Category: Pasta

Gnocchi with Porcini Mushrooms – Italian Recipe

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Ingredients (2 servings):

  • 2 tablespoons virgin olive oil
  • 2 tablespoons butter
  • 500 g porcini (boletus) mushrooms, you can use also other wild types of mushrooms
  • 2 green onions
  • 3 garlic cloves
  • 4 tablespoons red wine
  • water
  • 3-4 tablespoons sour cream
  • 1 teaspoon chopped thyme
  • salt and pepper
  • 500 g fresh gnocchi
  • 6 tablespoons freshly grated Parmesan cheese

Preparation method:

  1. Chop the green onions and garlic.
  2. In a large pan, heat the olive oil and butter.
  3. Add the mushrooms, garlic and green onions and cook over high heat, stirring from time to time, until browned, about 10 minutes.
  4. Add the wine and cook until evaporated.
  5. Add some water, cream and thyme, season with salt and pepper; bring to a boil.
  6. In a another pot with boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well.
  7. Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute.
  8. Stir in 4 tablespoons of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.
  9. Cover the pan with a lid and simmer at low heat for a few minutes until the gnocchi are golden.

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Gnocchi vargányával – Olasz recept

Hozzávalók (2 személyre):

2 evőkanál szűz olívaolaj
2 evőkanál vaj
500 g vargánya (Boletus) gomba, használhatunk más vad gombát is
2 zöldhagyma
3 gerezd fokhagyma
4 evőkanál vörösbor
víz
3-4 evőkanál tejföl
1 teáskanál apróra vágott kakukkfű
só és bors
500 g friss gnocchit
6 evőkanál frissen reszelt parmezán sajt

Elkészítési módszer:

  1. Aprítsuk fel a zöld hagymát és a fokhagymát.
  2. Egy nagy serpenyőben melegítsük fel az olívaolajat és a vajat.
  3. Adjuk hozzá a gombát, fokhagymát és a zöldhagymát, és főzzük magas hőn, keverjük időről időre, amíg megbarnul, mintegy 10 percig.
  4. Hozzáadjuk a bort és főzzük, amíg elpárolgott.
  5. Adjunk hozzá egy kevés vizet, tejfölt és a kakukkfüvet, sózzuk, borsozzuk, forraljuk fel.
  6. Egy másik edényben, forrásban lévő sós vízben főzzük, amíg a gnocchit úsznak a viz tetején, körülbelül 3 percig. Szűrjük le jól.
  7. Hozzáadjuk a gnocchit a gombához és lassú tűzön főzzük, kerve 1 perc.
  8. Keverjünk bele 4 evőkanál parmezánnal és megszórjuk a maradék 2 evőkanál parmezánnal a tetejét.
  9. Fedjük le az edényt , és főzzük alacsony lángon néhány percig, amíg a gnocchi aranybarnára válik.

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Pasta with Zucchini and Eggplant Recipe

Ingredients (2 servings):

  • 100 g durum wheat pasta
  • 1 tablespoon ginger, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoon olive oil
  • 1 zucchini/ marrow squash
  • 1/2 eggplant
  • aromatic plants (basil, oregano, sage, mint), finely minced
  • 300 ml of tomato fresh juice
  • sea salt, pepper
  • 50 g Parmigiano (optional)

Instructions:

  1. Clean the vegetables and cut them into medium pieces.
  2. Into a non-stick pan put 2 tablespoons of olive oil, ginger and garlic and fry them for 30 seconds.
  3. Remove from the pan the ginger and the garlic and let only the oil.
  4. Add the vegetables to the pan and cook them for 5 minutes.
  5. After this, add the tomato juice and the sea salt.
  6. Leave until the tomato juice has dropped almost entirely.
  7. Now add the aromatic plants and the pepper. Simmer for another 2 minutes.
  8. Meanwhile boil the pasta in salted water with 1 tablespoon of olive oil, until done then drain. Add it to the pan with the sauce, and mix them together.
  9. Serve it like this if you want a healthy carbohydrates-proteins recipe. If not you can serve with Parmigiano or other hard cheese.

Tips:

When you buy fresh aromatic plants and don’t use them entirely, mince them finely, add salt and you can refrigetare them into a jar, keeping their color and flavor. Mix different aromatic plants for more flavor. But be careful whan you use them to the amount of salt you add during cooking, because they are already salted.

Italian Green Pasta Recipe

Ingredients (4 persons):

  • 200 g green pasta (from Barilla): penne rigate with zucchini and spinach
  • 1 small onion
  • 200 g frozen peas
  • 400 g frozen spinach puree
  • 250 g king oyster mushroom (Pleurotus)
  • 100 g butter
  • fresh basil leaves
  • hard cheese
  • 2-3 tablespoons olive oil

Preparation method

  1. Chop the onion then brown it in the pan with olive oil.
  2. Add the frozen peas and spinach, a cup of water and some salt and pepper to taste, cook for about 8 minutes.
  3. Cut the mushrooms int 2 cm shreds, add to the pan and simmer for 2-3 minutes with the lid on.
  4. Add the butter and the chopped basil leaves, simmer it for another 2 minutes until sauce thickens.
  5.  Meanwhile, boil the pasta in salted water until done, drain then add to the pan with the sauce, and mix them gently together.
  6. Serve it on plates with grated hard cheese, if you have Parmigiano that would be a plus.
You can use fresh peas and spinach if you have, but then you have to adjust their cooking time accordingly.