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Since I was a child, I have always related Christmas to fresh egg pasta. My mother still makes fresh pasta with my dad’s helpful hand.
I still remember the taste of this amazing ravioli: the mix between pumpkin and amaretti is extraordinary.
Sadly, the original recipe requires Mostarda, a particular kind of condiment from Mantua. I didn’t find it here so I made a mixture with a tablespoon of honey, a teaspoon of mustard powder, and a bit of hot water.
1 tsp nutmeg
70 g parmigiano
1 tbsp honey
1 tsp mustard powder
1 tbsp water
20 g ground walnuts
Bake the pumpkin in the oven at 180 °C/360 °F for 20 minutes; it will go soft. Let it cool and blend it.
Make a mixture with honey, mustard and hot water.
Add the mixture and all the remaining ingredients but the egg to the pumpkin. Work the mix with a spoon and stir all the ingredients. Once they are completely mixed, add the egg yolk; if the filling looks too dry, you can add the white.
Cover the mixture and leave it in the fridge overnight.
Mix the beaten eggs, the flour and a pinch of salt.
Knead until the resulting dough is perfectly smooth and elastic (there must be no white spots on the surface).
With the pasta machine, roll out the dough into a 1 mm sheet.
On half of the sheet, place a spoonful of filling for each raviolo, evenly spaced, leaving 1 ½ inch between them.
Fold the sheet and make a light pressure around each spoonful of filling to seal it.
Cut the ravioli using a cookie cutter and press the edges of each one with your fingers.
Let the ravioli dry for 20 minutes.
Cook the ravioli in abundant boiling salted water. In the meantime, melt the butter in a pan.
Once ravioli are ready (after 10-15 minutes), drain them and put them straight away in the pan. Add the Stilton, and gently stir everything until the cheese has completely melted.
Serve the ravioli with a sprinkle of roasted walnuts and a drizzle of honey.
During the next two weeks, the articles are going to have a new sub-theme: Christmas, obviously. Italian and English tradition for a series of new ideas and yummy stuff.
The first recipe is the English Christmas evergreen Mince Pie. I wondered about the taste of this traditional English recipe since I found the ready made mincemeat, surfing the Internet looking for some info.
I found out that it comes from the age of the Crusades, but probably it is even more ancient: the Romans, in fact, used to make a similar pie for the Saturnalia, their equivalent to Christmas.
I decided to go for a version as close to the original as possible. I used beef mince, instead of mutton or lamb, and for the dried fruit I based the choice on my personal taste.
250g minced beef
200g cooking apples
50g ground toasted almonds
50g dehydrated blueberries
300g shortcrust pastry
200ml apple cider
1 tsp cinnamon
1 tsp nutmeg
2 cardamom pods
Sauté the meat in a large pan with the butter. Let it change colour.
Add the diced apples, the honey, the spices and the zest and stir everything together.
Add the blueberries, the raisins and the almonds and keep mixing. Turn down the heat and let the liquids to
Pour the cider and let it cook for about half an hour, the liquid have to evaporate completely.
Once the mincemeat looks dry, remove it from the stove and let it rest for about half an hour.
Prepare two sheets of shortcrust, one bigger for the bottom and one smaller for the cover.
Put the bigger sheet inside a tray; leave one inch of edge, since you are going to use it to close the pie.
Pour the stuffing inside the tray and cover it with the smaller sheet.
Bend the edge of the shortcrust sheet, the bigger one, to close the stuffing inside and rub an egg yolk on top the pie. Bake it in the oven at 160 °C for about 50 minutes.
Does it ever happen to you to taste something and guess how it would be in a different form?
I suppose most of you have had at least once the famous pumpkin spice latte. I tasted it just two weeks ago, and the result of that experience is this recipe that to be honest has been kind of a surprise.
Let’s go straight to the point and make some oven-baked coffee flavoured gnocchi
with a spiced pumpkin cream and stringy mozzarella cheese crust.
The idea in my opinion is very simple; I tried to keep the flavour as close as possible to the original. The recipe could still be improved, but I must admit that as a starting point it was pretty remarkable; I suppose it could be great with some more “spiciness” like some hot chilli.
400g squash (butternut or pumplkin)
300g dried mozzarella
2 shots of espresso coffee
2 tbsp cinnamon
Grated hard cheese (preferably parmesan cheese)
½ cup milk
Steam the potatoes for 45 minutes, until they are completely cooked and soft.
Smash them in a large bowl, pour the coffee, and mix them until they have a uniform colour.
Add the flour. Keep mixing and adding flour as long as the potatoes absorb it; stop when the mixture is compact and smooth. If it starts crumbling, add just a bit of water to fix it. There is no fixed proportion; for example I used about 200g of flour.
On a floured surface, roll the dough with your hands and make a ½ inch wide tube. Cut the tube into pieces 1 inch long.
Roll each piece on the tines of a fork by pressing it softly with your thumb.
Make them rest on a floured canvas for about an hour.
Cook the squash in a pan with the milk and the cinnamon for about half an hour, adding some water when it gets dry.
Once the squash is soft, blend it and adjust with salt and pepper according to your taste.
Boil in hot water the gnocchi until they float, drain them and place them in a casserole.
Mix the gnocchi with the pumpkin sauce and cover them with some diced mozzarella and the grated cheese.
Put the casserole in preheated oven at 200°C/390°F grill option for about 5 minutes, until the top is golden.
This recipe comes from my experience working in a Pizza Hut restaurant, I suppose you know the amazing chocolate cookie dough in their menu.
I tried to improve the recipe adding some ground peanuts in the dough and more peanuts on top of the ice cream you can eat with the cookie while it is still hot.
The best thing of this dough is that you can freeze it and take it out of the freezer a couple of hours before cooking it.
180g plain flour
150g brown sugar
100g chopped peanuts
100g chocolate chips
40g dark chocolate
20g chopped peanuts extra
1 tbsp peanut butter
1 tsp baking soda
1 tsp baking powder
In a large bowl, mix together with a whisk the melted butter, the egg and the peanut butter until the mixture is creamy and soft.
Add the sugar and keep stirring until the sugar becomes part of the mixture (it will not melt).
Pour the flour, the baking soda and the baking powder into the mixture and start mixing it with a wooden spoon. The final result should be a smooth dough that has absorbed all the flour.
Add 100g of peanuts and the chocolate chips and work the dough with your hands.
Put the dough in a small baking tray and let it cook for 15/20 minutes at 200°C/390°F.
Microwave 40g of dark chocolate at medium-high power for 20 secs with about 1 tbsp of water. Take it out of the microwave and stir it with a spoon, repeating the process if the chocolate is not completely melted. Remember to add some more water in case it looks too dry.
In a hot pan, roast the peanuts for about 1 min; they have to release their oil. Once they are roasted, add 2 pinches of salt, mix and remove them from the stove.
You can serve the cookie inside the tray if you want; add the ice cream on top of it, the melted chocolate and the peanuts.
Enjoy your cookie and let me know, with a comment, if you like it.
The first time I tried Caesar Salad was when I moved to England and truly fell in love with the idea of such a seasoned and rich dish. Italians tend to keep their salad minimal: cream dressing is quite unusual and meat in a salad can hardly be found.
The salad I prepared for you is not a proper Caesar Salad. I took inspiration from the original recipe and developed my personal variation on the theme.
400g of mixed salad
200g of chicken
200g of halloumi
100g of bacon
80g of spring onions
200g of stale bread
150g of low fat yoghurt
1 ripe avocado
3 tsp of Dijon mustard
400g of mixed salad
200g of chicken
200g of halloumi
100g of bacon
80g of spring onions
200g of stale bread
150g of low fat yoghurt
1 ripe avocado
3 tsp of Dijon mustard
Lime or lemon juice
This recipe is really simple, it’s all about mixing the ingredients and cooking a few of them.
Shred the chicken and let it cook in a pan with just some drops of oil, enough to prevent it from sticking. It doesn’t need any seasoning.
Grill the bacon and the halloumi since they need to release their liquids and they taste great once grilled.
Dice the bread, drizzle it with the marjoram and the oil, then put it in the oven at 200°C for about 5 minutes to obtain some crispy croutons.
Cut the spring onion lengthways into thin slices. Dice the avocado and sprinkle it with some drops of lime juice or otherwise it will turn brown (ewww)
Mix together the yoghurt, the mustard, the paprika, the coriander, the pepper, the salt and a tablespoon of oil. Now you just have to assemble the plate. I usually make a layer of salad and then I cover it with the rest of the ingredients and the dressing sauce. As simple as tasty.
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