The secret of Italian cooking
I have been living in Umbria for about five years now, enjoying every day. I have discovered a few myths and theories debunked… Italian cooking? Every 30 km it changes. Every region has its specialities and particular methods. The one stand-out thing I have learnt, is however,
“ La rispetta della materia prima” the respect of the main ingredient.. Too often we try to over complicate recipes with fancy sauces and over spicing. True Italian cooking is fresh, simple and true to its roots. Continue reading
Category Archives: Pasta
ARMY PASTA
ARMY PASTA
400 g pasta
2 blikkies boeliebief
1 ui
2 eetepelsl tamatiesous
1 eetlepels blatjang
gerasperde kaas Continue reading
MICHELLE SE TUNAPASTA
BOEREWORS CANNELLONI
BOEREWORS CANNELLONI
Ek het boerewors in cannelloni gedruk, kaassous oorgegooi en in casserole in oond gebak, 180′ vir 40 min, deksel afgehaal en 5 min onder grill gesit, uitgehaal en gerasperde kaas oorgestrooi. Vinnig en lig vir ons warm aande
https://www.foodloversrecipes.com/2013/06/kaassous/
Resep en foto: Mariette Heydenrych-Kotze
BUTTERNUT AND GORGONZOLA LASAGNA
BUTTERNUT AND GORGONZOLA LASAGNA
Can be made in the morning and baked later. Mushrooms can also be added.
250 g instant lasagna sheets
½ cup grated mozzarella
½ cup crumbed Gorgonzola (or Simonzola)
½ cup cream
Pumpkin sauce:
1 kg butternut, peeled and cubed
1 onion, chopped
garlic, chopped
40 g butter
½ teaspoon nutmeg
250 ml cream
salt and pepper
sage (to taste)
bit of brown sugar to taste
Cheese sauce:
60 g butter
1/3 cup flour
2 cups milk
1 cup crumbed Gorgonzola (or 1/2 Feta)
salt and pepper to taste
Continue reading
SPAGHETTI CARBONARA
SPAGHETTI CARBONARA
Recipe and photo: Angela Landsberg
350 g spaghetti
200 g bacon, chopped
4 eggs, beaten with lots of freshly ground black pepper
1 big handful grated Parmesan plus extra for garnishing
1 tablespoon butter
Boil the spaghetti in lots of salted water until al dente.
Meanwhile fry the bacon until crisp.
Keep the bacon on low heat. Continue reading
MILLION DOLLAR PASTA DISH
MILLION DOLLAR PASTA DISH
500 g mince
1 jar of spaghetti sauce bottled or your homemade one
1 tub cream cheese
1/2 tub sour cream
1 tub cottage cheese
little margarine
1 packet spaghetti / tagliatelle (any pasta)
grated Cheddar and or Mozzarella cheese Continue reading
TUNA PASTAGEREG
TUNA PASTAGEREG
250 g macaroni (gaargekook volgens instruksie op die pakkie)
1 blikkie tuna
1 uie, grof gekap
1 groenpeper, grof gekap
2 tamaties, grof gekap
1 tot 1 ½ kop gerasperde kaas (ek het Gouda gebruik)
sout en peper na smaak
bietjie rooipeper, opsioneel
6 eiers, geklits met bietjie melk en so 2 eetlepels mosterd (ek het sommer All Gold s’n gebruik)
bietjie olie vir braai Continue reading
PASTA WITH ZUCCHINI PESTO
PASTA WITH ZUCCHINI PESTO
Ingredients for 2 people.
200 g Spaghetti or Linguine pasta
3 or 4 zucchini (baby marrows) Raw
¼ cup olive oil
Small clove of garlic
3 or 4 FRESH mint or basil (whatever your preference is I used mint)
50 g Parmesan cheese grated
Salt and Black pepper
Optional toasted Pine Nuts 1 Tablespoon or Walnuts. Continue reading
CANNELLONI FILLED WITH RICOTTA CHEESE AND SPINACH
For Filling you need:
300 gr very very fresh Ricotta cheese
40 gr good quality grated Parmesan cheese
1 whole egg
a large packet of fresh English spinach (Swiss chard is bitter)
1/4 tsp ground nutmeg
salt and pepper Continue reading