Filed under 2. Primi (pasta, risotto)

Pasta with Salmon and Cherry Tomatoes

Pasta with Salmon and Cherry Tomatoes

It doesn’t have to take a lot of time or effort to cook a delicious meal. This quick pasta dish was inspired by Simona’s insalata di pasta, salmone e pomodori. Her version was made with canned salmon and uncooked tomatoes and served lukewarm by mixing the cooked pasta with the cold sauce. That would certainly … Continue reading

Risotto alla Primavera

Risotto alla Primavera

Although primavera means spring, this is also a great risotto to make in summer. Also because in March and April, certainly in this part of the world, the vegetables used for this are not in season yet. There are many versions of this risotto, because there are many vegetables to choose from. Select three or … Continue reading

Fennel Ravioli (Ravioli ai Finocchi)

Fennel Ravioli (Ravioli ai Finocchi)

These fennel ravioli are heavily inspired on these fennel ‘meatballs’ (polpette) that I discovered in Sicily at the great trattoria Tischi Toschi in Taormina. I prepare a lot of fennel, either in a salad, in pasta, or braised as a side. Usually I don’t use the tops/fronds, and save them in the freezer to make the … Continue reading

Spaghetti with Spiralized Zucchini

Spaghetti with Spiralized Zucchini

This is what I had for dinner tonight (followed by a secondo of chicken breast). Spiralized Zucchini (also known as zoodles) is so well known as substitute for real pasta, that we’d almost forget that it is also really good in combination with real pasta. If you remember my posts about how to choose a … Continue reading

Risotto with Shrimp, Zucchini, and Tomato

Risotto with Shrimp, Zucchini, and Tomato

The nice thing about buying shrimp with heads and shells is that you can make a very flavorful shrimp stock using those heads and shells. Together with zucchini and tomatoes, this makes for a very nice risotto. To have a fresh and light tomato flavor, I used fresh tomatoes for this risotto. The flavors blend … Continue reading

Fresh Tagliolini with Sous-Vide Lamb Shank

Fresh Tagliolini with Sous-Vide Lamb Shank

This dish requires only seven ingredients: lamb shank, salt, pepper, thyme, flour, egg, and pecorino cheese. The lamb shank is cooked sous-vide, then shredded, and fresh homemade pasta is tossed with the shredded meat and the juices from the sous-vide bag. Finally it is served with freshly grated pecorino cheese. That’s it. For such a … Continue reading

Slow-Roasted Cauliflower Ravioli

Slow-Roasted Cauliflower Ravioli

Slow roasting is my favorite way to prepare cauliflower, and this time of the year I prepare it often (using this recipe or something similar). Slow roasting means it will take longer (90 minutes to 2 hours), but the cauliflower will have much greater depth of flavor compared to roasting it quickly in a hotter … Continue reading

Split Pea Risotto with Hot Smoked Salmon

Split Pea Risotto with Hot Smoked Salmon

In summer there is ample choice of fresh produce to choose from, but in winter we have to make do with what is available, especially if you want to cook with local seasonal ingredients. Fresh peas are only available in summer, but dried split peas are available year round. In the Netherlands they are used … Continue reading

Tagliatelle with Sous-Vide Turkey Thigh

Tagliatelle with Sous-Vide Turkey Thigh

Can you make a delicious pasta dish using only four ingredients, counting salt and pepper as the first two? Yes, you can! Boneless and skinless turkey thigh becomes tender, flaky, juicy, and tasty after cooking it sous-vide for 24 hours at 74C/165F. It will release a lot of juices when cooked that way, but that … Continue reading

Pasta with Calamari and Bell Peppers

Pasta with Calamari and Bell Peppers

Calamari and squid are both types of cuttlefish. You can use any type for this recipe. Squid can be cooked in two ways: either very short or very long. Something in between, and it will be tough. Since I was hungry when I was making this dish, I opted for the short method. But this … Continue reading

Ravioli alla Genovese

Ravioli alla Genovese

For Christmas I wanted to make a traditional Italian dish that I had not prepared before, preferably something that involved stuffed pasta. As I’ve already made so many stuffed pasta dishes over the years, I wasn’t sure if I would succeed. But then I saw ravioli alla genovese on Enassar’s blog Oven-Dried Tomatoes, and I … Continue reading

Spaghetti Squash with Clams and Pancetta

Spaghetti Squash with Clams and Pancetta

Have you ever heard of spaghetti squash? I had not until I read about it on Shanna’s wonderful blog. Coincidence or not, this autumn for the first time I saw spaghetti squash in markets here. The name may sound strange, but when you look at the texture of the cooked squash it is clear where the … Continue reading

Venison Pasta Sauce (Ragù di Cervo)

Venison Pasta Sauce (Ragù di Cervo)

Making traditional Italian venison pasta sauce is pretty straightforward, but it does require some patience because of the long cooking time involved. As you only have to stir every half hour or so, this is a perfect sauce to prepare during an autumnal (rainy) Sunday afternoon. It freezes well, so it makes sense to make a … Continue reading

Risotto with Apple, Mushrooms, and Goat Cheese

Risotto with Apple, Mushrooms, and Goat Cheese

When we visited Estancia Piedra for a wine tasting, our charming host Mary suggested that a risotto with tart apple, mushrooms, and goat cheese would be outstanding with the Rueda Verdejo from Estancia Piedra. Although the wine did smell of apples, it was not a combination I would have thought of myself. And so I … Continue reading

Pasta with Roasted Carrots and Carrot Tops Pesto

Pasta with Roasted Carrots and Carrot Tops Pesto

I like using everything and reducing waste. When you buy a bunch of carrots, they come with the greens, but usually those are discarded or used to feed the rabbits if you have them. I’ve already posted recipes to use parts that are usually discarded, such as asparagus ends, the greens from radishes, or shrimp heads … Continue reading

Linguine with Sole and Lemon Zest

Linguine with Sole and Lemon Zest

This elegant pasta dish can be prepared in the time it takes to cook the pasta. Succulent pieces of sole fillet (I actually used plaice, schol in Dutch) are tossed with linguine pasta in a simple sauce of white wine, lemon zest, parsley, extra virgin olive oil and butter. It is important not to overcook the … Continue reading