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Posts Tagged ‘pasta’

  1. Pappardelle with Porcini Mushrooms – Italian Recipe

    October 20, 2014 by Varga László

    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 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 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 large frying pan, 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

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

    December 16, 2013 by Varga László



    • 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 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

  3. Salmon Tagliatelle – Italian Pasta Recipe

    December 25, 2012 by Varga László


    Ingredients (6 servings):

    • 500 g salmon filletaIMG_6304
    • 100 ml dry white wine
    • 200 ml cream
    • 300 g tagliatelle pasta
    • pepper and salt to taste
    • 1/2 tablespoon lemon juice
    • 3-4 tablespoons butter
    • Parmesan cheese
    • a few parsley leaves chopped

    Preparation method:

    1. Remove the skins of the salmon fillets then cut them into 2 cm cubes.aIMG_6307
    2. In a large frying pan add the salmon cubes, pout over the wine and simmer over medium heat for 3-4 minutes, until the liquid has evaporated.
    3. Add the butter and continue to fry stirring lightly over low fire for about 5 minutes.
    4. Add the cream, chopped parsley and lemon juice, stir them over the fire for another minute.aIMG_6313
    5. Meanwhile, cook the tagliatelle according to its packet’s instructions.
    6. Stir the tagliatelle into the pan and grate some Parmesan cheese over.aIMG_6318
    7. Serve still hot with some extra Parmesan on top.aIMG_6324