Bavette with razor shell clams

Bavette con i cannolicchi. I came across these today in the fish market. I was at a loss what to do with them and in the end cooked them using the same recipe as vermicelli con le vongole. Very nice they were too :-)

 

 

 

Grilled stuffed squid

Calamari ripieni alla griglia. Some people like to leave the wings on the squid, but I prefer to remove them and include them in the stuffing. Serves 4

Grilled stuffed squid ingredients

• 4 medium  squid, cleaned and skinned
• 1 sprig  parsley, chopped
• 1/2 clove  garlic, chopped
• 50g  bread crumbs
• olive oil
• salt and pepper

1. Preheat the grill to hot.
2. Chop the squid tentacles and wings with the parsley and garlic. Add the breadcrumbs, drizzle with olive oil and season with salt and pepper.
3. Stuff the squid bodies with the mixture and secure with a toothpick.
   

   Grilled stuffed squid ready to cook

4. Brush with olive oil and season with salt and pepper.
5. Grill, turning frequently, until golden brown and tender. Cooking time will depend on the size of the squid.

Grilled stuffed squid finished dish

Tagliatelle with artichokes and anchovies

Tagliatelle con carciofi e acciughe. If you are unsure how to prepare the artichokes, click here. Serves 6

tagliatelle with artichokes and anchovies finished dish

 

•  500 g fresh tagliatelle
•   6 small artichokes
•   1 lemon
•   12 tinned anchovies in oil
•   2 cloves garlic
•   75 ml dry white wine
•   100 ml vegetable stock
•   2 tbsp chopped parsley
•   30 g butter
•    olive oil
•    salt and pepper

1. Prepare the artichokes in the usual way. Slice thinly.
2. Add 4 tablespoons of olive oil to a large pan. Fry the whole cloves of garlic until they are well coloured and then remove them from the pan. Drain the artichokes well and add to the pan. Fry for 5 or 6 minutes until they start to colour.
3. Remove the artichokes and put to one side. Add the anchovies and break them up with a wooden spoon. When the anchovies have completely dissolved, return the artichokes to the pan. Add the wine and stock. Reduce the liquid to half over a high heat. Remove from the heat, seasons with salt and pepper and stir in the parsley.
4. Cook the tagliatelle. Drain and toss with the butter (optional). Add to the pan with the artichokes, mix well and serve immediately.

 

Beef in white wine and tomatoes

This classic dish is known as spezzatino di manzo in Italian. If you serve it with polenta, it’s a meal in itself. Serves 4

Beef in white wine ingredients

• 1/2 medium onion, finely chopped
• 2 tbsp olive oil
• 25g butter
• 1 medium carrot, finely chopped
• 1 stick of celery, finely chopped
• 600g lean stewing beef, cubed
• 75ml dry white wine
• 200g tomato pulp or passata
• salt and pepper

1. Heat the oil and butter in a pan, add the onion, celery and cook over a low heat, stirring from time to time, for 10 minutes.
2. Add the meat and stir-fry until it is browned all over.
3. Add the wine and let it reduce until it has almost completely evaporated.
4. Add the tomatoes along with 150ml warm water.
5. Cover and simmer over a low heat until the meat is tender, 1-2 hours.

Beef in white wine

Sausage ‘alla cacciatora’

Salsicce alla cacciatora translates as ‘Hunter’s sausage’ . I just thought I’d mention that for those of you that love double entendres :-)  Serves 4

400 grams sausages – preferably Italian
 200 grams mushrooms — sliced
 1/2  medium onion — chopped
 1      clove garlic — chopped
 400 grams tomatoes (fresh or tinned) — peeled and chopped
 butter
 salt and pepper

• Prick the sausage and fry in a little butter until well coloured. Remove the sausages and put aside.
• Add the onions and garlic to the pan and fry for a couple of minutes. Add the tomatoes and mushrooms. Season with salt and pepper and cook for ten minutes.
• Return the sausages to the pan, cover and cook for a further 15 minutes.

Serve with fresh crusty bread

Tagliatelle with lemon

Tagliatelle al limone. Serves 4

• 400 grams  fresh tagliatelle
• zest of 3 lemons — grated
• 50   grams  butter
• 50   grams  single cream
• parmesan cheese
• salt

1. Melt the butter in a sauce pan until it starts to foam
2. Add the zest from 2 of the lemons. When the butter is well flavoured with the zest, remove from the heat and stir in the cream. Season with salt to taste.
3. Cook the tagliatelle, drain and add to the Lemon sauce. Mix gently.
4. Turn out onto a warmed serving dish. Sprinkle on the zest of the third lemon and plenty of parmesan.

Note: Use unwaxed lemons for this dish – see comments.

Tagliatelle with sausage and vegetable ragu

Serves 4

•   500 grams  fresh tagliatelle
•   1      medium  carrot — roughly chopped
•   1      stick  celery — roughly chopped
•   1      medium  red onion — roughly chopped
•   1      medium  courgette — diced
•   400 grams  italian sausage — skinned
•   2      tablespoons  cream
•   1      glass  red wine
•           olive oil
•           salt
•           parmesan cheese to serve

1. Fry the carrot, celery and onion in a little olive oil for a few minutes.l
2. Add the courgettes and cook for a few minutes longer.
3. Add the sausage and mix well. Season with salt and fry for a few minutes
4. Add the wine and allow it to partially evaporate.
5. Reduce the heat and cook for a further 20 mins
6. Remove from the heat and add the cream
7. Serve with tagliatelle and parmesan.