Tag Archives: single cream

Pasta alla crema di peperoni – Pasta with peppers cream

Recipe 32: I remember a recipe from my mum i used to like a lot. It’s pasta with cream of peppers. I wasn’t a big fan of peppers when i was little, but the pasta done in this way i always liked it. Last week i had some of them in the fridge and some cream left from another dish, so i decided to try this again.

Ingredients for 2 people: 200gr pasta, 2 big peppers,  around 100gr single cream, one or two shots of vodka, garlic, salt, pepper, olive oil and Parmesan cheese.

Wash the peppers, cut the top, take off the seeds and stuff inside and cut them in little pieces. Put some oil in a pan, hot it up and add some garlic coves. Let it cook a bit and then take it of. In this way you will just taste the garlic without eat it. If you want to have more garlic taste, just crush it before to put it in the oil. Then add the peppers in pieces and some salt and pepper.
Let them cook well for some time and when quite soft you can prepare a sauce pan with some water and salt to then cook the pasta. While the water is boiling, place the peppers in a blender until you create a cream with them.Now you can also put the pasta in the water.

Place the peppers cream again in the pan and add some single cream. Let it cook for a bit and then add some vodka. This will give a special taste to the dish. For the quantities i used one of these little airplane bottle that i found in a supermarket near me.

When the pasta is ready just drain it and place it in the pan with the sauce, toss it a bit and serve it with some fresh grated Parmesan . Enjoy!

PS. Mamy non so se ti ricordi queste penne al sugo di pepperoni. Le hai fatte per alcune cene ed io le trovo buonissime perche invece di essere le classiche penne che sanno per lo piu’ di panna, hanno quel tocco in piu’ della Vodka che ci sta proprio bene!

Frittata di spaghetti – Pasta omelette

Recipe 47: last week we had some guess at home from France and I discovered a very strange way to eat pasta. Basically they cook it and left that in the fridge ready to be mixed with some sauce when needed! They left some boiled pasta in the fridge and this was for me the best occasion to cook a dish I didn’t eat for a long time… I think since I was kid: the pasta omelette or frittata di pasta. The funny thing is that I saw it sold in Carluccio some weeks ago as a very special plate!!!
In reality this come from the old tradition to use all the leftover in the fridge. Do you know? In poor time this is the rule and this dish in its simplicity it’s just amazing!Ingredients: leftover pasta (200 or 300gr, then I added some cream left, 150gr of frozen peas, 5 slices of cooked ham, half of a big onion, salt, pepper, 2 or 3 eggs depending by the pasta, some parmesan and olive oil.

Defrost the peas while you are making hot some oil in a pan. Put the chopped onion in the pan and when goldish add the peas and the ham in pieces. Boil the pasta in salty water or just use some pasta you have also if cooked with tomato sauce.

Otherwise you can add some cream if you want or cheese. Drain the pasta and add it to the pan. In a bowl mix 2 or 3 eggs, adding some Parmesan (depending by your taste) and the pour the mix on the pasta when the pan is out of the fire and not too hot otherwise the eggs will cook.

Cover a baking pan with some baking paper and place the pasta well mixed with the rest of the ingredients in it. Put it in a pre-hitten oven at around 200 degree for half an hour and add the grill at the end to make it crispy on the top.

Then serve it in a plate or you can also eat it the day after without hot it up bit just at the temperature of the ambient! I prefer it like this!!! Enjoy!Ps. Mamma ti ricordi la frittata di pasta? Pensa che l’ho vista in vendita in un italian delicatessen di qui! Non ho resistito! Dovevo cucinarla!! E con il fatto che dovevo partire e’ stata un”idea perfetta per svuotare il frigo!

Menu’ from Ferragosto: Quiche Lorraine (-23 weeks)

Recipe  50: Ok this is originally a french recipe, but it’s something my mum used to cook often because it’s very versatile. The quiche is something you can prepare the night before and it’s perfect for parties, pic nic or to bring with you for lunch! On top of that I discovered that our way to do it it’s very different from the french one!
Here are the ingredients you will need: shortcrust pastry (I used almost a full pack or you can take the one already prepared to be placed in the baking pan), 200 gr emmenthal,2 eggs, 6 spoon single cream, 150 gr pancetta, salt, pepper, a bit of nutmag and it’s done!Place the pancetta in a pan without anything else and let cook! In the meantime, prepare the pastry base for the quiche. I suggest you to use some baking paper or put some butter and flour in the baking pan to don’t allow the pastry to stick to it. Then use a fork to create some holes in the base and wait for the pancetta to be ready to prepare the filling.Grate the emmenthal, add the 2 eggs and the cream. Mix and add the pancetta, some salt, pepper and nutmeg. Pour the mix in the pastry base and adjust the border in a way to contain all the filling. Place it in a pre-hitten oven for around 30-40 minutes at 200 degrees. When colored take it out and put a tooth pick in it. If it will come out dry, the quiche is ready! Buon appetito e buon Ferragosto!Ps: mamy questo e’ parte di cio che ho preparato per Ferragosto. Volevamo fare un pic nic ma visto il tempo ho trovato un posto dove potevamo stare portando il nostro cibo ed ho dato inizio al banchetto! Pensa che pur non essendo come l’originale francese anche a Nat e’ piaciuta un sacco!

Linguine alla Carlona (gorgonzola, pancetta and cream)

Recipe 110: This is one of my father’s favorite recipes and the chef in this case is not my mum, but a couple of friends of my parents. They cooked this pasta for them a while ago and my father always remember this dish… so now it’s my time to cook it.

The ingredients for 4 people are: 400gr linguine – 110gr Gorgonzola – 150gr pancetta (better guanciale if you can find it somewhere) – 125gr of single cream – salt and Parmesan of course!

The recipe is very easy: put a little spoon of olive oil in a pan and cook a bit the pancetta. When it’s ready take it off and put it in a plate. Use now the same pan to melt the Gorgonzola and add a bit of single cream to help you.

In the meantime in a saucepan you can also boil the water with some salt. After some minute add the pasta and wait around 10 minutes for the linguine. The sauce in total won’t take more than 10 minute to be ready, so you can cook everything in the same time.

When the gorgonzola has melted, put back the pancetta and the rest of the cream and cook it another bit more.Then drain the pasta and put it in the pan with the sauce. Add Parmesan and it’s done!

Buon Appetito!

PS. Mamy finalmente ieri mi sono cimentata nella Carlona anche se ho dovuto sostituire il guanciale con la pancetta e gli spaghetti alla chitarra (introvabili qui) con le linguine. A me e’ piaciuta un sacco, mentre Nat l’ha trovata buona ma non supera le sue favorite. Comunque e’ semplicissima e rapida da fare … non ci vuole proprio nulla. Che te ne pare delle foto? e’ proprio come quella di Marcella?

Pasta con le noci – Pasta with walnuts sauce

Pasta noci 1

Recipe 132: And because is autumn and starts to be cold, why don’t make pasta with walnuts?

This is not one of the most common italian dishes, but it’s very typical in Liguria, a region in the north of Italy, more famous for the pesto sauce ( i will ask my mum her amazing recipe for this too).

I have to say this is the version my mum use to prepare, but there are many other different versions, with just oil instead of single cream, with a bit of bread and garlic and so on. Because it’s a quite reach sauce and heavy dish, i suggest you to cook not too much pasta or you can also try to substitute the single cream with Ricotta cheese and milk.

However here are the ingredients i used yesterday for 5 people (all from Tesco): 500gr of De Cecco Pasta (i choose short pasta but have to be good also with linguine or meat ravioli) – 200gr walnuts already peeled – 75gr pine nuts – 250gr single cream – majoran – salt – pepper- nutmeg – 50gr butter – Parmesan.

Pasta noci 2

If you have a mixer, you can just put all the ingredients in and create the sauce, otherwise you can put all the walnuts and pine nuts in a dishcloth and smash them with anything you have, heavy and resistant (i used the majoran dispenser).

Then add the single cream and use a “Minipimer” to mix everything better and give consistency to the sauce. If you don’t have it you can also just mix with spoon. Add salt, pepper, a bit of majoran and nutmeg. I can’t tell you how much. This will be something you will have to decide testing the sauce and following your preferences.

pasta noci 3In the meantime cook the pasta in salted water and after the time written on the bag (were 10 minute for me), drain the pasta and add the butter already melted and the walnut sauce.

Serve with Parmesan and a bit of black pepper.

Buon appetito!

PS. Ciao Mamy, ieri e’ venuta a cena Marguerite la mia amica americana che incontro sempre in aereo. Le ho cucinato la pasta con le noci…visto che stiamo in autunno pensavo fosse adeguata ed era cosi tanto tempo che non la mangiavo! L’unico problema e’ che non me l’aspettavo cosi pesante…sara’ che ho fatto dei piatti belli pieni, ma alla fine eravamo sderenate! Comunque per essere buona e’ buona… forse la prossima volta provo a farla con la ricotta invece che con la panna.

Risotto dell’ortolano (- 9Kg and 68 weeks)

Trito per risotto

Recipe 135: This week for my vegetarian guest i decided to cook a nice risotto my mum used to do often. I will translate it in English as “farmer’s risotto” or “countryside risotto” for the simple recipe and the basic ingredients.

Here are the ingredients for 4 people: 1 carrot- 1 celery – 1 onion – 50gr of butter – 300/350gr of rice (not basmati but long grains if you can) – half glass of white wine – 1 vegetable stock – 100gr of peas (also frozen) – 1 big courgette – 150ml single cream – salt – pepper – Parmesan.

Cut the carrot, the celery and the onion in very little pieces and cook them in a sauce pan with 50gr of butter. In the mean time put a vegetable stock in another little sauce pan with boiling water and leave it there until the stock is totally dissolved. This is called “brodo” in Italian.

When the ingredients in the first pan are cooked, put the rice and mix a bit, then add the white wine until it evaporates all. Keep on mixing all the ingredients without let the rice stick on the pan and add the 100gr of peas. If they were frozen, put them a bit under the water before. Add some brodo and mix again.

At this point, cut the courgette in little slices (also said julienne) and add it to the rice with some other brodo. You will keep on adding brodo as soon as won’t be any liquid in the pan: in fact it helps the rice and the other ingredients to cook without stick on the pan. Have a bit of rice to see if it’s missing salt and add some pepper too to give more taste.

Risotto dell'ortolano

When you think the rice and the vegetable are almost ready, put the single cream and mix it all again for a last time. When the rice and the cream will be thicker the risotto is ready!

Serve it with a good quantity of Parmesan and enjoy!

PS. Mamy, questo risotto semplice semplice non delude mai. Anche a Benedetta e’ piaciuto tanto. A dire il vero penso che fosse un pochino sciapo, ma con un po’ piu di sale aggiunto alla fine, non era male per niente… e oggi Nat se l’e’ pure portato al lavoro! Successone!

PS 2. Quasi dimenticavo… Buon Onomastico!