Читать книгу Dolce Vita Diaries: The Recipes - Cathy Rogers - Страница 7
ОглавлениеOrecchiette pasta with cauliflower
Orecchiette al cavolfiore
Ingredients for 4 people
Cauliflower – one medium sized
Garlic – 1 clove
Chilli – 1
Extra virgin olive oil – 2 tablespoons
Orecchiette – 500g
Salt
Parmesan – grated to serve
This is a different take on the more common orrechiette with broccoli, which we found at a lovely little trattoria in Urbino.
Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes and then drain. Peel the garlic and seed and chop the chilli. Heat the olive oil (Marchigiani if you can find it) and gently cook the garlic and chilli for a few minutes. Add the cauliflower and cook for a further 5 minutes so there’s a bit of colour to the veg.
Cook the orecchiette in salted water according to the instructions on the packet. Once it’s al dente, drain and toss into the cauliflower. Serve with a generous handful of grated parmesan.
Pan-fried trout with polenta crust and almonds
Trota in padella con impanatura di polenta e mandorle
Ingredients for 4 people
Trout – 2 whole ones gutted, rinsed and patted dry
Polenta – 1 cup
Olive oil – 2 tablespoons of the peppery kind
Lemon – cut into wedges
Almonds – 2/3 of a cup, slivered and blanched
Always hungry to extend our cooking repertoire, Cathy and I did a course called ‘Flavors of Olive Oil’. It was run by Deborah Krasner, an olive oil aficionado who efficiently taught us the multitudinous uses of fine olive oil, from soups to cakes. Cathy’s favourite was the pan-fried trout with polenta crust. Even the crunchy skin was delicious. I was turned on by Deborah’s orange and caraway seed cake. It uses olive oil instead of butter, so it’s guilt free (low in saturated, high in monounsaturated fats) and apparently very forgiving to make for a cake novice like me.
Roll the fish in a plateful of the polenta. Shake off the excess.
Heat a cast-iron frying pan, and when it’s hot, add 1 tablespoon of the olive oil. When the oil is hot add the fish. Brown the fish on both sides, about 4 minutes per side depending on the thickness. Once they’re cooked put each fish on a plate with a wedge of lemon.
Wipe the pan and heat the remaining olive oil. Brown the almonds over a medium-high flame and stir continuously. As soon as they are golden and aromatic pour the almonds and oil over the fish. Serve with a flavoursome green salad.
Orange, almond and caraway seed cake
Ingredients
Unbleached flour – 300g
Sugar – 250g
Fine sea salt – ¼ teaspoon
Baking powder – 1 teaspoon
Bicarbonate of soda – 1 teaspoon
Eggs – 3 large ones
Full fat milk – 300ml
Olive oil – 100ml of the fruity kind
Orange – grated zest of 1
Vanilla extract – 1 teaspoon
Sliced almonds – 80g
Caraway seeds – 1 tablespoon
Icing sugar
Preheat the oven to 180oC / gas mark 4. Grease a bundt mould tin (one of the ring shaped ones) with a bit of olive oil and don’t forget the middle funnel bit. Sift the flour, sugar, salt, baking powder and bicarbonate through a sieve into a big mixing bowl. Make a well in the middle and add the eggs, milk, olive oil, zest and vanilla.
Using a whisk, beat the wet ingredients together in the centre of the bowl, gradually drawing in the dry ingredients as you do so. Continue until all the ingredients are blended. Now add the almonds and caraway seeds and mix lightly with a spatula or wooden spoon.
Pour the smooth batter into the bundt tin and bake for 50–60 minutes, or until the cake is cooked through (if you stick a metal skewer in it will come out clean) and golden brown. Cool it in the pan on a rack then run a knife around the edge and invert it onto a serving plate. When it’s completely cool dust with icing sugar, admire it for a minute and then eat a slice with a cup of tea.
‘Choking priest’ pasta
Ingredients for 4 people
plain flour – 250g
Eggs – 2
Olive oil – 1 tablespoon
Every little corner of Italy has a pasta that it calls its own, and if you’re lucky it comes along with a bit of history or a nice story. The best I’ve heard so far is Le Marche’s very own strozzapreti. Not only does it have a clever little twist in it that means sauces (like the ubiquitous wild boar ragù) stick to it in gooey lumps, but best of all, its name means ‘priest choker’.
This, Sandro our estate agent explained, goes back to the time when the church was a big landowner in Le Marche. The farmers’ wives would make this pasta to grease the palms, or rather fill the bellies, of the local clergymen. But the farmers would go wild with jealousy (eating your wife’s pasta is tantamount to bedding her, Sandro told us) and so wish for the pasta to choke the gluttonous priests to death. Anyway, we’ve had fun making our own strozzapreti at home. It’s just a shame we have no priest friends to invite round for dinner.
Make the pasta according to the instructions for lemon ravioli. Lay the thin dough on a floury board and cut into long strips about 3cm wide. Take two wooden barbecue skewers and roll a length of dough around first one skewer then the next. You should end up with an ‘S’ shape, with a skewer in each hole of the ‘S’. Give it a further little twist to make sure that the priest really gets it, and place on a well-floured tray.
Once you’ve made enough for 4 people, throw the pasta shapes into salted, boiling water. When they are cooked they will rise to the surface. Scoop them out and mix them into whatever sauce you have come up with. Our favourite so far has been an asparagus, fresh pea, mint and cream sauce.
Macaroni with rabbit and olive ragù
Ingredients for 8 people
Parmesan – 50g grated, 400g to make a
wafer to serve each dish on
Olive oil – for frying
Carrot – 1
Onion – ½
Celery – 1 stick
Leek – 1
Vine tomatoes – 300g
Minced pork and veal – 150g
Rabbit – half a boned one
(get your butcher to bone it)
Rosemary – 1 sprig
Salt and pepper
White wine – half a litre
Vegetable or meat stock – if needed
Courgette – 1
Garlic – 1 clove
Black olives – 350g of pitted ones
Macaroni – 1kg of the smallest macaroni
you can find
Butter – a knob
We discovered that in Le Marche rabbit is a standard dish in your everyday trattoria. Usually it's grilled, alla brace, over an open flame. In this dish the boned rabbit is cooked in tomatoes, allowing its aromatic flavour to come through in every tender bite.
First of all get the parmesan wafers out of the way. Preheat the oven to 200oC / gas mark 6. Thinly slice the cheese and then arrange it into rough circles with a diameter of about 20cm on a Teflon baking sheet (we also use a non-stick cooking liner called ‘Bake-O-Glide’). Make sure that the pieces are overlapping. You may have to make a few batches but they don’t take long. Whack it in the oven for 5 minutes or until the cheese has fused, then remove and put each circle on top of an upside-down tumbler so it takes the shape of a basket. When it’s rehardened set aside for later. Make a basket per person.
Now for the sauce. First put some olive oil in a deep, heavy-bottomed pan over a low heat and brown the finely chopped carrot, onion, celery and leek. Then add the roughly chopped tomatoes to the pan and cook for another 10 minutes. You can then add the minced meats. While this is cooking cut the boned rabbit into 0.7–0.8cm cubes and then add them to the pan. Also add the chopped rosemary leaves and season with salt and pepper. Cook for a further 10 minutes before you add the white wine and stock, if you need it, to cover. Slowly cook it down.
Cut the skin off the courgette and slice it in batons, julienne style, then sauté them with olive oil and the peeled garlic clove. Once they have a bit of colour, remove and chuck away your garlic clove and add the courgettes to the ragù. Also add the black olives. Let this cook while you prepare the macaroni according to the instructions on the packet (Massimo assured us that they make their pasta fresh each day, of course). When it is cooked drain and turn it into a frying pan with the grated parmesan and a knob of butter.
Put a big serving spoonful of the macaroni in each parmesan wafer, then a spoonful of the ragù and serve immediately. Eat with a fruity and mature glass of ’99 Il Cupo from Le Marche’s Ester Hauser.
Aubergine involtini with sapa sauce
Involtini di melanzane con salsa di zabaione di sapa
Ingredients for 4
For the aubergine rolls:
Aubergines – 2 fairly large ones
Salt – 2 tablespoons
Olive oil – 4 teaspoons
For the filling:
Ricotta – 150g
Pecorino – 400g cut into small cubes
Salt and pepper
For the sauce:
Egg yolks – 2
Salt and pepper
