Spaghetti with Prosciutto and Mascarpone

Spaghetti with Prosciutto and Mascarpone

Pasta with Ham and Cheese? Surely I've lost my mind and mixed the contents of my lunchtime sandwich with some pasta and pretended to be a genius. Not quite. This is yet another example of the simplicity of Italian food. I like this dish as it reminds me of the Irish version of the classic carbonara. In Italy the carbonara is made with eggs, parmesan, pancetta and pepper while in Ireland we tend to destroy it with lashings of cream to create the blandest dish imaginable. If you kind of like the Irish version of the carbonara then give this one a try. The mascarpone and egg creates a luscious creamy sauce with lots of flavour while the prosciutto cuts through with it's perfect blend of sweet and salty.  

Serves 4

400g Spaghetti
250g Mascarpone Cheese
1 Egg Yolk
2 slices of Prosciutto di Parma (chopped)
pinch of Freshly Grated Nutmeg
Parmesan to serve
Sea Salt and Freshly Ground Pepper

1. Cook the Spaghetti in at least 4 litres of salted boiling water until al dente (usually about 1 minute less than packet instructions).

2. Meanwhile put the mascarpone and egg yolk into a large bowl and beat with a spoon or whisk for a couple of minutes. Grate in the nutmeg, season and add the prosciutto before mixing well.

3. When the spaghetti is almost cooked, add 4 tablespoons of the cooking water to the mascarpone sauce and mix well. Drain the Spaghetti, add to the bowl with the sauce and stir well to combine. Serve with a little grating of parmesan on top.

Whole Chicken Pt.1: Spaghetti with Tomato Sauce

There's nothing like a bit of frugal cooking! Cheap cuts and pantry staples often come together to form delicious meals that can have far more flavour than something that costs ten times the amount. This can also extend to getting the most out of an expensive ingredient by using it to its full potential. This is part 1 of 3 of my favourite ways to use a whole chicken to feed 4 people for 3 nights. A chicken can be a relatively expensive purchase (especially if, like me, you buy organic or free range) but by getting 12 dinners out of it, it becomes quite cheap. 

First I like to pot roast the chicken in a tomato sauce. All the wonderful juices from the chicken pour out into the sauce and give it a wonderful flavour, perfect over pasta. This leaves us still with a full chicken to use up over the next two days.

Serves 4

3 tbsp Extra Virgin Olive Oil
2 cloves of Garlic (finely chopped)
1 Chilli (finely chopped)
50 ml of White Wine (optional)
2 Tins of Chopped Tomatoes
1 Bay Leaf
1/2 tsp Dried Oregano
1 Whole Chicken (organic or free range if possible)
Pinch of Dried Marjoram
400g Spaghetti
Sea Salt and Freshly Ground Pepper
Freshly Grated Parmesan Cheese (to serve)

Use a pot/casserole big enough to hold the chicken and ensure it has a tight fitting lid.

1. Heat 2 tbsp of the oil over a medium heat and add the garlic and chilli. Season well and cook for 4-5 minutes to soften, being careful not to burn the garlic.

2. Add the wine and allow the alcohol to cook off for a few minutes before adding the tins of tomatoes. Bring to the boil and add the bay leaf and oregano.

3. Put the chicken on top of the sauce and pour over the remaining 1 tbsp of oil. Season well with salt, pepper and dried marjoram. Put the lid on the pot and put into a pre heated 190 degree oven for about 1 hour or until the chicken is cooked through. Remove the chicken and set aside.

4. Meanwhile cook the spaghetti in plenty (4 litres or more) of salted boiling water until al dente (or 1 minute less than packet instructions). Drain and add to the sauce. Toss well to coat all the pasta and serve with some freshly grated parmesan over the top.

Spaghetti with Anchovies and Peppers

I'm on a serious pasta buzz at the minute. I love it. It's quick to cook, cheap to buy and acts as a vehicle for the most delicious of sauces. This dish is no different. The sweetness of the peppers with the salty anchovies and the hot chilli creates the perfect balance, great for any evening meal. Give it a try. The ingredients are cheap and all are readily available.

Serves 2

3 tbsp Extra-Virgin Olive Oil
1 clove of Garlic (finely chopped)
1 Chilli (finely chopped)
1 Red Pepper
1 Green Pepper
6 fillets of Anchovies in Oil (finely chopped)
Handfull of Flat Leaf Parsley (finely chopped)
240g Spaghetti
Sea Salt and Freshly Ground Pepper

1. Place the two peppers on a baking tray and rub with 1 tbsp of the oil and season with salt and pepper. Roast in a pre-heated 190 degree oven for 30-35 minutes. Allow to cool for a few minutes before peeling and de-seeding the peppers and chopping into strips.

2. Heat the remaining 2 tbsp of oil in a frying pan over a medium heat. Add the garlic, chilli and roasted peppers and season with a little pepper. Cook for 10 minutes until slightly browned before adding the anchovies. Continue to cook for 5-6 minutes allowing the anchovies to disintegrate into the sauce.

3. Meanwhile cook the spaghetti in plenty of boiling, salted water until al dente (about 1 minute less than packet instructions). Drain, reserving some of the cooking water. Add the pasta into the pan with the peppers and add a few tablespoons of the cooking water to dilute the sauce a little. Add the parsley and mix well. Check for seasoning and serve. 

Spaghetti with Bacon, Chilli and Garlic

I have a number of favourite spaghetti recipes to call upon when I have less than ten minutes to cook a meal. One of my favourites is also the simplest; Spaghetti with Olive Oil, Garlic and Chilli. It's full of flavour and is very quick to prepare. Taking that as my basis, I wanted a recipe that included some bacon. There can never be enough bacon. This is what I came up with. It's very simple but packs a big flavour punch. It's important not to get the oil, garlic and chilli mix very hot, you will lose all the flavour from the oil and therefore a dimension of the dish.

Serves 2

240g Dried Spaghetti
5 tbsp Extra-Virgin Olive Oil
3 Anchovie Filllets (anchovies in oil or salted is fine) (finely chopped)
3 cloves of Garlic (finely chopped)
1 Red Chilli (finely chopped)
1 pinch of Dried Oregano
2 Rashers (chopped)
Sea Salt and Freshly Ground Pepper
Parmesan or Pecorino cheese to serve

1. Bring a large pan of water to the boil and add plenty of salt. Return to the boil and add the spaghetti. Cook until al dente (or 1 minute less than the cooking time written on the packet)

2. Meanwhile add 4 tbsp of the oil to a cold pan and add the anchovies, garlic, chilli and oregano. Season with salt and pepper and place over a low heat to warm through. If the garlic begins to sizzle at any stage remove from the heat immediately.

3. While that is warming through, fry the strips of rasher in the remaining oil over a medium-high heat until crispy. Drain on kitchen paper.

4. Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the pan with the garlic and chilli inside and pour in 2-3 tablespoons of the cooking water. Mix well and add the bacon. Mix again and serve with plenty of parmesan or pecorino cheese.

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

'Spaghetti of the Whore' is not the most appetising name for a dish but don't let this put you off! Spaghetti alla Puttanesca is a tangy, salty, fragrant dish you will either love or hate. I love a dish that has big flavour punches and this one delivers. It's the perfect way to quench the salt craving after a few beers and it's quick to prepare. 

There are quite a few stories about how this dish originated. One is that prostitutes around Rome carried all the ingredients with them as they didn't need to be kept cool, so they could cook up the sauce on an open fire on the street. Although this is disputed - many, claim Sandro Petti invented it in the 1950's as he had nothing but these ingredients left in his restaurant to feed a table of hungry punters. To me, it doesn't matter. It's a great dish that will get the taste buds hopping and the forehead sweating! I have seen recipes with similar quantities to serve 4. I don't think there is enough sauce and becomes too plain when cooked this way. I prefer this method.

Serves 2

2 tbsp Extra-Virgin Olive Oil
2 cloves of Garlic (finely chopped)
6-8 fillets of Anchovies in Oil (finely chopped)
1 dried Red Chilli (finely chopped)
90g pitted Black Olives (finely chopped)
1 heaped tbsp Salted Capers (rinsed)
300g Cherry Tomatoes (halved)
1 tsp Dried Oregano
120g Dried Spaghetti
Sea Salt and Freshly Ground Pepper

1.  Saute the garlic, anchovies and chilli in the oil over a medium heat for 3-4 minutes. Add the olives, capers, tomatoes and oregano and season with pepper (don't add salt!). Cover the pan with a lid and cook for 15-20 minutes, removing the lid for the final 5 minutes to thicken the sauce slightly. Check for seasoning.

2. Meanwhile cook the spaghetti in salted boiling water until al dente (about 1 minute less than packet instructions). Drain, reserving the cooking water. Add the drained spaghetti to the sauce and mix well. Add a couple of tablespoons of the reserved pasta water if it's a little dry. Serve.

Spaghetti with Crab

Spaghetti with Crab

Simplicity is often perfect. I'm occasionally shocked at how great a dish can be after eight minutes of cooking - this is one such recipe. Not only is it quick to put together, it contains few ingredients, with each given space to flourish. I had the intention of buying fresh crab but sometimes Newbridge is not the best place to shop. I settled on a good quality tinned crab and it worked really well. If it's this good with tinned crab, I can only imagine what it's like with fresh! Feel free to double the quantities to serve 4 people.

Serves 2

220g Dried Spaghetti

4 tbsp Extra-Virgin Olive Oil

1 clove of Garlic (finely chopped)

1/2 Red Chilli (finely chopped)

1 tsp Salted Capers (rinsed)

1 Small Lemon (zest and juice)

200g Crab Meat (tinned or fresh)

1 tbsp Fresh Flat Leaf Parsley (finely chopped)

Sea Salt and Freshly Ground Pepper

1. In a large saucepan, bring 2.5 litres of water to the boil and add plenty of salt. Add the spaghetti, return to the boil and cook until al dente (usually about 1 minute less than instructed on the packet).

2. In a large frying pan, heat the oil over a medium heat and add the garlic, chilli, capers and lemon zest. Cook for 2-3 minutes being careful not to burn the garlic. Season lightly with salt and pepper (be careful about adding too much salt with the capers already present). Add the lemon juice and crab meat and continue to cook for another minute to heat through.

3. Drain the pasta reserving some of the cooking water. Add the pasta to the frying pan and mix well. Add a little of the cooking water if it seems a little dry. Sprinkle over the chopped parsley and serve.

Das Eierbrot and Spaghetti with Meatballs

World Cup, Day 10 & 11 - Germany & U.S.A.

Das Eierbrot and Spaghetti with Meatballs

Day 10 is the first time I've struggled to fulfill my challenge as we had a hectic day but I managed to cheat and prepare a German 'dish' - Das Eierbrot: an open faced sandwich topped with butter and egg. It's simple yet satisfying. With an easy dish like this, it's important to use the right ingredients. Get some good sour dough bread and cover with real butter, no spreadable or heart friendly stuff here please! Then slice a hard boiled egg and place it on top with a sprinkling of salt and pepper - beautiful!

Today, Day 11, I wanted to make something from the U.S.A. It was a tough choice: a nation the size of a continent has several dishes to choose from! I decided on spaghetti with meatballs in a tomato sauce. Most people think this is Italian but it's actually from the U.S.A. Although spaghetti and meatballs are staples of Italian cuisine, they are never served together. Spaghetti with tomato sauce is served as a pasta course, followed by the meatballs as a meat course. Italian chef Paolo Tullio on his Newstalk slot with Sean Moncrieff explained recently that when working in New York, the Italian's would bring a packed lunch of spaghetti with tomato sauce and meatballs. Although the Italians looked upon this as two separate courses, Americans understood it as one meal.

I always make a big batch of meatballs and freeze half of them before cooking. The meatballs should be about golf ball size. Half of the meatballs with the sauce will serve 4-5 people.

Makes 28-30 Meatballs

2 tbsp Extra-Virgin Olive Oil
2 Onions (finely chopped)
2 cloves of Garlic (finely chopped)
500g Beef Mince
500g Pork Mince
1 Egg (beaten)
Sea Salt and Freshly Ground Pepper

For the Sauce:

6 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 clove of Garlic (finely chopped)
1 Chilli (finely chopped)
1 Carrot (Grated)
1 stick of Celery (finely chopped)
2 Tins of Chopped Tomatoes
1 tsp Sugar
1tsp Dried Oregano
2 tbsp Parmesan Cheese (grated)
Sea Salt and Freshly Ground Pepper
Spaghetti to Serve

1. Make the meatballs by heating half the oil in a pan and adding the onion and garlic. Season well and cook for 6-7 minutes to soften. Set aside and allow to cool completely. 

2. Put the beef and pork mince into a mixing bowl and season well. Add the cooled onion mixture and egg and mix well. With wet hands, shape into golf balls. Use half the meatballs to serve 4-5 people and place the rest in the freezer. Let the meatballs you're using chill in the fridge for at least 30 minutes.

3. Meanwhile make the sauce by heating the oil in a saucepan and adding the onion, garlic, chilli, carrot and celery. Season well and cook for 6-7 minutes before adding the tinned tomatoes, sugar and oregano. Bring to the boil and simmer for 15-20 minutes.

4. Heat the remaining oil in a clean pan over a high heat and fry the meatballs on all sides to brown. Add the meatballs to a baking dish and pour over the sauce to cover. Cook in a 180 degree oven for 10 minutes before sprinkling over the Parmesan. Cook for another 5-10 minutes. Serve over spaghetti topped with more Parmesan if you like.

Ragu Pie

Leftover Ragu Pie

A good ragu is a beautiful thing; different meats stewed for hours with a little tomato to create a rich and delicious sauce. In Ireland this isn't usually the case. Here we tend to put in a bit of beef mince, a jar or two of (insert your favourite brand here) bolognese sauce and give it a half hour on the stove. We then add it to overcooked spaghetti and because spaghetti can't hold a thick sauce, we're left with a giant puddle of something that tastes like a very sweet tomato sauce with a little mince going through it. Try this instead:

Heat a good glug of extra-virgin olive oil over a medium heat and add a finely chopped onion. Cook for 2 minutes before adding a finely chopped carrot, a finely chopped chilli and a finely chopped stick of celery. Season well and cook for 5-7 minutes until soft but not coloured. Add 400 g of beef mince, 200 g of lamb mince, 200 g of pork mince and 2 finely chopped lamb kidneys. Season and brown all over before adding a glass of good red wine. Cook for 5 minutes and add 500 g of tomato passata and a teaspoon of dried oregano. Cover, reduce the heat and cook for 2-3 hours.

This will give you a delicious and deep flavoured ragu. Serve with tagliatelle or some penne pasta that will hold the sauce. Italians reckon 100g of pasta is enough per person but they generally have a couple of courses so I think for safety, if its the only course, I'd allow 120g per person.

Invariably, no matter how many have to be fed, I'm always left with plenty of leftover ragu. It's so filling that you don't need to serve massive portions; enough to coat the pasta is perfect. I've been thinking of ways to use up leftover ragu and a somewhat obvious Shepherd's Pie came to mind. It's not the same as the lamb filling but I thought it might be a nice change and it would create another substantial dish to feed many. If you only have a little ragu left don't worry; even a thin layer will be sufficient.



Preheat oven to 180 degrees. Peel as many sweet potatoes as you need and boil in lightly salted water until tender. Drain, season well and mash adding about half a glass of milk (or cream if you prefer) as you do so. Check for seasoning and add extra salt/pepper if required. Lightly oil a baking dish (one that you'd use for a Lasagna or a Shepherd's Pie will be perfect) and spread the ragu evenly over the base. Add a layer of Parma ham/prosciutto on top of the ragu and spread the sweet potato mash over the prosciutto. Flatten with a fork, creating little peaks as you go. Sprinkle plenty of pepper over the top and place in the oven to cook for 30-40 mins. Serve with good crusty bread.

This pie can be adapted to your own taste. Feel free to add a layer of Parmesan cheese after the prosciutto or swap the sweet potatoes for normal potatoes if you prefer. I didn't give exact quantities here as it depends how much ragu you have left. A thick layer is great but as I said above, a thin layer of ragu is fine, the rest can be made up with the sweet potato; its probably healthier!

Roma 2014

Roma 2014

An Easter holiday in beautiful Roma was the perfect break from my crazy work schedule of the the last few months. My parents, little (bigger) brother Shane, Ali and I headed off to the Eternal City for a five day trip. For my dad it was all about the Vatican but for me: it was all about...THE FOOD!

Finding a good restaurant in Rome isn't too difficult; stay off the main streets and avoid places that charge more than €8 for a Pizza Margherita and you'll be fine. Our first meal was one of the best; a little spaghetti place, five minutes from our hotel. They served house wine by the litre (€7 per litre!) and at least fifty different spaghetti dishes. My starter blew me away; Bruschette con Guanciale. Who would have thought that cured pig's cheek on toast could taste so good! The main was great too, Spaghetti alla Puttanesca (whore's spaghetti) followed by a delicious Tirimasu. A great start to the holiday, great food and cheap wine....win win!

Thursday's lunch was an old favourite of mine, Pizza Marinara (tomato, garlic, oregano and extra-virgin olive oil), washed down with a pint of Nastro Azzuro. Unfortunately the dinner that evening was nothing to write home about. The bland, overpriced food was slightly countered by an entertaining waiter but the €15 bread charge was unforgivable.

Friday was food day! It started with a metro trip to Testaccio to visit the enchanting Volpetti. First we went to the cafe, which served everything you could wish for except (unusually for Italy) coffee! Even at 11 am, I couldn't resist sampling a few dishes: Arancini (white and red), Baccala (salt cod) with tomato, potato and herb and an amazing octopus salad. Everything was outstanding. We followed brunch with a trip next door to the Volpetti shop. Everything you could ever need in charcuterie, cheese, oil, vinegar and preserves sit on the shelves, shine in the fridges and even hang from the ceiling. The smell is instantly captivating, but it's the service that excels - everything can be tasted. I tried up to ten different cheeses and several types of prosciutto. I bought some Caciocavallo and lightly smoked San Daniele Prosciutto; everything vacuum packed to survive our flight home. I can easily say that this is my favourite shop in the world!

Friday evening led to more great food: my Fritto Misto really stood out. Courgette flower stuffed with mozzarella and anchovies, dipped in batter and deep fried is hard to beat ,but the stuffed olive came close! The main was a delicious Carbonara and the red wine flowed again; even on Good Friday....oops! On Saturday evening Ali and myself visited Pani e Pesche, a Sardinian restaurant specializing in (you guessed it!) bread and fish. Everything was delicious, from the basket of freshly baked breads to the fish platter starter, to the simple shrimp main. The scallops with a touch of lemon really stood out, while the flavour of the shrimp in the main dish shone beautifully with little distraction. Ali's risotto with prawn and courgette flower was excellent and dessert didn't disappoint either. Seadas is ricotta cheese in a casing of dough, deep fried and then drenched in honey; the perfect end to the evening.

Sunday was Vatican day for the Pope's Easter Mass, but we snuck off after Communion for seafood pizza and some more red! We had a great last supper together in the evening. The highlight for me was the Trippa Romana, tripe in tomato with plenty of herbs. It was much tastier than I had imagined and I wouldn't hesitate to order it again. After this we went for dessert, in as far as I'm concerned, the greatest Gelateria on the planet. Gelateria Romana on Via Venti Settembre is a must visit - the greatest ice-cream you will ever have and at €2.50 for a three scoop cone, incredible value.

Shane, Ali, Myself and my Mam

Our trip came to an end on Monday but not before I snuck in a bresaola, tomato and mozarella panino in the airport; even the airport food is good!

Simple Supper(s) 2

The Quick Supper

I really started to enjoy cooking when my work was a little quieter. I had time to put on four hour slow roasts, make beautiful Ragu Bolognese and try my hand at some more complicated dishes. In the last few months, my work has really picked up and in an effort not to fall back into my old habits of take aways and convenience food, I have been making and experimenting with some great dishes that come together in minutes. All of these recipes serve 2.

1. Spaghetti with Tomato and Basil

Pasta is my best friend normally but especially when I need to whip up something really quick. The 7-10 minutes it takes to cook is the perfect amount of time to bring a wonderful sauce together.

Cook 200g of Spaghetti according to packet instructions but drain 1 minute early, reserving some of the cooking water (I usually drain over a cup to catch some of the water). Meanwhile, heat 2tbsp of Extra-Virgin Olive Oil over a medium heat and add 1 finely chopped clove of Garlic. Cook for 2 minutes and add 8-10 halved Cherry Tomatoes and season with Salt and Pepper. Cook for 2-3 minutes and add 10 torn Basil Leaves. Cook for 1 minute and add the cooked Spaghetti to the pan. Mix well and add a few tablespoons of the Pasta Cooking Water to create a beautiful sauce. Serve with a little Parmesan sprinkled on top.

2. Stir Fry

Is there anything quicker? Comes together in minutes and, if you put in a little effort, can be absolutely delicious! I like my veggies kept practically raw so if you want them softer, cook for a bit longer before adding the lime juice, fish sauce and honey.

Heat 1-2tbsp Groundnut Oil in a Wok/Frying Pan until really hot. Rub some Sea Salt and Pepper into a good sized Sirloin Steak and cut it into 1cm strips. Add to the hot pan and brown all over. Add some thin strips of Carrot, Red/Yellow Pepper, Chilli, whole Green Beans/Sugar Snaps and some chopped Spring Onion to the Pan and toss well, Season and add some Bean Sprouts, the juice of 1 lime, 1tbsp Fish Sauce and 1tbsp Honey. Mix well and add some cooked Noodles, cook for 1-2 more minutes and serve with extra Bean Sprouts and chopped Spring Onion on top. 

3. Spicy Crashed Eggs

I really like this dish, its fiery and colourful and tastes great!

Heat 1tbsp Extra-Virgin Olive Oil in a frying pan over a medium heat and add 1 finely chopped Chilli (seeds in if you like it hot), some finely chopped Red/Yellow Peppers and 1 finely chopped clove of Garlic. Cook for 3-4 minutes and season well. Add 2 torn slices of Prosciutto (or whatever ham you like) and continue to cook for a couple of minutes. Break in 6 Eggs from high above the pan, allowing them to splash a bit (mind your arms!). Season and cook until the whites have set but the yolks are still runny. Finish with a good sprinkling of Pepper and some chopped Spring Onions. Serve with a Salad and plenty of Crusty Bread for Dipping!

I'm off to Rome on Wednesday so expect a rant about the beautiful Eternal City next week!!

Simple Supper 1

 Spaghetti with Squid and Tomato Sauce



 

 

Passata in the pan

Sometimes simple really is better. At its heart, Italian food is among the simplest on the planet and there are some amazing dishes that can be put together in minutes. This recipe is perfect for when you have little time but still want a delicious, home cooked meal. I prefer to make the Tomato Sauce in bulk and keep it in the fridge instead of making a little at a time.

 

Squid

I always had trouble making a tasty Tomato Sauce until I read Paolo Tullio's technique, adding the Oil and Garlic right at the end gives it a great flavour kick. I normally add some torn Basil at the end too but I didn't want the Basil flavour in this dish. Enjoy!



Tomato Sauce

 

Serves 2

For Tomato Sauce:

*500g Tomato Passata

*1 Garlic Clove (minced)

*4 tbsp Extra-Virgin Olive Oil

*Sea Salt and Pepper



Squid, Frying

For the dish:

*1 tbsp Extra-Virgin Olive Oil

*125g Squid (thinly sliced)

*6 tbsp Tomato Sauce

*250g Dried Spaghetti

*Sea Salt, Pepper and Chilli Flakes

*Freshly Grated Parmesan (to serve)



Squid in Tomato Sauce

1. Make the Tomato Sauce by heating the Passata over medium heat and let reduce by half. Add Salt, Pepper, Oil and Garlic and stir well to combine.

2. Cook the Spaghetti in salted boiling water until al dente. Drain, reserving some of the cooking water.

3. Meanwhile, fry the Squid in the Oil with some Salt, Pepper and Chilli Flakes for approximately two minutes until just cooked. Add the Tomato Sauce (6tbsp) and stir well before adding the cooked Spaghetti and about 5tbsp of the pasta cooking water.

4. Serve with a sprinkling of freshly grated Parmesan Cheese and a drizzle of Extra-Virgin Olive Oil.