Category: Pasta

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

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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 馃檪
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聽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

Pappardelle with Porcini Mushrooms – Italian Recipe

Pappardelle with Porcini Musrooms - Italian Recipe 17

Ingredients (4 servings):

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion
  • 4-5 garlic cloves
  • 500-600 g聽fresh porcini mushroomsPappardelle with Porcini Musrooms - Italian Recipe 02
  • 1/2 cup white winePappardelle with Porcini Musrooms - Italian Recipe 09
  • 250 g pappardelle pastaPappardelle with Porcini Musrooms - Italian Recipe 11
  • a handful of parsley leaves聽Pappardelle with Porcini Musrooms - Italian Recipe 13

Preparation method:

  1. Wash carefully the porcini mushrooms under running water and dice them into 2-3 cm cubes.Pappardelle with Porcini Musrooms - Italian Recipe 04Pappardelle with Porcini Musrooms - Italian Recipe 03
  2. Chop finely the garlic.Pappardelle with Porcini Musrooms - Italian Recipe 05
  3. Chop finely the onions.
  4. In a聽large frying pan,聽heat the olive oil over medium heat.Pappardelle with Porcini Musrooms - Italian Recipe 06
  5. Add the onions and garlic and fry them until translucent and fragrant.
  6. Add the diced porcini mushroom, the wine, salt and freshly ground black pepper. Cook until the wine has evaporated.Pappardelle with Porcini Musrooms - Italian Recipe 07
  7. Fry stirring now another for another 10 minutes.Pappardelle with Porcini Musrooms - Italian Recipe 12
  8. Meanwhile, cook the pappardelle according to their instruction.Pappardelle with Porcini Musrooms - Italian Recipe 14
  9. Add the cooked pappardelle to the frying pan with mushrooms. Add the chopped parsley and double cream.Pappardelle with Porcini Musrooms - Italian Recipe 15
  10. Give them a gentle stir and fry them for another minute.Pappardelle with Porcini Musrooms - Italian Recipe 16
  11. Serve while hot with a glass of the remaining Italian wine.Pappardelle with Porcini Musrooms - Italian Recipe 18Pappardelle with Porcini Musrooms - Italian Recipe 20

Tagliatelle al Nero di Sepia (Black Squid Ink) with Salmon and Cherry Tomatoes – Italian Recipe

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Ingredients:

  • 250 g fresh tagliatelle al nero di sepia – black squid ink tagliatelleaIMG_7675
  • 500 g salmon filletaIMG_7679
  • 250 g yellow cherry tomatoes
  • 4 garlic cloves
  • 3 shallots
  • 2 green onions
  • 100 ml semi-sweet wine (I used Two Oceans South African wine, very fruity and light)
  • 150 ml goat yoghurt
  • dried chilli flakes聽aIMG_7696
  • salt and black pepper to taste
  • a little olive oil for the frying

Preparation method:

  1. Chop the onion and shallots
  2. Dice the salmon fillet into 2 cm cubesaIMG_7684
  3. Cook the tagliatelle in boiling water for 4-5 minutes
  4. Fry the chopped garlic and onion in hot olive oil
  5. Add 100 ml wine and the salmon cubes, add salt and freshly ground black pepper to tasteaIMG_7693
  6. Simmer for 6-8 minutes over medium-low heat stirring gently from time to timeaIMG_7694
  7. In a separate pan, fry the chilli flakes for half a minute then add the cherry tomatoes and fry them for 3-5 minutes until 1/3 wiltedaIMG_7706
  8. Slice the green parts of the green onions
  9. Simmer the green onions in a separate pan a bit of the sauce from the main pan for 1-2 minutes until a bit wilted
  10. Drain the pasta but reserve its water
  11. Add to the salmon pan the cherry tomatoes, the green onions, the drained pasta and the goat yoghurt, stir very gently and simmer for about a minute.aIMG_7711
  12. Turn off the heat and let it rest for 2-3 minutes and the pasta to swell some sauce
  13. Chop the parsley and add to the top of the pasta panaIMG_7713
  14. Serve while warm.aIMG_7718