Tag: italian
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Garlic And Rosemary Confit
Making garlic confit is delightfully simple. It is garlic cloves slowly cooked in olive oil until they are soft and spreadable. Over the course of 2 hours on a low heat, the garlic looses its bight and takes on a mellow, nutty flavour. You can use it many novel ways, anything from spreads to garnishes…
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Lemon Pepper And Thyme BBQ Chicken Breast
This Mediterranean styled barbecued chicken recipe is guaranteed to wow your guests. Slices of lemon (bruised to release their juice), olive oil, thyme and black pepper provide the epic flavours. To seal the deal the lemon slices are placed on the meat as it cooks, keeping it moist. Want more flavour? Throw in some oregano…
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Lemon, Garlic And Olive Oil Sauce And Marinade
Perfectly balanced, this garlic and rosemary infused emulsion of lemon juice and olive oil provides a Mediterranean flavour punch. I use it as a marinade and for drizzling on salads and cooked meat. Simply mix a 1/3 cup of fresh lemon juice, 1/3 cup of olive oil and two garlic cloves in a blender.…
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Condensed Mushroom Broth From Scratch
I love making this simple mushroom broth concentrate. Easily stored as cubes in the freezer it brings depth to soups, stews, pastas and the like. The ingredients are simple, 3l of water, your mushrooms of choice, an onion and several pinches of salt to get the flavours going. Note: Takes about 8 hours in a…
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Condensed Chicken Bone Broth From Scratch
This simple chicken bone broth is slowly reduced, over the course of a day, into a protein and collagen rich flavour boosting concentrate. Easily stored as cubes in the freezer, I make it anytime I get enough chicken frames. The flavours are kept simple, just chicken bones, one onion and several pinches of salt to…
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Pasta: Succhietti
Succhietti is a type of Rigatoni with the spirals shape of Tortiglioni. This pasta shape can handle the heavier sauces due to the ridges and large hollow diameter. Cheesy goodness: Enjoy, PK Here are some more pasta shape and pasta recipe posts:
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Pasta: Casareccia
Hailing from Sicily, these rolled noodle shapes are a treat for the eye. Not a shape for heavy sauces, they are perfect for light cheese sauces, pestos and salads. They are also a great soup pasta. Cheesy goodness: Enjoy, PK Here are some more pasta shape and pasta recipe posts:
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Pasta: Wagon Wheels
In Australia we have a pasta shape called ‘Wagon Wheels’. Designed for kids (big and small) they really hold light sauces well and have a springy texture. Check out my little tasting bowls: Enjoy, PK Here are some more pasta shape and pasta recipe posts:
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Pasta: Agnolotti
Agnolotti is a semi-cirlce shaped type of ravioli, often although it can be square or irregularly shaped. Either way it is stuffed with different mixtures of meat, vegetables and cheese. They are fun to make Roll out some fresh pasta dough and use a cookie cutter to make circles. Add into each disc a…
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Pasta: Curly Fettuccine
This pasta shape is a treat for the eyes. Just like flat fettuccine, it is perfect for both light and heavy sauces. The curly ripples help to trap sauce and even meat or vegetables. They also make for that something a little bit different and kids love the “frills”. Here I have folded them through…
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