Another easy and quick recipe!
Cut some red, green and yellow bell peppers into small stripes (about 1 cm wide or little less) and put them in a pan with some onion and olive oil.
Let it cook for a few minutes then add some tomato sauce, not too much, you don’t want to give a too tomato-ish flavour.I added it mostly to give some colour and to add some liquid.
After a few minutes turn the heat off and add the couscous, salt, freshly grounded black pepper and some rosemarine. Then cover the pan with its lid and let it cook in its own steam for about 5 minutes (this really depends on what kind of couscous you are using though…if you are using big couscous this might take longer and vice-versa).
If it is all too dry add some boiling water but make sure to do so little by little and be careful not to add too much or your couscous will become a big sticky ball.
In the meantime boil some water, when it is all bubbly, stir it quickly with a spoon and poach your egg in. You want to make sure that the yolk is still running (as it will be delicious with the rest of the dish) so don’t overcook.
Today I want to share with you one of the most famous dish of the Roman culinary tradition: pasta alla gricia.
When it was first invented it was considered a “poor” dish, which was generally prepared by shepherds which were simply using the ingredients that were easier for them to find.
It could be considered the ancestor of pasta alla amatriciana, in fact it has all the ingredients in common except for the tomato sauce (probably because pasta alla gricia was invented much earlier, when tomatoes were still unknown in Europe!).
Easy and quick to prepare but incredibly tasty.
All you need is some bacon (better if guanciale, but in case you don’t have it, bacon can do! well, sort of…), grated pecorino cheese, olive oil, pepper and of course spaghetti!
In terms of quantity, I would suggest around 70-80 gr of bacon per 100 gr of pasta. The amount of pecorino it really depends on your tastes, but the more you put, the creamer and tastier the pasta will be.
How to prepare it: cut the bacon in small stripes or cubes and let it cook in a pan with some olive oil until it is crunchy and golden (once it is cook, you can throw away some of the cooking oil. I like to do so because the pasta will be less greasy!).
Boil the spaghetti and once they are ready add them to the bacon, sprinkle the pecorino and some pepper all over. Make sure spaghetti are “al dente” or they will get all sticky once you will try to mix them with bacon and pecorino.
Tip: in order to have a creamy result, add some of the pasta cooking water.
That’s all! Quick and easy as I promised.
Try it and let me know what you think! 🙂
Yet another week as started and to be honest I was quite happy to go back to work after a cozy and relaxing weekend at home. London was all white and snowy and I absolutely loved it!
How did you spend your weekend? Did you have a nice one?
Yesterday it snowed the whole day, so it was just the perfect day for some baking and here it is the result:
The recipe is super easy and I love the cookie cutter, it’s so cool being able to carry around your mug and your cookies so easily! I bought mine last year in a Christmas market in Germany, but I have seen similar ones here in the UK as well.
- 350g self rising flour
- 1 tsp baking soda
- 200g butter
- 150g caster sugar
- 150g brown sugar
- 1 tsp vanilla extract
- one egg
- 350g dark chocolate
- 2 spoons of cocoa powder
- 2 spoons of grated coconut
Preheat the oven to 180C.
In a bowl, combine all the dry ingredients, mix well until they are well blended together.
Add the egg and mix it with the dry mix. Add the melted chocolate and repeat the process.
You should now have a crumbly mixture. Cut the butter into little cubes and add them to the mix. Now use your hands to get everything together and get a smooth dough.
Once the dough is ready you can flatten it in a 1.5 cm layer and start cutting your cookies.
Bake for about 15 minutes (more or less, this really depends on how strong is your oven!) and you are done! 🙂
This is an easy pizza recipe that you can quickly make at home as a substitute of bread.
The other day I realized that I ran out of bread, but it was too late and cold to go outside and get some, plus I am not a big fan of the bread you find in supermarkets in the evening, far too dry after an whole day on the shelf.
Fortunately in my cupboard there are always some flour and yeast for emergencies like this and I was able to prepare some fresh home made pizza. I didn’t make bread as I am not always happy with the result you get with an electric oven (maybe I am too spoiled as I am used to my mum’s wood oven bread!), pizza is easier to make and you can get good results with any kind of oven.
Anyway…this is what I prepared:
The process to make this pizza is very similar to the one for the focaccia whose recipe I have already posted a while ago and you can find here.
I think I don’t need to tell you exactly the quantities I have used, as it depends of course on how much pizza you need to prepare, and most importantly, you will understand when the dough is ready from its consistence.
Mix the flour, yeast and water till you are happy with the result. It should not be too hard, but should not stick to your hands either while kneading it. You just need a bit of practice and a couple of trials and you will get the perfect dough.
I find that adding a glass of warm milk really improves the quality of the dough and makes it very soft, give it a try and let me know if you agree!
Let the dough rise for good 1-2 hours, then add the topping right before you put it in the oven. For the topping I used some very thin sliced onions and black pepper (you can add some sea salt if you like it a bit more salty).
You then need to bake it for about 20 mins at 180°C (but please keep an eye on it, depending on how strong is your oven!).
Perfect for a summer day. This recipe is easy and super quick, but the taste is still rich and awesome. I really love this kind of pasta, the only little problem is that it tends to get cold quite quickly, so make sure you serve it immediately when it is ready.
I am not going to specify the quantities for each ingredients because it really depends on the amount of pasta you are preparing.
For the sauce you will need:
a few cherry tomatoes;
a few portobello mushrooms;
a bit of onion finely chopped.
For the topping:
Pour the oil and the onion in a pan and stir fry gently for a few seconds. Then add the chopped mushrooms and when they are almost ready add the tomatoes cut in halves. Don’t overcook them or the mushrooms will turn too dark and the tomatoes will mash. You should also make sure it doesn’t get too dry or the whole dish will be just sticky and impossible to eat. Add some salt according to tastes.
In the meantime cook the tagliatelle. Drain them when they are still al dente and make sure you save part of the cooking water, because you might need it later when mixing the pasta with the sauce in case it is all too dry. Put the tagliatelle in the pan and mix together for a few second on a low heath.
Once the pasta is well mixed with the sauce, add the parmesan, pepper and finish with some rocket on the top.
Easy and tasty!
After a lot of unsuccessful attempts, I have finally learned how to make muffins. I love muffins and I had tried to make them a lot of times in the past, but for one reason or another, the results were always very disappointing.
Things changed when I tried the recipe suggested on this blog (if you understand Italian, have a look at it, it is fab!). I have just modified a few small things (as I always do!) and the result was great.
For about 12-14 muffins you will need:
Butter 180 gr
Self raising flour 380 gr
1 teaspoon of vanilla extract
Sugar 200 gr
1 teaspoon of baking powder (I like to use Pane degli Angeli brand, as I find it is the best one!)
3-4 bars of Snickers (the more the merrier!)
Combine the softened butter and the sugar and whisk until you get a smooth texture.
Add the vanilla extract and the eggs and keep mixing.
Cut the snickers bars and add them t the mix (tip: if you leave the bars in the fridge for about 15-30 minutes it will be much easier to cut them).
Add the flour and keep mixing to avoid lumps and make sure than all the flour is well blended. If the mix appears too dry, you can add some milk.
Once ready, scoop the dough into the muffins tins and bake for 20 minutes at 180°C.
We all love Pretzels, don’t we?
You will be happy to hear that it is super easy to bake them at home, you only need to follow a few easy steps.
This is a recipe I tried a few months ago after a trip to Germany, and it made me very happy with the final results.
All you need is:
- One cup of warm water
- a pinch of salt (the amount really depends on how salty you want them!)
- 1 package of dry yeast
- around 4/5 cups of plain white flour (just see how sticky is the dough and if needed add some more flour)
- 2/3 cup baking soda
- sesame, poppy flowers seed, salt (to decorate the top of your pretzels)
How to make the dough:
Sprinkle the yeast in the warm water cup and stir to dissolve.
Add the mixture to the flour, add the salt and start kneading until you get a smooth and elastic dough. Let it rise for about 1 hour.
When the dough is ready divide it into bits and roll into a long rope and shape. When done, prepare the boiling water and baking soda solution and deep one pretzel at time for about 30 secs. Place the pretzel on a tray, sprinkle them with your favourite toppers (I used sesame, poppy flowers seeds and salt) and they are now ready for the oven!
Bake for about 15 minutes or until golden et voilà:
If you have never tried them, you are really missing out!
I found them in my local Co-operative here in London and I couldn’t believe my eyes. I never thought I would have found them in a supermarket here and I was very pleasantly surprised when I saw them laying on the shelf in front of me. It really made my day! 🙂
Spaghetti alla chitarra
“It’s just spaghetti!” you may say…but you are wrong! 🙂
“Spaghetti alla chitarra” are a particular square shaped spaghetti called after the tool that is used to make them: the chitarra (the Italian word for guitar). They have a stronger texture than the normal ones and they usually contains eggs as well.
They are perfect with a “cacio e pepe” sauce (parmesan, pecorino cheese, olive oil and black peppers) or with a fresh tomato and rocket sauce…and of course they have to be al dente!