Category: Pasta

Armando Percuoco’s Truffle Egg Pasta

.Reading time 3 minutes.

Serves: 4 as an entree

This is a brilliant recipe for so many reasons.

It is the signature dish of Armando Percuoco of Buon Ricordo and typifies his wonderful, modern Italian cuisine; this dish served alongside his deep fried zucchini flowers together with a glass of chilled white wine is simply magic. I few years back, I replicated this combo at least once every summer and seriously, you win smiles and nods.

You just look better in everyone’s eyes!

The truffle egg pasta is a very simple dish to accomplish though it is one where no corners can be cut; the best pasta, full cream and proper butter are the point of the recipe, not merely the base. There is no question that bang for buck, this recipe is way up there.

The few times I have cooked this, I have used truffle oil though when I have had it at Buon Ricordo, it has been with truffled egg. There is a difference in flavour, though not better or worse; just different. Frankly, I’m not sure I can be bothered truffling eggs in my amateur kitchen.

You probably won’t be able to lie to your lady friend about the ingredients or the calories, though life is short and you’re only going to whip this up once a year right?

Do it and thank Armando later.

Ingredients

280g fresh or dry Fettuccine
1 tablespoon Butter
1 cup Cream
4 tablespoons grated Parmesan
4 Truffle Eggs or 1 tablespoon truffle oil
Extra Parmesan for serving

Method

  1. Boil fettuccine for about six minutes if dry, or four minutes if fresh. Drain.
  2. To a frying pan add butter and cream and simmer for three minutes over medium heat to reduce the mixture.
  3. If using ordinary eggs and truffle oil, add truffle oil now.
  4. Add cooked pasta and toss, then add parmesan and stir.
  5. Divide pasta into four serves on plates.
  6. In the meantime smear frying pan with butter and fry egg until whites are firm, but yolks are still runny. Do not burn or allow a brown under-crust to burn; it is not Sunday morning.
  7. Place egg on pasta.
  8. Add more parmesan, salt and pepper and toss egg into pasta.

 

Whole-Wheat Linguine with Green Beans, Ricotta and Lemon

.Reading time 2 minutes.

Serves 6

This is Giada de Laurentiis’ dish and continues the theme that everything I have cooked of hers has been great.

It is an unassuming recipe and its simplicity is its strength; it’s clean, it’s healthy and it has a mellow, consistent and creamy texture. It’s also very tasty.

I don’t know if I’d serve it to the Queen Mother, though as a Monday night meal, it’s perfect.

For what it’s worth, I doubled some ingredients and this is reflected in the recipe below.

Ingredients

1 pack of Whole-wheat linguine
1 cup low-fat ricotta
3tbs olive oil
500g French green beans, trimmed and halved lengthwise
2 cloves of garlic, chopped
1tsp salt
1/3 tsp freshly ground pepper
1 c halved cherry tomatoes
1 lemon, zested

Method

  1. Bring a large pot of salted water to boil over high heat.
  2. Add the pasta and cook until cooked. Drain, reserving a cup of the cooking water.
  3. Transfer the drained pasta to a large bowl and add the ricotta cheese and toss to combine.
  4. Meanwhile, in a heavy pan, heat the olive oil over a medium-high heat.
  5. Add the green beans, garlic, salt and pepper and sauté for 4 minutes. Add the cup of cooking water and continue cooking until tender; another few minutes, being careful not to overcook the beans.
  6. Add the pasta with the ricotta to the pan, and toss to combine.
  7. Add the tomatoes and gently toss.
  8. Transfer to serving plate and top with lemon zest.

 

Spaghetti with prawns, basil and pistachios

.Reading time 1 minute.
With a glass of cold white wine and some bread and salad, you've set up Saturday afternoon as a win.
With a glass of cold white wine and some bread and salad, you’ve set up Saturday afternoon as a win.

Serves 4

Another simple and successful Neil Perry dish.

And yes, it is essentially pesto through no, it tastes nothing like the stuff in the jar. It is much lighter and fresher and really clean. A great Saturday lunch with a big glass of white.

Ingredients

1 clove garlic
½ tsp salt
¼ bunch basil leaves
¼ bunch parsley leaves
¼ bunch mint leaves
½ c toasted unsalted pistachios
1 tbsp finely grated parmesan
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Freshly ground pepper
400g dried spaghetti
1kg green king prawns, peeled with tails intact

Method

  1. Using a mortar and pestle, pound the garlic and salt. Add the herbs and continue to pound until a thick paste is formed and the herbs broken down.
  2. Add half the pistachios and continue to pound until the paste is a creamy consistency.
  3. Chop the remaining pistachios and stir through the paste, also adding the parmesan, 2 tbsp oil and lemon juice. Season with more salt as necessary, and a pinch of pepper.
  4. Meanwhile, cook the spaghetti until al dente and set aside keeping warm.
  5. In a large pan, heat 1 tbsp of oil over a high heat and pan fry the prawns quickly; around two minutes. Sprinkle with a little salt.

Mix the pesto with the pasta, stir in the prawns and serve.

Gordon Ramsay’s Slow Braised Beef Cheeks (Ragu) with Pappardelle

.Reading time 3 minutes.

Serves 6

Credit where credit is due.

This is an amazing dish; an amazing braise. And I didn’t even cook it.

Nat did. For my 36th birthday.

A good ragu is about the length of the cooking time and this is where Nat nailed it. Six hours in, there was a ripple of fear that the beef cheeks hadn’t broken down, still solid and in one piece each; two hours later and a light tap, and they collapsed into moorish, unbelievably tender meat.

And why not keep cooking on a low heat, right up until dinner? Which is what we did. Time is your friend and beef cheeks love to sit and braise away.

During my childhood and teen years, my mother cooked Pork in Milk for my every birthday; it was my annual request and 20 or more years on, I can still taste it.

This ragu has now replaced my annual pork offering and I can’t wait to cook it – or have it cooked for me – again and again and again.

Ingredients

Olive oil, for frying
1kg of beef cheeks (in this instance, don’t substitute another cut of beef; or try lamb shanks if that is all you can get)
1 onion, peeled and roughly cut
2 garlic cloves, peeled and roughly crushed
1 bay leaf (or two dried if you can’t get fresh)
400ml red wine (you can safely use a bit more here)
1x 400gm tin chopped tomatoes
500ml beef stock
500gm dried pappardelle
Handful of parsley, chopped
Salt and pepper

Method

  1. Heat the oil in a heavy pan; season the meat and brown on all sides. Set aside.
  2. In the same pan, brown the onions, garlic and bay leaf until just softened and starting to brown a little.
  3. Return the meat to the pan and add the wine to deglaze.
  4. Allow it to reduce a little and add the stock and tomatoes; season with salt and pepper. Bring to a simmer and then turn the heat down.
  5. Stir occasionally for the next four hours, ensuring the meat is not drying out and adding water as need be. The meat is ready when it falls apart; keep cooking as long as you want. Time is your friend!
  6. Cook the pasta in salted water.
  7. Gently stir through the sauce with the pasta and garnish with parsley.
  8. Happy birthday.

Antonio Carluccio’s Farfalle con Grancevola e Gamberetti (Butterfly Pasta with Spider Crab and Small Prawns)

.Reading time 2 minutes.

Serves 4

This is a left of centre dish and one I was slightly suspicious about; where would the flavour come from? Would it be too subtle?

The recipe is from Antonio Carluccio’s beautiful and modestly named book, ‘Pasta’. It is a wonderful book if only that all of the recipes are simple, unique, rustic and incredibly good.

I substituted Spider Crab for Blue Swimmer Crab (given that Spider Crabs are found fairly much only in the northern hemisphere) and increased slightly the quantity of both the crab and prawn.

Carluccio says to garnish with dill or parsley though the dill is the way to go; it keeps the aniseed flavour lingering longer, really pulling the whole dish together. Seriously, if you had this pasta in a top restaurant, you would not be surprised. Its simplicity and flavour is that good.

Ingredients

350gm dried medium farfalle pasta
3 tbsp finely chopped dill (or fresh flat-leaf parsley)

Sauce

250gm ready prepared (spider) crab meat
150gm small raw prawns (I used 500gm medium prawns)
1 aubergine (eggplant), peeled and cut into slices
Salt and pepper to taste
6 tbsp extra virgin olive oil
1 garlic clove, peeled and finely chopped
150gm leeks, finely chopped (I used one leek)
1 tbsp fennel seeds
50ml White wine

Method

  1. Boil the prawns for about 2 – 3 minutes, drain and peel.
  2. Cook the aubergine in slightly salted water until soft; about five minutes. Mash.
  3. Heat the pol in a large saucepan and fry the garlic and leeks until soft; do not let them brown. Add the fennel seeds and the mashed aubergine and fry for a few minutes before adding the wine and mixing well. Cook gently for a few more minutes.
  4. Add the crab and the prawns, stir and heat through and taste for salt and pepper.
  5. Meanwhile, cook the pasta in plenty of boiling salted water until al dente.
  6. Drain well and mix with the sauce. Serve sprinkled with dill (or parsley).

Spaghetti di Farro con Luganega (Spelt Spaghetti with Sausage Sauce)

.Reading time 2 minutes.

Serves: 4

This is an Antonio Carluccio dish and it is a cracker; Nat and I picked up the book in the Prahan Markets when we went down to Melbourne for a weekend. Carluccio is a bit of a hero to me and a real father of Italian food.

This dish is rich, warm and rustic and really pretty straightforward to make. The sauce can be pre-made and even frozen for emergency dinners.

Ingredients

350g dried spelt spaghetti pasta
Salt and pepper to taste
60g pecorino cheese, freshly grated

Sauce

30g dried porcini, rehydrated
3 tbsp olive oil
50g unsalted butter
1 small onion, peeled and finely chopped
½ fresh hot red chilli, finely chopped
250g Italian sausage, meat removed from the skin and crumbled
100ml white wine
2 tbsp tomato paste, diluted in 2 tbsp water
1 tbsp fresh rosemary needles

Instructions

  1. Soak the dried porcini for the sauce in hot water for 20 minutes, then drain, reserving the soaking water and chop.
  2. Heat the olive oil in a large saucepan with the butter and fry the onion and chilli briefly.
  3. Add the crumbled sausage meat and porcini and fry and stir for another 8 – 10 minutes on a low heat.
  4. Add the wine and then cook for a further 2 minutes until the alcohol has evaporated.
  5. Add the tomato and rosemary and cook for another 10 minutes on a low heat.
  6. Season with salt and pepper to taste and if more moisture is needed, add some of the porcini soaking water.
  7. Meanwhile, cook the paste until al dente. Drain week.
  8. Mix with the sauce, serve and sprinkle with the cheese.