Tag: italian

Aquapazza – Italian Seafood Soup Recipe

Aquapazza Italian Seafood Soup Recipe 8

Ingredients (4-6 servings)

  • 500 g mulletsAquapazza Italian Seafood Soup Recipe 1
  • 500 g mussels
  • 500 g mackerel fillets
  • 4 tomatoes
  • 1 garlic head
  • 1 red hot chilli pepper
  • 2 green onion
  • olive oil
  • 200 ml Italian red wine – I used some Montepulciano
  • 200 ml water
  • Salt to taste
  • grated mozzarella (optional)

Preparation method:

  1. Wash and clean the fishes and mussels.
  2. Chop the garlic and chilli pepper.
  3. Dice finely the tomatoes.
  4. Heat the olive oil in a medium soup pot, add the garlic and fry it until fragrant over medium heat.  Aquapazza Italian Seafood Soup Recipe 2
  5. Add the diced tomatoes to the pot and keep frying, stirring until tomatoes are softened.Aquapazza Italian Seafood Soup Recipe 3
  6. Add the cleaned mullets and mussels and fry them for another 1-2 minutes.Aquapazza Italian Seafood Soup Recipe 4
  7. Add the wine and water and the mackerel fillets and cook for about 3-5 minutes over low heat.Aquapazza Italian Seafood Soup Recipe 5Aquapazza Italian Seafood Soup Recipe 6
  8. Add the chopped green onions and cook for another 30 seconds.Aquapazza Italian Seafood Soup Recipe 7
  9. Serve while hot, garnish with some extra chopped green onions.
  10. You can top it with some grated mozzarella to melt.Aquapazza Italian Seafood Soup Recipe 9

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

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)

    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.

    Pomodori Secchi – Sundried Tomatoes
  7. Add the cheese to the pan and fry a few seconds until it starts to melt.

    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.

    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

Rabbit Bolognese – A Jamie Oliver Adapted Recipe

Rabbit Bolognese 17

I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂

So I gave it a try and my version of the recipe is here:

Ingredients (serve 12):

  • 1 whole rabbit, including internal organsRabbit Bolognese 01
  •  slices smoked bacon, roughly chopped
  • 4 bay leaves
  • 1 bulb garlic
  • 1 leek
  • 2 carrots
  • 2 parsley rootsRabbit Bolognese 03
  • 1 parsnip
  • 2 sticks celery
  • 2 medium onionsRabbit Bolognese 05
  • 500 g abalone (oyster) mushroomsRabbit Bolognese 07
  • 2 x 400 g tinned chopped tomatoes
  • 2 bunches green onions
  • 500 ml good lager beer
  • 2 teaspoons ground nutmeg
  • 1/2 lemon
  • 1 l passata
  • a few sprigs of fresh thyme
  • olive oil

Preparation method:

  1. Preheat the oven to 110°C.  Rabbit Bolognese 16
  2. Dice the bacon into small cubes.Rabbit Bolognese 08
  3. Wash the carrots, parsley root, parsnip and celery sticks.
  4. In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.Rabbit Bolognese 09
  5. Add the whole rabbit, internal organs,Rabbit Bolognese 04 bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon,Rabbit Bolognese 06 green onions and water to cover all ingredients.Rabbit Bolognese 10
  6. Season with the ground nutmeg, salt and freshly ground black pepper.
  7. Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
  8. When cooked, take out the pot from the oven and it cools down a bit.Rabbit Bolognese 11
  9. Pick the meat pieces out of the pot, flake them and discard the bones. Rabbit Bolognese 12 Rabbit Bolognese 13
  10. Using your hand hands, squeeze the vegetables into a puree-like consistency.
  11. Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
  12. Chop the mushrooms into small pieces.Rabbit Bolognese 14
  13. Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
  14. Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
  15. Serve with penne or similar shape Italian pasta,Rabbit Bolognese 15 grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop.Rabbit Bolognese 18 And why not, a glass of Rose wine!
  16. Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.