Posh Pasta: Over 70 Recipes, from Perfect Pappardelle to Tempting Tortellini

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Chorizo.Use Spanish chorizo in mild, sweet, or spicy variations. Spanish Chorizo is a cured, hard sausage made from coarsely chopped pork and heavily seasoned with paprika. The River Cafe and Sforza add dried oregano to their sauces, while almost everyone else relies on fresh flat-leaf parsley alone – Contaldo suggests basil instead. I don’t think it needs either; though the sweetness of the basil makes an interesting change, I find the oregano too strong, and neither marry as well with the other flavours as the peppery parsley. If fresh parsley doesn’t tend to lurk in your salad drawer, or on your windowsill, then by all means substitute a tiny pinch of dried oregano at the same time as the chilli, or indeed leave this a herb-free zone. Extras

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From gnudi to gnocchi, panzanella to pasta, here are our favourite primi recipes. Fried gnocchi with broad beans, parma ham, ricotta and sage It doesn't get much more Italian than pizza! Here is a selection of our favourite pizza recipes. Sicilian-style aubergine pizzas Try our Italian dessert recipes, from summery Amalfi lemon cake to rich semifreddo, we've got lots of treats to end your Italian meal. More Italian dessert recipes here. Classic tiramisuTomato.Use a combinationof tomato paste and diced canned tomatoes to make tomato-based pasta sauce. The tomato paste is used to intensify the tomato flavor already present in canned tomatoes. It's hard to put into words just how much we love Campania. In fact, we love it so much that we debated a lot over whether we should include it on this list because we didn't want it getting any busier than it already is. But, alas, this is the guide to the best pasta restaurants in London, and Campania is undoubtedly deserves a place on this hallowed list. Nestled in a lovely corner of Bethnal Green, C&J's courtyard section is about as idyllic as you could ask for from a dining space – streams of light beaming in from the glass windows over head and lighting each plate with the spotlight it deserves. The pasta is simply fantastic; portions of beef ragu pappardelle singing sweet and low with a meaty verve that'll have your umami sensors on high alert. Drizzle the pasta with a small amount of broth/pasta water/water about 1-2 tablespoons) then cover the dish with foil. The type of equipment you use will have a big impact on how the recipe turns out. Some pans or stoves will take alonger time to heat up and cook. For that reason, please adjust the recipe's cooking time as needed.

pasta puttanesca | Pasta | The Guardian How to cook the perfect pasta puttanesca | Pasta | The Guardian

Discard any cold leftovers that have been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here. Hi, I'm Rika! Through Posh Journal I share my passion for food, travel and other things I enjoy along the way. Don’t let the name fool you, most of my recipes are easy to cook and can be enjoyed on a daily basis. Place the cooked pasta in a skillet. Add a small amount of water or broth then reheat the pasta over medium-low heat for a few minutes until the pasta is heated through and the liquid is fully absorbed.From Crispy sausage orecchiette, Spaghetti and meatballs, Crab and saffron linguine, through to Mac and cheese arancini, Hot smoked salmon farfalle salad and Baked aubergine caponata, it’s time to posh-up your pasta! Chapters cover soups, first courses, fish and shellfish, poultry and game, meat, pasta and rice, vegetables, salads and yes puddings and cakes. Whenever time and raw materials are short, whether that is because you’ve been working late (whatever your profession), or you’ve just been too lazy/hungover to go the shops, pasta is usually the answer. Puttanesca is the supreme example – more satisfyingly savoury than a simple aglio e olio, but less work than a carbonara, it is a handy one to master. Heavy Cream.You can use half and half instead of heavy cream. Half and Half contain much lower fat than heavy cream but still give the sauce enough creaminess. Drain the pasta well, then tip into the frying pan and toss well to combine. Divide between bowls and top with the parsley.

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If you're looking to get yourself a proper taste of Roman cooking without having to go through the hassle of booking an EasyJet abroad, Palatino's your restaurant. Delica squash ravioli bob in sea of butter and sage so rich and evocative it'll have you hearing the gentle gurgle of the Trevi Fountain. Palatino does a fine job at presenting firm favourites on its menu alongside more obscure inclusions. Cuttlefish ragu and veal pajata intestine ragu, for example, are traditional Roman sauces you'll struggle to find elsewhere in London. And you'll struggle to find them ladled over a better plate of snappy pasta than at Palatino. Wash your hands often before, during, and after preparing food, especially after touching raw meat. Anyway, Mary says: By adding chestnut mushrooms and some streaky bacon, Ive made this a more special pasta dish. Its perfect for when you want to have a supper made and ready to eat in under half an hour. Perfect spaghetti carbonara recipeHere are some ingredients that you can substitute based on availabilityand specific dietary requirements. Please keep in mind that a recipe substitution can sometimes alter the flavor, color, texture, and volume of the finalproduct. Place the minced (ground) pork and beef in a large bowl. Add the onion marmalade, a third of the grated onions, the Parmesan, chopped basil stalks, parsley, nutmeg and ½ tsp each of salt and pepper. Scrunch and mix everything together with your hands. Roll the mixture into 16–20 equal-sized balls and place on a plate lined with baking parchment. Cover and chill in the fridge for 30 minutes. As always, use this recipe and ingredients as a starting point. You can always swap the ingredients based on your liking and availability. I will share some variations you can use in another section. In a small bowl, combine the eggs and most of the Parmesan (reserve 2 tbsp for sprinkling). Season with salt and pepper. When the pasta is almost done, return the frying pan to a low heat. Scoop out a ladleful of the pasta cooking water and reserve. Drain the pasta in a colander or large sieve.