Category Archives: PASTA

Making pasta

Making pasta

Making your own fresh pasta is easy to learn and a great skill for every cook to know. Fresh pasta is world’s tastier than anything you can buy in the store. It’s a very simple process and uses only three ingredients. Your dinner guests, however, will be deservedly impressed. Pasta was originally a southern Italian, particularly Sicilian, dish, with the first pasta industry located in Naples to take advantage of its pure water, local grain and abundant sunshine. With the help of this recipe you can impress your guests with your own home-made ravioli, tortellini, lasagne, fettuccine, farfalle… 

Penne with ragout of game, sausage and red wine

Penne with ragout of game, sausage and red wine

This is a great way to use up all the trimmings and bits of game that sit in the freezer. A French stew of meat, poultry, fish or vegetables. ‘Ragoût’ is the French word for ‘stew’, but the term can also refer to a tomato-based sauce.The basic method of the ragout preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. This hearty and colorful stew packed with sausage, onion, tomatoes,  pasta, game meat and red wine is sure to satisfy even the hungriest family member.

Farfalle with Gorgonzola cream

Farfalle with Gorgonzola cream

Farfalle with Gorgonzola cream are sweet and simple dish with sauce that has nutty tang that comes from the blue cheese. It is also good with long pasta, such as spaghetti, trenette or tagliatelle. Gorgonzola is an Italian blue cheese made from pasteurised cows’ milk,  pale yellow and streaked with greenish-blue veins. It has a distinct smell and can be mild, strong or sharp in flavour, depending on its maturity. It’s rich and creamy and generally used uncooked – try it as a dessert cheese or in salads or dips.

Bucatini with aubergine

Bucatini with aubergine

Bucatini with aubergine are easy to make dish and great choice in summertime. The roasted peppers give a very interesting touch to the taste of this dish. In authentic Sicilian style, this pasta doesn’t have a thick heavy sauce that completely coats the pasta. Rather, the pasta is tossed lightly in olive oil and a mixture of roasted aubergine and bell pepper.

Pork sausage stuffed shells

Pork sausage stuffed shells

The filling for our pork sausage stuffed shells recipe with spinach isn’t overly gooey or soft, so not only do they make for an excellent dinner served with a salad on the side, they double as finger food for your next party. Substitute pork sausage for chicken sausage, just add a tablespoon of olive oil to the pan before adding the chicken sausage so it does not stick to the pan.