Tag: italian
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Pasta: Elicoidali
The pasta shape called Elicoidali is similar to penne but a bit thicker and slightly curved. Their ridges exhibit a distinct helix pattern hence the pasta’s name. Their tubular shape and ridges make them perfect for both light and heavy sauces incorporating meat and vegetables. Here I have folded them through sauce made with sour…
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Italian Vegetable Stock: Brodo Vegetale
This full flavoured vegetable stock is another amazing Italian recipe from giallo zafferano. It couldn’t get any simpler. The holy trinity of vegetables (onion, carrot, celery) and a tomato is all you need. Note: Takes about 20 minutes to prepare and an hour to simmer. You will get about 1 – 1.5 litres of stock…
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Pasta: Cavatelli
Cavatelli are beautiful little curled pasta shapes that look like little hot dog buns. The shape is perfect for holding a light sauce. Here I have folded cavatelli through a garlic infused olive oil and cheese sauce, replete with small pieces of steamed broccoli: Enjoy, PK Here are some more pasta shape and pasta recipe…
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Dave’s Mint And Balsamic Dipping Sauce
Dave makes this sauce every time he barbeques lamb. It is in my opinion the perfect pairing of minty and tangy flavours that give the lamb a clean taste. It is simply 3 parts balsamic vinegar to 1 part mint sauce. I use Italian made balsamic vinegar and the mint sauce I grew up eating: …
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Pasta: Mezzi Tubetti Lisci (short smooth tubes)
These smooth short pasta tubes are perfect for soups, salads and pasta bakes. I often use them in place of risoni (called orzo in the USA). It is primarily sold dried (pasta secca) and is available everywhere. Here I used it in my minestrone soup: It also makes for a great vegetarian one pot pasta…
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Cheese: Rosso Di Pienza
Tuscany rosso (red) di Pienza is a firm sheep milk cheese that hails from central Italy. Famous for its red rind, the cheese has a short ageing process where the rind was traditionally rubbed with tomato paste. Milk Sheep Origin Italy Aged Yes, 30 days Aroma Pungent and slightly sweet. Taste Sharp yet slight sheep…
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Cheese: Percorino Al Tartufo
Pecorino al Tartufo (truffles) is a semi-firm, smooth sheep milk cheese that hails from central Italy. Like its cows milk cousin Sottocenere al Tartufo (truffle) it is a visual sensation. The pale white colouring contrasts perfectly with the specks of black truffle. It is a must try experience despite the price! Milk Sheep Origin Italy…
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Spaghetti Al Limone
Spaghetti, lemons, olive oil, some herbs and parmigiano-reggiano cheese is all you need to make this simple southern Italian dish. We are going to be making a lemon and olive oil emulsion, adding cheese and then folding al-dente pasta through it. Simply Whisk the zest and juice of a lemon in a bowl with several…
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Cheese: Italian Piave
The most famous of all Italian cheeses, Parmigiano-Reggiano, has a little brother called Piave. Named naturally enough after the river and region of northern Italy where it is made. It is every bit as versatile and tasty but because it is aged for less time the flavours are milder and easier on the bank account. Milk…
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Cheese: Sottocenere al Tartufo (truffle)
Sottocenere al Tartufo is a semi-firm, smooth vaccino (cow milk cheese) that hails from northern Italy. As you can see it is studded with black truffle shavings and is coated in an inedible ash rind infused with herbs so as to flavour the cheese pate. This cheese is full of flavour with a creamy umami…
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