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Posts Tagged ‘Pasta’

It’s forever been my dream to make pasta from scratch. The colours and flavours of Italian cooking has always been fascinating for me. Seeing a pasta maker on display on a window shopping trip was all the impetus I needed to delve into pasta making. After coming across an interesting recipe for a lemony gnocchi on Pinterest which by the way is my latest vice, I thought it would go very well and would be an apt choice as it was a far cry from your usual Italian staples of tomato and basil.

And with previous knowledge of gnocchi being one of the tough pastas I set about gathering the ingredients to make this much adored pasta.

Gnocchi is a kind of pasta that resembles the shape of pudgy soft dumplings each probably the size of a walnut. Now I normally go through a gazillion recipes before settling on one which I think I can trust. But today I pulled the first recipe that came up on google. Fortunately for me it was a family handed down recipe, tried, tested and perfected. What more could a novice ask for! The only thing missing was an Italian nonna talking non stop in my ear correcting me.

And thanks to Marie’s tutorial I found making gnocchi was less daunting and a real pleasure. The gnocchi turned out light and fluffy and melt in mouth yummy. It’s one of those pastas that can easily go wrong but if you followed the tutorial to the last word I don’t see how you could go wrong!

For the gnocchi recipe I highly recommend the below link.
http://foodnouveau.com/2010/10/destinations/europe/italy/how-to-make-gnocchi-an-illustrated-step-by-step-recipe/#

Sky is the limit in terms of creativity for flavour combinations for the sauce. The other recipe I was talking about earlier called for lemon juice, garlic and Parmesan. I tweaked it a bit to improvise.

Sauce ingredients:
Juice of half a lemon
Zest of 1 lemon
3 – 4 cloves of garlic pushed through a garlic press
10 – 12 sage leaves
1/2 cup white wine of your choice
Butter/Olive oil 1 tbsp

Heat butter or oil in a saucepan. Add garlic and cook till fragrant and light golden brown. Throw in your sage leaves, lemon zest, lemon juice and white wine. Cook for a couple of minutes until the alcohol evaporates.

To serve:
Once your gnocchi is cooked as per the tutorial above toss it in your sauce and serve in individual pasta bowls, garnish with grated Parmesan and a sage leaf to finish. Buon appetito!

Verdict??? Hey man that’s easy. It was “molto deliziosa”.

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Pasta alla Vodka

Probably one of my best ever pastas, this was again an adaptation which was way better than the original especially since I incorporated some of my favourite ingredients(mushrooms and onions).

Ever since my sister said she had tried out a Vodka pasta back home in one of the restaurants, the idea of using Vodka in a pasta was quite enticing. And I just had to try making it at home. And it was every bit delicious and mouth-watering.

And the law of diminishing marginal utility went for a toss right out my kitchen window.

Ingredients:

Fettuccine (Or any pasta of your choice) – 500 gms
Chopped Onions – 2 
Garlic – 6 cloves
Chopped tomatoes – 3 [Drain if tomatoes are juicy]
White Button Mushrooms – 1 cup
Red Chilli flakes – 1 tsp
Vodka – 1/4 cup
Heavy Cream – 3 tbsp
Extra Virgin Olive Oil – 2 tbsp
Salt & Pepper for seasoning
Dried Mixed herbs – 1 tsp
Fresh sprig of parsley right from your garden
Grated Parmesan cheese
 
Method: 

Place pasta for cooking as per instructions on the cover and then get your pasta sauce going.

Heat Extra virgin olive oil in a saucepan. Add garlic, onions and red chilli flakes and sauté till turning a slight golden brown. Try not to brown your onions.

Remove saucepan from the stove, set aside and add the vodka. Place saucepan back on stove top and simmer for a couple of minutes till vodka reduces to half.

Then add mushrooms. Cook until slightly soft. Turn the heat up and throw in your tomatoes, cook well. Season with salt and pepper. Reduce heat to medium and add heavy cream. Season with the dried mixed herbs. Let it cook for about a minute.

And if your pasta is cooked to the right consistency by now, drain and wash with cold water in a colander and  add your pasta to the sauce and coat well.

Garnish with fresh sprig of parsley and grated parmesan, serve. Voila!!!… your Pasta alla Vodka is ready to be enjoyed!!!

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