Tagged with basil

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

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

Egg White ‘Pizza’ With Tuna

Egg White ‘Pizza’ With Tuna

When you make crème brûlée, you will have a lot of leftover egg whites. On the master of cook I saw this recipe for a ‘pizza’ made from egg whites with a tomato sauce and tuna. In Italian it is called “Bianca, morbida con sugo alla marinara e tonno”, and it is true that the … Continue reading

Spaghetti alla Checca

Spaghetti alla Checca

Before we continue with another dish from our Thai feast, I’d like to share this very simple pasta dish from Rome with you that is perfect for the hot summer weather we are having. Spaghetti alla Checca is cold (or lukewarm) spaghetti, served with uncooked tomatoes, mozzarella cheese, caciotta romana cheese, basil, and extra virgin … Continue reading

Ravioli Primavera

Ravioli Primavera

To celebrate the coming of Spring I wanted to create a dish with spring vegetables, and came up with these wonderful ravioli filled with baby asparagus, snow peas, peas, baby carrots, ricotta, parmigiano, and basil. Served with a fresh tomato sauce they are delicious and I will definitely prepare them again. They have such a … Continue reading

Gnudi (Basil Ricotta Dumplings)

Gnudi (Basil Ricotta Dumplings)

Sometimes I get a request from a reader that leads me to discovering a new dish. For instance malloreddus pasta with fennel and sausage, now one of my favorite pasta dishes. This time it was Himeros who requested my take on basil-ricotta gnudi. These are the Tuscan name for nude ravioli, or ravioli filling that … Continue reading

Panzanella

Panzanella

Panzanella is a perfect dish for the hot weather we’ve been having, as it is refreshing, makes good use of the summer’s bounty, and the basic version doesn’t require any cooking. Originally it is an Italian peasant lunch prepared to use up old bread: the bread is mixed with tomatoes, cucumber, onion, olive oil, and … Continue reading

Stuffed Round Zucchini

Stuffed Round Zucchini

Lately round zucchini have shown up around here. After seeing Marina using them to make stuffed zucchini, I thought I’d try that too. My version is vegetarian, but I did use her idea of using coriander seed to give an interesting flavor to the stuffing. Since I had an unexpected guest for dinner, I had … Continue reading

Eggplant Caprese Pasta Salad

Eggplant Caprese Pasta Salad

Pasta salads are great summer food and perfect as a side for a cook out. I like to prepare pasta salads with lots of vegetables, as a cook out or BBQ as we call it here usually involves a lot of meat. For some variation from a Greek style pasta salad, I prepared this pasta … Continue reading

Homemade Pesto: Man versus Machine

Homemade Pesto: Man versus Machine

Freshly made pesto is vastly superior to anything bought in a jar, which is why I never buy pesto and always make it myself from scratch. I’ve always used the ‘modern’ way of making pesto: in the food processor or blender. My Italian blogging buddy Tuttacronaca convinced me to try at least once to make … Continue reading

Sous-vide Salmon-Pesto Roulade with Haricots Verts

Sous-vide Salmon-Pesto Roulade with Haricots Verts

The inspiration for this dish was provided by Richard McGary’s Salmon Roulade with Cilantro Citrus Pesto on Mango Corn Salsa, but it is quite different. A salmon fillet is butterflied, filled with a basil-lemon pesto, rolled up into a roulade, cooked sous-vide, and cut into slices that are served on haricots verts. Salmon cooked sous-vide to 43C/109F is … Continue reading

How to Rescue Wilted Basil (or Parsley)

No recipe today but just a simple trick. I tried it on a hunch and was surprised how well it worked! Basil is notoriously difficult to keep because the leaves are not very robust and can’t withstand refrigerator temperatures — they turn black when kept below 12C/55F or so. But outside of the fridge basil … Continue reading

Risotto al Basilico

This basil risotto was inspired by a similar risotto we got at a recent dinner at restaurant Bussia in Amsterdam. Their version was lighter and greener, but this was just as delicious. The lighter and greener style may in part have been to blanching the basil leaves to set the color and lighten the taste, … Continue reading

Home-made Orecchiette with Tomato and Basil

This post is dedicated to Natasha from Come Due Maiali. She was one of the first followers of my blog and is one of those fellow bloggers who has made this journey such a great experience. When I posted about orecchiette with mussels and broccoli almost six months ago, she commented that she’s a huge … Continue reading

How to make your own Pesto alla Genovese

Pesto is one of those things that is so much better when you make it yourself rather than buy it in a store! I’m talking about the most common and famous type of pesto here: Pesto alla Genovese. This sauce is made from basil, pine nuts, garlic, extra virgin olive oil, parmigiano reggiano, aged pecorino, … Continue reading

Lemon-Basil Chicken breast sous-vide

Believe it or not, but after experimenting with sous-vide cooking for over a year now, I’ve just tried chicken breast sous-vide for the frist time! This is because I usually stick to chicken thighs, which have more flavor and are juicier and when properly cooked are just as tender as chicken breast. But after some … Continue reading