Fettucine Cabonara with a Green Twist

What to do in Lockdown

Why not make your own Pasta.  

It's easier that you think. You can either make it totally by hand 

or

More of a "cheats" way, use the food processor

you still have to do some hard work kneading but it's all worth it in the long run

Go to this link https://sososimple.blogspot.com/2010/02/simple-ravioli-anyone-can-do-this.htm

I had a helper, Granddaughter Cleo was a dab hand at making the pasta

Both methods are shown here, on this occasion...we did the Food processor method 

Once you have made your Pasta, roll it into a ball

Cover with plastic wrap and let it sit in the fridge for at least an hour

Take it out and start the roll process

We have a Pasta Roller, that I purchased in another life

Not only does it roll it out as thin as you would like it then cuts it into the required style

Cleo and I decided that Fettucine was what we wanted

Thought a form of Cabonara was just the ticket 

When looking for the perfect recipe... I found Ina Garten's Spring Green Spaghetti

So we adapted it to our taste and it was very tasty indeed 

Cabonara is quite rich so the addition of the greens made it feel just a bit more healthy

So once you have made the pasta, Grab a broom, wipe the handle and dust it with flour and hang the noodles over it, to dry out

So its time to cook and assemble

You will need

Approx 400 gms pasta

8-10 snow peas julienned lengthwise

1 cup shelled fresh peas (1 pound in the pod), or frozen peas

12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces

2 tablespoons good olive oil

5 rashers of Pancetta. (I used streaky bacon) 

1/2 cup heavy cream

2 extra-large eggs

2 extra-large egg yolks

3/4 cup freshly grated Italian Parmesan cheese, plus extra for serving

5 scallions, white and green parts, thinly sliced diagonally

1/4 cup minced fresh chives, plus extra for serving

Sea salt and freshly ground black pepper

Zest and juice of 1 lemon 

Bring a large pot of well salted water to the boil

Add the pasta and cook for about 6 minutes

Take out a cup of the water and set aside

Add the snow peas, asparagus and the peas (I used frozen)

Cook for another 2 minutes longer 

Drain the pasta and vegetables together

Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat,

Add the bacon and cook for 7 to 9 minutes, stirring occasionally, until browned.

Transfer the bacon to a plate lined with paper towels and set aside

While the bacon cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl.

Put the cream, eggs, egg yolks, freshly ground black pepper and some sea salt and 1/4 cup of the reserved pasta water into the bowl and whisk to combine.

Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce.

If necessary add enough reserved hot pasta water, to keep the sauce creamy 

Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice and toss well.

Add the bacon and serve hot sprinkled with extra chives and Parmesan.

Voila, dinner is served 

 

Let's Hear it for the Humble Gurnard and the Much Maligned Brussels Sprout

First, the Tour de France has been very exciting, the last two mornings
We are lucky enough in New Zealand to see the last 2 hours live from 6-8am
This morning was gripping, as poor Andy Schleck the Yellow Jersey Man lost his chain and had to replace it...it took 20 seconds off his time and he lost the jersey. The speed that these boys travel down hill is so frightening. Meanwhile if you are interested in Le Tour have a look at Barbara's  Wino and Foodies Blog. She has organised a blogging event to coincide with Le Tour. Each leg has been allocated to a fellow blogger. Mine is Leg 18 on 23rd July. Have a look at my blog on that day. It's all Fabulous French Food.

Anyhow let's move on today. Last night I made a delicious pasta dish, using angel hair pasta and some Fresh Gurnard, used by a lot of people as cat food, what a waste, it's a beautiful fish...and the Poor old Brussels Sprout. Apparently hated by heaps of people... I personally love both the Gurnard and the Sprouts
Of course the general opinion of the Sprouts, is yellow squidgy vege, with that horrible sulphurous smell. But stir fry them or cook them as per this recipe and I guarantee you will love them.
This was so easy, in fact the pasta was left over from dinner on Saturday, so I only had to cook the rest.
And reheat the pasta.
Not many dishes either.

I went with a variation of the Roast Prawns recipe, that has proved so popular.
For two people
400 gms gurnard fillets
6-8 Brussels Sprouts, outside leaves removed
2-3 tablespoons Extra Virgin Olive Oil (I used lemon infused)
Sea Salt and Freshly Ground Black pepper
A splash of white wine.

Heat the oven to 210C
Meanwhile slice Brussels Sprouts thinly
Put a bowl season with salt and pepper and pour over the  oil

Toss and lay out on a baking sheet
In the same bowl repeat the procedure with S & P and the oil, on the fillets of fish
Place on top of the vegetables
Into the hot oven and cook for about 9 minutes

To plate
Layer of pasta
Put Brussels around the edge of the dish
Top with the fish, break it up for easy eating
Pour pan juices over the top and devour

The Pasta I used was Angel Hair
Cook as per manufacturers instructions
Drain
In a pan gently heat finely chopped garlic, chilies, some lemon zest
Season with S & P, a squeeze lemon juice
Add drained Pasta, Toss well and serve
And how about these Glazed Lemon Cup Cakes...don't they look great.

I was off to eat Foie Gras with some friends, to be part of my French experience... and thought I should also provide something sweet.
These are so easy and you can either make 6 fat ones like these

or 12 in patty cases.Voila.

Makes 6 in greased and floured jumbo muffin tins
Or 12 normal muffins tins
Pre heat oven to 170C 350F
Sift together
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt

115 gms unsalted butter room temperature
1 cup sugar

2 eggs

Mix together
1/2 cup butter milk
Zest and Juice of one lemon
1 teaspoon vanilla

Cream butter and sugar till pale and creamy
Add eggs one at a time mix well

Add 1/3 flour to butter mix
Then 1/2 liquid
Next 1/3 flour
Remainder of liquid
Finally last of the flour

Divide amongst tins
Into oven 20-25 minutes
Rotate at half time
Cakes are done when toothpick comes out clean.

Cool

Glaze
1 1/2 cup icing sugar
2 tablespoon fresh lemon juice

Whisk together
Ice cakes letting the glaze drip down the sides.

Simple Ravioli - Anyone can do this

 


Ruth from Once upon a Feast Blog started her Presto Pasta Nights  three years ago this week, so it is a celebration of 3 years of Pasta Recipes. Click Here  to have a look. 

I was approached by the PR people for Perfecto Italiano, who are currently marketing their Ricotta range. "Would I like to cook with their Ricotta and blog about it"?
Yes, I thought this would be really fun. I had some really good Ricotta recipes that I have been wanting to trial. What better time and great for Ruth's Event.

Lots of people are nervous about making fresh pasta but it is really easy and this first version of Pasta making doesn't even need any machines.

Mario Batali Italian King of FoodNetworkTV loves Ricotta and I was intrigued by this recipe. He calls them Cialzons which are Ravioli from Friuli, an area of Italy, up at the right hand side of the boot. With Austrian influences. It’s all about butter up there not olive oil.
The filling is very flavouful and I love the little bite of currants.
In fact I added a few more currants. That little sweet bubble, amongst the savoury.
Yum.

I have done two versions of this Cialzon…One,which doesn’t require a pasta machine.
The other I did use my machine. The first…a rustic version, using your hands is a bit thicker and took a couple of more minutes to cook, but basically both work!

I also made pasta two ways.
Mario’s style. On the bench...the Fontana/Well method
Then I made the version shown on
MasterChef Australia by George Calombaris.
The Food Processor method.

So first we will go with Mario

Make the Pasta first.
1 3/4 - 2 cups Hi-grade white flour
2 extra large eggs
1/2 tablespoon extra virgin olive oil

Mound 1 3/4 cups of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the eggs and the olive oil. 

Using a fork, beat together the eggs and oil and begin to incorporate the flour,
starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands.
Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits.
Lightly reflour the board and continue kneading for 6 more minutes.
The dough should be elastic and a little sticky.
If it is too sticky add a little more flour.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

 Meanwhile make The Filling.

250 gms ricotta
1 egg, beaten
2 tablespoons currants
1/2 teaspoon bitter cocoa
1/2 teaspoon ground nutmeg
1 teaspoon lemon zest, grated
1 tablespoons sliced scallions
1 tablespoon finely chopped Italian parsley leaves

In a bowl, mix the ricotta, smoked ricotta, eggs, salt,
Currants, cocoa, nutmeg, lemon zest, 
scallions, and parsley.
Set aside

For the Sauce
1 cup Chicken Stock, Homemade if possible
6 sage leaves
2 tablespoons butter
Salt and pepper

Bring a large pot of salted water to the boil

Unwrap dough and cut into 3
Roll into a sausage

Cut into 1/2 inch pieces
On a lightly floured bench
Push the pieces into circle with your fingers
Make them as thin as possible

Place a little bit of filling in the centre of 1 circle
With your fingers wipe the edge with a little water to act as glue

Place another circle on top
Squash around the edges making sure you remove any air bubbles
Keep your board lightly floured
Put your little Cialzons to one side

 When the water comes to a rolling boil
Add Cialzons
Cook for about 5-7 minutes till tender.
They will float to the top
Don’t do too many at once

Meanwhile, place the chicken stock, sage,
and butter into a 12 to 14-inch sauté pan, and bring to a boil.

Drain the pasta and toss into the pan with the stock/butter mixture.
Toss over high heat, season with salt and pepper, and serve.

A little extra chopped parsley
Good to go

Now for those who are nervous about the Fontana/Well method of pasta making
Try this recipe from George, Super Judge MasterChef Australia.

Into the food processor
200 gms flour
2 whole eggs and 1 egg yolk
Pinch salt
Drizzle of Extra Virgin Olive oil

 Pulse till it all comes together

Turn out onto lightly floured bench
Knead till smooth and glossy about 3 minutes

Make into a ball and wrap in plastic wrap
Set aside 30 minutes.
Continue as before.

There you go. Mario's on the left George on the right.
Taste Test?
Couldn't tell the difference.

I also tried rolling both pastas in the machine

Cut pasta into 3
Roll out on the machine starting at the widest
Working down to the thinnest

Lay strip on bench and cut out shapes.
I used a cookie cutter but you could just cut into squares, if you wish
Definitely a more elegant looking ravioli.

Put filling in middle of pasta
And proceed as before.
They will only take 5 minutes to cook.

Please try it's so easy.

Tomorrow: Lovely little Savoury Tarts using Perfecto Italian Ricotta, Goats Cheese and Leeks.
You will love it.

It’s Official I am the Leftover Queen.

It’s official I am the Leftover Queen. Move over Jenn. Look at her web site here
I rather overdid the amount of meatballs in the Tyler Florence Spag and Meatball recipe (look in my previous blog.) So…there were a lot of leftovers.

Lunch on Saturday
I popped 8 or so of them into a casserole with the remainder of the spaghetti and sauce and added a slosh of beef stock.
Covered it with grated cheese and baked in 180C oven about 25 minutes just enough to heat through and melt the cheese.

Very tasty. There was still more meatballs left so they went into the freezer.
There is more to come keep reading.
These next two recipes I thought would sit well in Ruth's Presto Pasta Nights event that she holds every week. This week PPN is hosted by Abby of Eat the Right Stuff have a look at her site
She has the round up. Loads of excellent pasta dishes from all over the world.

I have been reading “Angela Hartnett’s Cucina” she’s so inspirational.
She has been on Food TV quite a lot lately. Looks like a warm and friendly lady.
One of Britain’s Michelin Star Chefs, trained by Gordon Ramsay, she runs The Connaught Hotel and Dining Room receiving her 1st Michelin Star in her first year.
Pretty outstanding. This cookbook is about her Italian roots.
Inspired by her family. It is an excellent book and I thought it was about time
I made some pasta, It’s been a while since I last attempted pasta. I borrowed my daughter Katie’s pasta machine quite a while ago and it has been down in the laundry hiding away.
I always have Italian 00 flour in the pantry to use for bread and it is also the flour necessary for good homemade pasta.

I used Angela’s recipe below (I only used half the ingredients seeing as there is only the two of us)

400gms 00 pasta flour
1/2 teaspoon salt
4 eggs
1 tablespoon olive oil

Mix the flour and salt together and tip onto a your bench.
Make a well in the centre.

Mix together the eggs and oil and pour 2/3 thirds into the well reserving the rest
Start from the outside work the flour onto the liquid until a dough forms
The dough is conditioned by it
S environment, so depending on the warmth of you kitchen and hands you may need to the remaining egg mixture if the dough doesn’t come together.
I certainly had to add the extra.
Knead until it is smooth and firm and elastic (this will take 5-10 minutes)
Wrap in cling film and rest in the fridge for 1 hour before using.
The dough will keep for up to 24 hours in the fridge wrapped tightly,in cling wrap.
It was very successful. Very smooth and lovely in the mouth.
I will make it again. Just hope the pasta machine doesn’t have to go back. Mind you I could always buy one!

I decided to make ravioli.
I had some lovely fresh ricotta made by Zany Zeus
This is delicious, the company comes from Wellington and I source this product at my local greengrocer/deli in Gladstone Rd, Parnell F.A.V. They have an excellent selection of deli foods.
It is hard to get nice ricotta, and I highly recommend this if you can find it.
Nice little filling
Once again Leeks and Parmesan.
Slice 1 x leek finely
Sauté in a little olive oil
Season with sea salt and freshly ground black pepper
Add to 1/2 cup ricotta
2-3 tablespoon finely grated Parmesan
Mix well.

Take pasta from fridge and cut off a block
Flatten with your hand and run it through the pasta machine
Start on the widest setting
Run it through twice
Rub with flour if it gets too sticky
Reduce the size of the notch and continue to run it through
the machine till you get to the narrowest notch.

When it rolled to the thickness you require
Lay on bench place little spoonfuls onto the sheet
Brush around each blob of filling with egg wash so that the top sheet will stick

Cover with the 2nd sheet
Cut out with your favourite cutter

Press around the edge to seal and remove any air bubbles.

When completed prepare to cook
Bring a big pot of salted water to the boil – allow 1 tablespoon salt per large pan water
Add a dash of oil to help it from sticking to one another.
Lower the past into the boiling water stir immediately and then leave it alone
Always cook it till it becomes al dente. Only a few minutes.
Drain it well.

Don’t rinse it at all this will wash off the starch, which is what you need for the sauce and the pasta to amalgamate.

I would normally make a hot sage butter sauce to serve with this
Good grind of freshly ground black pepper on top and
Grate a little Parmesan.
BUT this night I served it as an accompaniment to a little roast rump of lamb.
I used to juices of the lamb to drizzle over the pasta.
Little unconventional but we liked it.


Now back to the leftovers.
Of course I had too much pasta and too much filling so they went into the fridge till the next day.
Guess what there was also the leftover meatballs.
Lasagna sprung to mind. Layered with tomato and meat sauce and ricotta leeks and cheese.
Covered with a ricotta and cheese topping.
Very nice.

Tomato Sauce
1 tablespoon olive oil 1 onion finely chopped 1 can tomatoes 1 clove garlic crushed and chopped White wine Sea salt and freshly ground black pepper 6 leftover meatballs broken up and mashed with a fork to resemble friend hamburger mince


Sauté onion in olive oil until softened
Add tomatoes and garlic
Mash down to break up tomatoes
Season with salt and freshly ground black pepper
Add slosh of white wine
Boil for a couple of minutes
Add meat
Mix well and simmer till reduced about 15 minutes.
Ricotta Layer 1
You will need about 1 cup
Take ricotta leek and cheese mix Add 1 egg and mix well.

There was of course plain ricotta left over in the fridge
Ricotta Layer 2 1cup ricotta 1 egg beaten 1/2 cup grated cheddar cheese 1/4 cup grated Parmesan Freshly ground black pepper
Probably won’t need salt as the cheeses are quite salty
Mix well together

Now to assemble
Grease a gratin dish
Add 1 layer pasta
Spread with 1/2 tomato/meat mixture
More pasta

Ricotta layer 1 Pasta

Rest of meat mix
Pasta
To top it - Ricotta layer 2
Into pre-heated180C oven
Bake about 30-40 minutes
The egg will make the top puff up and look gorgeous

It was really good
Of course even better the next day.
More Leftovers!!!