karohemd: (Chef)
I had some purple sprouting broccoli again so I braised that in olive oil with some shallots and wild garlic.
I boiled the pasta and simply mixed everything, sprinkled with freshly grated parmesan and drizzled with a good virgin olive oil.
Very simple, very yummy

karohemd: (Chef)
Another quick and simple pasta recipe. Rich, creamy and wholesome, perfect for a dreary February evening (it's nasty and wet outside).

You'll need:
Pasta (I used penne but any chunky pasta that holds sauce well will work)
Pancetta (or smoked, streaky bacon if you can't get the real deal), cubed
Onion, finely chopped
Single Cream
Gorgonzola, crumbled
Olive oil, pepper, mixed dried herbs

While the pasta is boiling, cook the pancetta in a little olive oil over medium heat until the fat is mostly rendered, add the onion and cook until translucent, turn the heat down, add the cream, season with pepper and herbs and let bubble for a bit, then turn the heat off and stir in the gorgonzola until it's nicely melted.
Drain the pasta and mix in the sauce.
Serve with freshly grated parmesan and a simple green salad on the side.

karohemd: (Chef)
Ingredients (two generous portions):
4 tomatoes, deseeded
2 red peppers
half an onion, finely chopped
tomato paste, garlic, salt, pepper, hot and sweet pimenton (smoked paprika), dried herbs, olive oil

Sweat off the onion in olive oil until translucent, blitz the tomatoes, peppers and garlic cloves (I used three) in a food processor (as fine or chunky as you like), add to the onions, stir in a heaped tablespoon of tomato paste and season. Turn the heat down to medium low and let bubble for at least 20 minutes. Delicious.

April 2016

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