Add one courgette and one aubergine, diced, and fry for five minutes, before stirring in one tablespoon of capers and a handful of chopped olives, with a pinch of sugar and three tablespoons of red wine vinegar. CaponataĪn Italian ratatouille of sorts, but without the tomato: sweat one teaspoon of fennel seeds, two sliced garlic cloves, an onion and two sticks of celery, both diced, in four tablespoons of olive oil. Season to taste and toss through your pasta, serving with grated parmesan. Blend the scooped-out flesh of five avos with the juice of two lemons, two garlic cloves, 75ml olive oil and a whole lot of fresh basil until smooth. I still love that avocados can be used in place of cream. Top with grated pecorino and more black pepper to serve. Remove the pan from the heat, add a well-beaten mix of egg yolks, grated parmesan, lots of black pepper and a little pasta cooking water and stir until glossy. While your spaghetti is cooking, saute some pancetta in olive oil until golden, then add your cooked pasta, stirring to coat. You don’t need cream for this, according to the restaurateur Russell Norman. He tops the final dish with green onion and black pepper. Yi Jun Loh uses a mix of shimeji, eryngii and oyster mushrooms, saying others will work too in this beauty of a sauce with garlic, butter, red miso and cream. Cook until thickened, then toss with cooked pasta and stir in a mixture of milk and egg yolks. Add some white wine, fish stock, lemon juice and roughly chopped capers. Fry the tuna (tinned, in olive oil) with a chopped onion. Tuna, eggs and capersĪ winning combo from Oretta Zanini De Vita and Maureen B Fant’s Sauces & Shapes: Pasta the Italian Way. Give it another minute on the heat, then toss until glistening. After a few more minutes, add the cooked pasta with two tablespoons each of olive oil and the pasta water. Cook for a minute or two, then add the sausage and a handful of large green olives (pitted and sliced). In a large frying pan, saute the porcini with 90g sliced brown mushrooms in some butter for five minutes season to taste then stir in some chopped parsley, a little lemon zest and a crushed garlic clove. Fry 225g pork sausage, cut into rounds, in olive oil. Soak 20g porcini in boiling water and leave for an hour, then drain, rinse, dry and chop, coarsely. I would happily replace the freshly made fettucine with which Anna Del Conte serves this in Classic Food of Northern Italy with whatever pasta I had in my cupboards. Experiment with other cheeses, different cream and a variety of green veg. Thomasina Miers adds purple sprouting florets in the last minutes of her pasta cooking time, then dresses the lot with a sauce of two crushed garlic cloves, 300g creme fraiche, six anchovy fillets finely chopped, two egg yolks and 140g parmesan, simmered in a bain-marie for 15-20 minutes until thickened. Add your cooked pasta and a big pinch of parmesan and stir to combine. Mix 100g roughly chopped cheese with 300ml whole milk, place in a bain-marie and stir to melt and combine. ![]() Lello Favuzzi makes a toasted hazelnut and taleggio sauce for fresh gnocchi that could definitely be adapted to other fondue-style hard cheese and the nut of your choosing. Lello Favuzzi’s gnocchi with taleggio and roasted hazelnuts.
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