My first taste of this dish in Emilia Romagna awoke a hunger in me that I didn’t know I had. A new desire was immediately satisfied. Spoonfuls of broth, some gorgeous textured parmesan noodles, and repeat. Until the bowl is empty and the world feels sad. But, then you have more, and the cycle starts again. Passatelli in brodo is rich and light, sustaining and so satisfying.

I adore chicken soup but this is so much more. This is chicken broth with noodles made from parmesan, nutmeg and breadcrumbs coasting inside. Why aren’t we all obsessed with this? Why isn’t it one of those dishes that every one talks about? Deeply flavoured and rich in umami, passatelli bring this chicken soup to life and soothe unlike any other.

I first learned to make this in a hands on pasta class at La Piazzetta del Gusto in Nonantola, a gorgeous local restaurant in a pretty small town near Modena. The town square is full of elderly men chatting and passing the time jovially. Just beyond it is La Piazzetta del Gusto, a restaurant and a pasta shop. All the pasta is rolled by hand every day, and the restaurant itself specialises in passatelli.

Passatelli? I was intrigued. We started with hand rolled tortelloni, then out came the breadcrumbs, parmesan, flour, eggs and nutmeg, which we kneaded lightly to makes passatelli dough. These are so easy. Once the dough is made, you push it through a passatelli press, old style or more commonly now a potato press with large holes, also used for passatelli, and snip the noodles over and into the water. So good.

There are many ways that you can serve them, my favourite is with a classic chicken broth. A winter dish in Emilia Romagna, primarily, I think it suits our 4 seasons in a day summer quite well too.

Passatelli recipe adapted from La Piazzetta del Gusto in Nonantola, Emilia Romagna

Recipe: Passatelli in Brodo (AKA Parmesan Noodles in Wonderful Chicken Broth)

Ingredients

Passatelli (enough for two generous portions)

75g breadcrumbs
85g parmesan
2 eggs
25g pasta flour
sea salt
fresh grated nutmeg
a passatelli press / potato press (I bought this passatelli press on Amazon)

Chicken broth (more than you need – you can freeze leftovers!)

a large pot – I have a home stock pot which I use lots and recommending investing in
Raw chicken – approx 1.5kg carcasses, whole chicken (save the meat for another use if using this) or chicken wings (perfect as have lots of skin and fat so superb flavour)
6 carrots, coarsely chopped
4 sticks celery, coarsely chopped
3 onions, peeled & coarsely chopped
6 cloves garlic
2 bay leaves
a teaspoon of peppercorns (I used white as that is what I had, black are good too)

Method

Make your chicken broth by putting all ingredients into a pot that will fit them, and topping up with water until everything is just covered. Cover with a lit and boil for at least 2 hours, the longer the better. Strain when done and season to taste with sea salt.
Leave to the side. (If using a whole chicken, remove the meat from the carcass and save for another use).

Make your passatelli by combining everything in a bowl and bringing together to a soft pliable dough.

Heat enough stock for more than two bowls of soup and press the passatelli into it, cutting with a knife when a few inches long. The passatelli will rise to the top, and will be ready to eat a couple of minutes later. If you are making just for one, only press enough into the soup for you, and then press them onto a board, lightly flour, and store on a single layer to use within 3 days. The passatelli become flabby when left in the broth, so best to do it this way.

Now eat. How good is that?!

I visited Emilia Romagna as part of Blogville, sponsored by the Emilia Romagna Tourist Board in partnership with  iambassador.  I maintain full editorial control of the content published, as always. I wouldn’t waste your time, or my own! 

Pellegrino Artusi, Casa Artusi, The Art of Cooking Well in Forlimpopoli & A Recipe for Perfect Pasta Dough (Photo Illustrated)

Pellegrino Artusi is widely referred to as the father of Italian cuisine. Penning the first pan Italian cookbook, (self) published only 20 years after the unification of Italy in 1891 and in the language of the new unified Italy (which was the dialect of Florence), when he was 71.

Artusi’s cookbook, Science in the Kitchen and the Art of Eating Well, featured over 475 recipes gathered from Italian home cooks on his travels as a business man. 15 editions were published before he died 20 years later, with many further recipes added (finishing with 750).

Science in the Kitchen and the Art of Eating Well was predicted to be a commercial failure by Italian publishers at the time, and they refused to publish it, but it was a tremendous success. It has been in print since publication, and is in almost every Italian home. It has been translated into several languages also (it was translated to English in 1997). 200,000 copies were sold in his lifetime and many more in the 103 years since then.

(So, you know, the message being if you believe in something strongly enough, take a risk and make it happen. You never know, do you?)
Continue reading

Homemade gnocchi (another phone photo – my camera was stolen a few weeks ago so bear with me!)

Gnocchi were a mystery to me until I went to Italy. The ones that I had tried before (this was before I moved to London before you roar), were leaden and rubbery and I could never see what the appeal was. I mean, everyone else must be wrong, right?

Wrong. I was just eating crap processed gnocchi.

The joys of gnocchi were revealed to me for the first time at the tender age of 22 on a trip to Naples to stay with a friend, her Neapolitan boyfriend and his family. Andrea’s Dad (the Neapolitan), ex military and the most wonderful and tender home cook, cooked for us every day. 3 courses for lunch with wine, an aperitif, and then us Irish girls had to go to bed for a bit because we were not used to this at all. Lunch in Ireland before then had been one course at lunchtime with no alcohol and back to business.

Everyday, Andrea’s Dad got up early in the morning to head to the shop to get buffalo mozzarella, straight from Campania and fresh every day. The shop owner would depart at 4am to get the best and the freshest and we would have it for lunch, cut thick like steaks and weeping sweet milk. I was in food heaven. Andrea and Shelley said, this is nothing, wait until you try his pumpkin gnocchi. And I did.

The pumpkin gnocchi were tiny, tender and divine. Light as sweet puffs of air, they were so delicate and beautiful to eat. I was determined to make them at home and quickly discovered that these were tricky and took practice (my recipe for them is in Comfort & Spice).

I have since experimented lots, with potato gnocchi, sweet potato gnocchi, and all sort of others. The pumpkin and the potato are traditional and best. Such frugal offerings, 4 potatoes, a little flour and an egg will offer sustenance for days or for lots of people. My sister thought that she didn’t like gnocchi but I made these for her, and she proclaimed them better than those she had in Italy, which is very high praise (or lies). I am going for praise.

The trick here is in the technique. Imagine that you are making the finest pastry and use the lightest hands. Work quickly while the potatoes are still hot. Use floury potatoes only (I am in Ireland and used Golden Wonders which worked very well), and make sure you have a mouli or potato ricer to pass the potatoes through. A potato ricer will cost about £12 and will render the stubborn potato fluffy and soft. For best results pass it through a few times, I passed mine through 3 times, working as quickly as I could. The heat is important.

When cooking the potatoes, be careful not to push them too far. Floury potatoes are guzzlers and once soft, will take in as much water as they can, rendering them a sorry soggy mess. Cook them until you can pierce them with a fork and they still resist a touch without being too hard. Peel immediately, if you don’t have asbestos paws like me use a tea towel.

How to eat them? However you want. Make a gratin with cream and blue cheese and cover with a good melting cheese. Perfect winter fare. Or make a tomato sauce and serve simply with the gnocchi and some parmesan on top. I did this today, making a sauce which started with a sauté of very finely chopped rosemary, garlic and red chilli, then a tin of good chopped tomatoes, a teaspoon of balsamic vinegar and a teaspoon of sugar. I cooked it for a couple of hours adding water when it got too thick every now and then. The secret to good tomato sauce is good tomatoes, flavour enhancer (chilli and garlic), balance (vinegar and sugar), time, and a good sprinkle of sea salt.

They are worth the effort and don’t be dismayed if you don’t get them right the first time. Once you crack them, you will be thrilled with yourself, and so will your family and friends.

Recipe: Homemade Potato Gnocchi Continue reading

Are you ready? For a molten hot slightly spiced delight? With spiced sweet sausage and gorgeous bright green olives? Stuffed with homemade ricotta, some punchy sweet spicy sobrasada and some earthy sage?

I think you are ready.

These are good. This recipe is based loosely on Ascolane Olives, stuffed olives from the Ascole region in Italy, and usually stuffed with the likes of pork, veal, lard and parmesan. Spuntino in London do a lovely version with anchovies, parmesan and sage. In fact there is a lovely recipe for these in the Polpo Cookbook (a lovely book, and one I would heartily recommend for Italian food fans).

Mine are different. From my previous post you will have seen that I was in Spain last week, with the Olives from Spain folks. We visited olive groves in the sunshine and tasted many varieties from the large queen olives to the very small.

That, combined with a trip to the market in Sevilla the next day was exciting and inspiring. Ideas flooded as I hopped from stall to stall, wanting to buy far more than I could ever take home. As I stood there with some Spanish queen olives in my hand and eyed the sobrasada (in the UK you can buy it from Brindisa too), I decided to make a Spanish version of the Ascolane when I got home.

Queen Olives Stuffed with Sobrasada, Homemade Ricotta & Sage

Home made ricotta is something that I make regularly. The recipe is in my book and I include a version below. Why make it at home? It is so delicious, rich and creamy. It is ridiculously easy too. Just try it, and you will keep making it too.

The light creaminess of the cheese with the rich sauciness of the sobrasada (and I mean saucy in the bold way), all held together with some earthy sage, makes a terrific stuffing for the lovely delicate queen olive.

Queen Olives Stuffed with Sobrasada, Homemade Ricotta & Sage

Enjoy! And do let me know how you get on with it.

Note: use fine dry breadcrumbs, if making your own be sure to toast them in a medium oven for about 10 minutes. Dry breadcrumbs stick and clump less. Feel free to substitute (good) shop bought ricotta if you can’t be bothered. The ricotta recipe will make more than you need but you won’t be sad about that.

Queen Olives Stuffed with Sobrasada, Homemade Ricotta & Sage

RECIPE: Fried Spanish Queen Olives Stuffed with Sobrasada, Homemade Ricotta & Sage

Ingredients

Homemade Ricotta

1 litre full fat milk
250ml cream
pinch of sea salt
juice of 2 lemons
muslin to drain the cheese and a colander

Stuffed Olives

16 large pitted green olives – mine are Spanish queen ones from Brindisa
100g ricotta
50g sobrasada
12 large sage leaves and extra to serve
pinch sea salt
3 bowls containing: one containing 1 egg, beaten; one containing plain flour; one containing breadcrumbs
oil to fry the olives, I actually used Iberico lard but this is hard to come by

Method

Make your ricotta by bringing your milk and cream with the salt to 90 deg C (just before it boils if you have no thermometer). Take off the heat and add the lemon juice. The curds and whey will split (if not add more lemon juice). Strain through a muslin lined colander and leave to sit for a couple of hours to drain.

Weigh out 100g and mash with the sobrasada and shredded sage leaves. Season with sea salt and fill each olive. The easiest way is with a syringe. I used the end of a small teaspoon. This is fiddly but take your time, it is worth doing properly.

Breadcrumb by dipping the stuffed olives in the flour, then the egg, and then the breadcrumbs. If the breadcrumbs aren’t fully coating the olive, dip in the egg and breadcrumbs again.

Heat enough oil / lard to cover the olives and when a piece of bread starts to fizz and brown on addition, add the olives and fry for a minute or two until golden brown. Drain on kitchen roll. Add the extra sage leaves for 30 seconds or so until they crisp. So delicious! Use these to decorate (and eat).

Serve hot and be careful not to burn yourself as the filling can sometimes escape through the bottom.

Enjoy!

I was very excited, and also a little hot and bothered. I had to be in Liverpool St at 5pm, but I didn’t finish work until 5.30pm, and I work an hour away. Eish! What to do?! Thankfully, Francesco and his team were patient and flexible, and unfazed when I burst through the door, earlier than I thought possible, but later than arranged, red and frizzy and ready for vongole.

Vongole? What’s that? It’s one of the best Italian culinary offerings, and when nestled with linguine, a real treat. Fresh and lively, salty and sweet, fruity and toothsome, you can’t beat it.

I’ve cooked this at home, but not for a while. It’s one of those things that has to be done right, great vongole from an even better fishmonger, great pasta and some time. That’s all. Like anything else, there are ways to do it to do it and to do it right you need to adhere to the rules, but really it’s not that complicated, and once you know the steps, it’s utterly achievable. It’s a weeknight dish should you choose it to be one or a perfect quick weekend treat.

Italian cuisine is one of my favourites; it’s so fresh and full of flavour. Loaded with character and variety, how could you not love it? I love the attention to detail, the adherence to quality and the sociable nature of it all. I love that everyone is confident about food, we should be here too. Everyone has a secret family recipe, knows local wines and heartily recommends favourites. They want to take you to their favourite places, and share their culinary heritage, for they are very proud of it, and so they should be. So, I wasn’t surprised when Francesco seemed to represent all of these qualities, fizzing with enthusiasm and passion, and ready to share his knowledge.

L’Anima is a lovely space, airy and bright, perhaps leaning on stark, but very stylish. We started at the bar with some snacks and a prosecco, and then progressed to the kitchen, which was stacked with food and chefs, and while busy-busy, it was very calm. Waiting by one of the sinks were enormous and very fresh clams, that had been rinsed to rid them of any sand that they had retained from the sea bed, they were ready to become vongole.

Francesco whizzed through the recipe, it really is very quick. Patient and attentive, occasionally making reference to how red I was, with a chuckle. I was at pains to explain that I am Irish and can’t cope with extremes of anything – hot or cold. Ireland is mild and temperate, and this is what my body demands, but rarely receives. So, there you go! I am doomed to have a big red face in warm environments. But that’s ok.

The vongole had already been cleaned and were gleaming and ready for action. Using a bronze cut linguine, Francesco starts the dish with a light south Italian olive oil, that won’t over power the clams. The pasta is put on, and some garlic slices and chilli are gently fried. The vongole are added shortly after with a glass of white wine, and cooked gently until they start to open. The pasta is added with some of it’s starchy cooking water, creating an emulsion with the vongole sauce as it is stirred. The pasta looks to be about half cooked at this stage, and Francesco stirs it, until it it’s al dente and nestled is a beautiful creamy sauce. I love this technique of cooking pasta by absorption, a technique that delivers a much superior pasta, and costs nothing but time and a littler exertion. Not unlike the creaminess that you get from risotto rice, when you give it all of that care and attention.

The dish is finished with a handful of freshly chopped flat leaf parsley, and is ready to eat.  We had a taste, and I was in heaven.

I was loathe to leave the kitchen and that luscious linguine behind, but Francesco assured me that I would have some more soon, over dinner in the private room, where 8 of us gathered and participated in a feast.

A gorgeous starter of muscles cooked in a josper oven, a powerful charcoal oven, just briefly, for a minute or so until they popped open. They retained their memory of the sea, in those last drops of sea water that they had held onto from when they were caught. These were superb, a real highlight, tasting of fire and water with embers from the josper oven and sea water, with a meaty mussel embracing it in the middle, and some delicious n’duja sausage with some fennel seeds.

Our linguine vongole escapades were next. Three different types, all perfectly executed, although one fusion one, while lovely, was not to my taste. I prefer the more familiar rustic Italian flavours of garlic, chilli and tomato. We had a lovely wine with the linguine, a delicious Soave, so good, I proclaimed that it was worth going that night to discover that wine alone.

We finished with a frozen chocolate truffle. An icy large truffle with chocolate sauce oozing out of the middle. Delicious. I know that word is over used but I don’t care, because that’s what it was.

And there you have it. A perfect evening. Linguine vongole is on the bar menu at L’Anima, it’s well worth a try with that glorious Soave. Francesco Mazzei is certainly one to watch and I look forward to trying L’Anima again.

I will make this dish soon and post the recipe. Give it a go, there or at home. You’ll be very happy with yourself.

Regular readers and fellow twitterers will know that I am a big fan of pork belly! An inexpensive but delicious cut of meat, that is transformed into a thing of crispy wonder when given the right amount of care and attention. Spiced with star anise or sweetened with cider and sporting a crispy coat of crackling, it is one of my favourite things to eat in this world.

So, you can imagine my delight when a restaurant local to work started serving pork belly sandwiches at lunch time. Not just any restaurant either, but Oliver Rowe’s Konstam at the Price Albert, a restaurant where most of the produce (where possible) is sourced from within the M25. Many of you will be familiar with it from the TV show, The Urban Chef, that tracked the setup and opening of this fine establishment.

Prior to opening Konstam at the Prince Albert, Oliver ran a cafe of the same name (Konstam). of which I was a big fan and I was disappointed when it closed in favour of the restaurant. Not that I don’t appreciate the fine dining options on offer there, it’s simply not in my price range for a regular lunch. The new lunch menu is of a similar ilk to the old cafe. It changes regularly and features the finest sandwiches including my favourite hot roast pork belly, remoulade and parseley sandwich; chicken and dill mayonnaise; roast winter squash marjoram and lemon; Quicke’s cheddar, marrow chutney and mizuna and many more. The salads are wonderful, fresh, vibrant and dressed beautifully and the soups are packed with flavour and colour e.g Hillingdon beetroot and vodka soup with sour cream and roast butternut soup with Norbury blue & walnuts. There are also more traditional main courses at normal a la carte prices like pan roast Mersea sea bass, jerusalem artichoke pierogi, slow-cooked shoulder of Amersham mutton and braised Amersham pheasant legs.

Most of the menu is available for take away and I really can’t recommend it enough. It takes a little longer than your average sandwich but that’s because it’s not your average sandwich and it’s an absolute pleasure to watch the chef take the enormous pork belly out of the oven and cut your bit, placing it tenderly between two slices of sourdough, caressed by remoulade and tickled by parsley. The delicate flesh and the crispy crackling, with the fat seeping into the bread. Sounds wrong but it’s oh-so-right. Oh god, I want one now.

I’ve tried a number of dishes and the food, as a rule, is delicious and freshly made while you wait. If you don’t believe me, they were featured in the Time Out lunch feature last week, which reminded me, that I should really blog about the wonder that is the Konstam pork belly sandwich.

So, if you’re in London, try it out! I doubt you’ll be disappointed, I’ve dragged most of my friends there by now and they’re in agreement with me. If you’re not in London, I recommend you try a homemade version for a winter lunch. It’s medicinal and food for the soul and will get you through these next dark days leading to the Winter solstice.

Riva del Garda

I’ve been a little absent from this little online home of late, in the past week that was because I was in Italy, Riva del Garda to be precise, to celebrate a friends wedding, or more accurately two friends weddings, only remove the plural as they were marrying each other :)

I’ve been to Italy three times previously, I love Rome and Naples, both buzzing with energy and with fantastic food, both cities to get lost, idle and indulge in. The furthest North I had been was Florence, which at the tender age of 19 was too quiet for me, so, I was looking forward to visiting Lago di Garda, somewhere quiet and visually spectacular with very different food to what I had experienced further South, the perfect counter to a hectic month in London. Added to this, I grew up next to the Atlantic and love being by water, I especially love ferries and boats, so I was very much looking forward to a first night relaxing with just my book, some good food and some nice red wine somewhere by the Lake.

Riva del Garda

This wasn’t to happen, certainly not as I intended, as I was very unlucky and I missed the only bus from the airport (there’s only one a day!), then the bank cancelled my cash card (due to a fraudulent transaction which was only me trying to withdraw money at the airport), so I spent my first few hours talking to my bank and various taxi drivers at the airport who were offering to take me to all corners of Italy for extremely extravagant sums. It all ended well, if differently to expected, with, following a ridiculously overpriced taxi journey, a three and a half hour ferry trip in the evening sun ending in Riva del Garda at sunset.

First impressions of culinary Riva? Good pizza that first night with nice red wine, all enjoyed in the company of a good book. The pizza was not as good as what I had experienced in Naples, but was on a par with the better ones that I have had in London and very fairly priced (Bella Napoli, should you visit). After this, it was a bit hit and miss, Riva being a tourist town and catering very much for German and Austrian tourists, lots of restaurants offered beef and roast potatoes or frankfurters, but, there were some gems, offering the likes of rabbit stew with polenta and wonderful fresh seafood from the lake. Veal was very common and any steak I had was very good.

Seafood Lasagne

My two favourite restaurants of the week offered the nicest dishes I tasted over my week there, had a lovely atmosphere and service, and are places I’d love to visit again. My favourite dish in the first restaurant, Osteria de l’Anzolim, wasn’t even my own, but I had a taste and was full of regret and main course envy, a beautiful and light seafood lasagne. I had a lovely linguine marinara that was so full of seafood I couldn’t even finish it. The service was great, the owner quite a character and lots of fun. I’d recommend. The second is slightly off the beaten track, Osteria La Contrada, and serves homemade pasta and bread with regional specialties. Here, they had a whole page of the menu dedicated to the truffle, how could I not indulge? So, I had Tagliatelle ai Tartufo and my friend Risotto, both divine, I am still thinking about them! For now, I’ll leave you with the images, until I can do a version to share with you.

Tagliatelle al Tartufo

Risotto al Tartufo

Homemade maccheroni with tomato and buffalo mozarella

Insalata Caprese

Grilled King Prawns

Today’s recipe is ditalini with fresh borlotti beans, rosemary & tomato – a twist on Pasta e Fagioli that I made for lunch today. I’m a girl with an eye for detail, at least when it comes to food (for you friends reading, shocked that I typed that! ;)). I didn’t want to blog pasta e fagioli yet, because I wanted to make sure that the one I eventually blog is traditional, accurate and painstakingly researched. I am almost there, but not quite. So, instead, I will blog part of the research towards that goal and call it ditalini with fresh borlotti beans, rosemary & tomato. It’s a vegetarian version, intentionally, I wanted something with clean, crisp flavours, light & fruity and healthy.

So, how to go about this? Spend a Sunday morning wandering around the food halls of London, unintentionally picking up the ingredients. Beautiful big red tomatoes of the type you would see in the mediteranean, fresh borlotti beans in their pink stripey pods, bursting to come out, ditalini pasta, shallots, garlic & some fresh rosemary from the garden. The flavours are simple and therefore very important that they are right, so good tomatoes are essential, but you could substitute the beans if you can’t get fresh borlotti – dried or tinned borlotti, or cannelini. The fresh ones are so plump and tender, it’s worth trying to find them. They also cook in the dish, imparting their goodness to the finished dish. I cook the beans first with herbs and garlic to add more flavour, but keep the water the beans were cooked in and use it to add to the stock (keeping it withinn 600ml). For the pasta, ff you can’t get ditalini, any small tubular pasta will do, try macaroni. The finished dish looks bland and drained of colour, but, I promise, it’s bursting with flavour and worth a go.

Continue reading

I love good pizza. Everyone has their own take on what that is but for me it has a thin crispy base, good sauce (NOT tomato purée!) and simple but good quality toppings. It can be quite hard to find this so I like to make my own occasionally. It takes alot of time but there’s a real sense of satisfaction in doing it from scratch. Dissolving the yeast, seeing the dough take shape, and kneading & kneading it until the dough becomes stretchy and shiny and ready for a stint of relaxation while you make your sauce. It’s an arduous process, but one I am happy to indulge in when I have the time. And sometimes when I don’t, like last Saturday.

I had been preparing for a few days, stocking up on fresh yeast, Italian 00 flour, too many cheeses and various types of meat. A few words about these, Italian 00 flour is a must, if only because it’s what Italians use and they know what they’re doing. It’s a fine grind flour that’s high in gluten, which results in alot of bite. I take alot of time with my sauce as tomatoes test better the longer they’re cooked, this time however, I tried a new baked tomato sauce which needs very little attention and it worked really well. The toppings? Your pizza will be as good as these, I bought some San Daniele ham, as good as parma (if not better for my taste) but slightly darker and a little sweeter, some sliced piccante chorizo, some nice rocket, buffalo mozarella, a delicate fresh chevre, manchego (one of my favourites, you can substitute cheddar or something similar if you can’t get it), some really nice black olives & lots of basil.

So, what about the dough? Again, this can be a contentious issue. To add olive oil or not? I always used to but actually forgot it this time, and you know what? It was still really nice. So, I would say, really it’s up to you, but this time, I rolled my pizza really thin and the dough was really light and I can’t help but wonder if this was the absence of olive oil. I’ll know next time I make it and add it. I use fresh yeast, I think it gives better results & the dough rises better and faster. You can get it in health food shops normally, at least that’s where I get mine.

Push your domestic oven to it’s limits, heat it to the highest temperature, our flat was like a sauna! I like mine rustic, rolled as big and thin as I can get it and baked on a large tray that is the width of the oven. I am impatient and wanted to try everything so I made half and half pizzas so that I could try the flavours immediately.

How was it? At the risk of sounding cocky, great. No other adjective required. Washed down with some delicious wine that I brought back from Paris and followed with a good film, a great Saturday night.

Here’s the recipe. Continue reading

I have been living in London for some time now – 6 years – and have noticed that my hiberno-english lilt has absorbed some new words and phrases, I recently caught myself saying mate and as though to make room I am losing the frequency of some old regulars e.g. I am saying grand alot less. It’s all part of adapting, people still don’t understand what I am saying at times, although that may have alot to do with my rush to say everything especially when I am enthusiastic about the topic. What I never expected was that someday, out of the blue, I would call a courgette a zucchini. Where did that come from? I live in England, I am from Ireland, it’s a courgette in both places! I blame cookbooks and American televison shows, it’s as though, through some process of verbal osmosis, the external zucchini influences overpowered the courgette ones and forced itself out one evening unexpectedly. I am now making a very conscious effort to say courgette, which may sound very silly, I suppose it is, but I feel mixed up enough as it is so I am sticking with it!

So, recently, following the purchase of some very pretty yellow baby courgettes and some courgette flowers I decided that I would make a zucchini courgette carbonara and stuff the flowers with goats cheese and courgette and deep fry them. it took me ages to find courgette flowers, the farmers markets don’t appear to be selling them attached to the courgettes anymore which is an awful shame and when I did find them they cost £1 for 3 flowers on their own. That seems a bit steep! A couple of days after this purchase as I was preparing to cook them, Jamie Oliver did something very similar on his new show, Jamie at Home. I was really annoyed as I thought, damn, everyone is going to think I am copying him. So as a preface, I’ll explain how I first came across the carbonara recipe, it’s a nice trip down memory lane for me anyway. I’ll blog the courgette flower recipe another time.

My first encounter with homemade courgette carbonara was in Naples many years ago at a friends then boyfriends-ex-girlfriends house (you following?!). I was an impressionable 21/22 then and was really excited at seeing how easily and brilliantly it came together. It was a great night, we were drinking wine from their Tuscan vineyard with this delicious pasta and to top it off (I think) we were driven home in Isabella’s blue Fiat 500. It’s at times like this that I wish I had kept a diary. It’s all quite vague! That may have alot to do with the Tuscan wine.

The pasta that night was different to the one I am blogging here as it also had cherry tomatoes in. This may have been in place of the usual pancetta as two of us were vegetarian, this works really well if you want to try it sometime. This time I only used courgettes and pancetta as the courgettes were so flavoursome I wanted the dish to be all about them.

This is very quick, the carbonara takes only as long as the pasta takes to cook.

Continue reading

This is a spectacular summer salad devised by Yotam Ottolenghi of Ottolenghi’s in London and published in the Summer BBQ series in the Guardian on Saturdays. I had wanted to make it since it was published (2 weeks ago?) but I didn’t have the orange blossom water required nor had I the time to go source it. I spotted it on a trip to Borough Market on Saturday and with that purchase was all set. I went to the farmers market in Queen’s Park on Sunday to get the leaves but the leaves specified in the recipe weren’t available so I bought mizuna & mustard leaves instead of baby chard, endives & watercress. These worked really well and I think, really, you could use rocket, it would counter the sweetness of the peach nicely and is readily available.

Speck is a meat that I only discovered 4 years ago when I started working in the Kings Cross area and started shopping in the italian deli, KC Continental Stores on Caledonian Rd. It’s a dry-cured smoked Italian ham from the Alto Adige region of Italy. We use it in the place of prosciutto regularly, it has a really strong smoky flavour and works well in dishes like carbonara, or wrapped around asparagus. The combination with peach is inspired and it’s one I plan to experiment with a bit more. The orange blossom water isvery sweet but is countered by the balsamic vinegar and works well with the richness of the speck.

The recipe doesn’t appear to be published on the Guardian website so I’ll reproduce it here. I haven’t tried any of the other Ottolenghi recipes but plan to try more and await his cookbook which will be published in Spring 2008. The Guardian Weekend Magazine publishes a vegetarian Ottolenghi recipe every Saturday. For now, I’ll continue to eat at one of his café’s in Islington or Notting Hill, one handy for work & the other handy for home :)

For more info on Ottolenghi visit their site.

I’ll write the recipe as it was in the Guardian as the only changes I made are to the leaves. Continue reading

My lovely local Italian deli had more chanterelles and I couldn’t leave them there. They’re like a little golden treasure and with their subtle flavour are delicious. I was tempted to make the tagliatelle again but we’ve been eating alot of pasta lately. One thing we haven’t had for an age is a Frittata, so I decided on one of those.

So, where from here? A frittata is an Italian omelette with fillings. These vary and unlike the Spanish Omelette, you can really put anything you like in there. A brunch favourite of mine, I often make a leek and mushroom omelette so I thought that I would replicate it with the chanterelles. The leek is very sweet and the chanterelles very delicate so it works well with a bold flavour like rocket on the side. Often frittata recipes have milk in but as I’m lactose intolerant I don’t bother. If you’re not please feel free to add a few tablespoons of milk to the egg. Sometimes there’s cheese on top but I didn’t want to distract from the deliacte chanterelle flavour. This is very easy and very quick! Continue reading

I love pesto. The first time I tasted it, my young irish palette was taken by surprise. I had never had such a flavour combination and wasn’t sure what to make of it. I grew to love it and it’s been a firm favourite ever since. I’ve read that there’s no pesto that can compare with Genovese Pesto in Liguria, that the basil grown in the slightly alkaline soil of the Genovese district of Pra is the best. I really need to go to try this out but for the moment I have to make do with what’s available to me in London.

It’s been a while since I made homemade pesto so I thought I’d make some last weekend. It’s always good to have some to hand and homemade pesto is infinitely superior to that bought in a jar. If you look at the ingredients in some shop bought pestos they often replace pine nuts with cashew nuts, replace parmesan with random cheese and the oil is low grade. There’s also usually a myriad list of ingredients which have no place there. It’s so good for quick pasta dishes, dips, dressings, whatever takes your fancy. It can be expensive to make in the UK but I think it’s worth it. If only I was in Naples growing the basil in my back garden and collecting pine kernels from under the trees. Must make do with being in London and gathering my crop from deli’s ;)

Continue reading

One of my favourite food shops in London is near where I work. It’s an old school Italian deli that’s been in the area over 40 years. It’s there to serve the local Italian community and has the best produce at great prices. It’s run by an elderly Italian couple who run it with style – no pressure, no rush, if you want to be served you’ll wait your turn, but, when it is your turn they’ll take their time with you and get what you ask & make suggestions if you want them. They’ll grind coffee for you, slice meats, make sandwiches with what’s in the fridge – there’s no menu, whatever’s your fancy. There’s a stool in the shop that’s frequently occupied by one of the owners friends for a chat, or, one of the Italian builders working across the road who has stopped off to eat his lunch. It’s a little slice of Italy in London, an escape from the chaos outside the door.

Sometimes they have random produce, like today when I spotted a punnet of chanterelles in the fridge. I love when there are mushrooms from this guy. Every year in Autumn they have punnets of porcini and in the spring St Georges mushrooms. A friend of his harvests them and had harvested these on a recent foray. He was selling them for £2.50 a portion and had 16 punnets originally. There was only one left when I got there, I had to have it! I was unsure what to do with these, I already had several recipes in my head – frittata, bruschetta, pasta so I also purchased a selection of goodies, including: tagliatelle, speck, pinenuts. Within 5 minutes of leaving the shop I settled on a tagliatelle with chanterelles in a cream and white wine sauce with cheese shavings. I had forgotten to get parmesan/pecorino and we’re clean out so we used some manchego left over from our Spanish trip. It worked perfectly.

You can substitute any mushrooms you want for the chanterelles although I would suggest that if you are going to use ordinary mushrooms that you mix in some dried porcini to bolster the flavour. The more mushrooms the better for me!

Continue reading

Yet another very simple twist on a very simple tomato sauce. All in the great effort to maximise time in the evenings and garner a work-life balance. So, I’ll keep this post short!
This doesn’t require any weighing. It’s all about how much you like salami. Continue reading

It’s been a few days since I’ve posted anything but I’ve got a few things to post from the weekend. I’ll start with a pasta dish that I made yesterday, one of my comfort food favourites. I tend to make this by eye and by tastebud, adjusting it as I go so feel free to be flexible with the recipe. My mood also affects it, sometimes I like it very soup-y with alot of stock, other times I prefer the pasta to be the star of the show. Yesterday was a pasta day!

I got the idea for it many years ago when I visited Italy with some friends, one of whom was a local. I got many ideas that holiday, we had some wonderful food, much of it cooked by my friends boyfriends Dad whom we were staying with. It was my first time having homemade pumpkin gnocchi and proper neapolitan mozarella di bufala. It was out of this world. You just don’t get that mozarella anywhere else and I have tried very hard to find one that matches it. The shopkeeper that sold it used to travel to the farm at 4am every morning and if I remember right used to sell out by lunch time. The slices of mozarella were like big, juicy mozarella steaks. It was also my first time having pasta e patate, which was a revelation! It’s now one of my favourite dishes much to everyones amusement, me being irish and the dish consisting mainly of potatoes, sigh. It’s a favourite for sick days and hangovers especially, it’s like eating a cushion for your stomach :) Continue reading

There are many good reasons to make risotto. It’s delicious and perfect for a summers day. It goes very well with wine and is perfect after a long day in the office. It’s therapeutic to make, one of those dishes that requires alot of time and energy but is worth every little bit. My favourite one is: you can make risotto balls with the leftover risotto. When I make risotto, I always make twice what we need for dinner so that we can make risotto balls the next day.

Risotto balls are so easy and quick. All you need is leftover risotto, bufallo mozarella & breadcrumbs, egg & flour. Some recipes add egg to the risotto before moulding but I like my risotto quite moist so that when it’s cool it’s still quite sticky so usually doesn’t need it. I used leftover asparagus risotto. You can find the risotto recipe on my blog, it’s the previous post. I ommitted the feta cheese for the risotto balls as they should be all about the buffalo mozarella. You can use any leftover risotto though. Continue reading

I have mentioned it before, but I’ll say it again, I *love* asparagus! After much trawling in the farmers markets I found a lovely asparagus stall with big bunches of asparagus. How could I leave them there? I usually like to cook them as simply as possible to keep their strong fresh flavour but it had been a while since we had risotto so I thought I’d make a nice summery one with it. I find asparagus goes really well with lemon and feta so thought I’d adapt a tried and trusted asparagus recipe. I prefer to use feta that has sheeps milk only as the cows milk ones (or even those with a little cows milk) don’t have as nice a flavour, I find them more acidic. Apparantly, the reason cows milk is added is it’s much cheaper and reduces production costs. Anyway, I found a nice organic sheeps feta so used that in this recipe. I always make enough for four people so that we can make risotto balls with the leftovers. Recipe to follow in my next post :-)

Serves 4

Ingredients

3 shallots, finely chopped
400g risotto rice (I used Vialone Nano but any will do)
200ml white wine or vermouth (noilly prat is a good one)
1 3/4 litre hot vegetable stock
700g asparagus, chopped
salt and freshly ground black pepper
1 lemon, preferably unwaxed, zest and juice
Crumbled feta – about half a pack

Method

Heat the olive oil in a wide, high-sided pan (a stock pan works well) over a low heat.
Peel the shallots and chop them finely.
Cook until soft and translucent ensuring it doesn’t go brown.
Stir in the rice on the heat until the risotto rice is hot.
Add the wine/vermouth and cook until the alcohol has evaporated off and the rice has only a little liquid left.
Keep the stock on a low heat throughout the recipe.
Snap off the woody ends of the asparagus and chop the rest into small chunks.
Add a ladleful of hot stock, turn the heat up to medium, stirring the rice until the liquid has almost disappeared. Add the asparagus reserving the tips.
Continue adding the stock one ladleful at a time as it boils down to almost nothing.
Keep stirring the rice. The stirring releases the starches and ensures that your risotto has a creamy texture.
After 15 minutes or cooking time add the asparagus tips.
The risotto will be ready when the rice is creamy is al dente (still has a little bite).
Season with salt, pepper and the lemon juice to taste. Garnish with some lemon zest and sprinkle some crumbled feta on each portion.