Spaghetti alle vongole (with clams)

Quick, tasty and full of summer flavours. The perfect dish to prepare when you find fresh clams at the market.

Spaghetti alle vongole (with clams)

Ingredients for 4:

360 gr spaghetti pasta

500 gr of fresh clams, washed

100 ml of white wine

2 garlic cloves, peeled

a bunch of parsley, chopped

a pinch chilli powder

4 tbsp of extra virgin olive oil

salt

How to prepare:

Put a large pot full of water on the stove at maximum heat.

Put a large pan with the extra virgin olive oil on the stove at medium/high heat. When the pan is hot add the garlic cloves. When they are golden add half of the parsley, the chilli powder and the clams. Stir fry for one minute, then pour in the wine and cover with a lid. Cook for a few minutes stirring from time to time until all the clams are open. Then take the lid and cook uncovered for 5 minutes more to allow the liquid to thick.

When the water in the pot is boiling add 3 tbsp of salt and the pasta. Cook the spaghetti for the recommended time, and then drain them.

Add the pasta into the same pan where the clams are cooking and stir well. Taste of salt and if needed add more.

Serve immediately topped with some fresh parsley.

Ragu Bolognese Sauce

Did you know that cooking Bolognese sauce is really easy? Believe me, you do not need to spend more than 15 minutes in the kitchen. Then, choose a good movie and enjoy it while your sauce is slowly cooking on the stove. Wait for the happy ending and, finally, have this fabulous home-made Bolognese sauce with your favorite pasta!

Ragu Bolognese Sauce

Ingredients:

500 gr of pork minced meat

3 tbsp of olive oil

2 carrots

2 celery sticks

1 white onion

1 garlic clove

1 glass of red wine (150 ml)

300 ml tomato puree

300 ml of chicken stock, or water

2 springs of rosemary

1/2 tsp salt

1 pinch of ground black pepper

How to prepare:

Pour the olive in a pot and heat it on the stove at medium/high heat. When the olive oil is hot add the pork meat. Brown the meat stirring all the time.

In a mixer put carrots, celery, onion and garlic and chop them. Stir the vegetables into the meat and cook for a couple of minutes. Then pour the wine in the pot and let it evaporate.

Finally, add tomato puree, stock, rosemary, salt and pepper. Stir and bring to boil. Then low the heat to very low, cover with a lid and cook for 2 hours stirring from time to time. If during the cooking you see that the sauce is becoming too dry add some more stock or water.

When the sauce is ready, adjust it with salt and pepper and use it for seasoning your favorite pasta. Do not forget to sprinkle it with a generous handful of Parmigiano cheese. 

Arancini - Sicilian Rice Balls

Arancini are traditional Sicilian rice balls. The name comes from their shape; in fact they look like little oranges (arance-> arancine), which are a typical product of Sicily. These Sicilian rice balls are filled with Bolognese sauce and cheese, and then coated in egg and breadcrumbs and fried. Outside they are crispy and inside tasty and creamy… Just delicious.

To delight yourself with these goodies, you can travel all the way to Sicily or you can prepare them yourself with this recipe which comes straight from the kitchen of a Sicilian lady. Grazie signora Antonietta!

Arancini

Ingredients for 10-12 arancini:

400 gr of short grain rice

2 eggs

20 gr of butter

50 gr of Parmigiano Reggiano cheese

1 bag of saffron, 0.5 gr

salt

Ingredients for the filling:

400 gr of Bolognese meat sauce (made with pork ground meat, tomato sauce and olive oil)

100 gr peas, boiled

125 gr mozzarella cheese, diced

125 gr cheddar cheese, diced

Ingredients for coating:

1-2 eggs

200 gr breadcrumbs

Ingredients for frying:

1 l of sunflower oil

How to prepare:

Half boil the rice in salted water. Then drain, put it in a large bowl and let cooling. When it will be tepid add the eggs, the butter, the saffron and the Parmigiano cheese. Stir well and then taste of salt, if needed add some more. Cover the bowl with a sheet of cling film and let the rice stand at least for a couple of hours.

In a bowl mix the Bolognese sauce with the boiled peas. In another bowl mix the two cheeses. In a plate whisk the egg and in a second plate spread the breadcrumbs.

Now put two tablespoon of rice in the palm of your hand. Spread it and then put in the middle a few dices of cheese and a tablespoon of Bolognese sauce. Then form a cup with the rice and add another tablespoon of rice on the top in order to close it. Now with your hands you should be able to shape a ball of the size of a baseball ball. 

Finally, lightly coat the rice ball in the egg, then in the bread crumbs and put it on a tray. Proceed like this until you finish all the rice. Every two rice balls you will have probably to wash your hands because the rice will start to stick. When you have finished preparing the rice balls, let them stand for a couple of hours in the fridge.

In a pot heat the sunflower oil on high heat. When the oil will be hot, fry the rice balls, 3 or 4 at the same time. Fry them for around 4-5 minutes, until they will be golden; then take the rice balls from the pot and set on kitchen paper to dry from the oil. While you fry it is important that the oil will be always very hot or the rice balls will soak the oil and eventually break.

Serve immediately and enjoy Sicily!

Lamb Chops with Almonds, Rosemary Potatoes and Balsamic Glaze

This lamb chop recipe is extremely simple, extremely quick, and, allow me to say it, also extremely good. Ideal if you didn’t make up yet your mind for Easter’s menu. But also ideal on any other day.

Lamb Chops with Almonds, Rosemary Potatoes and Balsamic Glaze

Ingredients for 4:

12 lamb chops

100 gr breadcrumbs

70 gr almond flakes

2 eggs

4 tbsp water

1 tsp dry parsley

a pinch of salt

a pinch of freshly ground black pepper

8 tbsp of extra virgin olive oil

Ingredients for rosemary potatoes:

8 medium potatoes

2 rosemary twigs

6 tbsp of extra virgin olive oil

a pinch of salt

a pinch of freshly ground black pepper

Ingredients for balsamic glaze:

2 tbsp of balsamic vinegar

2 tbsp of honey

a pinch of salt

How to prepare:

Preheat the oven at 200° C. Peel the potatoes and dice (2 cm). Put the potatoes in an oven tray covered with baking paper and season with rosemary, extra virgin olive oil, salt and pepper.

Mix well and put in the oven for around 30 minutes or until they are nice and golden, stir only one time after the first 15 minutes are passed. When the potatoes are ready take them out from the oven and keep warm.

In a small saucepan put the ingredients for the balsamic glaze. Stirring all the time heat the balsamic glaze on the stove until the honey will be melted and the ingredients will be well mixed. Than take the sauce pan from the stove and let cool.

Pound the lamb chops with a meat tenderizer. They should become soft and quite thin (1.5 cm) in order to cook quickly. 

In a bowl mix the breadcrumbs with the parsley, the salt and the pepper. In a second bowl whisk the eggs with the water. In a third bowl put the almond flakes. Now coat the lamb chops one by one. First, in the breadcrumbs.

Then, in the egg.

Finally, in the almond flakes.

Then in a large pan put the extra virgin olive oil. Heat up on the stove at medium/high heat. Fry the lamb chops for around 5 minutes, turning them one time. When the lamb chops are golden take them from the pan and dry them on some kitchen paper.

Serve the Almond Lamb Chops with the Rosemary Potatoes and a few drops of Balsamic Glaze.

Happy Easter :-)

The Table of Flavours 

Pesto Lasagna

Baking a gorgeous lasagna is not difficult as it seems, and when you will cook for the first time your own lasagna you will not order it in a restaurant any more, honestly!

Today I will share with you my secrets about how to prepare an awesome Pesto Lasagna.  There are some advantages in it compared to the traditional one: it is quicker to prepare, the pesto sauce needs no cooking, and also the vegetarian guests will be able to enjoy it!

There are 4 main ingredients in my Pesto Lasagna: fresh pesto sauce, béchamel sauce (white sauce), boiled vegetables, and, of course lasagna noodles.

Pesto Lasagna

Ingredients for 8:

500 gr of lasagna noodles

200 gr of potatoes, boiled

200 gr of french beans, boiled

50 gr of butter

a handful of freshly grated Parmigiano Reggiano cheese

Ingredients for pesto sauce:

150 gr of fresh basil leaves

100 gr of pine nuts

50 gr of Parmigiano Peggiano cheese

1/2 garlic clove

6 tbsp of extra virgin olive oil

50 ml of boiling water

a pinch of salt

a pinch of black pepper

Ingredients for the béchamel sauce:

100 gr butter

1 l of whole milk

12 tbsp of flour

1/2 tsp of ground nutmeg

a pinch of salt

How to prepare:

First, blanch the lasagna noodles for a couple of minutes in salted boiling water. Then drain (keeping some hot water for the pesto sauce) and dry sheet by sheet on a cloth.

Put all the ingredients for the pesto sauce in a blender and blend until you will have a smooth sauce. If the sauce is too thick add some more water. The final result has to be rather fluid because the lasagna will need some moist for the baking.

Heat the milk in a pot. In a saucepan melt the butter and whisk in the flour. When the butter and the flour are well mixed, take the sauce pan from the stove and start to pour in little by little the hot milk whisking all the time with a whisk. You should obtain a thin sauce without lumps. Now, if you have a microwave, transfer the sauce in a microwave safe bowl and put it in the microwave at maximum power for 2 minutes. Then take it out, whisk it and put it back in the microwave for another 2 minutes. Whisk again and if the sauce is too thin repeat the process one last time. If you do not have a microwave, put the saucepan back on the stove at low/medium heat and bring the sauce to boil whisking all the time. When the sauce will be thick enough take it from the stove. Finally, season the béchamel sauce with salt and ground nutmeg, and let it cool.

Peel the boiled potatoes and cut them into slices of around 1 cm thickness.

Mix the pesto sauce with 2/3 of the béchamel sauce. Taste and add more salt if necessary. You will use the rest of the béchamel sauce for the topping.

Preheat the oven at 200° C.

Grease a backing tray (35x25x7 cm or similar) with 2-3 tbsp of butter. Put one first layer of sauce, followed by one layer of lasagna noodles, and finally one layer of boiled vegetables (french beans and potatoes). Go on like this until you finish your ingredients, the last layer has to be a layer of lasagna noodles. Top the lasagna with the béchamel sauce that you previously put aside. Lastly garnish with some butter flakes and sprinkle with grated Parmigiano cheese.

Put the lasagna in the oven on the middle rack and bake it for 40 minutes. The lasagna is ready when on the top there is a nice golden crust. Serve it hot.

You can prepare the lasagna even from the day before and bake it only at the last moment.

Lemon Linguine

Fresh, delicate and very perfumed, these Lemon Linguine are a perfect first course.

Lemon Linguine

Ingredients for 2:

250 gr of fresh egg linguine (or egg noodles)
zest of 1 lemon
150 ml of single cream
a bunch of chives
2 tbsp of butter
a handful of grated Parmigiano Reggiano
salt and pepper

How to prepare:

Put a large pot full of water on the stove at maximum heat.

Chop the lemon zest julienne.

Put the butter in a large pan and melt it on the stove at low heat.

Add the lemon zest (keep a small part of it aside for decoration), stir and cook for around 5 minutes.

Then add the cream and season with salt and pepper. Reduce the sauce at medium heat for a couple of minutes.

When the water in the pot is boiling add 2 tbsp of salt and the linguine.

Cook the pasta for the recommended time, and then drain it.

Add the pasta into the same pan where the sauce is reducing and stir well. Add a handful of grated Parmigiano, some finely chopped chives and stir again.

Arrange the Lemon Linguine in individual portions and garnish with some chives and lemon zest.

Serve immediately along with a bottle of aromatic white wine.

Pasta with Zucchini and Sausage

This quick and easy recipe will save you when you don’t know what to cook for dinner. You don’t need more than 15 mins and just 4 ingredients! And still you can count it in your 5 A Day!

Pasta with Zucchini and Sausage

Ingredients for 2:

200 gr of dry pasta (I used Pennette)
1 big courgette
250 gr of pork sausage
a handful of freshly grated Pecorino cheese (or another mature and tasty cheese)
1 tbsp of olive oil
salt and pepper

How to prepare:

Put a large pot full of water on the stove at maximum heat.

Cut the sausage in pieces and chop the courgette in thin slices.

Put a large pan with the olive oil on the stove at medium/high heat. When the pan is hot add the sausage. Brown it for a few minutes, until it is golden. Then add the courgette, a pinch of salt and a pinch of ground black pepper. Stir well and cover with a lid. Cook covered for 3-4 minutes, and then take the lid and cook uncovered until the water will evaporate and the zucchini will be well cooked (4-5 mins).

When the water in the pot is boiling add 2 tbsp of salt and the pasta. Cook the pasta for the recommended time, and then drain it.

Add the pasta into the same pan where the sausages and zucchini are cooking and stir well. Add a handful of grated Pecorino and stir again.

Serve immediately in individual portions or in a large bowl. Suggestion: if you would like to boost the flavour add a pinch of ground chilli pepper.

Squids and Peas

One of the best recipes from my mom’s kitchen. Healthy, tasty and simple!

Squids with Peas

Ingredients for 2:

6 large squids (more exactly I used sepia/cuttlefish)
300 gr of peas (fresh or frozen)
200 ml of dry white wine
3 tbsp of extra virgin olive oil
2 cloves of garlic, peeled
a spring of parsley, chopped
salt and pepper

How to prepare:

Clean the squids, dry them and cut them in pieces (around 3 cm). Use both body and tentacles.

In a large pan put the extra virgin olive oil and the garlic cloves. Fry the garlic at low heat for a couple of minutes.

Add the squids into the pan, rise the heat to medium/high and cook for two minutes. Then add the white wine and cook for two more minutes. Now cover with a lid, low the heat and cook for 15 minutes stirring from time to time.

If you use frozen peas, defrost them.

After the 15 minutes are over, add the peas to the squids. Season with salt and pepper, add 100 ml of water and cook covered for 30 minutes more. Stir from time to time and add more water if necessary.

Finally, add the parsley, check the salt and pepper and serve. Suggestion: perfect with warm croutons.

Pizza with Prosciutto Crudo, Rucola and Parmigiano

The dish of happiness with a fancy twist.

Pizza with Prosciutto Crudo, Rucola and Parmigiano

Ingredients for 2 large pizzas:

Ingredients for the dough:

500 gr of all-purpose flour

50 gr yeast
warm water

3 tbsp of extra virgin olive oil

1/2 tsp of salt

1/2 tsp of sugar

Ingredients for the topping:

1/2 can of tomato puree (200 gr)

2 mozzarella cheese (2x125 gr), cut in small pieces

150 gr of prosciutto crudo

100 gr of Parmigiano Reggiano cheese

a bunch of rocket salad

a pinch of salt

2 tbsp of extra virgin olive oil

How to prepare:

First prepare the pizza dough. In a cup melt the yeast in 250ml of warm water. On a worktop, make a well in the flour and add the melted yeast, the extra virgin olive oil, the salt and the sugar.

Start to knead. If the dough is too dry little by little add some more warm water and continue to knead. Knead until the dough is smooth. The consistency should be slightly softer than that of bread dough. 

Then put the dough in a bowl previously dusted with some flour, cover with a wet cloth and set the bowl in a warm and not too dry place.

Let the dough rise for 1 hour.

Preheat the oven at 180° C degrees and humidify putting in it an oven dish half full of water.

Grease your worktop with some oil. Transfer the pizza dough from the bowl on the worktop. Split the dough in two balls. With a rolling pin roll out the first dough ball in the size of the tin you will use for backing it. The dough should be around 1 cm thick. Grease the thin with some oil and set the pizza on it.

Spread the pizza with the tomato puree mixed with 2 tbsp of extra virgin olive oil. Sprinkle with a pinch of salt and the mozzarella cheese. Proceed in the same way with the second dough ball.

Put the pizzas in the oven. After 10 mins, take the bowl with water out of the oven. Bake the pizza for 10 more mins. When the time is over, lift one border of the pizza with a scoop and check if it is baked. The pizza dough should be lightly golden on the bottom, and on the top the mozzarella should be melted. If needed bake a few more minutes.

When the pizza is backed take it out from the oven and let it cool for a couple of minutes. Then garnish with prosciutto crudo, rocket salad and Parmigiano in flakes. Cut in slices and serve immediately.

Pizza is good also cold, but warm is better. If you prepare it in advance do not garnish until the last moment. Before serving just put it in the preheated oven for a few minutes, then garnish and serve.

Echine de Porc à la Moutarde (Pork Shoulder with Mustard)

This French dish is full of flavour and really easy to prepare. Ideal for a dinner party, you can also replace pork meat with chicken or beef. I suggest pork because it makes a better balance with the tasty sauce.

Echine de Porc à la Moutarde (Pork Shoulder with Mustard)

Ingredients for 1 portion:

1 pork shoulder steak (you can use also fillet or cutlet)
1/2 small white onion
100 ml of chicken stock
100 ml of single cream
1 tbsp of mustard (I used Moutarde à l’ancienne de Dijon, with seeds)
a knob of butter
a pinch of salt
a pinch of ground black pepper

How to prepare:

Season the pork meat with salt and pepper. Brown it in a pan with the butter at medium/high heat.

Turn over the meat from time to time and when it is well browned (it will take around 10 mins) take it from the pan and put it aside on a plate covered with a lid.

Now lower the heat and in the same pan brown the chopped onion.

When the onion is golden add the hot stock and a spoonful of mustard. Stir and cook for a couple of minutes.

Then add the cream and season with salt and pepper. Thicken the sauce at medium/high heat for around 5 mins.

On a cutting board cut the meat into slices (around 1 cm thick).

Put the meat slices in the pan with the sauce and cook for a few seconds more on each side.

Serve hot with boiled potatoes.

Rigatoni with Aubergines and Mozzarella

Yummy! This is the word that best describes this dish. Combine satisfying rigatoni, a smooth tomato sauce, succulent melted mozzarella, tasty fried aubergines and perfumed basil leaves and top with a crispy crust.

You can prepare this dish in advance and just put it in the oven for 15-20 mins before serving. Rigatoni are the perfect type of pasta for this preparation because they will keep their consistency even in double-cooking.

Serve along with a flavourful red wine.

Rigatoni with Aubergines and Mozzarella

Ingredients for 4:

400 gr of rigatoni pasta
2 medium aubergines
2 mozzarella cheese (2x125 gr)
1 can of tomato puree
150 ml of olive oil
2 cloves of garlic
a bunch of fresh basil
salt
a pinch of ground black pepper

How to prepare:

Wash and slice the aubergines (1 cm thick). Sprinkle the slices with some salt, put them in a bowl and set them aside for 1 hour so that they will lose the water.

In a saucepan brown the peeled garlic cloves with 2 tbsp of olive oil at low heat. After a couple of minutes add the tomato puree, 50 ml of water and a few leaves of basil. Season with salt and pepper, cover with a lid and cook it at low heat for 15 mins stirring form time to time.

Wash the slices of aubergine and dry them with a cloth. In a large pan heat half of the olive oil. Then start to fry the aubergines. Put a few slices in the pan and fry for around 2 mins on each side (until they will be golden). When the aubergines are fried take them from the pan and dry them on kitchen paper. Proceed like this until you fry all the aubergines. When needed add more olive oil in the pan.

Put a large pot full of water on the stove at maximum heat. When the water in boiling add 2 tbsp of salt and the pasta. Cook the pasta for the recommended time. Then drain and dress with the tomato sauce.

Slice the mozzarella (1 cm thick).

In a large oven dish put half of the pasta and cover with half of the mozzarella and aubergine slices. Then put the remaining pasta and top with the remaining mozzarella and aubergine slices, with the mozzarella on the top. Finally, put the rigatoni in the oven at 220 degrees for 15-20 mins.

Take out from the oven, decorate with some leaves of fresh basil and serve.

Pork Loin with Apples and Belgian Beer

Pork meat with apples is popular, but have you ever tried it with beer? I did last Sunday and the result was deeeeliciuos!

Pork Loin with Apples and Belgian Beer

Ingredients for 4:

1 kg of pork loin

4 apples (Golden or Royal Gala)

4 big potatoes

1 big white onion

300 ml of blonde Belgian beer

300 ml vegetables stock

4 tbsp of extra virgin olive oil

a pinch of ground cinnamon

a pinch of salt

a pinch of ground black pepper

How to prepare:

Cut the pork meat in small cubes (3 cm). Dry them with a cloth. Brown the meat in a casserole together with the olive oil at medium-high heat.

Finely slice the onion and add it in the casserole. When the onion is golden pour the beer into the casserole. Cook for a couple of minutes, then turn down the heat to low and cover with a lid.

Peel and wash the potatoes. Cut them in big pieces. After 15 mins, add the potatoes in the casserole. Season with salt and pepper and if necessary add a ladle of hot stock. Continue cooking covered for 15 mins more. Stir from time to time and add more stock when it is becoming dry.

Peel the apples and cut them in big pieces. Add the apples in the casserole together with a pinch of cinnamon. Cook for 15 mins more stirring and adding stock when necessary.

When it is ready taste and adjust of salt and pepper. Serve the pork loin along with some chilly Blonde Belgian Beer. 

Salmon and Red Caviar Farfalle

This is a perfect dish for an elegant dinner. Super easy to prepare and gorgeous! Serve along with a bottle of rosé champagne.

Salmon and Red Caviar Farfalle

Ingredients for 4:

400 gr of farfalle pasta

200 gr of sliced smoked salmon (or sturgeon)

a small jar of red caviar (the better the quality the better the result)

½ small onion

150 ml of single cream (or double cream if you prefer)

a knob of butter

a spring of dill

a pinch of salt (+ one spoon of salt for the water for boiling the pasta)

How to prepare:

Put a large pot full of water on the stove at maximum heat. Finely chop the onion. Put it in a large pan with the butter. Brown the onion at low heat. Cut the salmon in small pieces and when the onion is golden add it in the same pan. Cook it at low heat for 3-4 mins stirring from time to time. Then add the cream (and if you use double cream also a couple of spoons of hot water. Season with salt and cook for 3-4 minutes more.

When the water in the pot is boiling add the salt and the farfalle and boil them for the recommended time. Then drain the pasta and turn it in the pan with the sauce. Stir well and add the chopped dill.

Divide the pasta into four plates and sprinkle with the red caviar. Serve immediately.

Mushrooms Risotto

The secret of a creamy risotto does not stand in putting a couple of spoons of cream in it before serving, never! The secret is the starch of the rice, which blending in the soup during the cooking creates that wonderful texture.

Mushrooms Risotto

Ingredients for 4:

320 gr of rice (preferably an Italian rice as Arborio, Roma or Carnaroli. If you cannot find it use a long and large grain rice)

100 gr of porcini mushrooms (fresh, frozen or dry. If you use dry mushrooms put them in a glass full of warm water at least one hour before starting to cook)

1 l of stock (vegetables’ or meat’s) or a level spoonful of stock powder

200 ml of white wine

1 small onion

a spring of parsley

2 knob of butter

2 tbsp of extra virgin olive oil

A handful of freshly grated Parmigiano Reggiano

a pinch of salt

a pinch of fresh ground black pepper

How to prepare:

Warm up the stock (or dissolve the stock powder in 1 l of hot water). Finely chop the onion. Put it in a big pot with a knob of butter and the olive oil. Cook a low heat until the onion is lightly golden then add the mushrooms and cook for a couple of mins more. Now add the rice, turn up the heat at medium and roast the rice for 1 minute stirring all the time. Add the wine and stirring constantly let it evaporate. When the wine has evaporated, add enough hot stock to cover the rice and turn the heat to low. Stir and season with salt and pepper.

Cook the rice for around 20-30 mins stirring from time to time and adding more stock when necessary. After 20 mins taste a few grains of rice. When the risotto is ready the rice should be soft but not loose, it should still be stiff under your teeth.

Meanwhile the risotto is finishing its cooking, wash the parsley and chop it.

When the rice is cooked the risotto should not be dry, if it is add half ladle of stock, stir and cook for a few more seconds. Before serving adjust of salt and add the remaining butter, the Parmigiano and the parsley. Stir and serve the Mushrooms Risotto hot.

Pasta all'Amatriciana

For the coldest week of the winter (at least in Europe) I turn to the Italian tradition to give you a recipe that will keep you warm especially if it will come with a glass of full-bodied red wine.

Pasta all’Amatriciana is a savoury and rich dish and you can serve it as a main course preceded by an appetizer of cold cuts and fresh bread.

Pasta all’Amatriciana

Ingredients for 4:

400 gr of dry pasta (I chose pennette)
1 tin of canned tomatoes
200 gr of dry or smoked bacon
100 ml of red wine
4 tbs of extra virgin olive oil
a handful of Parmigiano Reggiano
1 small onion
1 dry chili pepper
a pinch of salt (+ one tbs of salt for the water for boiling the pasta)

How to prepare:

Put a large pot full of water on the stove at maximum heat.

Cut the bacon in small pieces (1 cm) and put it into a large pan together with the extra virgin olive oil. Fry it at minimum heat. Finely chop the onion and add it in the pan. Stir well. When the onion is golden pour the wine in the pan and raise the heat. Let the wine reduce, then add the canned tomatoes, the dry chili pepper, a pinch of salt and a few spoons of hot water. Lower the heat, cover the pan with a lid and let the sauce slowly cook for 10-15 mins stirring from time to time and adding hot water if necessary.

When the water in the pot is boiling add the salt and the pasta. Cook the pasta for the recommended time, and then drain it.

Turn the pasta in the same pan where the sauce is cooking and stir well. Add a handful of Parmigiano and stir again.

Serve immediately in individual portions or in a large bowl.

Buon appetito!

Vegetarian Ragú Tagliatelle

The recipe of the Vegetarian Ragú Tagliatelle comes from the kitchen of my good friend Sara. We shared the same flat when we were at university and we also shared a lot of gossipy dinners.

Since she did not like to eat meat, she taught me this recipe for cooking a delicious Ragú Tagliatelle without meat.

Vegetarian Ragú Tagliatelle

Ingredients for 4 portions:

500 gr of fresh pasta “tagliatelle all’uovo” type (or 400 gr of dry tagliatelle all’uovo)

2 medium carrots
2 medium zucchinis
1 small onion
5 tbs of extra virgin olive oil
a pinch of salt (+ 1 tbs of salt for the water for boiling the pasta)
a pinch of freshly ground black pepper
a pinch of vegetable stock powder
a handful of freshly grated Parmigiano Reggiano

How to prepare:

Put a large pot full of water on the stove at maximum heat.

Finely chop the onion and put it into a large pan together with the extra virgin olive oil. Fry the onion at minimum heat.

Peel the carrots. Wash the zucchinis and cut their extremities. With a large-hole shredder grate the carrots and the zucchinis.

When the onion is light golden add the grated vegetables and a generous pinch of salt (carrots and zucchinis are usually quite sweet) and stir well. Then put the fire on medium heat and cover the pan with a lid. Let the vegetables cook covered for 2-3 minutes or until they do not start to let out their water. Then take the lid and add the pepper and the vegetable stock powder. Now cook the vegetables for around 10 mins stirring from time to time and adding some spoon of hot water if they become too dry.

When the vegetables are almost ready, put a spoon of salt in the pot with the boiling water and add the tagliatelle. Let them cook for the time recommended, then drain.

Turn the pasta in the same pan where the vegetables are cooking and stir well. Add a handful of Parmigiano and stir again.

Serve the tagliatelle in individual portions or in a large bowl along with a fresh dry but fruity white wine.