Jun 212011
 

Rotolo on the plateThis pasta is a bit of a show stopper. It looks just great on the plate and there are loads of variations you could make to the filling.

I’d often looked at the recipe in Jamie’s Italy and decided that it was a bit too much of a faff to do.  Then I saw the Rotolo that Maureen at Orgasmic Chef had created. I really liked the result she achieved and so determined to have a go myself. Of course, I wanted to do something a bit different to the recipe in the book with spinach and roasted squash.

I thought hard about colours and took the Italian Flag’s tricolor of green, white and red as my inspiration.

For the green I used our abundant (and free) nettles instead of the pasta.

For the white I used ricotta that I made.

And for the red I used tasty cherry tomatoes.

The nettle filling gives a unique ‘meaty-veggy’ taste with a great slight spicy edge. The tomatoes give a nice squish and flavour with slight acid balanced by the creamy cheese. The lemon-thyme butter was a lovely fresh tasting complement to the pasta.

Want to know how to make this? Read on… Continue reading »

Apr 142011
 

Nettle gnocchi with thyme butterI’ve been looking for more ways to use this freely available and nutritious vegetable.

This recipe makes a vibrant green gnocchi that’s as tasty as it is inexpensive.

If the preparation takes a while, it’s more than paid off with the short cooking time.

One of the keys to success with this recipe is to choose and cook your potatoes correctly so you end up with a dry and fluffy mash.

You’ve got loads of options for sauces to go with the gnocchi. I’ve given you recipes for a thyme & garlic butter and fresh tomato sauces. The ‘classic’ Italian accompaniment is a dolcelatte cheese sauce. While the dolcelatte is yummy, I think pairing a heavy cheese sauce with gnocchi that are themselves surprisingly filling isn’t always a good idea.

Fancy having a go? Read on… Continue reading »

Apr 082011
 

This recipe is a delight. It’s stunningly quick & simple to cook and moreishly gorgeous to eat. It will provide a quick supper for two or a fantastic dish for entertaining friends.
Wild garlic and smoked salmon carbonaraThe wild garlic is seasonal, of course. Out of season, you could use garlic chives or chives. Other members of the onion family would work too such as the green tops of baby leeks sliced finely.

I know. This isn’t ‘authentic’ carbonara. I also know there’s a cultural difference in the addition of cream to a carbonara. I’m a no cream person (mostly) and there’s no cream in this recipe. I think you’ll make it too heavy if you use cream and spoil the freshness of all the tastes.

Fancy giving it a try? Read on… Continue reading »

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