Posts Tagged ‘pasta’
This dish came about as part of the #CookForFamily initiative started by Daniel from Daniel’s Food Diary. It’s quite a simple and healthy dish that can be shared by the whole family and made rather quickly too.
It is a pasta dish taken from Jamie Oliver’s 30 Minute Meals, using orecchiette mixed with a broccoli and anchovy sauce.
This is a pretty simple dish, just meatballs with pasta. I’m using a different type of pasta called the pappardelle, which is a much wider version of the fettuccine. They are typically used for dishes with a thick sauce, such as wild boar ragu.
This is also the first time I’m trying out fennel in the pasta sauce, as you can see below.
Rotolo is a sort of rolled and stuffed pasta dish, not unlike the Chinese chee cheong fun we have at dim sum restaurants, but on a much larger scale. It takes a lot more effort than the normal pasta dish but I think eating it afterwards is worth the effort.
The main ingredient here is the butternut squash.
Pasta Brava is a cozy Italian restaurant along Craig Road which features traditional style Italian food in a warm environment. It was this place that we chose to celebrate a friend’s birthday with dinner here.
Vongole refers to clams in Italian and cooking them with pasta is part of the traditional Neapolitan cuisine. They are usually prepared in rosso (with tomatoes) or in bianco (white sauce). For this dish I opted for the latter.
First I soaked the clams in salted water so as to get rid of any remaining sand, then I dried them out, discarding those that remained open.
Ragù, or more commonly known as Bolognese sauce, is one of the traditional meat sauces for pasta that originated from Bologna. The name comes from the French word ragoût (stew), which in turn is derived from ragoûter, which means to stimulate the appetite.
The method of cooking ragù is to create a soffritto first, next adding ground beef and then followed by a triple reduction of milk, wine and tomatoes. This is finally simmered at a very low temperature over a long period, like between 3 to 6 hours.
Bottarga di muggine is made from the roe of the grey mullet (muggine), which is extracted, molded in its membrane, salted and then dried in the sun. It is most commonly used in Sardinian cuisine so it is no surprise that the finest bottarga comes from the mullets fished in the Cabras, a lake off the shores of western Sardinia.
Below is a picture of 1 piece of bottarga but it typically comes in pairs and there is an amber-orange to dark reddish-brown color to it, depending on how you look at it.The taste is salty, even briny but there is a delicate undertone of spiciness that lingers in your mouth.
Another kind is bottarga di tonno, the roe of the tuna. This one is drier and sharper in texture while being coarser in flavour. This type of bottarga is more commonly used by cuisines found in the eastern Mediterranean.
It was a night where no one was cooking – a ‘fridge raid’ night! I was going to have to McGvyer up a meal from whatever nonsense that was in the fridge. I found smoked salmon, some pine nuts and spaghetti, so the easiest thing would be some form of pasta.
I’ve made amatriciana twice in the past, each time getting closer to the authentic version. This time however, I have finally reached the promised land!
With some luck, I managed to buy all the necessary ingredients to make 100% authentic amatriciana, with guanciale being the one that was the hardest to get.
And this is a slab of the extremely rare guanciale - heath-conscious people please don’t see or you’ll get a heart attack! Guanciale is the cured meat that is usually used in most of the Italian recipes but since it is also usually quite rare, the typical substitute used is pancetta. It’s made by curing the pig’s cheek, which gives it a strong and much more gamey flavour.
First I started with the tomato sauce with onions and butter. This is a classic and simple recipe from Marcella Hazan – just tomatoes, onions and butter. But it tastes so rich and sinfully good!
You will need 2 halves of a large peeled onion.