When I was writing the recent post about dishes we have on a regular basis, I noticed that there were a few dishes that I make several times per year, but are not featured on the blog yet. As there … Continue reading Penne with Roasted Celeriac (Penne al Sedano Rapa al Forno)
This is what we’ve just had for dinner, or as the primo piatto to be more precise (with a flat iron steak as secondo piatto): orecchiette pasta with slow-roasted cauliflower, capers, anchovies, lemon zest, extra virgin olive oil, parsley, and … Continue reading Pasta with Slow-Roasted Cauliflower (Orecchiette al Cavolfiore)
Pasta with sausage and fennel is one of our favorite pasta dishes, that I prepare on a regular basis. The flavors of the fennel, fennel seed, sausage, and pecorino cheese blend into one fantastic flavor. I like to prepare it … Continue reading Pasta with Sausage and Fennel (Gnocchetti Sardi con Salsiccia e Finocchio)
Scallops were on sale if bought by the kilo (2.2 lbs), so I smoked some as an appetizer and cooked the remainder sous-vide to be able to keep them longer. But you can also prepare this dish using raw scallops. … Continue reading Pasta with Scallops and Bell Pepper
One of the questions I get asked the most is “Do you also cook elaborate meals on weekdays, spending a long time in the kitchen?” I always answer that I do cook nice food every day, but that it doesn’t … Continue reading Spaghetti with Squid ‘in Bianco’
Look at the photo and guess what it is? No, it is not Spaghetti alla Carbonara, although it does look similar. The sauce is not made of eggs, but of sous-vide cooked and then pureed leeks! Cooking leeks sous vide … Continue reading Spaghetti with Sous-Vide Leeks and Pancetta
Sometimes I see an interesting ingredient at the market that is interesting mostly because I don’t use it often, and then I buy it and it ends up going past the expiry date because I don’t use it often. Sounds … Continue reading Pasta with Chestnuts and Sausage (Pasta con salsiccia e castagne)
I prepared this dish a couple of months ago and neglected to blog about it. Although Stefano presented it as a summer dish, it is great for autumn as well. Celery is often used in Italian cooking together with onions … Continue reading Pasta with Celery (Pasta al Sedano)
This is what I had for dinner tonight. Quick and simple, but very tasty. There are a couple of tricks that I used: Instead of dicing the fish and then browning it, I browned it first and then diced it. … Continue reading Paccheri al Ragù di Rana Pescatrice (Pasta with Monkfish)
When we were anchored in the Maddalena Archipelago, north of Sardinia, in an area that is known as the Piscine Naturali di Budelli, I thought it would be appropriate to prepare pasta with mussels and cherry tomatoes for dinner. Because … Continue reading Cooking on board: Pasta with Mussels, Cherry Tomatoes, and Basil
Before the secondo piatto I blogged about yesterday, I served this pasta with squid ragù. With the feeble heat of the gas stove and the thin pans provided I could not sear the squid, so I decided to braise the … Continue reading Cooking on board: Pasta with Squid Ragù
Ravioli filled with spinach and ricotta is a very popular Italian dish. But on a weekday after work there is no time to make ravioli. And so I prepare this quick and easy pasta with spinach and ricotta. Fusilli is … Continue reading Fusilli Pasta with Spinach and Ricotta (Fusilli Spinaci e Ricotta)
My favorite way of preparing cauliflower is slow roasting it. This gives the cauliflower great depth of flavor that is so much more tasty than steamed or boiled cauliflower. Cauliflower can be roasted quickly in half an hour at 225C/440F. … Continue reading Pasta with Roasted Cauliflower (Pasta e Cavolfiore)
As mentioned before, my favorite type of food blogging is cooking, eating, and blogging all during the same evening. I just finished eating this nice pasta dish, and wanted to share it with you as it was nice. It took … Continue reading Pasta with Salmon and Fennel (Penne al Salmone Fresco e Finocchi)
Still more food from our trip to Southern Italy last September. We had dinner in Puglia at Già Sotto l’Arco, and one of the dishes there was orecchiette with a lamb ragù and cream of ricotta. The cream of ricotta … Continue reading Pasta with Sous Vide Lamb Ragù and Ricotta Cream (Orecchiette al Ragù di Agnello con Crema di Ricotta)
One of the questions that I get asked often is whether I always cook complex dishes, and what I cook when I get home from work. This is a typical example of something I whipped up when I came home … Continue reading Pasta with Runner Beans (Penne ai Piattoni)
Bea has Sicilian roots and that clearly shows in the recipe for Vermicelli alle Alici con pangrattato dorato that she posted recently. Since fresh anchovies are not so easy to find around here and it is a lot of work to clean … Continue reading Spaghetti with Mackerel and Breadcrumbs (Spaghetti allo Sgombro con pangrattato dorato)
The most famous Italian meat sauce for pasta is of course the one from Bologna: ragù alla bolognese. And with reason: if made properly it can be divine. Outside of Italy (or inside of Italy in tourist traps) it is … Continue reading Ragù alla Bolognese Sous-Vide
This delicious pasta dish is the result of serendipity. I had cooked and smoked too many eggplants to serve as antipasto with mozzarella and tomato confit, and I was in the process of experimenting with lamb ragù in the sous-vide. … Continue reading Orecchiette with Lamb Ragù and Cream of Smoked Eggplant (Orecchiette al Ragù di Agnello e Crema di Melanzana Affumicata)
This is a recipe that I made on the same day that I read it on Paola’s blog, because I happened to have all the ingredients, and needed to use up the carrots. What better recipe to use for such … Continue reading Pasta with Carrots and Almonds (Pasta con carote e mandorle)
Moscardini are baby octopus, and it is not often that I can get them fresh in Amsterdam. And so when I saw them, I grabbed them at the market (this was before we left to Italy, but I am typing … Continue reading Pasta Shells with Baby Octopus (Conchiglioni ai moscardini)
My Italian blogging friend Paola has dedicated her food blog (in Italian) to recipes and tips to avoid wasting food. Her recipes are always simple and tasty, and I often take inspiration from her. Like in this case, when she … Continue reading Fusilli with Fava Bean and Saffron Ragù (Fusilli al ragù di fave allo zafferano)
This is what we had for dinner tonight and a perfect example of cooking with what you have on hand. In this case I had some leftover scallops and from the fresh vegetables that I had only the bell peppers … Continue reading Tagliatelle with Scallops and Roasted Bell Pepper Sauce (Tagliatelle Capesante e Peperoni)
Kale is called cavolo riccio (curly cabbage) in Italy, but it is not widely used. The closest type of cabbage that is common in Italy is the Tuscan cavolo nero.In the Netherlands kale is very common and called boerenkool (farmer’s … Continue reading Pasta with Kale “in Saor” (Pasta con Cavolo Riccio “in Saor”)
I enjoyed the combination of scallops, shallots and almonds so much that I decided to serve it as a sauce on homemade fresh pasta. First the scallops are sautéed in olive oil. Then the shallots are slowly cooked in that … Continue reading Tagliolini with Scallops and Almonds (Tagliolini alle Capesante e Mandorle)
Pasta is sometimes cooked in the way of risotto in Italian cooking, which means that it is cooked (or finished to be cooked) in stock. The pasta will take on the flavor of the stock, so this will give your … Continue reading ‘Risottoed’ Tagliatelle with Mushrooms (Tagliatelle Risottate ai Funghi)
The nice thing about cooking vacation memories is that even after having returned two months ago, it still keeps the memories fresh. When I saw Spaghetti alla Carbonara di Mare on the menu of La Perla in Calasetta on Sardinia, … Continue reading Spaghetti alla Carbonara di Mare
Frozen pollock or pollack (Dutch: koolvis, French: colin) is amazingly cheap. It comes in unnatural-looking rectangular blocks. At a local supermarket it is 1.75 euros for 400 grams (that is $2.37/lb). It is “frozen at sea”, which means it is … Continue reading Pasta with Cheap Fish Ragù
Can you guess what this is? No, it is not smoked chicken breast. Hint: we’ve just returned from a wonderful vacation on the Italian island of Sardinia. It is bottarga di muggine, or the salted and dried roe pouch of … Continue reading Spaghetti con la Bottarga
Pasta con le sarde is a very typical pasta dish from Sicily with a unique flavor. The main ingredients are pasta and sardines as the name implies, but also wild fennel (finocchietto). The latter ingredient may be hard to find … Continue reading Pasta con le sarde (Pasta with Sardines and Wild Fennel)
Stefan's Gourmet Blog 