Tag Archives: Pasta

Spaghetti Carbonara my way

13 Nov

Spaghetti Carbonara my wayimage
Carbonara is an Italian pasta dish from Rome based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. I like to use mushrooms, thyme and oregano to lift the flavour to another hight , very quick and easy to use make as a midweek dinner or perfect if you have unexpected guests.image

Ingredients
* 400g/14oz dried spaghetti


* 175g/6¼oz piece smoked pancetta, rind removed

* 150g sliced mushrooms

* 1 medium onion diced


* 2 tbsp extra virgin olive oil


* 3 garlic cloves, finely chopped

* 2 tbsp fresh thyme

* 2 tbsp fresh oregano

* handful flatleaf parsley leaves, finely chopped


* 3 large free-range eggs, beaten


* 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated


* salt and freshly ground black pepper, to taste

Preparation method

* Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.


* Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide. 


* Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and onion fry until lightly golden. Add the mushrooms, thyme, oregano, garlic and parsley and cook for a few minutes more, then remove from the heat and set aside.


* Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.


* Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.image

For more info please mail or call; simon.bingham@simons-sauces.com , 0031(0)642297107image

Braised pappardelle rabbit with chanterelles. Brasato di coniglio papadelle con finferli

17 Sep

Braised pappardelle rabbit with chanterelles. Brasato di coniglio papadelle con finferliimage
The autumn is here and the game season has started, so I had decided to make this delicious wild rabbit ragu, rich and creamy with a slight citrus hint. use homemade stock if you can and with the addition of wine it will keep the lean meat moist and tender

Ingredients
Serves 4

1 rabbit, jointed (ask your butcher to do this for you)
4 rashers smoked streaky bacon, chopped
1 small red onion, finely chopped
Handful sliced chanterelles
1 carrot, finely chopped
3 garlic cloves, crushed
2 rosemary sprigs, leaves picked and chopped
1 tbsp tomato purée
150ml white or rosé wine
500ml chicken stock
500g pappardelle pasta
zest ½ orange
20g butter
1 tbsp Dijon mustard
100ml double cream
1 bay leaf
small bunch flat-leaf parsley, chopped, plus a few leaves picked to serve
Salt and pepper to season
grated parmesan, to serve

Method

1. Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.

2. Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, bay leaf, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.

4. Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.

5. Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins, add salt and pepper to taste

6. Heat butter in a pan and fry the chanterelles until cooked season well.
7. Serve in bowls topped with the chanterelles, grated Parmesan, parsley leaves and the remaining orange zestimageimage

For more information don’t hesitate to contact me
Simon.bingham@simons-sauces.com
00 31(06)42297107imageimage

Tortellini of asparagus with fonduta and black winter truffle /Tortellini di asparagi con fonduta e tartufo nero d’inverno

11 Mar

Tortellini of asparagus with fonduta and black winter truffle /Tortellini di asparagi con fonduta e tartufo nero d’invernoimage
With my love of Italian food and truffles I have to share this recipe with you, it comes from Jamie magazine that I’ve just adapted a little .
Fresh asparagus, pasta, parmesan and truffle this is just heaven!
If you can’t get fresh truffles truffle oil can be used, but use sparingly, just a few drops as it can over power and ruin this wonderful dish.image

Ingredients
Serves 4

For the rich pasta dough
•300g Tipo 00 flour, plus extra for dusting
•10 egg yolks

Filling
•A bunch of fresh asparagusimage
•100g crumbly ricotta
•A few sprigs of basil, leaves picked
.A pinch of ground nutmeg
•1 lemon

Sauce
•200ml crème fraiche
•2 egg yolks
•1 garlic clove, crushed
•100g parmesan, gratedimage
•Fresh black truffle, to serve

Preparation method
To make the rich pasta doughimage

1.Place the flour in a food processor and pulse it. Add the whole egg and egg yolk and keep whizzing until the mixture resembles fine breadcrumbs (it shouldn’t be dusty, nor should it be a big, gooey ball). This takes 2-3 minutes.

2.Tip out the dough and knead to form into a ball shape. Knead it briskly for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in a cool place for 1 hour before

3.Now cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thickness. Fold over the dough and pass it through the pasta machine at its widest setting, refolding and rolling 7 times (not changing the setting) until you have a rectangular shape 7.5x18cm/3×7 in. It is important to work the dough until it is nice and shiny, as this gives it the “al dente” texture. Repeat with the second piece of dough.

4.Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, I take the pasta down to the penultimate setting – especially for tortellini Cut into 7cm squares (this should make about 30). Set aside under a damp cloth or cling film until ready to use.

For the tortellini and sauce

1.Place a steamer basket on top of a pan of hot water and bring to the boil. Snap the woody stalks off the bottom of the asparagus spears and discard. Place the spears in the basket and cook for 5 minutes.

2.Remove and leave to cool, then chop roughly and place in the food processor with the ricotta and basil. Blitz until finely chopped and scoop into a mixing bowl. Season well with salt, pepper, ground nutmeg and a squeeze of lemon juice.

3. Spoon the mixture into a piping bag with a 1cm nozzle (or use a sandwich bag and snip 1cm off one corner). Pipe a teaspoon-sized blob onto each square of pasta, then brush the edge with a little water. Fold each parcel in half – corner to opposite corner – so you end up with a triangle of pasta with filling in the middle. Squeeze the air out, and press the sides to seal.

4.Place each pasta triangle in front of you, with the flat edge towards you and the tip of the triangle pointing away. Roll the bottom of the triangle up onto the top, almost like you are folding it in half, then bring the sides up and weave together. Sit the tortellini right way up and lightly press with your thumb to flatten out slightly. Repeat with all the tortellini, then set aside on a well-floured tray.

5.Whisk the crème fraîche, egg yolks, garlic clove and parmesan together in a small mixing bowl and sit it over a pan of simmering water. Make sure the base of the pan isn’t touching the water. Whisk the mixture and cook gently for 5–10 minutes until the egg yolks just cook and thicken the mixture. Take off the heat then grate in some of the truffle and fold into the mix.

6.Cook the tortellini for a couple of minutes in plenty of boiling salted water. Use a slotted spoon to transfer to 4 plates. Spoon over the fonduta, then top with a grating of parmesan and shavings of black truffle.image
For more info please mail or call: simon.bingham@simons-sauces.com 0031(0)642297107image

Spaghetti with fennel and anchovy

23 Dec

This is a dish I’ve loved for so long! Simple and delicious easy and self seasoning. It can be as a mid week meal or jazzed up for a dinner party.

Ingredients
375gr spagettini, cooked according to the instruction and drained, al dente please!
1 fennel bulb sliced if you can’t get don’t worry
I large sliced onion
3 cloves garlic, chopped.
6 anchovies
Enough cherry tomatoes or normal tomatoes chopped ( a hand full per person )
olive oil
A spoon of capers
A spoon of black olives
A hand full of chopped basil
A hand full of chopped parsley
A handful of breadcrumbs
Grated Parmesan or other hard cheese to serve.

Method:
1,Heat a wide shallow saute pan, add a bit of olive oil and pan fry the breadcrumbs until golden then add the parsley and set aside until u serve

2, In a pan heat olive oil add onion and fennel cook until soft.

3, Add the garlic, tomatoes, olives, capers and the anchovies to the pan, add more olive oil if necessary.cook until just hot and the the anchovies have slightly melted.

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Spaghetti alle Vongole

24 Jun

Spaghetti alle Vongole

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This is my version of the wonderful dish Spaghetti alle Vongole , this Venetian seafood classic is loved throughout Italy, and is one of my favourites , simple an quick to make.

Serves 4
Ingredients

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1 kg small clams, from sustainable sources, I’m using Venus clams, scrubbed clean

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1 small bunch fresh flat-leaf parsley
4 cloves garlic
10 cherry tomatoes
250 ml white wine
250g prawns

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400 g dried spaghetti, for a more dramatic dish I’m using squid ink spaghetti
sea salt
freshly ground black pepper
extra virgin olive oil
1-2 dried chillies
1-2 fresh chillies sliced

Oh and before we start cooking a glass of wine might be needed 😉

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Method

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1,Place a large pan of water on to boil.
2, check through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away.
3, Place a large pan with a lid on a high heat and let it heat up.
4,Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
5,Add the pasta to the boiling water with a good amount of salt and cook according to packet instructions until al dente.
6,Aprox 5 minutes before your pasta is ready, Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams, prawns and pour in the wine. put the lid on the pan , give a good shake After aprox 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened.
7, Take the pan off the heat. Get rid of any clams that haven’t opened.
8, now the pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of olive oil. Stir or toss for a further minute or two to let juices from the clams be absorbed into the pasta.
9,Serve right away in hot dishes

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Still don’t fancy making it yourself ! I could come and cook it for you
For more info don’t hesitate to mail or call :
simon.bingham@simons-sauces.com 0031 (0)642297107

The Truffle & my Tagliatelle with Steak and Porcini in a Truffle & cream sauce and Truffle shavings

4 Jun

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What is a Truffle?
Often called the diamond of the culinary world, a truffle is a rare, edible mushroom that is considered to be a delicacy due to its intense aroma and characteristic flavor. They have a firm texture and are most often shaven on top of food before serving, although they can also be used to infuse flavor into dishes. Though there are hundreds of different species, only some — mostly those found in the genus Tuber — are considered delicacies. Truffles grow underground in symbiotic relationships with trees and are difficult to find; as a result, they are usually harvested in the wild by trained pigs and dogs.

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Types of Truffle

The black winter truffle

Also known as, “Périgord Truffle” or “The Black Diamond of Provence,” it is harvested mainly in Italy, Spain, and France, where it grows under the shade of oaks, hazelnut, chestnut elm and poplar trees, typically from November to March, peaking in January and February. Contrary to popular misconceptions, no country’s truffle is superior to the other. Fresh black truffles are by far the most highly sought-after variety of this mushroom, although they fetch extraordinarily high prices. The winter black truffle is actually more of grayish-brownish black on the outside, with white spidery veins on the inside that indicate maturity (the summer variety will be of a more brownish color, but are the same size). It weights typically between 2 and 3oz. The Winter Black Truffle is highly sought after for its earthy, subtle aroma, and a taste once described as mixture of “chocolate and earth”.

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White winter truffle

The winter white truffle goes by a number of different names, including Italian white truffles and Piedmont truffles. The winter white truffle is known for its unique flavor, with a strong infusion of garlic. These winter white truffles are also distinguished by their intense musky aroma, and shoppers should look for this strong scent as they are selecting their truffles.

Keep in mind that white truffles are not truly white – in fact they will be more of a yellowish color. The best winter white truffles will also have a smooth exterior, so it is important to examine each one carefully. And although fresh white truffles do have a strong aroma, that aroma tends to fade more quickly than with black truffles, so it is important to use those fresh truffles as quickly as possible after they have been selected.

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Black summer truffle

Although not held in such high regards as the winter variety, summer black truffles are still a delicious and versatile ingredient. Depending on weather variations, the season for this truffle goes from May to the end of August. They grow among oak, hazelnut, chestnut, elm and poplar trees, like the winter variety. From the outside, it looks pretty much like the Winter Black truffle, with a knobby, roundish shape and dark brown skin. The flesh or interior of the truffle is yellowish-grey, with spidery white veins webbing around. Towards the end of the summer, the flesh turns a darker brown. The summer black truffle is not as spectacularly fragrant and aromatic as the white truffle, but it does have a very nice aroma – much more subtle, but still quite appealing. They are better utilized by being cooked, to bring out the most of that subtly earthy chocolaty flavor.

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White summer truffle

Also known as the Marzuili truffle, this would probably be your best bet when going for summer truffles. Although not as highly aromatic as the Winter White truffle, the Summer White still has most of that pungency characteristic of white truffles. It is found in the same regions of Italy as the winter variety, primarily Piedmont, Tuscany and Marches in Italy, and is the exactly same variety of mushroom, only harvested during the summer instead of the winter (black truffles, on the other hand, are a different species altogether in the winter and in the summer). They are much more affordable than the winter variety, so it allows for more experimentation and more quantity. The flavor is sweet and with hints of garlic, with a musky fragrance. It tends to look the same as Winter White truffles, with the interior going from a smooth yellow color to a dark brown with white veins as the season progresses. As with other white truffles, they are best used sliced or shaved over already cooked dishes, to maximize the aroma of the truffles.

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10 truffle facts

1.Truffles grow in harmony with a host tree, enabling the tree to take in phosphorus while in return the truffle receives sugars enabling it to grow.
2. The ancient Greeks thought truffles were made when lightning hit damp soil
3. Truffles are mushrooms which are believed to have started growing underground to beat forest fires, drought and severe cold
4. Italians consider the white truffle (tuber magnatum) to be superior in taste to the black truffle (tuber melonosporum)
5. Pigs, trained dogs and goats are used to sniff out truffles which produce a chemical almost identical to a sex pheromone found in male pig’s saliva. Men secrete the same chemical in their underarm sweat

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6. The truffle has been described variously as a diamond of cookery, fairy apple, black queen, gem of poor lands, fragrant nugget and the black pearl.
7. The Collins family of Wiltshire held the only Royal warrant to hunt for truffles in the UK until 1930 since when anyone has been allowed to seek them out
8. A rare Italian white truffle sold for £28,000 at a charity auction in 2004
9. France is the largest producer of truffles, harvesting up to 30 tonnes a year. At the end of the nineteenth century production was over 1,000 tonnes
10. A fabled aphrodisiac, the black truffle’s penetrating aroma led the Epicureans to liken the scent to that of the tousled sheets of a brothel bed. In the Middle Ages, monks were prohibited from eating truffles for fear they would forget their calling.

Tagliatelle with strips of Steak and Porcini in a Truffle cream sauce and truffle shavings

Ingredients
Serves 2 preparation & cooking +/- 30 mins

250g good quality tagliatelle
250g filet steak sliced into 1cm thick strips
200g fresh porcini mushrooms sliced , if not available shiitake can be used as an alternative
1 clove garlic crushed
200ml double cream
20g fresh truffle
Olive oil
Knob of butter
A large sprig of thyme
Handful fresh flat leaf parsley chopped
Handful grated parmesan cheese
Salt & pepper to season

Method

1. For the truffle cream place 10 grams of the truffle into a blender of magimix pulse for a few seconds to break up , now add the cream , pulse to combine .

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break up , now add the cream , pulse to combine .
2. Bring a pan os salted walter to the boil and cook the tagliatelle according to packet instructions until all dente .

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3. In a sauté pan or wok heat oil on a medium to high heat add crushed garlic ( don’t let it burn!) add strips of beef and the sprig of thyme , cook for 2/4 mins .
4. Add the porcini mushrooms and the knob of butter cook for a further 2/4 mins until perfectly tender.
5. Add a tablespoon of the pasta cooking water to the steak & porcini ( the starch in the water will help bind the sauce together )

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6. Drain the tagliatelle and add to the to the steak , now add the truffle cream and chopped parsley , toss or stir to heat up , ready to serve.

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7. To serve divide between hot dishes , top with grated parmesan cheese, thinly slice rest of the truffle and skater all over .

Boun appetito 😊🍴

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Boun appetito 😊🍴

For mor info , questions or query s mail or call:
simon.bingham@simons-sauces.com. 0031 (0) 642297107

And of course I can come and cook it for you🔪🍴

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Fresh Homemade Pappardelle with Herby Meatballs in Tomato Sauce

31 Mar

Fresh Homemade Pappardelle with Herby Meatballs in Tomato Sauce
Fresco, pappardelle fatte in casa con polpette di carne alle erbe in salsa di pomodoro

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Ingredients
Serves 4/6
For the pappardelle pasta

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300g Italian ’00’ flour plus extra for flowering
6 egg yolks (preferably organic)
1 tspoon olive oil

For the meatballs

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1 large onion, finely chopped
5 tbsp olive oil
salt and freshly ground pepper
50g panchetta lardons
50g fresh white breadcrumbs
handful of oregano, thyme and sage chopped
1 free-range egg yolk
250g beef mince
250g pork mince
50ml red wine
3 large tomatoes, roughly chopped
1 x 400g tin chopped tomatoes
grated cheese, to serve such as parmesan or pecorino

Preparation method.
For the pasta.
1, Place the flour, eggs and olive oil into a food processor and pulse until combined.

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2, Tip out the dough and knead to form into a ball shape. Knead it briskly for 1 minute, it should be quite stiff and hard to knead.

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3, once the dough has a silky texture wrap in cling film and leave to rest in a cool place for 1 hour before using.( I’ve devided in into 2 separate portions and placed one into the freezer to be used on another occasion )

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4, Roll out one half of the dough until 1cm/½in thick, then feed it through a pasta machine. Start on the thickest setting, passing the sheet through several times and lowering the setting until it reaches the thinnest setting.

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5, Carefully fold the sheet of pasta then slice the pasta sheet into ribbons 2.5cm wide now gently unravel to reveal the long pappardelle strands. Repeat the process with the rest of the dough.

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Preparation method
For the meatballs.
1, Heat the olive oil a heavy-based casserole or large saucepan set over a low heat. Add the onion and season generously with salt and freshly ground black pepper. Increase the heat to medium and add the pancetta lardons. Cook until the onions are soft and translucent (do not colour). Remove half of the mixture and set aside in a bowl to use in the sauce later.

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2, Add the breadcrumbs and a generous handful of herbs to the pan. Stir and then transfer to a blender. Add the egg yolk and pulse to combine.

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3, Add the minced beef and pork to the mixture and pulse to form a paste. Use your hands to mould the mixture into small balls about the size of ping pong balls , leave to rest in the fridge for min 30 mins .

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4, Put the meatballs into a hot pan with a splash of oil and fry until brown all over (don’t overcrowd , it can be done in 2 batches). Remove from the pan and set aside.

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5, Add the reserved onion and pancetta mixture to the pan. Deglaze by adding the red wine and scraping all the bits off the bottom of the pan. When the wine is boiling, add the chopped fresh tomatoes, keeping the heat high. Continue to cook, stirring all the time until they start to break down. Add the tinned tomatoes and a tin full of water. Bring back to the boil.

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6,Taste to check the seasoning and cook for a further five minutes. Return the meatballs to the pan and bring to the boil, then lower the heat and simmer for 15 minutes.

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7,Place the pasta into a large saucepan of boiling salted water and cook for 2-3 minutes, until al dente. Drain well, place into a large bowl and drizzle with olive oil.

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8, To serve, mix the meatballs and pasta together then serve topped with grated cheese, and now enjoy with a delicious Italian red wine 😉

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For more info, or if you like I’ll come and cook it for you , mail or phone:
simon.bingham@simons-sauces.com 0642297107

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