Cooking with Peachy

Archive for the ‘Pasta’ Category

Difficulty:  

Preparation time: 20′

SERVINGS: 2

INGREDIENTS:

• SPAGHETTI – 180gr
• CLAMS – 450gr
• CHOPPED GARLIC – 2 tbsp.
• CHOPPED PARSLEY – 1 & ½ tbsp.
• GROUND PEPPER – ¼ tsp.
• GINGER POWDER – ¼ tsp.
• EXTRA VIRGIN OLIVE OIL – 3 + 2 tbsp.
• BROTH CUBE – 1 + ½ PC. (Classic Flavor)
• WATER FOR BOILING PASTA

DIRECTIONS:

Bring to a boil a large quantity of water in a pot and add 1PC. of broth cube. In a large pan, heat the olive oil and saute garlic and parsley, add clams, 1/2 PC. of broth cube, ginger powder and 2 scoop of cooking water of pasta. Once water is boiling, add pasta and cook as indication on pack. Add ground peper on the clams, stir and set aside. Once pasta is quite cooked, drain and add to the clams, stir often until done, if necessary, add some cooking water of pasta again. Complete with 1 tbps of extravirgin olive oil and some fresh finely chopped parsley.

Difficulty:

Preparation time: 30′ 

SERVINGS: 3

INGREDIENTS:

• SPAGHETTI – 200gr
• TUNA FLAKES – 240gr
• SALTY CAPERS – 1 tsp.
• CHOPPED PARSLEY – 1 tbsp.
• SALT - 2 tsp.
• BROTH CUBE – 1 ½ PC. (Vegetable flavour)
• CHOPPED ONION – 1 PC. (Medium size)
• CHOPPED GARLIC – 3 cloves
• GROUND MIXED PEPPER SEEDS – A PINCH
• EXTRAVIRGIN OLIVE OIL – 5 tbsp.

In a medium sized pot bring to a boil a large quantity of water with salt and one broth cube. Once boiling, add spaghetti and cook upon direction on the pack. Once done, drain keeping the cooking water aside. Heat the same pot and add 3 tbsp. of extra virgin olive oil, saute onions, garlic and chopped parsley. Add tuna flakes, ground mixed pepper seeds, ½ PC. of broth cube and stir until tuna flakes are smashed. Add spaghetti to the sauce and scoop in ¼ cup of cooking water of pasta, stir continuously for 3min, add the remaining extra virgin olive oil, keep stirring until spaghetti absorbed tuna flavor and serve.  

Difficulty: 

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• SPAGHETTI – 300gr.
• CHICKEN STRIPS – 150gr.
• COOKED HAM – 150gr.
• CHOPPED PARSLEY – 1 tbsp.
• DRIED PORCINI / MUSHROOM – 10gr.
• BUTTERMILK CREAM / NESTLÉ CREAM – 400ml.
• GREEN PEAS – 50gr.
• FONTAL CHEESE / CHEDDAR CHEESE – 100gr.
• CHICKEN POWDER – 1/2 SCOOP
• BROTH CUBE – ½ PC. (Vegetable flavour)
• CHOPPED GARLIC – 2 tbsp.
• GROUND MIXED PEPPER SEEDS – ½ tsp.
• EXTRAVIRGIN OLIVE OIL - 3 tbsp.
• SALT FOR BOILING THE PASTA – 2 tsp.

DIRECTIONS:

Season the chicken with chicken powder and ground pepper.

To prepare the sauce for the spaghetti, heat a non-stick frying pan with olive oil, saute the chopped garlic, add the chicken and cook for 2min, add ham and after 2min add the cream, half piece of broth cube, adjust into low fire and simmer until the broth cube has melt. Add the ground pepper, green peas, chopped mushroom, chopped parsley and simmer until green peas are cooked. Add the cheese and stir until melt. In the meantime bring to a boil a large quantity of water with 2 tsp. of salt and cook the pasta “al dente”. Drain, add some scoop of cooking water of the pasta to the sauce if necessary. Mix the pasta within sauce for 2min over a slow heat and serve, top with some additional chopped parsley.

INGREDIENTS:

• SPAGHETTI – 300gr.
• SALT – 1 tsp.
• WATER FOR BOILING.
• EXTRA VIRGIN OLIVE OIL – 3 tbsp. (To avoid the spaghetti to stick)

SAUCE INGREDIENTS:

• MINCED PORK – 250gr.
• SLICED SAUSAGE – 100gr.
• CHOPPED ONIONS – 80gr.
• CUBED FONTAL CHEESE – 100gr. (Typical Italian soft cheese medium seasoned)
• BANANA KETCHUP – 4 tbsp.
• MINCED GARLIC – 3 cloves
• MINCED RED BELL PEPPER – 100gr.
• GROUND MIXED PEPPER – A PINCH
• EXTRAVIRGIN OLIVE OIL -3 tbsp.
• TOMATO SAUCE – 600gr.
• OYSTER SAUCE – 2 tbsp.
• GRATED CHEESE FOR GARNISHING.

PROCEDURE:

In a medium sized pot, bring to boil a large quantity of salty water.

Meanwhile, prepare the sauce for the spaghetti by heating the extravirgin olive oil in a non-stick frying pan, sweat the onions for 1min then add the minced garlic, the minced red bell pepper, the ground mixed pepper, the oyster sauce and simmer until meat is cooked. Add the tomato sauce, the banana ketchup, adjust to a medium heat and simmer for 15min. While sauce is simmering, pour the spaghetti into the boiling water and 3min before its optimal cooking time, drain, add the olive oil and set aside. Once sauce is cooked, add the sliced sausage, the cubed Fontal cheese and wait until cheese melts, add the spaghetti and cook “al dente” within the sauce.

In a serving dish, top with some fresh grated cheese and serve.

GOOD FOR 4 SERVINGS.

INGREDIENTS:

• PASTA – 250gr.
• CHOPPED TOMATOES – 500gr.
• CRABMEAT – 125gr.
• CHOPPED GARLIC – 1 CLOVE
• WHITE WINE – 100ml
• CHOPPED PARSLEY – 1 tsp.
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.
• SALT & PEPPER TO TASTE
• SALT FOR THE PASTA – 1 tbsp.
• WATER FOR THE PASTA – 2Lt.

PROCEDURE:

In a large non-stick pan, heat the olive oil and fry the garlic until golden brown, add the tomatoes and simmer until they are smashed. Add the crab-meat, the wine then season with salt and pepper to taste. Keep on simmering, gentle heat, for 15min then remove from heat and set aside.

Pour the water in a large pot, add the salt and bring to boil, add the pasta and cook “al dente” upon directions written on its pack. Drain the pasta directly into the pan with the sauce with the help of a perforated ladle so that it does not dry too much from its cooking water; whisk the pasta with the sauce and sprinkle with the parsley just after serving.

Tip: Cooking pasta to the “al dente” stage without over-cooking requires a certain amount of practice and skill, since both have a relatively brief midway stage between the under-cooked phase, where rice or dried pasta stays hard in the middle and where fresh pasta tastes “floury”, and the over-cooked phase, where the dish lacks texture and is considered too soft. Using plenty of salt helps achieve the “al dente” texture.