(Serves 2) This recipe is a picnic to make, it’s worth taking the time to remove the beans from their skins (unless you can get them super-fresh). Refreshingly seasonal and nutritional and having made it once, I’m sure you’ll make it again. Choose crisp-looking un-withered pods at your local farmers market this month, or better still, pick…
Tag: Parmesan
Simple Spring Celebration Pasta
Having left Australia mid summer, travelled and returned to the UK at the beginning of spring, we have sneakily missed out on a winter. Even though in my opinion there can never be ‘too much summer’ I am really appreciating the UK spring and how the season effects earth and nature. We ventured to our…
Nduja with Silky Tomato Butter Pasta
Nduja is something I’ve been hunting down for years and I finally got to cook with it this week. It is Calabria’s clever variation on salami, which is spreadable and melts into an unctuous delight when heated, making this buttery sauce perfectly rich and wicked (even though the ingredients are so humble). Nduja is composed…
Roasted Pumpkin Cappellacci with Crispy Sage Butter and Pancetta
Considering we eat pasta so often, it seems strange that we have never made it but I think part of the reason why is due to fear. Fear that it may be too hard or that I’ll just be plain rubbish at it. The other reason is because I think dried pasta can be so…
Decadent Pork Ragu
I’ve made this ragu so many times since I first tried it, about 2 years ago. Its simplicity always deems it a pleasure to make and it’s perfect for a dinner party, as it can feed 6-8. If you have fiddly starters or desserts, this can just be left either in the oven or on…
Sweet Roasted Pepper, Leek, Thyme and Pancetta Rigatoni
I came across this recipe on the blog ‘Fig and Quince’, a great blog about Persian food and culture. http://figandquince.com/2014/07/21/italy-pasta-no-basta/ Since I found it, I have been making it weekly, so it’s been about 4 weeks, 4 times I’ve made it and only on the last could I bring myself to photograph it as it’s…
Getting Exotic with Corn on the Cob
Every season brings with it great foods and corn has that oomph factor in the spring/summer (Sept-March in Australia). We usually eat this as a starter but have recently become more experimental with the sunny kernels. Some ideas to jazz up your cobs……. Spiced butter – I have a recipe in my post as follows,…
Zucchini Flowers with Peas, Tomato, Basil and Saffron Parpadelle
A Ridiculously simple pasta dish, celebrating the zucchini flowers with the invigorating sharpness of saffron, the sweet tomato flesh and earthy fresh peas…. I found the flowers at my local market and was inspired by the enthusiasm of the stall holder, whose love for his produce shone clear through his recipe concoctions. I have stuffed…
Beef Short Rib Ragu with Gnocchi
I made this in ‘the gnocchi period’. You know when you make gnocchi once and suddenly this whole world opens up to you, all the combinations to try and how nice to have a new, staple ingredient to work with. If you haven’t already, try frying gnocchi in butter (another recipe for another time)…
The Travelling Pantry 