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Posts Tagged ‘Pasta’

When my girlfriends and I were in Laguna Beach a couple of weeks ago, we thought the idea of spending an entire day cooking a big meal, sipping wine and listening to good music sounded like an excellent way to spend a Saturday. So this past weekend we decided to try it out by inviting family & friends to help prepare an Italian feast.

The Menu:

Cheese & meat platter

Ravioli with sausage filling

Sausage Carbonara 

Caprese salad

Mix green salad

Grilled zucchini

Tuscan steak

Limoncello Cake

Even though my house wasn’t perfect, and I should have spent half the day doing laundry, I’m glad I decided not pay attention to any of that and just enjoy an afternoon with family, friends and really good food. Cheers to taking more time out of our daily duties to enjoy long meals with family & friends!

Happy Thursday!

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Jamie Oliver’s Sausage Carbonara

My last blog about food was “Rotolo di Zucca e Ricotta“. This time it’s Sausage Carbonara, also from Jamie Oliver’s cookbook, Jaime’s Italy (I love this cookbook). I’m cooking again with Karla, who has gathered some tomatoes and basil from the Alamo Heights Community Garden. Karla is making a tomato pasta with basil, and a butter pasta for the kids. This Sausage Carbonara recipe is super easy and really delicious without being too heavy.

 The dough waiting patiently to be transformed into linguine

 Tomatoes & pancetta

The Sausage Carbonara

Jamie Oliver is also trying to change the way our children eat with his “Food Revolution” click here to learn more about it.

The Recipe

linguine alla carbonara di salsiccia

4 good-quality organic Italian sausages
olive oil
4 slices of thickly cut pancetta, chopped 
sea salt and freshly ground black pepper
1lb. dried linguine
4 large egg yolks, preferably organic
1/2 c heavy cream
3 1/2 oz. freshly grated Parmesan cheese
zest of 1 lemon
a sprig of fresh flat-leaf parsley, chopped
extra virgin olive oil

“With a sharp knife, slit the sausage skins lengthwise and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and place them to one side.

Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it’s golden. While this is cooking, bring a pot of salted water to a boil, add the linguine, and cook according to the package instructions.

In a large bowl, whip up th egg yolks, cream, half the Parmesan, the lemon zest and the parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pot. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little sticky add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil, and serve. Eat immediately!”

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The other night I decided to have a go at making “Rotolo” — a rolled up pasta dish. This pasta is stuffed with butternut squash, spinach and ricotta. With the Texas heat reaching over 100 degrees everyday, I am trying to think of different ways to get through the hottest part of the day. One solution has been getting together with friends and cooking long meals (with a chilled glass of wine). So, my friend, Karla ( a food stylist here in San Antonio), and I took a recipe from Jamie Oliver’s Jamie’s Italy cookbook and gave Rotolo a shot.

Karla was in charge of the dough, which I am still a bit intimated by

The spinach waiting for its turn in the saute pan

The  roasted butternut squash with coriander and fennel seeds

The rolled out dough ready to be stuffed

Iris rolling out her dough

rolling…

…rolling

rolled

into the boiling water

weights so it doesn’t float to the top

unrolling the pasta

Sliced and ready for the table with fresh grated Parmesan cheese and fried sage leaves. A great vegetarian dish, however, we did decide to serve it with steak and a beet salad. Very fun and super tasty!

Click here for Jamie Oliver’s website

 

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