There are a lot of things to love about this dish. It’s sublimely summery, and the verdant greenness of the pesto just shouts healthy and happy; it’s Meat-free-Monday friendly; it’s simple and rustic but still a little sophisticated somehow, and it’s pretty much done in ten minutes (which I suppose makes it rather less of a recipe and more of an assemblage of sorts). For the first time ever, I used store-bought gnocchi. I was expecting heavy, miserable little pasta dumplings, but was completely pleasantly surprised and decided that if you can get your hands on freshly made, good quality little guys, then you’re doing just fine. Read the rest of this entry →
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If you know anything about me at this stage, it’s that I get super uber excited about delicious quick-fixes, and that I could live on linguini for the rest of my days and be as happy as a pig in, well, a pen (?!). Anyway, when some fab foodie friends sent a little hamper my way last weekend, I couldn’t wait to get started on sharing my new ideas with you. This linguini with the fresh Thai-style zing of the coriander pesto, and the juicy, spicy calamari is, well, epic. Read the rest of this entry →
This dish is just beautifully simple and the earthiness of the beetroot lends a whole new dimension to the end result.
Also, with it being meat-free Monday and all, that means that I can once again point a surreptitious finger in the general direction of my soap box, and my MFMonday ramblings… Read the rest of this entry →
For no particular reason the well-loved Italian fungo has been featuring on our home menu quite a lot lately. Actually, for no particular reason is probably rather inadequate. There are many reasons, starting with if you make mushrooms the hero of your dish it means big bang for your buck because they were made to ooze flavor, and are best friends with good old staples such as pasta, risotto and ciabatta. And also, Italian food is made for feeding people you love, and that’s just what we needed when we had a merry rabble of in-laws and friends round for dinner the other night. Read the rest of this entry →
Did you hear that people? Baked. Not Stirred. Get excited.
This was originally going to be a book recipe, but my dear friend Kate mentioned the other day that she has a gorgeous new Le Creuset Christmas-present-pot just waiting to be christened so I thought it only fitting that I get this NO-STIR risotto recipe out to her asap.
The only other thing to add is that though not many things in life are just plain black or white, and ones relationship with beetroot does usually seem to be clearly categorised as either love or hate. If it’s the former, enjoy the final result of a gorgeously gooey pink risotto. If not, where you see beetroot, say butternut instead and you should be good to go.
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