Tag Archives: chili

Pasta all’arrabbiata

Recipe 2: this is the last and maybe easier recipe of pasta i have to cook. Because so simple i never made it before for guests but after this dinner i have to say it’s a must that need to be in this blog… and it’s really nice too!

Ingredients for 4 people: 400gr penne (this shape is a must for this recipe), 300ml of passata of tomato, olive oil, 1 chili, 2 garlic cloves, some parsley, salt and some grated Pecorino cheese.

Put some oil in a pan with the garlic cloves in pieces and the chili cut in slices. Let the oil take the taste of these ingredients and when the garlic start to get colored turn of the fire to get the oil inven more tasty. I prefer to take off the garlic after but this depends by your taste.

While boiling the pasta(the recipe is quick so you can do both together) add the passata to the pan and let it cook a bit adding some salt if needed. When the pasta is ready toss it in the suace and serve it just adding the chopped parsley and some grated Pecorino! Easy and delicious! Enjoy!

PS. Mamy e’ proprio vero, i piatti piu’ semplici sono sempre i migliori. Erano anni che non mangiavo penne all’arrabbiata e devo dire che non deludono mai!

 

Pasta aglio e olio…e tonno – Pasta with oil, garlic, chili and tuna (-7weeks)

Recipe 17: This week I really wanted something quick, tasty but easy to cook! Lots of Christmas shopping to do and not so much time to be in the kitchen!
So I decided to comeback to the basic just giving a little twist to the dish for may guest! Initially in fact I thought to prepare just some spaghetti with oil, garlic and chili, but having a guest who could take this as a luck of care I decided to change it for tuna pasta.

For this recipes you will need: 200gr spaghetti, olive oil, salt, 1 red chili, some garlic cloves, some tuna fillets and parsley!

Put the water for the pasta, add the salt and wait until boiling. In a pan put some olive oil, garlic cloves until glodish and take them out. Cut the chili and let it cook with the rest. Add the pasta to the boiling water and wait for it to cook.

Now you can add the tuna fillets to the pan and some chopped parsley. Mix everything and let it cook. Then drain the pasta and toss it with the sauce just created. Wait a bit for the spaghetti to absorb well the oil and condiments.

Serve it on a plate and please don’t add any parmesan with these 2 recipes but just other parsley and another bit of oil if needed! The atse it’s better like this.
Simple, basic, traditional and great especially if you can make your spaghetti “al dente”, trust me!

PS. Mamy queste ricette di emergenza dell’ultimo momento sono sempre le “mejo” non c’e’ nulla da fare. E se io gia’ vado pazza per la semplice pasta aglio e olio, con un pochino di tonno, devo dire che e’ ancora meglio.

Minestra d’orzo perlato – Pearl barley soup

Recipe 35: The autumn is definitely here so last night i decided to make this soup my mum used to cook often in the winter. I love the pearl barley because it’s lighter but much more consistent than the rice and with a very particular taste and “texture”. When you cook the barley in fact it seems letting out some sort of amid that make the soup even more saucy and creamy.

However, if you have never try it before, just cook this recipe and you will understand what I’m speaking about. The ingredients for 2 people are: 100-120 gr of pearl barley, 1 big potato, 1 celery, 1 carrot, 1 little onion or shallot, some olive oil, a little chili, rosemary and nutmeg if you like it, 70 gr pancetta or speck if you can find it, 50-100gr kidney beans in spring water, 2 vegetable stocks, some mushrooms and some Parmesan or Pecorino cheese.

Considering the ingredients, i have also chosen this dish to participate to “in the bag” food blog event organized by the blog “A slice of cherry pie‘. I hope they will include me in the round-up!

To cook the barley i suggest you to follow the instruction on the product, because i think everyone is slightly different. To cook mine i had to place it in a sauce pan and cover it with cold water. Let it boil and just after drain it and pass it under cold water. Then you need to place it again in the sauce pan, again covered with cold water and wait 1 hour and 1/4 to have it ready. Yes, it’s a bit long but it’s worth it.

As soon as was starting this second part of the cooking process i added 2 vegetable stocks.

In the meantime that the barley is cooking, clean and cut in little pieces the carrot, the celery, the onion, the potato, some mushrooms and the chili. Put everything in a pan with a bit of boiling olive oil and let it cook. When almost ready, add also the pancetta and the rosemary. Of course if you want a vegetarian version you can also avoid the pancetta and I’m sure the taste will be amazing anyway.

If the water of the barley will reduce a lot, add some other but i suggest a bit worm to don’t stop the cooking process. Around half an hour before the end of the cooking timing, add the mixed vegetable and pancetta to the barley and mix it all. Add at this point some nutmeg too and some more warm water.

Let cook everything for at least 20 minute (the carrots and the potatoes take a bit long to get soft) and then try the soup. Adjust the taste with some salt if needed and add now also some kidney beans. The ones sold in spring water don’t need to boil and are ready to be eaten, so just add them at the end.

When the barley has absorbed all the water, becoming a thick and creamy soup, just add some grated Pecorino or Parmesan cheese, in the pan. Mix a bit and serve it hot!

Buon appetito!

PS. Mamy questa devi provare a fartela pure te. Sono infatti convinta che la tua era senza pancetta o speck, ma avendo un po’ di avanzi nel frigo, ho mischiato tutto e l’unione di tutti questi sapori ci sta benissimo! A Nathalie avevo servita una bella porzione e se l’e’ spazzolata! Poi sai che l’orzo ha veramente pochissime calorie? Buonissimo!

Fagioloni al sugo – Runner beans with tomatoes sauce

Recipe 39: Today i have cooked a very old and healthy recipe from my grandmother. It’s very easy as usual but these vegetables are a perfect solution to change the routine in your meals.

I just found these beans at the supermarket, and i thought to cook this dish that is a long time i don’t eat, so here are the ingredients: around 300 gr big beans or runner beans as they call them here, 200gr passata of tomatoes (i suggest you Cirio one), half an onion, some salt and chili. That’s all!

Wash the beans, take off the ends and the filament from side to side. Then boil them for 10-15 minutes in salty hot water while in the meantime you will prepare the sauce.

Put some oil in a pan with the chopped half onion and wait for the onion to get a bit colorful. Then add the passata of tomatoes with a bit of chili. Let it cook and when the beans are ready, drain them and pass them in the pan.

Let them in the pan a bit, just the time to absorb a bit of the sauce and serve them hot! Buon appetito!

PS. Mamy chissa’ se mi sono venuti come te li faceva nonna! Secondo i miei in Italia pure i fagioloni hanno piu’ sapore, comunque buonissimi…me li sono proprio goduti!

Sformato verde – Green pie

Recipe 51: This is something my mum did during our holiday just to change a bit from the normal vegetable side order. It’s nothing really amazing or particular, but it’s just something healthy and different to eat and that can maybe suits children too.

Ingredients: you will just need some broccoli and cauliflower, olive oil, some garlic (cloves or powder), pepper, a bit of chili and nothing else.

Wash and cut the vegetable in little pieces, then boil them in some water with salt. Leave them for around 10 minutes. In the meantime put some oil in a pan with some garlic cloves. Let them get goldish and then take them out.

When the vegetable are still a bit hard place them in the pan and start to mash them with a wooden spoon or spatula. In the meantime the vegetable will cook in the oil and will take a nice taste. Add the pepper and chili and keep on  mixing and turning the vegetables. If they are getting to dry you can always add some more oil. I think the mix could be really good also with something like pancetta, if you like or pieces of sausages.

When you think the mix has reach a good consistency, creating a nice pie, you can try to cover the pan with a plate and turn the pie to let it cook on the other side.

Keep on turning until it become a little bit colored and when you think is ready you can serve it on a plate or already divided in slices with some meat or fish.

Enjoy!

PS. Mamy alla fine ho messo anche questa ricetta, perche’ non avevo mai proposto nulla con i broccoli ed il cavolfiore e questo sformato ripassato con aglio ed olio e’ perfetto per non mangiarsi sempre verdure lesse.

Pasta alla puttanesca (-25 weeks)

Recipe 54 : It’s a long time I don’t cook pasta and I really wanted to prepare for my parents and me something my mum doesn’t do often. This is a classic in the pasta dishes and very easy as usual: pasta alla puttanesca.

The ingredients for 3 people are: 300gr pasta (normally it’s with spaghetti, but I decided to use a short pasta called gnocchi, perfect to contain the sauce) 50gr black pitted olives, 300gr tomatoes sauce or passata, 2 spoons of cappers, 5-6 anchovies, some parsley, salt, chili, olive oil and a garlic clove.

Cut the anchovies, the olives and the parsley in little pieces. In the meantime put some olive oil in a pan with the garlic clove or some garlic powder until goldish and then take it out. To give more flavour I suggest you to crush the garlic a bit before.

Then place in the pan the anchovies in pieces and wait for these to melt in the oil. When this is ready, add the olives, the parsley and the cappers. Mix and let it cook a bit, then pour the tomatoes sauce, some chilli, salt and leave it for 10 – 15 minutes to cook until becomes a bit thicker.

In the meantime you can put the pasta in the water and one minute before the time written on the bag, drain it and place it in the sauce, mixing very well.

Serve it in a plate without Parmesan but with a bit of fresh parsley if you like. Enjoy!

PS. Mamy prenditi la ricetta cosi la fai piu’ spesso…  ho visto che papa’ ha molto apprezzato!

Spaghetti con le vongole – Spaghetti with clams (-29 weeks)

Recipe 62: This in summer it’s one of my favorite dishes. When i go to the seaside or in some restaurant on the coast i can’t resist from ordering this pasta. It’s so fresh and so simple and good! Then i thought that being in an island since almost 5 years without have never had this pasta dish it’s incredible. So i decided to cook it by myself.

Ingredients: i will make it very easy, because it’s not possible to think that in the supermarkets here they can sell you the seafood in shells! So i just bought some clams in vinegar, 2 garlic cloves, spaghetti of course, salt, chili, parsley with flat leaves, some olive oil, white wine, and the dish is ready!

Put some water with some salt on the fire and wait for it to boil. In the meantime cut finely some parsley and the chili. Open the claims container and wash them very well from the vinegar. When the water will boil it will be time to add the pasta and wait not more than 6 minutes to try it. I normally cook spaghetti for 6 minute and then i leave 2 minute to pass them in the pan with the sauce.

Put some olive oil in a pan with the garlic cloves crushed or in pieces and let them become goldish. Then take them off and add the claims, the chili, parsley and let it cook a bit. When the claims seems almost done, add a bit of white wine and wait for it to evaporate.

When the pasta is still slightly hard, drain it and put it in the pan with the oil and the clams. Mix it all for a minute, let the spaghetti take all the sauce and serve in a plate. As usual with fish we don’t add parmesan and especially in this plate i don’t think you will need it.

Buon appetito!

PS. Mamy che strano fare a pasta con le vongole cosi, ma mi andava cosi tanto che appena ho visto le vongole in barattolo non ho potuto resistere e gli spaghetti non sono venuti per niente male, tranne il fatto che le vongole erano in acqua e aceto e non sapendolo non le ho lasciate in bagno e si sentiva un po’ l’aspro dell’aceto. Vabbe’ buono a sapersi per la prossima volta, ed intanto ho avuto la mia razione di spaghetti alle vongole! Aspettando l’estate del litorale laziale….