Pasta – Taste&Travel Magazine https://tasteandtravelmagazine.com For people who love to Read, love to Eat, and love to Travel Fri, 03 Jul 2020 20:37:42 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.2 https://tasteandtravelmagazine.com/wp-content/uploads/2018/02/cropped-TTI-MAG-LOGO-512x512-32x32.png Pasta – Taste&Travel Magazine https://tasteandtravelmagazine.com 32 32 Trofie with Pesto, Tuna and Tomatoes https://tasteandtravelmagazine.com/2020/06/trofie-with-pesto-tuna-and-tomatoes/?utm_source=rss&utm_medium=rss&utm_campaign=trofie-with-pesto-tuna-and-tomatoes https://tasteandtravelmagazine.com/2020/06/trofie-with-pesto-tuna-and-tomatoes/#respond Tue, 16 Jun 2020 14:55:02 +0000 https://tasteandtravelmagazine.com/?p=6687 A recipe from the cookbook Bitter Honey by Letitia Clark.

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Ingredients
  • Semola Di Gran Duro (semolina) 300 g (10½ oz/2 cups), plus extra for dusting
  • Warm Water 145 g (5 oz/²⁄₃ cup)
  • Pine Nuts 100 g (3½ oz/2/3 cup)
  • Garlic 1 clove
  • Pecorino 30 g (1 oz), grated
  • Parmesan 30 g (1 oz), grated
  • Fresh Basil Leaves 2 large handfuls, plus extra to serve
  • Extra Virgin Olive Oil 70 ml (2½ fl oz/generous ¼ cup), plus extra for frying
  • Sea Salt
  • Small, Sweet Tomatoes 1 handful, sliced
  • Best-Quality Tinned Tuna 150 g (5¼ oz), halved

Cook It

  1. First, make your pasta. Mix the semolina and  warm water in a bowl until it comes together to form a rough dough. Take it out of the bowl and knead it on your worktop for 10 minutes or so, until you have an even, smooth dough. Wrap it in cling film (plastic wrap) and set it aside for half an hour while you make your pesto.
  2. Blitz the nuts, garlic and cheese in a blender or mini food processor until they form a rough breadcrumb consistency. Add the basil and blitz for a second or two more, then add the oil and salt and continue to mix until everything is incorporated. Do not blitz for too long as you do not want a completely smooth paste – a little texture is a good thing.
  3. Now shape your trofie. Break off small pieces of the dough, about the size of a hazelnut, and roll them into little twisted shapes. Set them aside on a clean, semolina-dusted baking (cookie) sheet.
  4. In a frying pan (skillet), soften your sliced tomatoes in a little olive oil and a pinch of salt. Stir through the pesto and half of the tuna, taste for seasoning, and set aside ready for your pasta.
  5. Bring a large pan of salted water to the boil. Drop in your trofie and cook for a minute or two until they bob to the surface (if using bought pasta, follow the cooking instructions on the packet). Fish them out using a slotted spoon and place them straight into the pan with the sauce. Place this pan over the heat, add a small ladle of the pasta cooking water and toss your pasta and sauce by holding the pan and flicking your wrist, until it is well combined and beautifully saucy. Serve with the rest of the tuna and a scattering of basil leaves.

 

Recipe excerpted from Bitter Honey: Recipes and Stories from Sardinia by Letitia Clark © 2020 Reproduced by permission of Hardie Grant. All rights reserved.

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Pappardelle Alfredo with Duck Confit https://tasteandtravelmagazine.com/2019/12/pappardelle-alfredo-with-duck-confit/?utm_source=rss&utm_medium=rss&utm_campaign=pappardelle-alfredo-with-duck-confit https://tasteandtravelmagazine.com/2019/12/pappardelle-alfredo-with-duck-confit/#respond Sat, 28 Dec 2019 21:02:36 +0000 https://tasteandtravelmagazine.com/?p=6339 Duck confit provides a brilliant short cut to a sophisticated pasta dish.

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Duck confit is cooked in its own fat, which acts as a preservative. You will using the duck meat in this recipe but don’t discard the fat! It is fabulous for frying potatoes and has other culinary uses, such as the vinaigrette included in this story.

Ingredients

  • Pappardelle 400 g
  • Duck Confit 350 g
  • Leek 1 small, white and pale green parts minced
  • Carrot 2 small, finely diced
  • Celery 2 stalks, finely diced
  • Mushrooms 250 g, chopped
  • White Wine ¼ cup
  • Table Cream (15%) 2 cups
  • Parmiggiano Reggiano Cheese 150 g, grated
  • Salt and Freshly Ground Black Pepper to taste
  • Chives chopped, for garnish

Cook It

  1. Place the duck confit in a saucepan and gently warm until the fat has liquefied. Remove the duck meat, shred and set aside. Pour all but 2 Tbs of the duck fat into a container and reserve for another use.
  2. Heat the remaining 2 Tbs duck fat until sizzling, then add the leek and garlic and sauté until softened and translucent. Add the carrot and celery and sauté until the carrot is softened. Add the mushrooms and sauté a few minutes more. Add the white wine and deglaze the pan, scraping up any browned bits from the base.
  3. Reduce the heat to low and add the cream and cheese. Allow to heat through, stirring occasionally. Season with salt and pepper.
  4. Meanwhile, bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain.
  5. Divide the pasta between serving plates and top with the duck sauce. Garnish with parsley and serve at once.

Duck confit from Brome Lake Ducks in Quebec is available in some supermarkets. Canned duck confit imported from France is also able online and in specialist grocery stores.

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Mac ‘n Charlevoix https://tasteandtravelmagazine.com/2019/12/mac-n-charlevoix/?utm_source=rss&utm_medium=rss&utm_campaign=mac-n-charlevoix https://tasteandtravelmagazine.com/2019/12/mac-n-charlevoix/#respond Sat, 28 Dec 2019 16:57:48 +0000 https://tasteandtravelmagazine.com/?p=6334 A deliciously indulgent dish from Charlevoix, Quebec.

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This variation of the comfort food classic uses a mix of Charlevoix cheeses and locally made sausages. I have included suggestions for some similar cheeses if you don’t have access to Quebec’s fabulous dairy products. And any good country-style pork sausage can be used.

Ingredients

  • Macaroni 350 g
  • Full Fat Milk 250 ml
  • Butter 2 Tbs
  • Shallot 1, finely chopped
  • Pork Sausage 2
  • Cornstarch 2 Tbs
  • Migneron de Charlevoix Cheese (or Port Salut) 100 g, cut into cubes
  • Hercule de Charlevoix Cheese (or Aged Cheddar) 150 g, grated
  • Mascarpone or Sour Cream ½ cup
  • Gruyère Cheese 50 g, grated
  • Parmesan Cheese 50 g, grated
  • Nutmeg a pinch
  • Freshly Ground Black Pepper to taste

Cook It

  1. Bring a large pot of salted water to the boil. Add the macaroni and cook until al dente. Drain.
  2. While the macaroni is cooking, heat the butter in a skillet. Sauté the shallot until softened and translucent.  Skin the sausages and add to the pan and sauté until browned, breaking up the meat with a spatula or wooden spoon. Scrape the contents of the skillet into a mixing bowl, along with the drained macaroni.
  3. In a small bowl, whisk the cornstarch with 2 Tbs cold water then stir the slurry into the milk. Pour the milk into the skillet and bring to a boil, stirring so that the milk doesn’t scorch. Turn off the heat and pour the sauce over the macaroni. Add the Migneron de Charlevoix and Hercule de Charlevoix cheeses along with the mascarpone and mix well to combine. Season with nutmeg and pepper.
  4. Scrape the mixture into an ovenproof dish and sprinkle the Gruyère and Parmesan cheeses over the top. Bake in a 350˚ F oven for 15-20 minutes, until the top is golden and bubbly.

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Long Life Noodles https://tasteandtravelmagazine.com/2018/10/long-life-noodles/?utm_source=rss&utm_medium=rss&utm_campaign=long-life-noodles https://tasteandtravelmagazine.com/2018/10/long-life-noodles/#respond Tue, 16 Oct 2018 21:41:49 +0000 https://tasteandtravelmagazine.com/?p=5372 An essential dish for Chinese New Year.

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Long Life Noodles are an essential dish at Chinese New Year celebrations and other auspicious occasions. If you can’t find dried Yi Mein, other long Chinese noodles, or even linguine, can be substituted. Just remember not to cut the noodles – long noodle means long life! If you are not serving the noodles as part of a banquet, adding shrimp, chicken or ground pork in the last stage of cooking will make a more substantial dish.

Ingredients

  • Dried Yi Mein Noodles 1 x 12 oz package
  • Shiitake Mushrooms1 8 oz, sliced, stems discarded
  • Vegetable Oil 2 Tbs
  • Green Onions 8 oz, cut into 2” pieces, white and green parts separated
  • Sugar 1 tsp
  • Soy Sauce 2 Tbs
  • Oyster Sauce 4 Tbs
  • Toasted Sesame Oil 1 tsp
  • White Pepper 1 tsp

Cook It

  1. Cook the noodles in boiling water until al dente, about 4 to 5 minutes. Don’t overcook. Drain the noodles and set aside, reserving ¼ cup of the cooking water.
  2. In a measuring jug, whisk together the soy sauce, oyster sauce, sugar, pepper, sesame oil and the reserved cooking water.
  3. In a wok or large skillet, heat the vegetable oil until shimmering. Add the white parts of the scallions and stir fry until starting to soften. Add the shiitake mushrooms and stir fry until the mushrooms begin to brown. Add the noodles and sauce mixture and stir to combine. Add the green parts of the scallions and carefully toss the noodles until heated through.

1 If using dried shiitake mushrooms, you will need to rehydrate them. Place the shiitake mushrooms in a small bowl and cover with 1 cup of boiling water. Place a weight on top of the mushrooms to keep them submerged and soak for 15-20 minutes. (A French press works very well for this). Drain the mushrooms, remove the mushroom stems and discard. Slice the mushrooms thinly.

 

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Linguini with Walnuts and Parsley https://tasteandtravelmagazine.com/2015/05/linguini-with-walnuts-and-parsley/?utm_source=rss&utm_medium=rss&utm_campaign=linguini-with-walnuts-and-parsley https://tasteandtravelmagazine.com/2015/05/linguini-with-walnuts-and-parsley/#respond Wed, 20 May 2015 01:52:58 +0000 https://tasteandtravelmagazine.com/?p=1109 A quick and easy linguini recipe, and a perfect excuse to trim down that parsley patch overflowing in your garden!

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