Bavette with fresh tuna

Bavette al tonno fresco. I’m not sure where this dish originates, but it feels like a Sicilian recipe due to the inclusion of tuna and pine nuts. It’s quite economical too as 200 grams of tuna feeds four people. My problem now is trying to think of a way to use up the other 800g I bought at the fish market this morning. I couldn’t resist, it was €2 a kilo 🙂 Serves 4.

Bavette with tuna ingredients

  • 320g bavette (or spaghetti or linguine) I used bavettini – a smaller version of bavette
  • 100g cherry tomatoes – halved
  • 2 anchovy fillets – chopped
  • 20g pine nuts
  • 70g good quality black olives
  • 200g fresh tuna – cut into small cubes
  • Zest of 1 lemon
  • Olive oil
  • 1 clove of garlic – finely sliced
  • 1 shallot – finely sliced
  • 1/2 glass white wine
  1. Fry the shallot and the garlic in olive oil until it starts to colour.
  2. Add the anchovies, half the pine nuts, the olives and the tomatoes. Cook for 2-3 minutes.
  3. Add the capers and tuna. Cook for a further 2 minutes.
  4. Add the wine and allow to reduce a little.
  5. Remove from the heat. Add the lemon zest, parsley and the rest of the pine nuts.
  6. Meanwhile cook the pasta until al dente. Drain and add to the pan with the tuna. Return to the heat and mix well.  Allow the pasta to take up the flavours for a minute or so, remove from the heat and serve.

Bavette with tuna finished dish

Spaghetti with Gurnard

Spaghetti con la gallinella. Gurnard is used mainly as a soup fish here. This recipe however serves it poached and flaked with spaghetti. This avoids the problem of navigating the numerous bones.  When you’ve finished you’ll be left with a couple of litres of pretty good fish stock which is worth saving and would freeze well. Serves 4.

Spaghetti with gurnard ingedients

  • 320g spaghetti
  • 300g whole gurnard – cleaned
  • Zest from 1 lemon
  • Parsley – finely chopped
  • 1 clove of garlic
  • 100g small or cherry tomatoes – sliced
  • Stock vegetables (Onion, carrot, celery)
  • Olive oil
  1. Peel and chop the stock vegetables. Add to a pan with 3 litres of water and a large pinch of salt. Simmer for 30 minutes. You can omit this step if you are pressed for time.
  2. Add the fish and poach for 5-6 minutes. The fish should be starting to flake, but not dissolving. Remove the fish and allow to cool slightly. Strain and reserve the stock.
  3. Flake the fish taking care to remove all the bones.
  4. Mince together the lemon zest, the garlic and the parsley.
  5. Fry the fish gently in a little olive oil and add a little of the stock. Be careful not to add to much, you don’t want it too sloppy.
  6. Cook the spaghetti in the stock until al dente
  7. Just before the spaghetti is done, add the minced ingredients and the tomatoes to the fish and warm through.
  8. Drain the spaghetti and add to the pan with the fish. Mix well and cook for a further minute or so.
  9. Serve immediately.

spaghetti with gurnard finished dish

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

Spaghetti with Prawns and Courgettes

Spaghetti zucchine e gamberetti. I cooked this to use up the leftover prawns from yesterday’s trip to the  fish market. Serves 4.

Spaghetti with prawns and courgettes ingredients

  • 320g spaghetti
  • 300g medium prawns, legs and antenae removed.
  • 1tbsp capers – soaked for a few minutes and drained.
  • 3 small or 1 large courgette -sliced thinly into rounds or quartered lengthways and sliced into quadrants if large.
  • 1/2 onion sliced
  • Tomato sauce or passata
  • A pinch of dried thyme
  • Olive oil
  1. Fry the onion gently in the oil until it starts to soften.
  2. Add the tomato sauce, the capers and the thyme. Season with salt and pepper. Cook, uncovered, for about 20 minutes.
  3. Meanwhile fry the courgettes gently in olive oil until soft. Season with salt and pepper.
  4. Add the prawns to the tomato sauce and cook for a further few minutes until the prawns are cooked.
  5. At the last minute add the courgetttes to the sauce.
  6. Meanwhile cook the spaghetti until al dente.
  7. Dress the pasta with the sauce and serve.

Spaghetti with prawns and courgettes finished dish

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.