Pork, Fresh Tomato and Fennel Seed Ragù (Ragù di Maiale al Pomodoro Fresco e Semi di Finocchio)

This summertime ragù is more elegant than ragù alla Bolognese and takes less time. It is best over fresh pasta, but as seen in the photo it is great on spaghetti or other store-bought dry pasta, too. As with many … Continue reading Pork, Fresh Tomato and Fennel Seed Ragù (Ragù di Maiale al Pomodoro Fresco e Semi di Finocchio)

Rabbit Legs Sous-Vide with Fresh Fig Sauce

A few weeks ago I was envious of the fresh figs Richard McGary used for his wonderful Chicken Quarters with Fig Chutney, as good quality fresh figs are very hard to get in this country. I remember eating fresh figs in southern Italy and being impressed how great they were compared to the watery imported stuff I’m used to. But lo and behold, quite soon afterwards I picked up some very decent fresh figs from the market and they were even a bargain. As I picked up a rabbit from the same market, I pretty soon came up with the idea to prepare the rabbit with a fresh fig sauce. Continue reading “Rabbit Legs Sous-Vide with Fresh Fig Sauce”

Gnocchi alla Sorrentina

Home made potato gnocchi made from scratch are the best! They are so much better than chewy store-bought ones. I’ve only posted about potato gnocchi once before: gnocchi with gorgonzola was the first recipe I ever posted on this blog. The city of Sorrento is near the island of Capri, the island that gave its name to the famous Insalata Caprese with tomato, mozzarella, and basil. You can think fo Gnocchi alla Sorrentina as the gnocchi version of this salad, because the gnocchi are dressed with fresh tomato sauce, mozzarella, basil, and parmigiano reggiano. This combination is always a winner, and it is even more so with feathery light homemade potato gnocchi.
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Penne all’Arrabbiata

When I did a riff on a combination of Sugo alla Napoletana and Penne all’Arrabbiata to meet Richard’s Chilehead Challenge, I realised that I had not blogged about Penne all’Arrabbiata before. This is a classic dish from Lazio, the region around Rome, of pasta with a spicy tomato sauce. “Arrabbiata” means angry, referring to the spiciness of the sauce. Like all Italian classics, it is a simple dish with a limited number of ingredients, but a lot of flavor. It doesn’t take more time to prepare this than it takes to boil the pasta. Continue reading “Penne all’Arrabbiata”

Fusilli ai Peperoni (Pasta with roasted peppers)

A simple and healthy dish with a delicious flavor: pasta with roasted peppers. The other flavors (basil, anchovies, garlic, chilli pepper) are only used to support and enhance the flavor of roasted peppers. Ingredients For 2 servings 150-200 grams (1/3-1/2 pound) of fusilli or other short pasta such as rigatoni 2 red peppers 500 grams (1 pound) plum tomatoes 3 anchovy fillets, minced (optional) 1 clove garlic, minced dried chilli pepper olive oil salt 6 leaves basil Preparation Preheat the oven to 250C/480F. Brush the red peppers lightly with olive oil. This helps to cook the skin at a higher … Continue reading Fusilli ai Peperoni (Pasta with roasted peppers)