recommend it

Add the tomato sauce and the beef stock, stir and close the pressure pan.

Once the pressure is built, the sauce has to cook only 30 minutes, and in this meantime you can boil the pasta so they are ready at the same time.

Once the pasta and the Bolognese sauce are ready, combine them and serve.

30 minutes to cook the sauce and 5 to prepare this delicious "Whatever" Bolognese pasta

Total 35 minutes!

Bolognese sauce


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To make this recipe I use my WMF Perfect Pressure Cooker.

Being trapped in allows the flavour of each ingredient really incorporates into the water steam.

And, it only takes 30 minutes!

Otherwise, it should simmer for 2 to 3 hours.

To find out more about the pressure cooker I use and all the recipes I make with it, you can read my review here

For instructions on recipes template see post: Food Madness: Digital & Apps

Healthy dinners for kids Tagliatelle alla bolognese
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5 from 5 votes

Easy Bolognese Pasta

To make an easy "whatever" Bolognese pasta I make my sauce in the pressure cooker for speed and deeper flavour. Before adding the stock deglaze with Marsala
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Pasta
Cuisine: Italian
Servings: 5 people
Calories: 408kcal

Ingredients

  • 500 gr Fresh Tagliatelle
  • 30 ml Olive oil
  • 1 large onion diced
  • 1 large carrot diced
  • 1 stalk of celery diced
  • 1 cube of beef stock
  • 500 gr lean minced beef
  • 500 gr regular tomato sauce
  • Pepper
  • 1/2 cup Marsala wine optional

Instructions

  • Stir fry the diced onion, carrot and celery to make a soffritto and once cooked add the meat.
    Stir fry the onion, carrot and celery
  • Stir the meat until it is all brown, then add a glass of Marsala and let it evaporate.
    Stir the meat until it is all brown
  • Add the tomato sauce and the beef stock, stir and close the pressure pan.
  • Once the pressure is built, the sauce has to cook only 30 minutes, and in this meantime you can boil the tagliatelle so they are ready at the same time.
    Bolognese sauce
  • Once the tagliatelle and the Bolognese sauce are ready, combine them and serve.

Notes

Calories 408 calories per serving Fat 7 gr per serving Carbohydrates 64 gr per serving Cholesterol 0 mg Proteins 24 gr per serving Sugar 1 gr per serving Sodium 50 mg per serving Storage Recommendations Sauce only suitable for the freezer. Keep for 3 days max

Smoked Salmon Farfalle Recipe

by Leave a Comment

This Smoked Salmon Farfalle Recipe is very easy to prepare as you can prepare everything you need beforehand, and the last minute preparations will be very quick.

Pasta with smoked salmon 4_4_1

If you are preparing it for a dinner party, you will only have to excuse yourself for a few minutes from your guests!

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The pasta should always be cooked and seasoned just prior to serving.

 

 

Featured in the following posts:

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Smoked Salmon Farfalle Recipe
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Smoked Salmon Farfalle Recipe

This recipe is very easy to prepare, the pasta should always be cooked and seasoned just prior to serving. If you are preparing it for a dinner party, you will only have to excuse yourself for a few minutes from your guests!. You can prepare everything you need beforehand, so the last minute preparation will be very quick.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Pasta
Cuisine: Italian
Servings: 5 people
Calories: 622kcal

Ingredients

  • 500 gr Bow-tie Pasta
  • 50 gr Butter
  • 1 Lemon zest
  • 1 tbsp Coarse salt for seasoning the water for the pasta
  • Pepper To taste

Instructions

  • Cut the salmon into small pieces, and put it in a frying pan along with the butter, and the lemon zest. NB: No need to cook, cover and leave it ready to mix with the pasta just before serving.
    Pasta with smoked salmon preparing the salmon
  • Cook the pasta in salted boiling water, boil always 1 minute less than what is recommended on the box.
  • When the pasta is ready, drain it and pour the contents into the pan with the salmon.
  • Stir over a low heat until the salmon turns a light pink colour, takes less than 2 minutes.
    Pasta with smoked salmon mix with pasta
  • It is ready to be served!

Notes

Calories 622 calories per serving Fat 22 gr per serving Carbohydrates 71 gr per serving Cholesterol 70 mg Proteins 35 gr per serving Sugar 4 gr per serving Sodium 1257 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

Pasta Caprese Salad

by Leave a Comment

This Pasta Caprese salad is a quick, fresh, light and delicious lunch you can make in minutes and this is how it is made in Capri.

Pasta Caprese salad dressingThe name already reveals the ingredients: fresh mozzarella, tomatoes and basil all season with an Italian extra virgin olive oil.

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If you have the real mozzarella and tomatoes from Naples, you don t need to add anything else.

You can add balsamic vinegar at your peril, but if you do, don't call it Caprese because Balsamic Vinegar is not an ingredient used in Capri.

Tomatoes in the South of Italy already have a sweet flavor built naturally from the sun and the fertile volcanic soil.

Adding a sweet dressing just doesn't make sense.

 

Balsamic Vinegar and Peaches

For the majority of the Italian, mozzarella and balsamic vinegar do not belong together, and neither do peaches.

Like pineapple on pizza, same concept!

And if you had Caprese with balsamic vinegar or peaches in Italy, you were probably dining at a restaurant tailored for tourists.

(P.S. If you do use balsamic vinegar or peaches on a Caprese salad and you still call it Caprese, I will pray for your soul. And don't bother to leave a nasty comment because it will be deleted, while any joyful remark is welcome)

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

pasta caprese salad
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Pasta Caprese Salad

This Pasta Caprese salad is a quick, fresh, light and delicious lunch you can make in minutes: fresh mozzarella, tomatoes, basil and extra virgin olive oil. You can add balsamic vinegar at your peril, but if you do, don't call it Caprese because Balsamic Vinegar is not an ingredient originally from Capri.
Prep Time10 mins
Cook Time10 mins
Total Time25 mins
Course: Pasta
Cuisine: Italian
Servings: 5 people
Calories: 523kcal

Ingredients

  • 500 gr Penne Rigate or other types of short pasta (gnocchi shown in the picture)
  • 250 gr Fresh mozzarella
  • 2 Large tomatoes
  • 20 ml Olive oil extra virgin
  • 1/2 tsp Salt for salad
  • 1 tbsp Coarse salt for cooking the pasta
  • 5 Fresh basil leaves

Instructions

  • Bring a pot of salted water to boil, and add the penne. If you want the pasta "al dente" cook it for 1 minute less than indicated on the pasta box.
  • In the meantime cut the tomatoes, mozzarella and the basil leaves in a large bowl. Add salt and extra virgin olive oil for seasoning. Stir them all together.
  • Once the pasta is ready drain it, add it to the tomatoes and mozzarella salad immediately and stir well. The mozzarella will slightly melt with the heat from the pasta.

Notes

Calories 523 calories per serving Fat 15 gr per serving Carbohydrates 74 gr per serving Proteins 23gr per serving Sugar 8 gr per serving Sodium 26 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.