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Posts Tagged ‘Italian Food’

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I think there comes a time when you need to take your Italian cooking skills to the next level.  When I say next level I mean thinking beyond the stereotypical pasta staple dishes as there is more to Italian cuisine than this.  This is what Silvia Colloca’s Made In Italy recipe book will give you,   the cookbook is not really what we traditionally know as a cookbook rather more like a journey of self discovery.

This great book which is more like a cooking journal with many pictures of Silvia and her Italian friends along with the mouth watering food  is like having a glimpse into the life story of Silvia Colloca as she takes you through Italian dishes unique to Central Italy and the Abruzzo region.

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So today I am going against my natural cooking instinct and trusting the directions provided by Silvia Colloca in preparing some great Italian food.   My first attempt will be Silvia’s AGNELLO allq GRIGLIA con ASPARGI.   I have partially started it and just allowing the marinade to do its magic if it all goes well I’ll plate it up and post it to instagram.  I have to say uncooked it already smells great so it is little surprise these cooking books are in high demand.  I highly recommend buying one of these wonderful  books.

Latest Update: Pictures of the end result: 

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Of Course Signora Silvia Colloca’s probably tastes and looks way better than mine but this is achievable for the average home cook.

Instagram:  marty.sharp

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20160920_183513This is a great simple pasta invention when you are short of time and want a quality meal with minimal fuss in under 30 minutes.  The only downside it does come with considerable cost since most of the main ingredients are imported from Italy.  The Sugo Di Pomodoro comes in a bottle that resembles a beer bottle but it is so light and tasty compared to the local offerings in Australia it is worth the mystery of not being able to see what’s inside.  If you are not making your own pasta today we used Giuseppe Pennoni imported from Italy along with a selection of Mozzarella and Romano Chesses.  Italian ingredients are a must or it just won’t taste right.

Serves 2 (Approximate Quantities)

1/4 to 1/2 Bottle of Sugo Di Pomodoro Piccante – Organic

25O Grams of Giuseppe Pennoni

Olive Oil as needed

3 – 4 Cloves of Garlic -roughly crushed

1/4 Onion Diced

4 Asparagus Sprigs Sliced

3-4 Mushrooms Sliced

Handful of Spinach

Handful of Basil – roughly chopped

Splash of Red wine to Pomodoro

Romano and Mozzerella to personal liking

Method

Start by cooking the Pasta till al dente which will take approximately 15 minutes for this type of pasta.

While the pasta is cooking start by warming up a fry pan and adding some olive oil.  When ready add the asparagus followed by the mushrooms, garlic, onion and half the herbs a few minutes later.

It will only take a few minutes more of cooking and then reduce heat and add the pomodoro and cover for a few more minutes followed by adding some red wine then the spinach and cover again.

Pasta should be ready by this time so after straining add this to the newly created sauce. Turn off the heat and stir thoroughly, add in the left over herbs and cheeses to personal liking.

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