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‘Pasta’ Category

  1. Spaetzle with Speck Emmental and Austrian Apricot Puree – Recipe

    January 29, 2019 by Varga László

     

    Ingredients (2 servings):

    • 100 g black forest ham
    • 100 g dried spaetzle
    • 100 g Emmental cheese
    • 4 tablespoons Austrian apricot puree/jam
    • 100 ml Sour cream
    • salt and pepper to taste

    Preparation method:

    1. Cut the black forest ham into small slices.
    2. Cook the spaetzle according to the instructions on the package.
    3. Grate thinly the Emmental cheese.
    4. In a medium frying pan fry the ham slices a bit until they get a bit crunchy.
    5. Add the cooked spaetzle and the sour cream to the pan. Stir them gently together and simmer 1 minute over low heat.
    6. Season with salt and freshly ground black pepper.
    7. Add the grated cheese, mix and simmer for another 1-2 minutes.
    8. Serve the ham and spaetzle with some tablespoons of the apricot puree.
    9. Grind some more black pepper on top.

  2. Croatian Fuži with Black Truffles – Pasta Recipe

    January 27, 2018 by Varga László

    Ingredients (2 servings):

    • 40 grams of black truffle salsa tartufata
    • 200 g double cream
    • 250 grams of fuži pasta
    • 50 grams of butter
    • 2 garlic cloves
    • freshly grated Livno hard cheese
    • salt & pepper to taste

    Preparation method:

    1. On low heat, melt the butter in a frying pan. Add in the cream, season it with salt and pepper and simmer for a few minutes.
    2. Boil water in the separate pot and cook fuži until al dente.
    3. Drain the fuži, add them into the cooked sauce until the pasta is coated with the sauce.
    4. Plate up the fuži, add the white truffle olive oil, shaved Livno cheese and truffles on top.

  3. Linguine all’Arancia con Pomodori Secchi – Apulian Italian Recipe – Orange Pasta with Sundried Tomatoes

    May 19, 2015 by Varga László

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    Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    I was recently for a long weekend in Southern Italy, in Puglia and Basilicata.
    The food there was very tasty, a lot of seafood and other fresh but simple ingredients.
    I Will definitely try soon some of the local recipes like the “patate riso e cozze” (potatoes. rice and mussels) or “orecchiette con cime di rapa” (orecchiette pasta with broccoli rabe) and so on…

    When in Matera, a wonderful town, I bumped into the town’s farmer market.
    There were a lot of fresh greens, olives and other yummy vegetables.
    But what caught my eyes were the local cheese called caciocavallo – a semi-matured cheese made from cow’s milk.
    The best of the best was though the sundried tomatoes – called in Italian pomodori secchi – so fragrant and red. I even bargained a bit for them 🙂
    The orange flavoured linguine I bought from another picturesque town -Alberobello.

    When I returned home I improvised a recipe based on these 3 main ingredients: sundried tomatoes, caciocavallo cheese and orange linguine and here is the recipe:

    Ingredients (4 servings):

    • 250 g linguine all’arancia (linguine with orange)a2015-05-09-21.22.35
    • 50-75 g salted sun-dried tomatoes
    • 200 g caciocavallo cheese (or other hard cheese like provolone)

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      Linguine all’Arancia

    • 5 garlic cloves
    • 100 ml heavy cream
    • 1 small chilli pepper
    • virgin olive oil

    Preparation method:

    1. Cook the linguine pasta according to their instructions in salty water.
    2. Soak the sundried tomatoes in water.
    3. Chop coarsely the garlic cloves.
    4. Cut the cheese in small pieces.
    5. Heat 2-3 tablespoons olive oil in a pan over medium heat.
    6. Add the chopped garlic, chilli pepper and sundried tomatoes and fry until fragrant and the tomatoes are a bit roasted.

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      Pomodori Secchi – Sundried Tomatoes

    7. Add the cheese to the pan and fry a few seconds until it starts to melt.

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      Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    8. Drain the pasta and add to the pan.
    9. Stop the fire, add the cream and stir carefully to mix them all together.

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      Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes

    10. a2015-05-09-22.59

      Linguine all’Arancia con Pomodori Secchi – Apulian Italian Orange Pasta with Sundried Tomatoes