Malloreddus alla Campidanese

This is a truly traditional Sardinian dish, you'll find it on restaurant menus on the island. I remember eating this dish on lots of occasions with friends in Pula, and not least with my neighbour Angioletta and her husband. They used to invite me for lunch before the whole town took a siesta.

If you want to bring a taste of Sardinia into your kitchen at home, follow the recipe below.

Malloreddus alla campidanese

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 2-3

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Ingredients:

• 1 onion, finely chopped
• 2 pork sausages, skins removed
• 1 tbsp tomato puree
• 1 tsp of crushed fennel seeds
• 1 tbsp of freshly chopped rosemary
• 400g chopped tinned tomatoes
• 200g Gnocchi Sardia pasta, available form Garofalo, including Gluten Free.
• Pecorino, or parmesan or alternative hard cheese
• Olive Oil

Instructions:

1. Gently heat the oil in a large frying pan and add the finely chopped onion, and cook on a low heat until soft.
2. Meanwhile skin the sausages so you only have the meat, then add this to the pan, along with the fennel and rosemary. Mix with a wooden spoon to break down the meat and brown.
3. Add the tomato puree and stir into the sausage meat, then add 400g of chopped tomatoes. Rinse the tomato can out with a splash of water and add to the sauce. Season with salt and pepper.
4. Allow the sauce to simmer gently for about 20-25 minutes, if it starts to look a little dry add a splash of pasta water.
5. While the sauce is simmering bring a pan of water to the boil for the pasta. Add a pinch of salt and cook the pasta - you can also make this from scratch using semolina or water. Alternatively Garofalo have gnochetti sardi in their range.
6. Once you're happy with your sauce, it should have thickened but remain silky. Add the pasta to the sauce and stir it in, along with some Pecorino stirred through.
7. Now it's time to serve, with an extra topping of Pecorino cheese, this dish would also go beautifully with a bottle of Cannonau if you can get your hands on this Sardinian wine that matches perfectly with the deep flavours of the sauce and the sausage.

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Bucatini and Meatballs

Bucatini & Meatballs

Prep time: 20 minutes | Cook time: 30 minutes | Makes: 16 meatballs / Serves 4 | Nutrition: 684 calories per serving

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For the meatballs (makes 16)

You can freeze half the meatballs before cooking if you prefer and halve the pasta quantity for two people

• 200g beef mince
• 200g pork mince
• 35g breadcrumbs (soak in a little milk if particulalry coarse)
• 1tsp oregano
• 1tsp fennel seeds, coarsely crushed in a pestle and mortar (optional)
• 20g Parmesan, grated
• 1 large egg, beaten
• Salt and pepper

For the sauce

• ½ white onion, finely sliced
• Garlic clove, finely chopped
• ¼tsp Chilli flakes (optional)
• 400g Garofalo chopped tomatoes
• Olive Oil

For the pasta

• 360g Garofalo Bucatini Pasta - Garofalo Pasta is widely available on Ocado and Amazon

Method

1. Pre-heat the oven to 180 degrees
2. In a bowl, add your mince, breadcrumbs, herbs, parmesan and salt and pepper. Lightly mix everything together using a fork or your hands.
3. Then add your beaten egg and mix together again.
4. With wet hands (or a little olive oil), roll the meatballs into medium sized balls (golf ball size) and place on a baking tray lined with baking parchment.
5. The mixture should make approximately 16 meatballs so either cook them all or freeze half to use another time.
6. Place the meatballs in the oven, on a middle shelf for 20 minutes. You don’t need to turn them.
7. While the meatballs are cooking make your sauce, add a good glug of extra virgin olive oil to the pan (at least 2tbsps), add your onion, season with a little salt and cook on a low heat for five minutes.
8. Then add your garlic and chilli flakes (if adding) and cook for a minute moving around the pan with a spoon before adding the tomatoes. Don’t forget to rinse the can with a little water and add to your sauce. If you have some parmesan rind in the fridge add this now too.
9. Leave to simmer on a low heat while the meatballs cook, stirring occasionally.
10. Bring a large pan of water to the boil, season with salt.
11. Once the meatballs are ready, add the meatballs to the sauce and gently coat in the sauce. Leave on a low heat, stirring occasionally (add a splash of pasta water if it starts to dry up too much).
12. Once you’ve added the meatballs cook your pasta until al dente.
13. If the sauce looks ready, it should be nice and thick and clinging to the meatballs turn the heat off for the last 5 minutes while the pasta cooks and cover with a lid.
14. Once the pasta is ready, for ease, I choose to remove the meatballs from the pan and place in a bowl while I coat the pasta in the sauce (don’t forget to remove the parmesan rind if you added it too!). Add the pasta to the pan and mix together so the pasta is coated in the lovely sauce.
15. Serve the pasta into bowls, top with the meatballs and any excess sauce, and serve with grated parmesan.

More about Garofalo Pasta

Garofalo has been making paasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta.  Today they combine their artisan knowledge with modern technology to make what they consider the best possible pasta.  Reviews show that their customers also recognise the premium quality of Garofalo  pasta and make it their pasta of choice over other pasta brands due to the quality, range of products and diversity of shapes available.

What makes Garofalo so good

Their premium Italian Wheat pasta with only two ingredients, wheat and water.  You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character. 

Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta for the perfect mouthful of pasta and sauce! 

Within Garofalo wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta.  In addition, they have a gluten free range of pasta and a range of pasta shapes made with legumes and cereals which is perfect for anyone looking to maintain a healthy diet without compromising on taste, also gluten free.

All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges. 

Discover more about how we make Garofalo pasta and the precise choices we take in making our pasta.

Garofalo Pasta is widely available on Ocado and Amazon

Broad bean and ricotta bruschetta

This makes a great alternative or to accompany a more traditional bruschetta of tomato. It’s a quick recipe to make and you can prep the broad bean and ricotta topping ahead of time, so all you need to do is toast the bread and serve when you’re ready.

The broad beans work perfectly with the zing and zest of the mint and lemon, and then blended with the ricotta for a creamy finish. Serve with a chilled Vermentino for the perfect aperitivo this summer.

Broad Bean and Ricotta Bruschetta

Prep time: 10 minutes | Serves: 4 | Nutrition: 184 calories per serving

Ingredients:

• 200g podded broad beans
• 125g ricotta (or top with crumbled feta instead)
• 1 tbsp olive oil
• Lemon juice and zest
• Fresh mint leaves, 10
• Ciabatta or sourdough slices

Instructions:

1. Pod the broad beans and cook for a few minutes. I used frozen beans for ease.
2. Using a mini food processor blend the beans with lemon zest and mint until you have a chunky mix.
3. Add the ricotta along with a with splash of olive oil, and a squeeze of lemon juice (about half a small lemon). Blend until you have a creamy consistency.
4. Beore toasting your bread, drizzle it in olive oil, season with salt and rub with a garlic clove. Grill until lightly browned. If you're using a toaster season with thh oil, salt and garlic after toasting.
5. Spoon the broad bean mix onto the toast, you can always top with some rocket.

White and Green Bean Salad with Roasted Cherry Tomatoes

This side dish makes the perfect accompaniment to fish and meat dishes in particular chicken and pork, or even as a salad on its own. It can be served hot or cold and would also be perfect to have alongside a BBQ.

This Mediterranean style dish uses the juices of the cherry tomatoes and Filippo Berio Extra Virgin Olive Oil to make delicious, healthy and nutritious dish.

White and Green Bean Salad with Roasted Cherry Tomaotes

Cooking time: 20 minutes.
Serves: 2 people

Ingredients:

• 100g green beans (handful), topped and tailed and chopped into 2.5cm pieces
• 200g Cannellini beans
• 100g Cherry tomatoes (about 10), halved
• Dried oregano
• Filippo Berio Extra Virgin Olive Oil
• Salt

Instructions:

1. Heat the oven to 180°C. Add the cherry tomatoes to an oven dish and drizzle in a good glug of Filippo Berio Extra Virgin Olive Oil, and season with salt and oregano (1/2 tsp)
2. Place in the oven for 15 minutes.
3. While the tomatoes are cooking, bring a pan of water to the boil, salt it and add your green beans for about 5-6 minutes, and drain.
4. Remove the tomatoes from the oven, add the green beans and cannellini beans. Add anoter good glug or two of olive oil (2-3 tbsps at least), add a little more salt and combine together.
5. Place back in the oven for 5 minutes to warm through, and serve.

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These work perfectly with my Rosemary Roasted Potatoes, which are part of the Filippo Berio Five Course Menu we have been cooking over on Instagram.

Here’s all the dishes from fellow chefs; Paola @thetinyitalian, Carmela @CarmelasKitchen, Suzanne @eastdulwichchef and Kathy @Gluts_Gluttony.

We’d all love to see if you recreate any of our dishes so please tag @FilippoBerio, @CookingCarafes, and the chefs above and we’ll share them.

This is part of a paid for collaboration with Filippo Berio during the Covid-19 Crisis.  

Rosemary Roasted Potatoes

These potatoes are my go to for an easy side dish – they work with most main meals and make an easy alternative to classic roast potatoes. With very little prep and under an hour cooking time, this is simplistic cooking at its best using beautiful Filippo Berio Olive Oil to get the perfect finish.

Rosemary Roasted Potatoes

Cooking time: 45 minutes

Ingredients:

• 1 medium sized potato per person (you can use new potatoes etc too)
• 1-2 garlic cloves (optional)
• 1-2 sprigs of fresh rosemary, finely chopped. Alternatively used dried herbs like thyme or oregano
• Filippo Berio Extra Virgin Olive Oil
• Salt and pepper

Instructions:

1. Heat the oven to 180°C. Prepare an oven dish or baking tray and brush with Filippo Berio Classic Olive Oil or Extra Virgin (alternatively use some baking parchment) this will help to stop the potatoes sticking.
2. Dice the potatoes into 1.5-2cm pieces.
3. In the oven dish add the potatoes and drizzle with plenty of Filippo Berio Extra Virgin Olive Oil (at least 2tbsps), season with the salt and pepper and add the rosemary. If you have some garlic cloves, peel them and crush gently with the back of a knife and add to the tray while cooking for extra flavour.
4. Using your hands (or a spoon) mix all the ingredients together so the potatoes are coated in the olive oil
5. Place in the oven to cook for 45 minutes, giving them a stir every 15 minutes to help stop them sticking and to brown all sides.

These work perfectly with my Green and White Bean Salad with Roasted Cherry Tomatoes. Both make the perfect accompaniment to fish, chicken, pork and other dishes – or combine to make a delicious vegan dish on their own. Both dishes are part of the Filippo Berio Five Course Menu we have been cooking over on Instagram.

Here’s all the dishes from fellow chefs; Paola @thetinyitalian, Carmela @CarmelasKitchen, Suzanne @eastdulwichchef and Kathy @Gluts_Gluttony.

We’d all love to see if you recreate any of our dishes so please tag @FilippoBerio, @CookingCarafes, and the chefs above and we’ll share them.

 This is part of a paid for collaboration with Filippo Berio during the Covid-19 Crisis.  

Arrabbiata Pasta Sauce with Garofalo

This traditional arrabbiata pasta sauce is a real store cupboard basic to make. It’s traditionally made using dried chilli flakes but if you have fresh or frozen you can use those too. This dish is perhaps more typically served with Penne but as part of this lockdown series of recipes with Pasta Garofalo we’re trying to demonstrate how you can use what you have to still make delicious dishes and this one will not disappoint!

Arrabbiata Pasta Sauce with Garofalo

Cooking time: 10 minutes

Servings: 2 people

Ingredients:

• 150g Garofalo Tagliatelle or a Garofalo pasta shape you have like bucatini, rigatoni, spaghetti, penne, the list goes on
• 1-2 garlic cloves (to taste), finely chopped
• 1 tsp chilli flakes (you can adjust depending on how hot you like it!)
• 200g passata / chopped tomatoes / tinned tomatoes
• 1/2 tsp dried herbs such as basil, Italian mixed herbs, oregano or fresh basil if you have it
• Olive oil
• Salt
• Hard cheese like parmesan for serving (optional)

Instructions:

1. Heat at least 1 tbsp of olive oil on a low heat, add your garlic and chilli flakes. Cook for 1-2 minutes. Don’t let the garlic brown, this will result in a bitter taste.
2. Once it’s sizzling, add your tomatoes and allow to simmer on a low heat. If you have dried herbs add these now (about ½ tsp), and season with a little salt.
3. While the sauce is simmering cook your Garofalo Pasta in a pan of boiling, salted water
4. Once the pasta is cooked, add it to the sauce with a splash of pasta water.
5. Combine together and serve.
6. Grate a little parmesan (or other hard cheese) over the top.

I also had a few slices of bread with my dish to mop up all the delicious sauce at the end. This is an Italian tradition called scarpetta  ‘fare la scarpetta’ which is wher you wipe a plate clean using a piece of bread to mop up the delicious sauce or juices that remain on your plate!

We’d love to see if you make any of my lockdown recipes with Garofalo. Tag @GarofaloPastaUK and @CookingCarafes and we’ll share them.

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This is part of a paid for collaboration with Pasta Garofalo.  

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Other recipes with Pasta Garofalo

Bruschetta with Filippo Berio

Bruschetta has got to be one of my favourite starters or lunch appetisers. It’s simple to make and it’s great to have on your own or with your guests (when lockdown is over). Plus it rolls me back to long lunches in Italy with my parents in little trattorias. I remember some of the best we had were in Sicily’s hilltop town of Taormina, relaxing in the winding cobbled streets in the afternoon heat with an ice cold drink – perfect.

I have teamed up with Filippo Berio as part of a series of cook alongs during the Covid-19 crisis to bring you easy recipes using store cupboard ingredients, and of course delicious olive oil. Bruschetta is also a great way to use up bread that is a little past its best.

Here’s a couple of ideas for you to try.

Tomato Bruschetta

• Prep time: 5 minutes
• Cooking time: 5 minutes
• Total time: 10 minutes

Ingredients:

• Filippo Berio Extra Virgin Olive Oil
• Handful of cherry tomatoes or 2 – 3 larger tomatoes
• 1 tsp dried herbs, use what you have but oregano, mixed Italian or basil would be perfect
• Few fresh basil leaves if you have it but not essential
• Salt and pepper

Instructions:

1. First things first, dice your tomatoes. I like doing this a bit haphazardly so they’re different sizes but it’s up to you how precise you want to be.
2. Next add a good glug of Filippo Berio Extra Virgin Olive Oil (2-3 tbsps at least), salt, pepper, dried herbs and if you have it some chopped or torn basil into the bowl, mix it up and leave while you prepare the bread, allowing all the flavours to soak in.
3. Slice some ciabatta or French bread into slices about 1 – 1.5cm thick.
4. Drizzle it with Filippo Berio Extra Virgin Olive Oil and rub a cut garlic clove over the bread to flavour it and season with a little salt.
5. For ease I usually toast my bread in the oven (5 minutes 180 degrees) but you can place under a hot grill, use a griddle pan or even the toaster for speed.
6. Once the bread is lightly toasted, although a bit burnt does add to the flavour (!), it’s ready to serve.
7. Top with your tomatoes and a drizzle of olive oil. You could add mozzarella or grate some parmesan over the top too if you have it.

Tuna and caper bruschetta

Ingredients:

• Filippo Berio Extra Virgin Olive Oil
• Tin of tuna
• Red or white wine vinegar
• 1 tbsp capers
• 1 tbsp of pitted olives, sliced
• Salt and pepper

Instructions:

1. Follow the same process as above for preparing the bread.
2. In a small bowl combine 2tbsps of olive oil and 1tbsp of red and white wine vinegar, if you have some lemon add a squeeze of lemon juice, salt and pepper and then combine together with a spoon.
3. Drizzle the dressing over your tuna and mix together. You could always add cannellini beans too.
4. Top the bruschetta with the tuna, dress with the capers and olives, drizzle with Filippo Berio Extra Virgin Olive Oil and serve.

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We’d love to see if you make your own bruschetta during lockdown and the Covid-19 crisis. Tag @FilippoBerio and @CookingCarafes and we’ll share them.

Thank you to Filippo Berio for inviting me to take part in their Interactive Cookery Sessions along with all the other great cooks; Kathy @Gluts_Gluttony, Carmela @CarmelasKitchen, Paola @thetinyitalian and Suzanne @eastdulwichchef. 

Don’t miss us all cooking up a Supper Club dish every day at 5pm, week commencing 20 April, over on our Instagram Lives.

Homemade Spaghetti Hoops with Garofalo Anelli Siciliani

Spaghetti hoops are a childhood favourite of mine, I always preferred them to baked beans which in hindsight kind of makes sense with my love pasta! When Garofalo sent me some of their Anelli Siciliani this had to be my recipe of choice for this shape. It’s perfect comfort food and a one pot pan job, plus it’s an easy recipe for lunchtimes with the kids, a side to sausages or even a breakfast option!

This is a great recipe for kids and you can always portion up and put in the fridge/freezer for use the next day or another week. If you make this easy lunch recipe we’d love to see, whether it’s for your kids or you’re just a big kid! Tag @GarofaloPastaUK and @CookingCarafes and we’ll share them.

Spaghetti Hoops with Garofalo Anelli Siciliani

• Prep time: 5 minutes
• Cooking time: 25 minutes
• Total time: 30 minutes

Servings: 4 slices of toast (more if serving up for kids or using as a side)

Ingredients:

• 150g Garofalo Anelli Siciliani
• ¼ onion, finely chopped
• 150g tinned tomatoes / passata
• ½ tsp paprika
• 1 tbsp tomato puree
• 400ml of boiled water
• Olive oil
• Salt and pepper
• Buttered toast
• Cheese for serving (optional)

Instructions:

1. Add 1tbsp olive oil to a pan and on a low heat slowly cook the finely chopped onions to the pan. These will help bring a little sweetness to the dish. Add a little bit of salt and cook for about 3 minutes, or until soft.
2. Add the tomato puree and paprika and stir to combine with the onions.
3. Add your pasta and water, and bring to the boil.
4. Allow to cook on a low heat, and simmer for 10 minutes. Make sure you stir the pasta every few minutes to ensure the pasta doesn’t stick to the bottom of the pan as it is less water than cooking pasta normally.
5. After 10 minutes add your chopped tomatoes tor passata to the pan. Season with salt and pepper and rinse your tomato can or dish with a little water and add to the pan. Leave to simmer for another 10 minutes. Again stir every couple of minutes to ensure it doesn’t stick.
6. After ten minutes check to see how the hoops are cooked. I prefer to cook mine for another 5 minutes. If your sauce is looking quite thick and drying out add another splash of water (about 100ml) and cook for a further 3-5 minutes.
7. While it’s cooking for the final few. Minutes, toast your bread and butter it.
8. Serve the Garofalo Anelli Siciliani on the toast.
9. For me, ‘spaghetti hoops’ aren’t complete without a little cheese so either sprinkle some parmesan, cheddar or your cheese of choice on top!

This is part of a paid for collaboration with Pasta Garofalo.  

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Other recipes with Pasta Garofalo

Garofalo Pasta and Aubergine Sauce

With most of the world on lockdown I know it’s harder to get lots of ingredients and perhaps cook the meals you normally would. So I’ve teamed up with Garofalo Pasta to bring you some easy recipes using very few ingredients and store cupboard basics. I’m starting off this series of recipes with tagliatelle and aubergine sauce. Why? Because I had an aubergine that needed using up and the rest of the ingredients I had in the cupboard.

We’d love to see if you make this easy recipe during lockdown and the Covid-19 crisis. Tag @GarofaloPastaUK and @CookingCarafes and we’ll share them 🥰🍝 

Garofalo Pasta and Aubergine Sauce

• Prep time: 10 minutes
• Cooking time: 25 minutes

• Total time: 35 minutes

  Servings: 2 - 3 people

Ingredients:

• 200g Garofalo pasta (use whatever you have)
• 1 aubergine, halved and cut into wedges
• 1 red onion, finely sliced
• 400g tinned tomatoes
• 1tsp dried herbs such as bail, Italian mixed herbs, oregano, thyme
• Olive oil
• Salt and pepper
• Hard cheese for serving (optional)

Instructions:

1. Prepare all the ingredients as listed. Toss your aubergine in some salt to bring out some of the water.
2. Heat some olive oil in a pan, cook the aubergine on a high heat for five minutes, keep the aubergine moving in the pan so it all cooks evenly. The skin and flesh should both start to soften.
3. Lower the heat, add a glug of olive oil and add the red onion.
4. Continue to stir and after 2-3 minutes the onion should start to soften. Add your 1tsp of dried herbs and continue to cook for another 2-3 minutes.
5. Add your tomatoes to the pan. Season with salt and pepper and leave to simmer. To save any waste, rinse your tomato can with a little water and add to the pan. If you have any fresh basil, tear in a few leaves now.
6. While the sauce is simmering, cook your pasta in salted water until al dente. If your sauce starts to look a little dry add a splash of pasta water.
7. Once the pasta is cooked, drain but save a little pasta water.
8. Add the pasta to the pan with the sauce and add a splash of the pasta water to get a silky smooth sauce.
9. Serve. Grate a little hard cheese on top if you wish. (did you know you can freeze cheese to save on waste?)

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This is part of a paid for collaboration with Pasta Garofalo.  

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Other recipes with Pasta Garofalo

Rosemary and Fennel Grissini

After my previous successful attempts at Grissini I decided to try a few different things with the recipe. This included adding Organic Wholegrain Oat Flour that I was gifted from Buy Whole Foods Online, and adding some herbs. Personally, I prefer this version as they had a lovely texture and I like the added flavours from the fennel and rosemary. If they’re not to your taste you could still try the dough recipe and add poppy or sesame seeds instead, or keep it simple and just roll them in semolina flour and bake.

Rosemary and Fennel Grissini

• Prep time: 15 minutes
• Cook time: 15 minutes ha
• Total time: 30 minutes

Servings: 15-20 grissini

Ingredients

• 60g strong white flour
• 60g organic wholegrain oat flour
• 1/2 tsp salt
• 1/2 tsp fast-action yeast
• 1 tbsp extra virgin olive oil
• 75ml lukewarm water
• 1tbsp rosemary, finely chopped
• 1tsp fennel, grinded with apestle and mortar

Instructions

1. Put the flours, salt and yeast in a mixing bowl and stir together.
2. Make a small well in the middle and add the water and the olive oil.
3. Mix with a fork or wooden spoon to bring together into a dough, use your hands to combine and then knead on a well floured board.
4. Knead for ten minutes until you have a nice, springy dough.
5. Using the palm of your hand gently flatten the dough so that it's about 1.5cm thick in an oblong/rectangular shape.
6. Using a sharp knife cut a piece of dough 1cm in width
7. Using your hands roll from the middle out to create a long thin grissini. Scatter the board with a little of the rosemary and fennel and lightly roll in the herbs with a dusting of semolina.
8. Place the grissini on a lightly oiled baking tray (use a little olive oil).
9. Continue with the rest of the dough.
10. Leave to rest for 10 - 15 minutes.
11. Preheat the oven to 200C (fan). Bake the breadsticks for about 10 - 13 minutes. I like mine crisp and with crunch, if you're unsure break one to see, but remember if you put them back in the oven for a minute longer not too let them burn!
12. Leave to cool before serving.

These pair perfectly with my homemade dips: Italian Style Hummus, Beetroot Dip and Black Olive Tapenade Don’t forget to tag @CookingCarafes and @BuyWholeFoodsOnline in any recreations of this recipe! We’d love to see them. You can buy Organic Wholegrain Oat Flour at Buy Whole Foods Online

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Beetroot Tagliatelle

When Buy Whole Foods Online asked me to try out some of their products and come up with some recipes one of the ingredients that stood out to me was their organic Beetroot Powder. I’ve made beetroot pasta dough before and the colour is amazing, so I wanted to see if Beetroot Powder had the same effect as the raw ingredient.  

I combined the egg with a tablespoon of beetroot powder and the colour and the smell was already looking good. Once added to the pasta flour initially the colour starts to dull, and you may need to add a little water but once you start kneading the colour really starts to come through and you left with a beautiful, dark, rich, purply red dough.

Here’s how I made it.

Beetroot powder and egg combined

Beetroot Tagliatelle

• Prep time: 30 – 40 minutes

Servings: 1 person (multiply for each person)

Ingredients:

• 1 large egg
• 1 tbsp of Buy Whole Foods Online Beetroot Powder
• 100g pasta flour / 00 flour

Instructions:

1. Blend the egg and beetroot powder together for about 30 seconds in a food processer.
2. Create a well in the middle of your pasta flour on a wooden board (or on a plate/bowl), pour the egg mixture into the middle of the pasta flour.
3. Combine the egg and pasta flour as you would usually for pasta dough. It will appear a little dryer than usual, I rinsed the pot I had the egg mixture in with a very small amount of water and added this to my mixture.
4. Start to combine with your hands and see if you think you need to add a little more water, I found the moisture began to come through as I started to bring it together. Don’t worry if it doesn’t pick up all the flour, you can just clear that to one side before you start to knead the dough.
5. Knead the dough for 5 – 10 minutes until you have a smooth and springy texture to your dough and the colour is a deep purple.
6. Wrap in a beeswax wrap (or cling film) and leave to rest at room temperature for 20 minutes.
7. Then flatten your pasta dough with the palm of your hand into a rectangular shape ready to go through your pasta machine. You may need to dust with flour as it will be a little moist and keep dusting between rolls if it’s too ‘wet’. Roll the pasta out to setting 6 on your pasta machine. I ran through 1 and 2 a couple of times for mine to get a nice even dough.
8. Lightly dust with flour on both sides and then roll through the tagliatelle cutter on your machine or fold the pasta so you can cut with a knife into strands.
9. Cook the fresh tagliatelle for 4-5 minutes in salted boiling water it will lose some of it colour to the water but it still remains a gorgeous purple once cooked, and the beetroot flavour comes through, but not enough to be over powering.

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I’ll be sharing a sauce paired with this sauce soon so keep an eye on the blog.

If you try making this beautiful beetroot pasta don’t forget to tag @CookingCarafes and @buywholefoodsonline so we can see your creations!

You can buy the Beetroot Powder at Buy Whole Foods Online who gifted me this powder to create some recipes with.

I also used some of my tagliatelle to laminate pasta and make this gorgeous Garganelli 😍If you want to try making your own Garganelli follow my recipe.

Try using coloured pasta to create beautiful striped Garganelli shapes

Ragù filled Tortellini

This tortellini filled with a rich, slow cooked, flavoursome ragù are perfect for wintery days and nights and they make a fun activity for a rainy weekend too!

Tortellini

Ingredients

• 1 onion, finely chopped

• 1 celery stick, finely chopped

• 1 large carrot, finely chopped

• 500g beef mince

• 1 tsp fresh rosemary, finely chopped

• Extra Virgin Olive oil

• Salt and pepper

• 1 tbsp tomato puree

• 100ml red wine

• 2 x 400g plum tomatoes / finely chopped tinned tomatoes

Method

1. Add 3 tbsps of olive oil your pan, ensure it covers the base, if it doesn’t add some more.

2. Add the finely chopped onion, celery and carrot to the olive oil and cook on a low heat. Add a pinch of salt, stir and then put the lid loosely on to allow the soffritto (the mix of onion, celery and carrot) to cook. Stir occasionally and ensure it doesn’t stick to the bottom or burn. Cook for about ten minutes until it is soft but not burnt.

3. Add the rosemary and the mince and season with pepper and stir, increase the heat a little and allow the meat to brown.

4. Stir in the tbsp of tomato puree.

5. Then add the wine and on a medium heat, allow this to simmer with the meat.

6. Then add the tomatoes, I like to use one tin of plum tomatoes and one tin of finely chopped tomatoes but use what you have

7. Now allow the ragù to simmer on a low heat for at least an hour and a half. If it looks a little dry at any point add a splash of water. The ideal here is to cook slowly and for a long time to really allow the flavours to come together.

8. If you have a leftover parmesan rind I suggest adding towards the end when the sauce is looking a nice rich, thick consistency.

You want the sauce to be a nice thick consistency as you don’t want it to watery, as it won’t work when you fill the pasta. However, the key is you have to put the ragù into the fridge to allow to cool before filling your pasta. Ideally leave to cool over night, or at least three hours before filling the pasta.

This ragù will make more than enough to fill countless tortellini, I suggest you use what you need for your tortellini and freeze the remaining ragù for another day.

For the pasta (for two people)

• 200g pasta flour

• 2 eggs

Ratio of 1 egg to 100g flour per person

1. Create a well in in the flour on your wooden board

2. Crack the eggs into the middle

3. Lightly whisk the egg in the middle slowly combining the flour until it starts to form a sticky dough

4. Then get your hands stuck in and bring it together. Knead lightly for 5-10 minutes until you have a springy dough

5. Leave to rest for half an hour

6. When you’re ready roll, your pasta into thin sheets to about number 6 or 7 on your pasta machine

7. Cut your dough into squares using a knife, or if you’re feeling confident you can use a pastry cutter but I recommend starting with straight edged squares initially. If this is the first time you’re making tortellini I would start with a larger square approximately 4 x 4cm (once you’re confident reduce to 3 x 3cm) add 1/2 teaspoon of filling into the middle.

8. Then fold the pasta over the filling into a diamond.

9. Slowly seal the pasta around the filling so you have a triangle.

10. Then bring the two bottom points of the triangle together so they overlap and seal.

11. Try to ensure you have no air trapped in the tortellini and that they are sealed. properly. If you need to, use a very small amount of water to seal them, too much and they will go sticky and be no use. Just wet your finger and run round the edge before sealing.

12. Place the tortellini on a tea towel or pasta dryer while you prepare the others.

13. When you’re ready add the pasta to boiling water, add a little salt, and cook the pasta for 2-3 minutes.

14. There are many ways you can serve this pasta, either just with a drizzle of olive oil and some parmesan; a butter sauce perhaps with a little sage; or even with a white or tomato sauce. Take your pick and enjoy! I also like adding some breadcrumbs with finely chopped rosemary toasted in olive oil and adding as a finishing touch!

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Fusilli Tricolore

Tricolore pasta make any pasta salad look pretty, look at those colours! A combination of egg pasta, spinach and tomato make it not only oh so insta-worthy, but also full of flavour with the most simple of dressings. 

This recipe can be served hot or cold; as a main meal, or it works perfectly as a side for BBQs as part of a big sharing platter, or as part of a lunch. 

What I particularly noticed about this Garofalo pasta is how it held it’s fusilli shape and structure after cooking.

This recipe is great to prep ahead of time and leave in the fridge until you’re ready to serve. You can get creative with this and add more or less of what you fancy whether it’s tomatoes, or some green beans, cannellini beans - there’s lots of variations but I’ve kept this version relatively simple. 

Fusilli Tricolore

Servings: 4 - 6 people as a side

Ingredients:

• 300g Garofalo Fusilli Tricolore

• 1 - 2 courgettes

• 1 tsp Dried oregano

• 75g Feta

• 3 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• 1 lemon

• Salt and pepper

• Mint

Instructions:

1. Slice the courgette into 1cm slices, place into an oven dish, drizzle with olive oil and season with salt, pepper and dried oregano. Mix together with your hands so it’s all coated in the olive oil and seasoning.

2. Place in a preheated oven at 180 degrees and cook for 25-30 minutes, until soft. Remove them from the oven and put them to one side.

3. Cook your Garofalo Fusilli Tricolore as per the packet instructions, until al dente.

4. While the pasta is cooking, in a small bowl mix together 3 tbsp of Extra Virgin Olive Oil, the juice of a lemon, 1 tbsp of red wine vinegar and season with salt and pepper.

5. Pick and finely chop the leaves of a small sprig of mint.

6. Drain the pasta, and in a large bowl or saucepan, add the courgettes, mint and drizzle the dressing over all the pasta and toss together.

7. Finally, crumble the feta on top and season with a little black pepper.

8. Eat straight away or cover and place in the fridge ready for later!

Garofalo Fusilli Primavera

You can find out more about how Garofalo make their pasta and see their full range online. You can also stock up on Ocado or Amazon.

Keep up to date with my recipes and ideas, follow me on Instagram, Twitter or Facebook and sign up to my newsletter for all my latest recipes and events. Also look out for my competition to win a hamper of goodies from Garofalo!

This recipe is in collaboration with Garofalo Pasta UK, they sent me a range of their pasta products to create recipes with.

Lemon, thyme and pork meatballs with Garofalo Orzo

Orzo is an underrated pasta in my opinion, in the UK anyway. It’s one I didn’t really cook with a lot in the past, but it’s actually quite a versatile type of pasta, traditionally used in soups and broths, it actually also works really well for lighter, summer dishes. 

Garofalo Quality 

For this recipe I’ve used Garofalo pasta, as I’m working with them to create a number of recipes to share with you all. Garofalo’s orzo is made from 100% durum wheat semolina, they pride themselves on the quality of the grains they use from Italy, USA and Australia - choosing wheat that contributes to the excellent quality of pasta by its colour, cleanliness and flavour.   

A few quick facts about Orzo 

• Orzo is Italian for ‘barley’, because its shape is similar to that of a barley grain.

• Traditionally used in broths and soups

• Works well as an alternative to risotto or as a pasta salad style dish

You’ll see on a lot of Garofalo’s pasta packaging ‘Bronze Die Cut’, this is referring to the method the shape is produced and it’s by passing the pasta dough through a bronze drawing (extruder)  to create the shape, creating a rougher surface and better quality pasta than when using a teflon version. In most instances this creates a higher quality pasta, that will hold its shape and sauce better than some other pastas. You’ll mainly notice this difference compared to supermarket own brand pastas where they tend to be produced using the teflon drawings as it’s quicker and cheaper. 

I know many people see pasta as a great quick, cheaper dish, which it of course can be and that is the beauty of it, but quality pasta makes a big difference to the overall meal. 

You can find out more about how Garofalo make their pasta and see their full range online. You can also stock up on Ocado or Amazon.

Meatballs and orzo ready to combine

Lemon, thyme and pork meatballs with Garofalo Orzo

Servings: 4 people

Ingredients:

This recipe is perfect for mid week and shouldn’t take longer than 45 minutes to make, the more you make it the easier it will become too, plus you can freeze any spare meatballs.

If you only want to make this dish for two I recommend making the full batch of meatballs and freezing half of them, then half the ingredients below.

For the meatballs

• 500g pork mince

• 1 egg, beaten

• 75g breadcrumbs

• Small bunch of fresh thyme (pick the leaves)

• Zest of 1 lemon

• Salt & Pepper

For the orzo

• 350g orzo

• 1 Courgette, thick slices, quartered

• 1 small onion, finely chopped

• 1 litre of chicken or vegetable stock

• Olive Oil

• Salt and Pepper

Instructions:

1. Start by making your meatballs in a bowl, combine the pork mince, breadcrumbs, half of the freshly picked thyme leaves, zest of one lemon, salt and pepper for seasoning, and mix together.

2. Add the beaten egg and combine together. With wet hands roll into meatballs, you should be able to make about 20 - 24 meatballs.

3. I find it easier to cook these in the oven while preparing the rest of the dish. Heat a fan oven to 180°C and cook for 20 minutes (you may want to turn them half way through).

4. While they’re in the oven finely chop an onion and slice your courgette into quarters. I like using yellow courgette with this dish but green works just as well.

5. Add some olive oil to a pan and slowly cook the onions, after 5 minutes add the courgette, season and cook for a further 5 minutes.

6. Add some more fresh thyme or some dried herbs (abour 1tsp) and then the orzo, stir in, and add half the stock.

7. Allow to simmer for ten minutes, add more stock as required, approximately 250ml.

8. Add the juice of one lemon, and more stock if required.

9. Add the meatballs and stir together.

10. Check the orzo is cooked, you should have a silky consistency and the pasta should be al dente.

11. Serve and top with some more fresh thyme.

Lemon, thyme and pork meatballs with orzo

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Spinach and Ricotta Ravioli

Want to make your own fresh pasta but don’t know where to start? I’m sharing my top tips along with a new recipe for making homemade Spinach and Ricotta Ravioli 🥟

My first tip for pasta making is to have fun! I meet so many people that say “I love pasta but I’ve never tried making my own”, it’s honestly not as hard as you think. Some of the best pastas are the simplest dishes and that goes for the pasta too. You can always start with easier shapes, for example you could just start with lasagne sheets or tagliatelle and as your confidence grows get more adventurous.

The dough

• 200g 00 flour

• 2 large eggs

The ratio of 100g to each egg always works well, so you can alter as required.

Do this however you feel comfortable, when I first started out making pasta regularly I used to use a mixing bowl as it was all I had, but now I have a big wooden board which I prefer to use, I know I’ve watched Gennaro Contaldo do it perfectly on a large plate too! Whatever you choose follow these simple steps:

1. Make a well in the centre of the pasta.

2. Crack the eggs into the well.

3. Using a fork gradually mix the egg and slowly introduce the flour (try to not break the wall if using a board).

4. It will start to form dough like clumps (I don’t know how else to explain it!), don’t worry, this is normal.

5. Using your hands, combine it together and begin to knead it to form a dough.

6. Knead it for 5-10 minutes until you get a springy dough.

7. Wrap it in cling film or a beeswax wrap and leave to rest for about 20-30 minutes.

   If you’re going to leave it any longer I recommend resting it in the fridge. I always used to think this was best but actually you can leave it at room temperature if it’s not for too long.

Spinach and ricotta ravioli

Servings: 2 people

Ingredients:

• 200g Ricotta
• 100g cooked spinach (weight when drained and squeezed of any excess water), then roughly chopped
• 25g grated parmesan cheese
• Freshly grated nutmeg to flavour
• Salt and pepper

Instructions:

1. While your dough is resting you can be preparing the filling for your ravioli.

2. Mix the ricotta and spinach together in a bowl and add the parmesan, tehn season with a good grating of fresh nutmeg plus salt and pepper to taste. The nutmeg really does make all the difference to the flavour so if you have some, use it!

3. Now your filling is ready it’s time to roll the dough. If you have a pasta machine this is by far the easiest and quickest way to roll pasta sheets but if this is your first time use the rolling pin in your kit.

4. Halve the pasta dough to make it easier and on a well floured surface begin to roll your dough, keep rolling until you have a long, thin sheet of pasta, like a lasagne sheet, about 3mm thick and as long as you can get it.

5. Once your pasta dough is rolled and ready cut two sheets so they’re roughly the same size in length.

6. On one piece, start to place evenly spaced teaspoons of filling along the sheet, if you have one leave enough space for you to use the ravioli stamp around each ball of filling. Once you’ve done that, place the other piece of dough over the top and gently push round each bit of filling pushing out any air as you go. You can also fold the pasta dough over the filling if you find this easier, push out the air and seal the edges using a fork.

7. If you have a stamp use it to cut the raviolis. If these don’t cut through the dough use a pasta cutter wheel to define the shapes and edges and cut them into shape.

8. Place on a well floured baking tray, or tea towel. Use semolina or pastsa flour to stop the shapes from sticking.

9. To cook the ravioli bring a pan of water to the boil, add some salt and add the ravioli to the pan, let cook for approximately 3-5 minutes depending on how thick your dough was, they’ll float to the top when ready.

You’ve made your own fresh pasta dish from scratch!

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Top Tip

If you don’t want to cook all the ravioli at once or prepare in advance, put them in the fridge on the baking tray, or freeze them flat until they’re part frozen and put into a freezer bag to stop them sticking together.

Keep it simple when serving, either a drizzle of olive oil, black pepper and some parmesan or I added a little tomato sauce (fresh or chopped tomatoes with garlic, basil, olive oil and salt and pepper)

BUON APPETITO!

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Nut free pesto

Make your own pesto

Pesto originates from Liguria and its official home is Genoa, which is why you'll often see Pesto alla Genovese on menus or products. I've decided to break tradition and omit the pine nuts from this recipe, as when you live with someone with a nut allergy any pre-made pesto is totally avoided in the house!Pesto is so simple to make and so much tastier when it's homemade. You can use a blender for speed but to be honest it's just as quick with a pestle and mortar.

Ingredients

• 1/2 bunch of basil

• 1 garlic clove

• 50g Parmesan / Pecorino or half and half

• Olive oil

• Pinch of salt

Pesto and basil

Method

Add the basil, garlic, salt and a tbsp of olive oil to start and pound in the pestle and mortar, until the basil leaves start to break up a little, then add the cheese and more olive oil, a good couple of glugs - you can add the olive oil how you like it, if you prefer it to be more chunky you'll want less.If you're using a blender throw it all in and blend!

Top Tip: I roughly chop my garlic first to make it easier to pound!

Delicious homemade pesto without any nuts!

Serving ideas 

Pesto is great for combining with pasta, add some cherry tomatoes, asparagus or even some chicken and you've got an easy dinner dish! Or use as a dressing for salmon with steamed veg, another simple dinner idea.

Other recipes you might like 

If you like this you might also like my Homemade Hummus Italian Style or my Black Olive Tapenade!

Share the love! 

I love seeing your pictures so don't forget to share them with me on social or if you think you'll know someone else who will love this share it on Pinterest. For more inspiration to cook from scratch follow me on Instagram, Twitter or Facebook.

Beetroot and mint dip

I've been wanting to make my own version of this for ages, without a doubt Co-op do the best one you can purchase in a supermarket but this is just as tasty and super easy to make. It was a hit with friends so I thought I should share the recipe!

Recipe

Servings: 4 - 6 people

Ingredients:

• 70g beetroot

• 200g cannellini beans

• 150g natural yoghurt

• 1tbsp horseradish (optional)

• Small bunch of mint (add to taste)

Instructions:

1. If you're using raw beetroot, simmer it for 45 minutes until soft, peel and dice. Alternatively use pre-cooked beetroot.
2. Put your cannellini beans in a blender and blend so they form a chunky paste.
3. Add the beetroot and yoghurt and blend until it has a smooth consistency.
4. Add the mint and horseradish to taste and give a final blitz.

Create your own trio of sharing dips with my olive tapenade and Italian style hummus. For more inspiration using fresh and homegrown produce, and cooking from scratch follow me on Instagram, Twitter, Facebook or Pinterest.

Asparagus and Goats Cheese Frittata

It’s asparagus season, and it’s Bank Holiday, so add this tasty frittata to your BBQ spread! Perfect for vegetarians, this quick and tasty dish is great as a side, part of a lunch spread, and if there are any leftovers grab a slice for work!I bought lovely fresh, homegrown asparagus from our local farm shop, Pearce’s, here’s what else you’ll need…

Fresh British Asparagus

Asparagus and goats cheese frittata

Servings: 4 - 6people

Ingredients:

Increase your ingredients if you want a bigger frittata.

• 4 eggs

• 75g soft goats cheese

• 50g cherry tomatoes

• 4 small boiled new potatoes

• 75g asparagus

To keep it simple I baked my frittata in the oven, it saved faffing with frying pans and grilling.

Instructions:

1. Line a small round cake tin with baking parchment and a little spray of olive oil

2. Whisk your eggs with salt, pepper and half of the goats cheese

3. Break the woody bit of asparagus off from the stalk, then slice diagonally up until just before the head

4. Halve the tomatoes, slice the potatoes

5. Scatter the tomatoes, potatoes and sliced asparagus in the cake tin and pour in the egg mixture

6. Then top with the remaining goats cheese and asparagus spear heads

7. Bake in the oven for 20 minutes

Asparagus and goats cheese frittata lunch spread

I love to see it when you recreate my recipes so make sure you share them with me on social media or follow me for more recipe ideas and inspiration. You can find me on Twitter or Instagram with @CookingCarafes or on Facebook.

Insalata di Tonno

With the arrival of Spring… sort of, my mind is turning to being healthier, and naturally happier when the sun finally breaks through! I’m on a bit of a health kick anyway at the moment but with warmer days approaching I crave Mediterranean style salads. So here’s one of my favourites, insalata di tonno - I’ve never had a bad tuna salad in Italy, in fact just writing those words have taken me back to sitting in beach bars with this delicious salad served up. This salad is great for work lunches, split out the ingredients and prep ahead for a couple of days or serve it up in a huge bowl great to accompany BBQs.

So here you go, you can mix it up your own way by removing or adding ingredients but this is my perfect combo.

Ingredients:

• Mixed salad leaves

• Cannellini beans

• Tomatoes

• Grated carrot

• Cucumber

• Radishes

• Black pitted olives

• Extra Virgin Olive Oil & red or white wine vinegar - this for me is the key ingredient, it brings the whole salad alive.

Additional ingredients you could try:

• Soft boiled egg (best when its just warm and the yolk is still a little runny)

• Asparagus

• Mozzarella

What’s your favourite salad combo? Comment below, and share your salad pictures with me on social media tag us on Twitter or Instagram with @CookingCarafes or find me on Facebook.

Insalata di tonno - tuna salad

Spaghetti Carbonara

Is there anything more comforting than a bowl of Spaghetti Carbonara; pasta with cheese and bacon, what’s not to like? This dish is an instant pick me up - it only takes 10 minutes to make, simple, tasty and delicious. This recipe traditionally uses spaghetti, guanciale and Pecorino Romano. I like to keep things straightforward for my recipes so have given you alternatives too.

Spaghetti Carbonara

• Prep time: 10 minutes

Servings: 2 people

Ingredients:

• 200g Spaghetti - I used linguine for this recipe, so mix it up with whatever is in the cupboard

• 1 large free range egg, 1 egg yolk

• 20g Pecorino

• 20g Parmesan, you could just use 40g of one cheese but I like the combination

• 75g diced pancetta - Guanciale is traditional so if you can get hold of it, go for it

• Salt and pepper

Instructions:

1. Bring a pan of water to the boil and cook the spaghetti until al dente, whilst you continue with the rest of the steps.

2. Beat the egg and whisk in the cheese, season with a pinch of salt and plenty of pepper

3. Cook the pancetta in a pan and keep all the lovely juices

4. Remove the pancetta pan from the heat and add the spaghetti with a splash of pasta water and combine it all together

5. The hardest part: adding the sauce! Removing the pancetta pan from the heat is really important so you don’t scramble the egg. Add the egg mixture and stir quickly to combine and make a silky sauce, add another splash of pasta water if it’s not smooth enough.

6. Plate up and serve with grated parmesan or pecorino.

Spaghetti carbonara

Top Tip: I find adding a splash of pasta water to the egg mixture just before adding to the pan helps prevent the egg scrambling, but you must add it quickly to the pasta.

Did you think carbonara should have cream? According to the heroes of Italian cooking (the late Antonio Carluccio for one) it’s a big no! The egg, cheese and pasta water make the creamy sauce for you.