Tag: pasta

[Recipe] Beef Stroganoff

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Ingredients

400g beef rump steak, trimmed
1 tbsp butter
1 tbsp olive oil
300g small button mushrooms
250g pappardelle pasta
3 shallots, finely chopped
1 tbsp plain flour
300ml beef stock
1 tbsp Dijon mustard
1 tbsp tomato purée
3 tbsp crème fraîche (or Greek yogurt)
flat-leaf parsley, chopped

1. Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.

2. In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.

3. Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.

4. Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.

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[Recipe] Pasta with tuna and tomato sauce

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Tuna packed in olive oil is highly recommended for this recipe. If all you have is tuna packed in water, you can try draining it and then adding olive oil to the can, and letting it soak in the olive oil in the fridge for several hours, but you will get the best results if you start with tuna packed in oil.

Ingredients

4 Tbsp unsalted butter
1 750ml can of tomatoes, whole or crushed
Salt
1 pound pasta shells
1/2 cup ricotta cheese
1 large can tuna packed in olive oil
1/4 cup fresh basil, chopped or torn
A generous 1/2 cup grated parmesan cheese

Method

1 Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your fingers as you put them in the pot. Simmer gently, partially covered, for 30 minutes.

2 Once the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.

3 Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.

4 Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.

Yield: Serves 6-8.

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[recipe] Tagliatelle Carbonara

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This is based on Delia Smith's recipe

Ingredients

8 oz (225 g) dried tagliatelle
5 oz (150 g) smoked pancetta, cubed or sliced (could use lardons or bacon)
2 large eggs
4 tablespoons grated Pecorino Romano (could use parmesan)
4 tablespoons double cream
freshly milled black pepper
olive oil

First of all, cook the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until its crisp and golden, about 5 minutes. Next, whisk the eggs cheese and cream in a bowl and season generously with black pepper.

Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino.

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[Recipe] Lasagna Soup

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1 pound sausage meat
2 cups diced onions
1 cup diced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
1 large tin crushed tomatoes
1 large tin tomato sauce
1 cup dry large-shaped pasta
2 cups chopped fresh spinach
4 ounces diced provolone cheese
1 ounce fresh grated Parmesan cheese

In a dutch oven over medium-high, add sausage and cook until browned – crumble the sausage as you go with a wooden spoon. Add the onions and carrots – cook 3 minutes. Mix in the basil, oregano, red pepper flakes, salt and pepper – cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted – about 1 to 2 minutes. Remove from the heat.

To serve – place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.

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[recipe] Hungarian Goulash

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INGREDIENTS:

* 1 kg beef brisket, cut into 1-inch chunks
* salt and freshly ground black pepper
* tabasco sauce, to taste
* 2 tbsp all-purpose flour
* 3 tbsp olive oil, divided use
* 5 medium sweet onions, sliced and separated into rings
* 1/2 cup sweet red wine
* 1 cup oxo cube broth
* 1 tin chopped tomatoes with juice
* 4 tsp cup sweet Hungarian paprika (see Note)
* 1 cup sour cream

PREPARATION:

Place beef chunks in a large bowl. Sprinkle liberally with salt and freshly ground pepper. Toss with the flour.

Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. Season with tabasco. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.

Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, onion rings and onions. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned.

Add red wine to the vegetables and cook 2 minutes. Add broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.

Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.

Serve Hungarian gulash over hot buttered noodles with chopped parsley or over plain basmati rice.

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