Winnie's Rich Ragu
Ingredients:
3 Tbsp good quality Olive Oil
400 gms top grade Beef Mince
200 gms pork mince
2 Cloves Garlic, grated or crushed
1 Brown onion, grated
2 Carrots, grated
4 sticks celery, grated
2 cups Milk
2 cups beef stock
2 cups dry white wine
4 Tbsp Fresh Oregano
2 cups tomato Passatta
Seasoning
Method:
Heat the oil in a heavy based pan on a medium heat. Add the grated onion and fry gently until brown but being careful not to burn. Add the carrots and celery and fry gently for around 5 minutes, on a low heat. Add the garlic, minced beef and pork. Using a wooden spoon, break up the mince so there are no lumps. You want the end result of the sauce to be as smooth as possible. Cook on a high heat so the mince crisps slighty, being careful not to burn it.
Add one cup of the milk, bring to a rapid boil for 5 minutes and then reduce the heat and summer for 30 minutes or until the liquid has reduced. Repeat this process with the remaining cup of milk, Beef stock and white wine. The total time to complete all should be around 3 hours.
Add the fresh oregano, tomato passatta and season to taste. Simmer gently for a further 45 minutes. Cook up your choice of pasta. Pappardelle Pasta goes well along with a very good quality parmesan cheese and of course, a good red wine.
Showing posts with label Veg and Meat Pasta Dishes. Show all posts
Showing posts with label Veg and Meat Pasta Dishes. Show all posts
Sunday, 10 April 2011
Sunday, 6 September 2009
Penne Carbonara with a Difference
Penne Carbonara with a Difference
Ingredients:
10 Small Asparagus spears (you can use fresh peas if you prefer instead of the Asparagus)
1 Clove Garlic, crushed
200g Panchetta, very finely chopped
1 sprig Rosemary
1/4 cup dry white wine
1/2 tsb dry red chilli flakes (optional)
2 egg yolks
1/2 cup fresh cream
1/2 cup Good quality Freshly grated Parmesan cheese
Freshly cracked pepper
2 tbsp fresh flat leaf parsley, chopped
400gms Penne Pasta
Method:
In a mixing bowl, add 2 egg yolks only and mix with the cream and 1/2 the parmesan.
Cook the Penne pasta according to the instructions on the packet. 2 Mins towards the end of the pasta being cooked, add the asparagus. Once cooked al dente, drain.
In a frying pan without oil, add the cut panchetta, garlic, dry chilli and rosemary sprig with leags removed. Cook until crisp. Add to the pan the parsley and the cooked pasta with asparagus. Finally add the cream and egg mix being sure the heat it turned off but enough to heat the sauce through, not to over cook or else the eggs will curdle. Sprinkle with a little more fresh parsley, parmesan cheese and freshly cracked black pepper.
Ingredients:
10 Small Asparagus spears (you can use fresh peas if you prefer instead of the Asparagus)
1 Clove Garlic, crushed
200g Panchetta, very finely chopped
1 sprig Rosemary
1/4 cup dry white wine
1/2 tsb dry red chilli flakes (optional)
2 egg yolks
1/2 cup fresh cream
1/2 cup Good quality Freshly grated Parmesan cheese
Freshly cracked pepper
2 tbsp fresh flat leaf parsley, chopped
400gms Penne Pasta
Method:
In a mixing bowl, add 2 egg yolks only and mix with the cream and 1/2 the parmesan.
Cook the Penne pasta according to the instructions on the packet. 2 Mins towards the end of the pasta being cooked, add the asparagus. Once cooked al dente, drain.
In a frying pan without oil, add the cut panchetta, garlic, dry chilli and rosemary sprig with leags removed. Cook until crisp. Add to the pan the parsley and the cooked pasta with asparagus. Finally add the cream and egg mix being sure the heat it turned off but enough to heat the sauce through, not to over cook or else the eggs will curdle. Sprinkle with a little more fresh parsley, parmesan cheese and freshly cracked black pepper.
Antipasto Pasta
Antipasto Pasta
Ingredients:
4 Tbsp good Olive Oil
4 oil based sundried tomatoes, thinly sliced
4 sliced of good Prochutto/Parma Ham
Small handful pitted Kalamata Olives
1/2 tsp Chilli flakes or 1 small fresh red chilli
2-3 Cloves Garlic, crushed
2 Tbsp chopped fresh Basil
Salt & Freshly Ground Black Pepper
Good sprinkling of Parmesan Cheese to serve
200gms per person of Pasta - Spaghetti, Penne or any of your choice
(Optional, you can also add baby spinach and thinly sliced mushroms at the end)
Method:
Bring some salted water to the boil, add the pasta and cook according to the packet. Drain.
In a frying pan over a medium heat, dry fry the Parma ham/panchetta until just about crisp. Remove from the pan and when cooled, break or cut with scissors into rough pieces.
Re-heat another pan and add the olive oil. Add the garlic and chilli and cook briefly. Add the sundried tomatoes, broken pieces of parma ham/prochutto, olives and the drained pasta to the pan. Gently heat, add the basil, season to taste. Serve up on a pasta plate sprinkled with good quality, fresh Parmesan cheese.
Ingredients:
4 Tbsp good Olive Oil
4 oil based sundried tomatoes, thinly sliced
4 sliced of good Prochutto/Parma Ham
Small handful pitted Kalamata Olives
1/2 tsp Chilli flakes or 1 small fresh red chilli
2-3 Cloves Garlic, crushed
2 Tbsp chopped fresh Basil
Salt & Freshly Ground Black Pepper
Good sprinkling of Parmesan Cheese to serve
200gms per person of Pasta - Spaghetti, Penne or any of your choice
(Optional, you can also add baby spinach and thinly sliced mushroms at the end)
Method:
Bring some salted water to the boil, add the pasta and cook according to the packet. Drain.
In a frying pan over a medium heat, dry fry the Parma ham/panchetta until just about crisp. Remove from the pan and when cooled, break or cut with scissors into rough pieces.
Re-heat another pan and add the olive oil. Add the garlic and chilli and cook briefly. Add the sundried tomatoes, broken pieces of parma ham/prochutto, olives and the drained pasta to the pan. Gently heat, add the basil, season to taste. Serve up on a pasta plate sprinkled with good quality, fresh Parmesan cheese.
Wednesday, 8 July 2009
Lemon Risotto
Lemon Risotto
Ingredients:
6 Cups Chicken Stock
40 gms Butter
3 Slices Panchetta
1 Leek
2 Cups Arborio Rice
½ cup White Wine
1 Bunch English Spinach
¼ Cup Parmesan
Finely grated rind of 1 lemon
Tbsp Lemon Juice
½ Cup Parsley
Method:
Place butter into a pan and add Panchetta, cook until crisp. Add thinly sliced leek and cook for 5 mins. Add the rice and stir until it starts to stick. Add white wine until evaporated. Keep ladelling in the stock bit by bit. Towards the end of cooking, add the spinach and cook. Finally add the parmesan, parsley, lemon rind, lemon juice and seasoning.
Ingredients:
6 Cups Chicken Stock
40 gms Butter
3 Slices Panchetta
1 Leek
2 Cups Arborio Rice
½ cup White Wine
1 Bunch English Spinach
¼ Cup Parmesan
Finely grated rind of 1 lemon
Tbsp Lemon Juice
½ Cup Parsley
Method:
Place butter into a pan and add Panchetta, cook until crisp. Add thinly sliced leek and cook for 5 mins. Add the rice and stir until it starts to stick. Add white wine until evaporated. Keep ladelling in the stock bit by bit. Towards the end of cooking, add the spinach and cook. Finally add the parmesan, parsley, lemon rind, lemon juice and seasoning.
Spaghetti Bolognaise
Spaghetti Bolognaise
Ingredients:
400gms Mince Meat
1 Brown Onion, chopped
2-3 cloves Garlic
1 Oxo cute or ½ beef stock cube
½ cup water
1 tbsp tomato puree
1 tbsp dried Mixed Herbs
2 tbsp fresh Oregano
2 Fresh Tomatoes, washed and chopped
1 Jar Tomatoes, crushed
Handful of small button Mushrooms, cut in half.
1 small Red Capsicums, sliced
¾ cup any dry white Wine
400gms Spaghetti
Freshly Grated Cheese to top with
Method:
Heat oil in a large pan, add the onion and garlic and cook until soft. Add the minced beef and stir until brown, add the fresh and dried herbs, the tomato puree, beef stock and cook for 5 minutes. Add the white wine, water and jar tomatoes and cook with a lid on for 20 minutes. Add the red capsicum and cook for a further 10 minutes. Add the mushrooms and cook again for a further 10 minutes.
Cook and drain pasta according to the packet instructions. Serve up 200g spaghetti per person and place some of the meat into the middle and if you like, sprinkle with fresh parmesan cheese. If you do not like the strength of parmesan, you can use a milder softer cheese, cheddar or tasty is good.
Ingredients:
400gms Mince Meat
1 Brown Onion, chopped
2-3 cloves Garlic
1 Oxo cute or ½ beef stock cube
½ cup water
1 tbsp tomato puree
1 tbsp dried Mixed Herbs
2 tbsp fresh Oregano
2 Fresh Tomatoes, washed and chopped
1 Jar Tomatoes, crushed
Handful of small button Mushrooms, cut in half.
1 small Red Capsicums, sliced
¾ cup any dry white Wine
400gms Spaghetti
Freshly Grated Cheese to top with
Method:
Heat oil in a large pan, add the onion and garlic and cook until soft. Add the minced beef and stir until brown, add the fresh and dried herbs, the tomato puree, beef stock and cook for 5 minutes. Add the white wine, water and jar tomatoes and cook with a lid on for 20 minutes. Add the red capsicum and cook for a further 10 minutes. Add the mushrooms and cook again for a further 10 minutes.
Cook and drain pasta according to the packet instructions. Serve up 200g spaghetti per person and place some of the meat into the middle and if you like, sprinkle with fresh parmesan cheese. If you do not like the strength of parmesan, you can use a milder softer cheese, cheddar or tasty is good.
Beef Lasagna
Beef Lasagna
This recipe uses the exact same ingredients as spaghetti bolognaise but below is how to turn it into Beef Lasagna
Ingredients:
400gms Mince Meat
1 Brown Onion, chopped
2-3 cloves Garlic
1 Oxo cute or ½ beef stock cube
½ cup water
1 tbsp tomato puree
1 tbsp dried Mixed Herbs
2 tbsp fresh Oregano
2 Fresh Tomatoes, washed and chopped
1 Jar Tomatoes, crushed
Handful of small button Mushrooms, cut in half.
1 small Red Capsicums, sliced
¾ cup any dry white Wine
400gms Spaghetti
Freshly Grated Cheese to top with
1 Pack of Large Lasagna Sheets
Cheese Sauce
1 tbsp salted butter
3 tbsp plain flour
¾ cup milk
½ cup fresh grated tasty/cheddar cheese
Method for Sauce:
In a pan on a very low heat, melt the butter. Add the plain flour and from this point on you need to continually stir the sauce. Add the milk – bit by bit. This will become lumpy and thick quickly so it’s important to keep stirring and trying to avoid that. Once you have a smooth sauce, you can add the cheese. This s now ready to use
Of course if you want to cheat, the packet cheese sauces work well too!.
Method for meat sauce:
Heat oil in a large pan, add the onion and garlic and cook until soft. Add the minced beef and stir until brown, add the fresh and dried herbs, the tomato puree, beef stock and cook for 5 minutes. Add the white wine, water and jar tomatoes and cook with a lid on for 20 minutes. Add the red capsicum and cook for a further 10 minutes. Add the mushrooms and cook again for a further 10 minutes.
I usually like to boil a kettle and place some of the pasta sheets in to soften them up, just for 5-10 minutes and then wipe with kitchen role to dry them off.
In the base of a large oven proof dish place a layer of the meat sauce, a single layer of the pasta sheets and top with some of the cheese sauce. Repeat this process. You should aim to make 2-3 layers and finish off the top with a little extra grated cheese to crisp it up.
This is great served with my home-made Mediterrean Garlic Bread or a nice side salad
This recipe uses the exact same ingredients as spaghetti bolognaise but below is how to turn it into Beef Lasagna
Ingredients:
400gms Mince Meat
1 Brown Onion, chopped
2-3 cloves Garlic
1 Oxo cute or ½ beef stock cube
½ cup water
1 tbsp tomato puree
1 tbsp dried Mixed Herbs
2 tbsp fresh Oregano
2 Fresh Tomatoes, washed and chopped
1 Jar Tomatoes, crushed
Handful of small button Mushrooms, cut in half.
1 small Red Capsicums, sliced
¾ cup any dry white Wine
400gms Spaghetti
Freshly Grated Cheese to top with
1 Pack of Large Lasagna Sheets
Cheese Sauce
1 tbsp salted butter
3 tbsp plain flour
¾ cup milk
½ cup fresh grated tasty/cheddar cheese
Method for Sauce:
In a pan on a very low heat, melt the butter. Add the plain flour and from this point on you need to continually stir the sauce. Add the milk – bit by bit. This will become lumpy and thick quickly so it’s important to keep stirring and trying to avoid that. Once you have a smooth sauce, you can add the cheese. This s now ready to use
Of course if you want to cheat, the packet cheese sauces work well too!.
Method for meat sauce:
Heat oil in a large pan, add the onion and garlic and cook until soft. Add the minced beef and stir until brown, add the fresh and dried herbs, the tomato puree, beef stock and cook for 5 minutes. Add the white wine, water and jar tomatoes and cook with a lid on for 20 minutes. Add the red capsicum and cook for a further 10 minutes. Add the mushrooms and cook again for a further 10 minutes.
I usually like to boil a kettle and place some of the pasta sheets in to soften them up, just for 5-10 minutes and then wipe with kitchen role to dry them off.
In the base of a large oven proof dish place a layer of the meat sauce, a single layer of the pasta sheets and top with some of the cheese sauce. Repeat this process. You should aim to make 2-3 layers and finish off the top with a little extra grated cheese to crisp it up.
This is great served with my home-made Mediterrean Garlic Bread or a nice side salad
Chilli Con Carne or Nachos
Chilli Con Carne or Nachos
Ingredients:
200gms Best Mince Beef
1 Brown Onion, chopped
1 Oxo (beef) cube
2-3 Cloves Garlic, Crushed
1-2 Red Chili, chopped
1 tsp Chili Powder
1 tsp Paprika Powder
1 small Red Capsicum, chopped
1 small Green Capsicum, chopped
1 can Kidney Beans, rinsed and drained
1 small jar Tomato Passata
400g Rice if making Chilli Con Carne
OR
1 Packet of Cheese Nachos
Home-Made Guacamole (see Dios)
Grated Cheddar/tasty cheese
Sour Cream for topping
Tomato Relish
1 small red onion, finely chopped
2 small tomatoes, finely chopped
1 small red chilli, sliced
1 tbsp chopped fresh Coriander
Method:
Heat some olive oil in a pan, when hot add the onions, garlic and Chili and cook gently for around 5 minutes or until soft but not burning. Add the minced beef to the pan and stir until brown but do not allow to cook dry. Add the chilli powder, beef stock cube, paprika to the pan and mix until fragrant. Add around ½ cup water, at this point the meat should be a dry mixture so it will be ready for the water. Mix well and then add the tomato passata. Cook for 10 minutes and then add the red & green capsicum,. Cook for 20 minutes, add the cleaned and drained kidney beans and cook for a further 10 minutes.
At this point you can serve with cooked rice, some grated cheese and sour cream OR, if you would like to make Nachos, see below.
Nachos:
Line an oven proof baking tray with the cheese nachos/Doritos. Cover with the Chili minced beef and some grated cheese, place into a heated grill and grill until the cheese on the top is melted. Remove from the grill, place the home made guacamole and finish with the sour cream.
Ingredients:
200gms Best Mince Beef
1 Brown Onion, chopped
1 Oxo (beef) cube
2-3 Cloves Garlic, Crushed
1-2 Red Chili, chopped
1 tsp Chili Powder
1 tsp Paprika Powder
1 small Red Capsicum, chopped
1 small Green Capsicum, chopped
1 can Kidney Beans, rinsed and drained
1 small jar Tomato Passata
400g Rice if making Chilli Con Carne
OR
1 Packet of Cheese Nachos
Home-Made Guacamole (see Dios)
Grated Cheddar/tasty cheese
Sour Cream for topping
Tomato Relish
1 small red onion, finely chopped
2 small tomatoes, finely chopped
1 small red chilli, sliced
1 tbsp chopped fresh Coriander
Method:
Heat some olive oil in a pan, when hot add the onions, garlic and Chili and cook gently for around 5 minutes or until soft but not burning. Add the minced beef to the pan and stir until brown but do not allow to cook dry. Add the chilli powder, beef stock cube, paprika to the pan and mix until fragrant. Add around ½ cup water, at this point the meat should be a dry mixture so it will be ready for the water. Mix well and then add the tomato passata. Cook for 10 minutes and then add the red & green capsicum,. Cook for 20 minutes, add the cleaned and drained kidney beans and cook for a further 10 minutes.
At this point you can serve with cooked rice, some grated cheese and sour cream OR, if you would like to make Nachos, see below.
Nachos:
Line an oven proof baking tray with the cheese nachos/Doritos. Cover with the Chili minced beef and some grated cheese, place into a heated grill and grill until the cheese on the top is melted. Remove from the grill, place the home made guacamole and finish with the sour cream.
Corsocan Beef
Corsocan Beef
Ingredients
25g dried porcini mushrooms
6 garlic cloves
900g stewing beef cut into 5/2cm cubes
115g thick bacon cut into strips
45ml olive oil
2 onions sliced
300ml cup dry white wine
30ml/2tbsp passata (or thick pureed tomatoes or sin dried tomato paste.
Pinch of ground cinnamon
Spring of rosemary
1 bay leaf
225g large macaroni
Freshly grated parmesan cheese
Salt and freshly ground black pepper
Method:
Soak the dried mushrooms in warm water for 30 mins, drain and set the mushrooms aside and reserve the liquid. Cut three of the garlic cloves into thin strips and insert into the pieces of the beef by making little slits with a sharp knife. Push the bacon into the beef with the garlic. Season the meat with salt and pepper.
Heat the oil in heavy based pan, add half the beef and brown well on all sides. Repeat with the remaining beef. Transfer to plate. Add sliced onions to pan and cook until lightly browned. Crush the remaining garlic and add to the onions with the meat.
Stir in the white wine, passata, mushrooms, cinnamon, rosemary and bay leaf and season with salt and pepper. Cook gently for 30 mins, stirring often.
Strain the mushroom liquid and add to the stew with enough water to cover. Bring to the boil, cover and simmer the stew very gently for about 3 hours, or until the meat is very tender.
Cook the macaroni in a lager pan of boiling, salted water for 10 mins or until al dente.
Server onto a warmed service platter on the top of the pasta, garnish with parmesan, ground pepper and parsley.
Ingredients
25g dried porcini mushrooms
6 garlic cloves
900g stewing beef cut into 5/2cm cubes
115g thick bacon cut into strips
45ml olive oil
2 onions sliced
300ml cup dry white wine
30ml/2tbsp passata (or thick pureed tomatoes or sin dried tomato paste.
Pinch of ground cinnamon
Spring of rosemary
1 bay leaf
225g large macaroni
Freshly grated parmesan cheese
Salt and freshly ground black pepper
Method:
Soak the dried mushrooms in warm water for 30 mins, drain and set the mushrooms aside and reserve the liquid. Cut three of the garlic cloves into thin strips and insert into the pieces of the beef by making little slits with a sharp knife. Push the bacon into the beef with the garlic. Season the meat with salt and pepper.
Heat the oil in heavy based pan, add half the beef and brown well on all sides. Repeat with the remaining beef. Transfer to plate. Add sliced onions to pan and cook until lightly browned. Crush the remaining garlic and add to the onions with the meat.
Stir in the white wine, passata, mushrooms, cinnamon, rosemary and bay leaf and season with salt and pepper. Cook gently for 30 mins, stirring often.
Strain the mushroom liquid and add to the stew with enough water to cover. Bring to the boil, cover and simmer the stew very gently for about 3 hours, or until the meat is very tender.
Cook the macaroni in a lager pan of boiling, salted water for 10 mins or until al dente.
Server onto a warmed service platter on the top of the pasta, garnish with parmesan, ground pepper and parsley.
Dave's chorizo and leek pasta
Dave's chorizo and leek pasta
Ingredients:
2 medium leeks
Large handful baby spinach leaves
Knob of butter
¼ cup feta cheese
1 Large chorizo sausage, sliced
2 cloves garlic
300grams spaghettini
Method:
I normally pre cook sausages then chop into slices and cover till needed. Fry leeks in butter and garlic and a little olive oil until soft and yummy. Add the cooked Chorizo Sausage to the pan, stir in the spinach leaves until they just wilt. Stir in crumbled feta and season with freshly cracked pepper.
Cook the pasta according to the packet, drain and mix in with all of the above ingredients.
Ingredients:
2 medium leeks
Large handful baby spinach leaves
Knob of butter
¼ cup feta cheese
1 Large chorizo sausage, sliced
2 cloves garlic
300grams spaghettini
Method:
I normally pre cook sausages then chop into slices and cover till needed. Fry leeks in butter and garlic and a little olive oil until soft and yummy. Add the cooked Chorizo Sausage to the pan, stir in the spinach leaves until they just wilt. Stir in crumbled feta and season with freshly cracked pepper.
Cook the pasta according to the packet, drain and mix in with all of the above ingredients.
Sunday, 5 July 2009
Creamy Blue Cheese Chicken
Creamy Blue Cheese Pasta Bowes
Ingredients
½ Red Capsicum
1 Small brown Onion, sliced
1 Garlic clove, crushed
½ cup single Cream
1 Chicken fillet, cut into bite size pieces (optional)
2 tbsp Blue Cheese
¼ cup White Wine
1 tbsp Parsley
Seasoning
400g Pasta Bowes
Method:
Chop up oni on and garlic and fry in a little oil. If using chicken add this to the pan now to cook. Add red capsicum and fry gently. Add wine. Add blue cheese and mix in well. Finally, add the cream and keep stirring. Stir in the seasoning and parsley and mix in with the pasta.
Ingredients
½ Red Capsicum
1 Small brown Onion, sliced
1 Garlic clove, crushed
½ cup single Cream
1 Chicken fillet, cut into bite size pieces (optional)
2 tbsp Blue Cheese
¼ cup White Wine
1 tbsp Parsley
Seasoning
400g Pasta Bowes
Method:
Chop up oni on and garlic and fry in a little oil. If using chicken add this to the pan now to cook. Add red capsicum and fry gently. Add wine. Add blue cheese and mix in well. Finally, add the cream and keep stirring. Stir in the seasoning and parsley and mix in with the pasta.
Pesto Chicken with Olives
Pesto with Chicken & Olives
For the pesto
1 cup fresh Basil
¼ cup Pine Nuts
2-3 Cloves Garlic
¼ cup Olive Oil
¼ cup good quality Parmesan Cheese
Blitz all of the above together in a blender but add the oil separately, pouring it in gently as the motor is running. I also add one small chilli to my recipe.
For the Rest of the dish:
2 small Chicken fillets cut into bite size pieces
Handful of cleaned, topped and tailed Green Beans
10 Pitted Kalamata Olives
1 small Onion, chopped
¼ to 1/3 cup light Single Cream
Method:
Cut up a small onion and fry slowly. Blanch some green beans, drain and add to the onion mixture, add some pitted Kalamata Olives and put this mixture to the side until you are ready to use.
Heat the oil in a frying pan and cook the chicken on a high heat quickly so the outside is brown, but not burnt. Add some of the pesto (your desired choice but I would add around ½ cup) and fry gently.. Add the onion & green bean mixture to the chicken. Boil up pasta, drain and add pesto sauce and mix, add together the pasta. Add some light Bulla cream
For the pesto
1 cup fresh Basil
¼ cup Pine Nuts
2-3 Cloves Garlic
¼ cup Olive Oil
¼ cup good quality Parmesan Cheese
Blitz all of the above together in a blender but add the oil separately, pouring it in gently as the motor is running. I also add one small chilli to my recipe.
For the Rest of the dish:
2 small Chicken fillets cut into bite size pieces
Handful of cleaned, topped and tailed Green Beans
10 Pitted Kalamata Olives
1 small Onion, chopped
¼ to 1/3 cup light Single Cream
Method:
Cut up a small onion and fry slowly. Blanch some green beans, drain and add to the onion mixture, add some pitted Kalamata Olives and put this mixture to the side until you are ready to use.
Heat the oil in a frying pan and cook the chicken on a high heat quickly so the outside is brown, but not burnt. Add some of the pesto (your desired choice but I would add around ½ cup) and fry gently.. Add the onion & green bean mixture to the chicken. Boil up pasta, drain and add pesto sauce and mix, add together the pasta. Add some light Bulla cream
Monday, 20 April 2009
Alio e Olio
I love this dish. It was the first dish I had when I moved to Amsterdam and was also another dish that I tried endlessly to match on the flavor. I was trying to be a bit health smart but it wasnt getting me anythwere. I ended up using way too much butter, way too much Olive Oil but the end result was just - well, heavenly.
Alio e Olio (Translation means Garlic and Olive Oil)
Ingredients:
1/4 block of Good Quality Butter
4 Tbsp good Olive Oil
1/2 tsp Chilli flakes or 1 small fresh red chilli
2-3 Cloves Garlic, crushed
2 Tbsp chopped fresh Parsley
Salt & Freshly Ground Black Pepper
Good sprinkling of Parmesan Cheese to serve
200gms per person of Pasta - Spaghetti, Penne or any of your choice
Method:
Bring some salted water to the boil, add the pasta and cook according to the packet.
Meanwhile gently heat up a frying pan and add all of the remaining ingredients aside from the parmesan and Parsley.
Once the pasta is cooked, drain and place into the butter and oil. Mix well, finally stir through the parsley.
Serve the pasta into bowls and top with grated Parmesan and freshly ground black pepper.
Alio e Olio (Translation means Garlic and Olive Oil)
Ingredients:
1/4 block of Good Quality Butter
4 Tbsp good Olive Oil
1/2 tsp Chilli flakes or 1 small fresh red chilli
2-3 Cloves Garlic, crushed
2 Tbsp chopped fresh Parsley
Salt & Freshly Ground Black Pepper
Good sprinkling of Parmesan Cheese to serve
200gms per person of Pasta - Spaghetti, Penne or any of your choice
Method:
Bring some salted water to the boil, add the pasta and cook according to the packet.
Meanwhile gently heat up a frying pan and add all of the remaining ingredients aside from the parmesan and Parsley.
Once the pasta is cooked, drain and place into the butter and oil. Mix well, finally stir through the parsley.
Serve the pasta into bowls and top with grated Parmesan and freshly ground black pepper.
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