29 December, 2020

Carbonara

Cheesy, creamy Italian goodness on a plate, learning how to make great Carbonara pasta is a kitchen essential.

INGREDIENTS

  • 200gr spaghetti
  • 100gr guanciale
  • 50gr grated pecorino romano cheese
  • 50gr grated parmesan
  • 2 whole eggs
  • 1 yolk
  • Salt
  • Black pepper

INSTRUCTIONS

Boil water in a large pot with salt. Cook the pasta in the boiling water. Cooking time always be 2 minutes less than the pasta package’s instruction.

While the pasta is cooking, put guanciale strips into a pan over a medium heat. Cook until the guanciale rendered all its fat and become crispy and golden.

On the side, whisk together eggs and pecorino cheese in a bowl. Save it for later. Drain the pasta when time is up, save a cup of pasta water.

Drop the pasta into the pan and add half a cup of pasta water. Keep tossing or mixing the pasta to release starch, let the water evaporate and it will become a creamy sauce.

Remove the pan from heat, and add the egg mixture. Stir or Toss it quickly until the sauce becomes thicken.

If the sauce is too thick, you can thin it out by adding a bit of pasta water. Serve with grated parmesan and black pepper on top.

29 December, 2020

Bechamel Sauce

This traditional white sauce is delicious with any pasta you wish to cook at home. 

INGREDIENTS

  • 1lt milk
  • 80gr butter
  • 80gr flour
  • 7gr salt
  • Pinch of pepper
  • Pinch of nutmeg

INSTRUCTIONS

Start with simmering some milk in a pot, make sure it does not boil.

In a small pan, melt the butter, add in flour and mix together, you will be obtaining a brown paste – roux.

Add the roux into warm milk, mix it with a whisk until is well combined. Add salt, pepper & nutmeg.

29 December, 2020

Aglio E Olio

This traditional spaghetti with garlic and olive oil recipe cooks quickly and is simply delicious.

INGREDIENTS

  • 200gr spaghetti
  • 3 cloves of garlic
  • 2 small fresh chili
  • Few leaves of parsley
  • Olive oil
  • Salt

INSTRUCTIONS

Boil water in a large pot with salt. Cook the pasta in the boiling water. Cooking time always be 2 minutes less than the pasta package’s instruction.

While the pasta is cooking, put thinly sliced garlic, chilli and olive oil into a pan over a medium heat. Cook until the garlic slices are golden, very carefully to pour a spoon of pasta water into the pan.

Season the sauce with salt. Drain the pasta when time is up, save a cup of pasta water.

Drop the pasta into the pan. Add any pasta water if necessary.

Keep tossing or mixing the pasta to release starch, let the water evaporate and it will become a creamy sauce.

Serve with chopped parsley on top.

29 December, 2020

Tomato Sauce

The basis of so many delectable dishes, a good tomato sauce recipe will take you far.

INGREDIENTS

  • 200gr carrots
  • 200gr celery
  • 200gr white onion
  • 2kg chopped can tomatoes
  • 20gr salt
  • 10gr sugar
  • A bunch of basil
  • 150gr olive oil

INSTRUCTIONS

Chop finely all the vegetables then cook them with olive oil in a pot over a medium heat.

Once the veggies get caramelised and the onion’s pungent’s aroma is being cooked off, add in the canned tomatoes.

Turn down the heat to low, add salt and sugar.

Let it simmer for at least an hour.

Add in chopped fresh basil to finish.

29 December, 2020

Pesto

A quick and easy pasta recipe that can be enjoyed as a main or a side. Pesto perfecto.

INGREDIENTS

  • 100gr basil leaves
  • 50gr pinenuts
  • 100gr grated parmesan
  • A pinch of salt
  • 100gr olive oil

INSTRUCTIONS

Blend basil leaves, pine nuts, grated parmesan and salt In a blender for 30 seconds.

Stop the blender, add in olive oil and blend for another 30 seconds.

Tips: To have a pesto with bright vibrant green colour, chill your oil and basil in the fridge for half an hour!

29 December, 2020

Beef Ragu

Slow-cooked, rich, savoury and oh so very filling, beef ragu pasta is a classic that can be enjoyed anytime.

INGREDIENTS

  • 200gr carrots
  • 200gr celery
  • 200gr white onion
  • 2kg minced beef
  • 100gr tomato concentrate
  • 500ml red wine
  • Thyme
  • Rosemary Sage
  • 100gr olive oil
  • 1.5lt of veg or beef stock

INSTRUCTIONS

Chop finely all the vegetables then cook them with olive oil in a pot over a medium heat.

Once the veggies get caramelised and the onion’s pungent’s aroma is being cooked off, add in the minced beef.

Sautée the beef until brown. Pour the red wine in and cook the alcohol off. Add in the stock, salt, herbs and tomato concentrate.

Simmer it with low heat for 3 hours.

29 December, 2020

Pasta Fresca di Semolina

Popular in Southern Italy, fresh durum wheat semolina pasta is a classic that you can easily prepare in your own home.

INGREDIENTS

  • 200gr flour Semolina
  • 80gr water
  • Pinch of salt
  • Tea spoon of olive oil

INSTRUCTIONS

Put the flour onto a working surface, make a well in the middle to create
a “volcano” shape.

Pour the water, olive oil and a pinch of sea salt into the “volcano”. Using a fork, mix the water mixture by itself first.

Then slowly mix the mixture together with the flour, little by little at a time. Once the mixture starts to shape, use your hand to knead the dough.

When you get a smooth dough, wrap it with cling film and let it rest 1-2 hours in the fridge.

After resting, dust some flour over a rolling pin or even a wine bottle. Roll and shape to any pasta shape you prefer.

29 December, 2020

Pasta Fresca all’Uovo

Everyone loves a fresh egg pasta and making your own at home can be simple, fun and delicious.

INGREDIENTS

  • 200 gr flour for one serving of pasta
  • 2 eggs or 4-5 yolks
  • Pinch of salt

INSTRUCTIONS

Put the flour onto a working surface, make a well in the middle to create
a “volcano” shape. Break and pour the eggs into the “volcano”.

Using a fork, break and mix the eggs by itself first. Then slowly mix the egg mixture together with the flour, little by little at a time.

Once the mixture starts to shape, use your hand to knead the dough.

Keep kneading until you get a smooth dough, then wrap the dough with cling film and let it rest for 1-2 hours in the fridge.

After resting, dust some flour over a rolling pin or even a wine bottle. Roll and shape to any pasta shape you prefer.

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