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Risotto-stuffed Tomatoes
October 7th, 2010

serves 6

6 large, ripe tomotoes

1/2 cup arborio rice

1 tablespoon fresh chopped oregano

1 tablespoon fresh chopped mint

1 tablespoon fresh chopped parsley

1/4 cup extra virgin olive oil

sea salt and freshly ground black pepper

- Pre-heat the oven to 180 degc, brush a baking dish with olive oil, set aside

- Cut a slice off the top of each tomato to make a cap

- Hollow out the tomatoes, reserve the pulp

- Sprinkle the inside of each tomato with salt and turn them upside down to drain out their moisture

- Sieve the tomato pulp into a bowl and add the rice, herbs, 3 tablespoons of olive oil, salt and pepper

- Allow to stand for 30 minutes

- Drain the rice, reserving the tomato liquid

- Fill the hollowed out tomatoes with the rice and pour a little of the tomato liquid on top

- Replace the caps on the tomatoes and arrange in the baking dish

- Bake for 1 hour or until the rice is tender and dry

- Add additional liquid whilst cooking when necessary

* these are delicious served hot with grilled lamb chops or serve cold with salad meats



Fettucine Alfredo
June 16th, 2010

serves 6

500g fettucine pasta

500ml heavy cream

half cup soft unsalted butter

1 cup freshly grated Parmigiano-Reggiano

sea salt and freshly ground black pepper

chopped fresh italian parsley

Bring a large pot of salted water to the boil, add the fettucine and cook to packet instructions

In the meantime in another heavy based pot, slowly heat the cream and whisk in the softened butter

Add the cheese and stir in to combine with the cream

Season with salt and pepper

Drain, cooked pasta (reserve a little of the pasta water) and add to the cream sauce, stir in properly to coat all the pasta

Add a little of the pasta water if necessary

Serve with sprinkled parsley on top



Orecchiette with Broccolini and chilli
June 16th, 2010

4 to 6 servings

3 small bunches broccolini, florets removed from the stalks

5 tablespoons extra-virgin olive oil

2 large garlic cloves thinly sliced

1 large red chilli, seeds removed and thinly sliced

500g dried orecchiette pasta

3 anchovy fillets

salt and pepper

Blanch the Broccolini in salted boiling water and drain, chop very finely

Bring another large pot of salted water on to boil

Warm half of the olive oil in a large frying pan, add garlic and chilli.

Gently cook without allowing the garlic to burn

Add the broccolini, combine well and add another tablespoon of olive oil

Meanwhile, add the pasta to the boiling water and cook for a minute less than the packet instructions

Ladle out a little of the pasta water and add to the broccolini, turn down the heat and add the anchovy fillets

Allow the anchovy to melt into the sauce before seasoning with salt and pepper

Drain the cooked pasta and add the pasta to the sauce

Combine well for a minute or so, add the rest of the olive oil and stir through

Serve immediately



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