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Stroganoff Tagliatelle
October 14th, 2010

serves 6

600g beef sirloin, trimmed of fat

3 tablespoons olive oil

3 tablespoons butter

2 cloves garlic, crushed

1/4 cup dry white wine

1 onion finely sliced

500g portabello mushrooms, sliced

1 tablespoon fresh thyme

2 tablespoons tomato paste

1 teaspoon of English Mustard powder

190ml fresh cream

500g tagliatelle pasta

salt and freshly ground black pepper

extra virgin olive oil

handful  chopped fresh parsley

- Place a large pot of salted water on to boil

- Cut steak into long, thin strips

- Heat a large, heavy based pan on high, add a little olive oil and batch-fry the steak strips until brown

- Set steak strips aside, cover until needed

- Add a little of the butter and olive oil to the steak pan, along with the garlic and onions, cook until onions are soft

- Add the mushrooms and thyme, cook for a couple of minutes

- Add the tomato paste, wine and mustard powder. Turn the heat up and allow the wine to reduce to half its volume

- Cook the pasta according to packet instructions

- Return the steak strips to the pan, turn the heat down and add the cream

- Allow the cream to just cook through, check for seasoning

- By now the pasta has cooked, drain and add a little of the butter to the pasta

- Serve the pasta in warm bowls, topped with the stroganoff, fresh parsley and a drizzle of olive oil



Pasta Chicken Tetrazzini
August 26th, 2010

serves 6

500g pasta of choice,  spaghetti broken in half  or Tofette is also good

1 ready-bought roast chicken, meat removed from the carcass

2 tablespoons olive oil

200g pancetta, finely sliced

half cup Nonna Dora Peperoni , drained

half cup Nonna Dora Misto Funghi (mushrooms) , drained and sliced

2 tablespoons flour

600ml brown chicken stock

sea salt and freshly ground pepper

half cup freshly grated parmesan cheese

Bring a large pot of salted water on to boil

Heat a large saucepan on med/high, add the olive oil and fry the pancetta until crisp, careful not to burn

Remove from the pan and set aside

Turn the heat down a bit and add the flour and gradually whisk in the chicken stock

Add the chicken, peperoni, mushrooms and pancetta

Turn the heat to low and allow to simmer, season with salt and pepper

Meanwhile cook the pasta according to packet instructions, drain and add to the chicken sauce

Sprinkle with parmesan and serve immediately



Linguine with capers, green olives and tomatoes
August 26th, 2010

serves 6

500g linguine pasta

1 tablespoon olive oil

2 cloves garlic, finely sliced

1 red chilli, seeds removed and finely chopped

1 Jar Campagna Arrabiata sauce

100g capers, drained and roughly chopped

150g stuffed green olives, drained and roughly chopped

half cup chopped Italian parsley

fine zest of half a lemon

sea salt and freshly ground black pepper

Place a large pot of salted water on to boil

Cook the pasta according to packet instructions

Meanwhile heat the garlic and chilli in a large saucepan with the olive oil on a medium heat

Add the Arrabiata sauce, olives, capers and lemon zest.

Reduce the heat to low and allow to simmer for about 1o minutes

Season with salt and black pepper

Drain the linguine, reserve a little of the liquid if needed

Add to the pasta sauce and coat thoroughly, adding a little of the cooking liquid if necessary

Sprinkle with the parsley, drizzle a little more olive oil over and serve immediately



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