Bucatini and Mussels all’Amatriciana

Bucatini e cozze all’amatriciana.  This is a new twist on the classic amatriciana. The addition of mussels works surprisingly well. It is adapted from “Sale e Pepe” which is something like the Italian equivalent of “Good Food Magazine”. The original recipe calls for guanciale, but as this is hard to find, even in Italy, this is my version using pancetta. Serves 4

Bucatini amatriciana with mussels ingredients

  • 320g bucatini or spaghetti
  • 1 kg mussels
  • 400g passata
  • A clove of garlic
  • 50g pancetta – cubed
  • 1/2 a glass of dry white wine
  • Pecorino romano cheese – grated
  • Chilli powder to taste
  • Olive oil
  1. Fry the pancetta in a little oil along with the whole garlic clove.
  2. When the garlic has browned, remove and discard.
  3. Add the chilli and fry for a few seconds.
  4. Add the passata and cook over a low heat for about 30 minutes.
  5. Meanwhile put the mussels in a pan along with the wine and cook over a high heat until the mussels have opened. Drain and reserve the liquid.
  6. Shell the mussels, reserving a few for decoration.
  7. Pour the mussel liquid into a large pan and add water to make it up to about 3 litres. Bring to the boil and cook the pasta until al dente.
  8. Shorlty before the pasta is ready, add the mussels to the tomato sauce and allow to heat through for a minute or so.
  9. Drain the pasta and add to the pan with tomato sauce.
  10. Mix well and serve with the pecorino on the side.

Bucatini amatriciana with mussels finished dish

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Puttanesca authentic recipe

campania crestPasta alla puttanesca from Campania. The translation of the title of this dish is “whore’s pasta”! There are a lot of stories as to how it got its name, but one of the most common is that it was a dish that the working girls could quickly prepare between customers. Another version is that is was cooked in brothels so customers would be lured in by the enticing aromas. I don’t really buy that one. I think food would be the last thing on the customers minds 😉 It is a relatively modern dish, probably dating back to the end of the second world war. Both Lazio and Campania claim it as their own. This is the Campania version. The recipe comes from Accademia Italiana della Cucina.

A note about the olives. Use the best you can find. Don’t use pitted black olives as properly matured olives are too soft to have their stones removed mechanically, so they will almost certainly be green olives which have been dyed with ferrous glucomate (E151, a synthetic coal tar).

Puttanesca ingredients

Puttanesca ingredients

Serves 5

 

  • 500g bucatini, linguine, spaghetti or similar
  • 500g peeled tomatoes (fresh or tinned)
  • 2 anchovy fillets (salted or in oil)
  • 100g good quality olives, rinsed. The recipe calls for Gaeta olives, which of course can be green or black, but I have only ever seen this dish prepared with black olives. You can leave them whole or stone them and roughly chop. I prefer half and half.
  • 50g capers, rinsed and roughly chopped. The recipe doesn’t stipulate salted or in brine. I prefer the salted variety
  • 100g olive oil. This seems a lot but you need a fair amount to allow the anchovy fillets to dissolve properly. Use less if you wish
  • 1 clove of garlic, peeled and lightly crushed
  • 1 chilli (fresh, dried or a good pinch of chilli flakes)
  • Chopped parsley

 

 

 

  1. Gently fry the garlic, chilli and anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved.
  2. Remove the garlic. You can also remove the chilli if you don’t like it too hot. If you prefer a really fiery dish, crush or finely chop the chilli before frying.
  3. Add the tomatoes, olives and capers. Mash the tomatoes thoroughly with a fork and cook over a medium high heat for 15 to 20 minutes.
  4. Cook the pasta until al dente, drain and add to the pan with the sauce. Toss the pasta with the sauce and heat gently for a couple of minutes.
  5. Sprinkle with parsley and serve.

 

 

Pasta Puttanesca

Pasta Puttanesca

 

Tomato sauce

This is a really simple recipe for an Italian style tomato sauce.  In the UK we tend to dress our pasta with a lot more sauce than the Italians do (dare I say too much? ). If you can’t find really ripe fresh tomatoes, use tinned. You won’t get good results with supermarket ‘bounceable’  toms. This recipe is makes enough sauce to dress 4 portions of pasta. Really! Trust me!  🙂 On this occasion I served the sauce with linguine, but it goes equally well with many other short or long pastas (e.g. spaghetti, bucatini , sedani, penne, cavatelli etc.)

Tomato sauce ingredients

Tomato sauce ingredients

  • 250g tinned tomatoes or peeled fresh tomatoes
  • A pinch of sugar (optional)
  • 2 cloves of garlic, lightly crushed
  • 2 tbsp extra virgin olive oil
  • 10 fresh basil leaves, torn
  • salt
  1. Put the tomatoes and their juice into a saucepan along with the garlic, sugar and a good pinch of salt. Cover and heat gently for about 30 minutes without stirring.
  2. Remove the garlic and mash the tomatoes with a wooden spoon. If you’re using tinned tomatoes cook uncovered for a further 15 minutes  until the sauce has reduced.
  3. Remove from the heat and allow to cool slightly.
  4. Immediately before serving, stir in the olive oil and the basil.
  5. Use to dress pasta
Tomato sauce

Tomato sauce

Linguine with tomato sauce

Linguine with tomato sauce

Carbonara – Authentic recipe

Lazio crestFrom Lazio.  What is Carbonara? If You ask an Englishman they’ll probably tell you it’s a dish prepared with cream and ham! Nooooooo!!!!! 😉 More crimes against Italian food have been committed under the name of Carbonara than any other dish.
So, in an attempt to set the records straight, I present the authentic recipe (as deposited in the archive of Acadamia Italiana della Cucina). No cream! No ham! And don’t you dare cook the eggs! 🙂 Serves 6.

  • 600 grams spaghetti or bucatini
  • 120 grams guanciale or pancetta — diced or cut into strips
  • 1 clove garlic
  • 2 medium eggs (very fresh)
  • 100 grams mixed Parmesan and pecorino Romano (or all pecorino) — grated
  • olive oil
  • salt and pepper
  1. Cook the guanciale in a pan along with the whole peeled garlic clove and a little oil, until the guanciale is well coloured. Discard the garlic.
  2. Beat the eggs in a bowl with a little of the cheese and a pinch of salt.
  3. Cook the pasta until al dente, drain and add to the pan with the guanciale.
  4. Lower the heat to a minimum and add the egg mixture. Mix well. Be careful not to let the eggs set. If the dish is a little dry, beat in a little of the pasta cooking water. This is not mentioned by the academy, but some people say it’s essential for the “creaminess” of the sauce.
  5. Remove from the heat and add the rest of the cheese. Mix again and serve immediately.

Here’s a quote from Kate/Susan over at Kate, Katie, Susan, Sue who cooked the recipe as part of an Italian evening.

“That carbonara was one of the best things I’ve ever eaten, certainly the best pasta dish I’ve ever eaten. I would rank it above lasagna in my estimation.”

And this one’s from Cui at Equipoised.

The bottom line… carbonara typically feels too heavy and sickening after a while because of the addition of cream (an American adulteration). The egg way produces a much lighter, more palatable dish. And it was really the best carbonara I’ve ever had, ever. I tend to serially order carbonara at Italian restaurants because it is by far my favourite pasta, and I’ve had a lot of carbonara, but I feel like I can’t have it with cream any more after trying this.

Spaghetti amatriciana

Lazio crestSpaghetti all’ amatriciana. From Lazio. This is another Italian classic. Pasta with pancetta (or guanciale if you want to be really authentic), tomatoes and chilli. It is more traditionally served with bucatini, but is just as often served with spaghetti. Serves 4.

Spaghetti amatriciana ingredients

Spaghetti amatriciana ingredients

  • 360 grams Spaghetti
  • 100 grams pancetta — cubed
  • 1 onion — thinly sliced
  • 500 grams tomatoes — peeled, seeded and chopped
  • 1 fresh (or dried) chilli — seeded and chopped
  • olive oil
  • salt and pepper
  • Parmesan or pecorino Romano cheese to serve (optional)
  1. Grease a flameproof casserole with oil, add the pancetta and cook over a low heat until the fat starts to run.
  2. Add the onion and cook until lightly browned, stirring occasionally.
  3. Add the tomatoes and chilli, season with salt and pepper, cover and cook for about 40 minutes. If it looks like drying out, add a little water.
  4. Serve with the cooked spaghetti.
Spaghetti amatriciana finished dish

Spaghetti amatriciana finished dish

Bucatini with artichoke carbonara or Springtime carbonara

Bucatini alla carbonara di primavera. This dish works very well. It’s now my new favourite artichoke dish (for a week or so anyway 🙂 ) If, like mine, the artichokes are very small, use 6. Serves 4

artichoke carbonara ingredients

320 grams bucatini
3 artichokes — prepared and sliced

40 grams pancetta — cubed
1/2 clove garlic
100 ml vegetable stock
1 sprig parsley — chopped
1 lemon
2 eggs
2 egg yolks
20 grams grana padano — grated
10 grams pecorino Romano — grated
olive oil
salt and pepper

  • Heat 2 tablespoons of oil in a pan and fry the pancetta for 3-4 minutes.
  • Add the artichokes, garlic, parsley and stock.
  • Salt and cook over a medium heat for 10 minutes covered and a further 15 minutes uncovered. Keep warm.
  • Take a large bowl (which will be used to serve the pasta). Add the eggs and yolks, a pinch of salt, a generous amount of pepper and the cheese. Beat until you have a smooth paste.
  • Cook the pasta until al dente
  • Drain the pasta and add to the bowl with the egg mix. Toss until the bucatini are well coated. Add the artichokes and mix again.
  • Serve immediately

artichoke carbonara finished dish

Orecchiette with anchovies and bread crumbs

This dish is common all over the south of Italy. As simple as can be! Two main ingredients. This being Bari, I was told that the only possible pasta to have it with was orecchiette 🙂 30 minutes down the road they’d tell you something else. I’ve also seen the recipe with bucatini and spaghetti, so I’m sure it would be good with whichever you care to try it with. I asked the person who gave me the recipe how many anchovies to use and she said ‘it depends how much you like anchovies!’ . I like them a lot, so I used 2 whole ones per person (it would have been more but I ran out 🙂 ) Serves 4

orecchiette with anchovies ingredients

orecchiette with anchovies ingredients

  • 320 grams orecchiette
  • 8 whole salted anchovies — filleted, soaked and chopped
  • 4 tablespoons dry bread crumbs
  • 4 tablespoons olive oil
  1. Fry the anchovies gently in the olive oil until they have completely
    dissolved
  2. Mix with the cooked orecchiette and serve, sprinkled with the bread crumbs
orecchiette with anchovies finished dish

orecchiette with anchovies finished dish