Category Archives: Italy

Courgette Frittata with Green Sauce (4-6)

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Another recipe from The Greens Cookbook and a great way to use courgettes in summer when they are plentiful. It’s beautifully light and my go to courgette frittata. It takes a bit longer than average but if there are two of you it will do for 2 or 3 days, and it also works well as part of a vegetarian spread for entertaining. If you can find Scamorza cheese i recommend using it.

Spaghetti with Cherry Tomatoes and Mozzarella (2)

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200g spaghetti 250 g buffalo mozzarella, torn in chunks
50 ml olive oil Few basil leaves, torn
2 cloves garlic, finely chopped Salt and pepper
200g ripe cherry tomatoes, halved

 

  1. Heat a large pan of salted water. When boiling add the spaghetti. Cook for a minute, then stir and continue to cook according to packet instructions until al dente.
  2. Heat the olive oil over a medium heat in another large saucepan. Add the garlic and cook for a minute without allowing to colour.
  3. Add the cherry tomatoes and cook for about 5 minutes until they start to break down and release their juice.
  4. When the pasta is cooked, drain well then add to the tomatoes and toss together.
  5. Add the mozzarella and basil and toss again.
  6. Season, mix well and drizzle with extra olive oil then serve immediately.

River Cafe Penne with Quick Sausage Sauce (2-3)

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At present I am using some Tuscan sausages with Rosemary from my local Italian shop Galli Nero for this.

1 tbsp olive oil 400g tin plum tomatoes, drained
1 small red onion, peeled and chopped Salt and black pepper
4 Italian spicy pork sausages, skins removed and crumbled 150-200g Penne rigata
1 tsp chopped fresh rosemary 150 ml double cream
I bay leaf 75g freshly grated parmesan
1 small dried chilli, crumbled

 

  1. Heat the oil in a large saucepan and gently fry the onion until lightly browned.
  2. Add the crumbled sausages, rosemary, bay leaf and chilli. Fry together over a high heat, stirring to mash the sausages.
  3. Remove all but 1 tbsp of the fat and continue to cook for 20 minutes, stirring often. The sausagemeat should disintegrate.
  4. Add the tomatoes, stir and return to the boil. Remove from the heat.
  5. Cook the penne according to packet instructions  in a generous amount of boiling salted water until al dente, then drain thoroughly.
  6. Stir the cream into the sauce along with the drained pasta and half the parmesan.
  7. Serve with the remaining parmesan.

 

Stuffed Courgettes (6)

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12 medium courgettes 3 large organic eggs, beaten
3 tbsps olive oil 1½ cups grated parmesan
1 large onion, finely chopped ¼ cup breadcrumbs
3 cloves garlic, finely chopped 1 tsp salt
3 tbsps chopped basil Freshly ground black pepper
3 tbsps chopped parsley

 

  1. Preheat oven to 190 C, gas 5.Oil a 9×12” baking dish.
  2. Wash the courgettes and cut in half lengthwise. Remove the pulp and chop finely. Set aside.
  3. Heat 2 tbsps olive oil in a pan, add the onion and sauté over a medium heat until transparent.
  4. Add the garlic, basil and parsley and sauté for one more minute then add the chopped courgette pulp and cook for 2 minutes.
  5. Remove from the heat and blend in the eggs, parmesan, 2 tbsps breadcrumbs, ½ tsp salt and some pepper.
  6. Parboil the courgette shells for 5 mins in water with a pinch of salt. Remove and drain well.
  7. Put the courgette shells side by side in the baking dish and  fill with the stuffing. Sprinkle over the remaining breadcrumbs and  drizzle with the remaining olive oil.
  8. Bake the stuffed courgettes  for 30-40 mins until the stuffing is golden and crisp on top.

Spaghetti with Eggs, Smoked Cheese and Breadcrumbs (2)

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4 tbsps olive oil 2 eggs
1 onion, diced 4 tbsps freshly grated parmesan
Good pinch red chilli flakes ¾ cup  coarse breadcrumbs
salt 3 tbsps butter
2 cloves garlic, finely chopped 225g spaghetti
12 green olives, chopped 3 oz smoked cheese, grated
2 tbsps parsley, chopped Freshly ground black pepper

 

  1. Bring a large pan of salted water to the boil for the pasta.
  2. Heat the oil in a frying pan and add the onion and chilli flakes.
  3. Cook over a medium high heat, stirring often, until the onion is nicely browned. Season with salt.
  4. Turn off the heat, add the garlic and stir for 20 seconds, Scrape into a large bowl and add the olives and the parsley.
  5. Beat the eggs with the parmesan in a small bowl.
  6. Fry the breadcrumbs in the butter until crisp and golden.
  7. Cook the spaghetti according to packet instructions until al dente. Drain well and add to the onion.
  8. Pour in the eggs and toss well to cover the pasta and cook the eggs,
  9. Stir in the smoked cheese and season with black pepper.
  10.  Add the breadcrumbs and serve.