Tag: vegetarian

Saffron Penne

Roasted zucchini and/or shrimp are common additions to saffron-based pasta sauces. This recipe, however, is about the simplest saffron sauce, which is just made of saffron and cream.

The fat contained in the cream has the ability to bind with parts of the saffron compound that are not water-soluble, thus extracting even more saffron flavor. Just like in Milanese-style risotto, the addition of Parmigiano brings extra depth and completes the dish.

This recipes makes use of a full packet of ground saffron. Ground saffron dissolves more easily and ultimately gives a more intense flavor (for the same amount of weight) than saffron strands. However, since saffron powder may not always be 100% pure, it is important to buy a high-quality brand (such as the Italian “Tre Cuochi” or “Leprotto”). Even though saffron is the world’s most expensive spice, a package of saffron is quite affordable since it only contains between 0.10 and 0.15 grams of powder (Italian saffron can be found in specialty stores for about $2 a package).

Saffron Penne

Yield: 2 servings

Cook Time: 15 minutes

Saffron Penne

Ingredients

  • 140 g (1 1/3 cups) dried penne
  • 150 ml (2/3 cup) cream
  • 1 packet ground saffron (0.125 g or 1/230 oz)
  • 20 g Parmigiano Reggiano (4 tablespoons), freshly grated
  • salt

Preparation

  1. While boiling the pasta in plenty of salted water...
  2. Warm up the cream in a large pan. Make sure it doesn't reach the boiling point.
  3. Add the saffron powder and a pinch of salt.
  4. Mix until the saffron is fully dissolved.
  5. When the pasta is ready, drain it well and add it to the pan.
  6. Mix until the pasta is uniformly coated.
  7. Serve in pre-heated bowls, covered with the ground Parmigiano.
https://www.disgracesonthemenu.com/2012/11/saffron-penne.html

Rice and Parsley (Ris e Erburin)

Having some more Italian (flat-leaf) parsley in my fridge, not an easy find in Vancouver, and looking for something quick to make for dinner, I naturally went back to my childhood for a dish where parsley is the absolute star of the show: a simple soup of rice and parsley. I remember very well my grandma making this dish in the summer, especially when there was a storm approaching and the parsley in the orchard had to be cut quickly so that it wouldn’t get mangled by the rain.

Like for most northern Italian preparations (Pizzoccheri, for instance), this dish is almost unknown outside of its region of origin. For this reason, for the first time in this blog, I decided to mention in the title the dish’s name in Lombard dialect: “ris” (rice, or “riso” in Italian) “e” (and) “erburin” (literally ‘little herbs’, referring to parsley, or “prezzemolo” in Italian). Certainly, that’s how my grandma called it!

This soup can definitely be considered an example of Cucina Povera (“Cuisine of the Poor”) for it simplicity and its affordable ingredients. However, the version that I’m illustrating below (adapted from SaleDolce) is slightly more “decadent” thanks to the generous use of Parmigiano and of butter.

Rice and Parsley (Ris e Erburin)

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Rice and Parsley (Ris e Erburin)

Ingredients

  • 3 cups light meat stock or flavorful vegetables and herbs stock
  • ½ cup Carnaroli rice (other medium-grain rices can also be used)
  • 1 ½ oz Parmigiano Reggiano, grated
  • ¾ oz unsalted butter
  • 1 bunch of fresh Italian (flat-leaf), parsley (should yield over 1 oz of leaves)

Preparation

  1. Bring the stock to a boil, then cook the rice for 15 minutes at medium-low heat.
  2. Wash and dry the parsley, then rip off the leaves and finely mince them.
  3. When the rice is ready, take it off the heat and stir in the butter, Parmigiano and parsley.
  4. Mix gently and serve in bowls, optionally sprinkled with more grated Parmigiano.
https://www.disgracesonthemenu.com/2012/09/rice-and-parsley-ris-e-erburin.html

 

Vodka Pasta (Made Vegetarian)

I’ve been away for so long that I feel almost ashamed of myself! Luckily, this is not sufficient to stop me from posting again 🙂

As you can see from the pictures below, I’m cooking in a different kitchen 🙂 – this is part of the reason for my prolonged absence: we have moved to a new apartment and I haven’t been cooking much lately, let alone blogging!

This quick and simple pasta recipe (adapted from the Silver Spoon) is another Italian classic although it’s made with vodka, a classic Russian spirit. Vodka pasta traditionally contains ham, but it can be omitted without taking too much away from the original flavor. As always when cooking with liqueurs and spirits, it has to be noted that any alcoholic content ends up evaporating completely. What is left, however, is more than the drink’s flavor – alcohol as a solvent has the ability to extract aromatic compounds from other ingredients (including some that don’t mix with water), increasing the overall flavor of the dish.

Vodka Pasta (Made Vegetarian)

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Vodka Pasta (Made Vegetarian)

Ingredients

  • 2 Tbsp unsalted butter
  • 2 Tbsp tomato paste
  • 1 Tbsp Italian (flat-leaf) parsley, finely chopped
  • ¼ cup cream (33% fat)
  • ¼ cup vodka
  • 2 cups penne rigate (dried pasta)
  • salt and pepper

Preparation

  1. While bringing a large pot of salted water to a boil, finely chop the parsley.
  2. Melt the butter in a pan, then add the tomato paste and the parsley.
  3. Cook for 10 minutes at low heat, stirring occasionally. Meanwhile, start cooking the pasta.
  4. Mix in the cream and the vodka, then continue cooking until the vodka evaporates completely and the sauce thickens again. Season with salt and pepper.
  5. When the pasta is a couple of minutes from being ready, drain it quickly and finish cooking it in the sauce. Serve with a sprinkle of fresh parsley.
https://www.disgracesonthemenu.com/2012/09/vodka-pasta-made-vegetarian.html

Egg and Smoked Scamorza Pasta – A Carbonara-Inspired Vegetarian Dish

This vegetarian dish is inspired by the renowned Carbonara. I would not call it “Vegetarian Carbonara” though, as there is no such thing in Italy. If you are interested in the original Roman dish, many Cannolo Award winners have recipes for it, including Memorie di Angelina’s Spaghetti alla carbonara.

Aside from how it should be called, the dish that I’m presenting is absolutely delicious and fun to eat. Just like for Carbonara, the main execution difficulty is to find the right moisture balance: allow the eggs to firm up “just enough” and not more!

Egg and Smoked Scamorza Pasta

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Egg and Smoked Scamorza Pasta

Ingredients

  • 140 g spaghetti or other long dried pasta
  • 2 eggs, beaten
  • 100 g (3 ½ oz) smoked scamorza (or smoked provolone), thinly diced
  • 3 Tbsp Parmigiano, grated
  • 1 Tbsp unsalted butter
  • 2 cloves garlic, sliced
  • Black pepper, freshly ground
  • Salt

Preparation

  1. Prepare the ingredients (1), then start boiling the pasta in salted water for the time indicated on the box.
  2. Lightly beat the eggs with the Parmigiano (2).
  3. Roast the garlic in the butter at low heat for 5 minutes (3), then discard the garlic.
  4. When the pasta is "al dente," drain it quickly then toss it back in the pot along with the garlic-flavored butter. Turn on the heat at low. Stir gently.
  5. Add the beaten eggs and cheese, then continue to stir, scraping the bottom of the pan, until the eggs start to firm up (4). It's important to keep the eggs partly runny, as they will continue to cook in the bowls after being served.
  6. Serve immediately covered with the smoked scamorza and some black pepper. The heat of the pasta will soften the cheese and melt it slightly.
https://www.disgracesonthemenu.com/2012/05/egg-and-smoked-scamorza-pasta.html

Two Kinds of Crostini: Cannellini and Radicchio

Crostini (plural of: ‘crostino’, from bread crust) are rustic appetizers where toasted bread slices are used as a base for various toppings. In a way, a ‘bruschetta‘ can be considered a kind of crostino, but it’s generally not seen that way because of its stronger identity. Crostini may be also served as a snack or to accompany an aperitivo.

Most crostini share the same kind of base: a toasted bread slice, with fresh garlic and extra virgin olive oil. Countless toppings can then be added to this already delicious support. Here you will find the recipes for two of the most traditional ones: cannellini spread and stewed radicchio, both of which can be served either cold or warm.

Cannellini spread
The first topping is based on cannellini, a kind of white beans with a very thin skin, delicate flavor and a starchy texture. Cannellini are also used to thicken soups and in the famous Pasta e Fagioli.

Stewed Radicchio
The second topping is based on radicchio, an Italian vegetable that belongs to the same family of chicory, escarole, and Belgian endive, and with which it shares a bitter flavor. To counter the bitterness, radicchio is often generously salted and/or paired up with salty cheese (especially Parmigiano).

Two Kinds of Crostini: Cannellini and Radicchio

Yield: 8-10 crostini

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Two Kinds of Crostini: Cannellini and Radicchio

Ingredients

     Base ingredients

    • 8-10 slices of ciabatta or baguette, toasted
    • 1 garlic clove, pealed
    • Some extra virgin olive oil

     Cannellini spread

    • 1 Tbsp olive oil
    • 1 garlic clove, mashed
    • 1 sprig of rosemary, finely sliced
    • 1 can of cannellini (~400g), drained
    • salt and pepper
    • 1 Tbsp balsamic vinegar

     Stewed radicchio

    • 1 Tbsp olive oil
    • 1 big shallot, thinly sliced
    • 1 radicchio, sliced
    • 2 Tbsp red wine
    • salt and pepper
    • 1 Tbsp of Parmigiano, coarsely grated or slivered

    Preparation

       Base preparation

      1. Toast or char-grill the bread making sure it doesn't dry out completely.
      2. Rub each slice with the garlic (the roughness of the toasted bread will act as a scraper).
      3. Drizzle with the olive oil.

       Cannellini spread

      1. Roast the garlic in the olive oil until golden.
      2. Add the rosemary and the cannellini.
      3. Cook for 5-10 minutes.
      4. Mash the beans coarsely by using a fork.
      5. Adjust salt and pepper.
      6. Spread on the crostini and then drizzle with balsamic vinegar.

       Stewed radicchio

      1. Roast the shallot in olive oil for a couple of minutes.
      2. Add the radicchio and keep roasting for 2 more minutes.
      3. Add the wine and allow it to evaporate.
      4. Lower the heat and cook for 5-10 minutes or until the radicchio softens.
      5. Adjust salt and pepper.
      6. Place on the crostini and then sprinkle with Parmigiano.
      https://www.disgracesonthemenu.com/2012/05/two-kinds-of-crostini-cannellini-and.html

       

      Handmade Tagliolini with Mushrooms

      Most Italians would be perfectly happy to eat pasta every day, and some probably do! Everyday pasta is normally dried durum pasta, delicious when of good quality and properly cooked, and also convenient as it can be stored for months in the cupboard. Fresh pasta, on the other hand, is generally regarded as more sophisticated, and it’s more likely to be found on restaurant menus. This recipe describes how to make ‘tagliolini’ from scratch without a pasta machine, and then serve it with a simple wine mushroom sauce. ‘Tagliolini’ is a kind of ‘tagliatelle,’ and is similarly named from the verb ‘tagliare,’ to cut.

      Fresh pasta has a different texture and flavor than dried pasta also because of the different ingredients. Eggs are frequently added (most fresh pasta is labeled: ‘pasta all’uovo’) and all-purpose flour is often used instead of durum wheat flour. This is especially true when fresh pasta is made by hand since durum flour is harder to work into shape.

      Handmade Tagliolini with Mushrooms

      Yield: 2 servings

      Total Time: 1 hour

      Prep Time: 45 minutes

      Cook Time: 15 minutes

      Handmade Tagliolini with Mushrooms

      Ingredients

         For the tagliolini

        • 100 g (3/4 cup) of flour
        • 1 egg
        • a pinch of salt (1/16 of a tsp)

         For the mushroom sauce

        • 2 cloves of garlic, each peeled and cut into 2 or 3 pieces
        • 5 or 6 medium-sized cremini mushrooms, sliced
        • 2 Tablespoons olive oil
        • a splash of white wine
        • 1/2 cup of double-cream
        • salt & pepper

         For the plating

        • 1/8 cup grated Parmigiano
        • a handful of Italian parsley leaves, minced
        • black pepper, ground

        Preparation

           For the tagliolini

          1. Using your hands, mix the ingredients together (2).
          2. Add just enough warm water (2 o 3 teaspoons) to form a compact, hard ball.
          3. Kneed for a couple of minutes (3).
          4. Have the dough rest, covered in plastic wrap, for 30 minutes at room temperature.
          5. As the dough rests, start bringing a large pot of salty water to a boil (see Cooking Pasta 101) and prepare the sauce.

           For the mushroom sauce

          1. Roast the garlic in the olive oil at medium heat (a) until golden.
          2. Add the cremini mushrooms. Roast them until they soften and start to release some liquid (b).
          3. Add a splash of white wine and wait until it evaporates fully.
          4. Remove the garlic and add the cream. Season with salt and simmer for a few minutes (c).
          5. Turn off the heat and put a lid on the pan to keep the sauce warm and moist.
          6. Mince the parsley and grate the Parmigiano in preparation for the plating.
          7. Unwrap the dough and proceed to roll and cut the tagliolini as shown in the video below.

           To complete the dish

          1. Warm up the sauce adding some pasta water to rehydrate it if necessary.
          2. Boil the pasta for 2 minutes stirring gently (it'll start floating in about a minute).
          3. Drain the pasta quickly and toss it into the pan with the sauce. Mix gently.
          4. Serve in bowls, sprinkle with Parmigiano, parsley, and some ground black pepper.
          5. Enjoy!
          https://www.disgracesonthemenu.com/2012/03/handmade-mushroom-tagliolini.html

          Note: This traditional technique makes use of the rolling pin to stretch the dough, as opposed to just pressing it. This process takes a bit of time to master, but it’s easy when making a small batch of noodles. Preparations like ravioli and tortellini are a lot harder to do by hand because they require a thinner dough.

          Egg Pasta with Green Beans and Mushrooms

          The combination of green beans and mushrooms makes for a vegetarian recipe with amazing depth of flavor. The earthiness of the mushrooms perfectly marries with the green beans, which also add texture to the dish. But the secret star of the show is the wine – its complex aroma is essential to bring all the flavors together.

          This all-season sauce can be prepared relatively quickly, almost while the pasta cooks, and makes for a satisfying dish that is also beautiful to serve.

          Egg Pasta with Green Beans and Mushrooms

          Yield: 2 servings

          Total Time: 25 minutes

          Prep Time: 10 minutes

          Cook Time: 15 minutes

          Egg Pasta with Green Beans and Mushrooms

          Ingredients

          • 125 g (4 ½ oz) fresh or dried egg pasta (e.g.: pappardelle, tagliatelle, fettuccine)
          • 100 g (3 ½ oz) green beans
          • 150 g (5 ½ oz) mushrooms (e.g.: fresh porcini, oyster, crimini), sliced
          • 1 clove of garlic, finely minced
          • ½ of a small onion, sliced
          • 2 Tbsp olive oil
          • 1 cup vegetable stock, warmed up
          • 1 cup half and half (10% fat cream)
          • ½ glass dry white wine
          • 2 Tbsp Parmigiano Reggiano, shaved
          • Salt and pepper

          Preparation

          1. Shave the green beans using a sharp potato peeler. This preparation is essential for the recipe as it tenderizes the green beans, while preserving their crunchiness.
          2. In a frying pan, sauté the green beans in olive oil for a couple of minutes at high temperature (1-2).
          3. Add the vegetable stock and let the green beans stew for 10 minutes at medium heat (3).
          4. Meanwhile, in a second frying pan, sauté onions and garlic in olive oil for a couple of minutes at high (4).
          5. Add the mushrooms and cook for 5 minutes at medium heat until tender.
          6. Add the white wine and let it evaporate completely (5).
          7. Add the cream and let it reduce for 5 minutes at low temperature (6).
          8. Merge everything into a single pan, mix and simmer for a few more minutes. Season with salt and pepper.
          9. Boil the egg pasta in plenty of salty water (see Cooking Pasta 101 for all the ins and outs), then drain it briefly and add it to the sauce mixing well for about 1 minute. Serve with some shaved Parmigiano.
          https://www.disgracesonthemenu.com/2012/02/egg-pasta-with-green-beans-and.html

          Canederli, the Italian Knödel

          Canederli are bread dumplings only found in the north-east of Italy (Trentino-Alto Adige, Friuli, and part of Veneto), where they are served as a first course or as a main entree. Variations of this dish are common in all south-eastern Europe, where they are also served as an accompaniment to meat stews and roasts. The word ‘canederlo’, in fact, derives from the German and Austrian ‘knödel’ (dumpling).

          Canederli can be considered part of ‘cucina povera’ (cuisine of the poor), as they are made of simple and inexpensive ingredients: stale bread moistened with milk and bound with eggs and a small amount of flour. However, the mixture is often enriched with cheese and Speck (a kind of smoked prosciutto also local to the north-east regions of Italy).

          There are several variations of this regional dish, the following recipe describes one of the most common: filled with cheese. Once the dumplings are prepared and boiled, they are either served “dry” with melted butter or in broth.

          Do you blog about authentic Italian food? You may qualify for the coveted Cannolo Award! Check out the details.

          Canederli, the Italian Knödel

          Yield: 4-5 servings

          Total Time: 2 hours, 20 minutes

          Prep Time: 2 hours

          Cook Time: 20 minutes

          #Canederli, the Italian Knödel

          Ingredients

             For the dumplings

            • 300 g (10 oz) stale bread, diced (which can be obtained by dicing 450 g of fresh bread and laying it on a perforated tray for 24-48 hours, covered with a tea towel) - it's important that the bread is fully dried out and crunchy
            • 225 ml (1 scant cup) milk
            • 3 eggs, lightly beaten
            • 60 g (½ cup) white flour
            • 3 Tbsp (minced) flat leaf (Italian) parsley
            • 200 g (7 oz) cheese, e.g.: Fontina, Raclette (smoked or plain), or Gouda (smoked or plain), diced
            • 45 g (3 Tbsp) unsalted butter
            • 1 ½ Tbsp olive oil
            • 1 onion, finely chopped
            • ½ tsp salt
            • ¼ tsp pepper
            • ¼ tsp nutmeg
            • 3 liters (12 cups) of vegetable stock (for boiling)

             To serve them "dry"

            • 20 g (1 ½ Tbsp) (per serving) unsalted butter
            • 10 g (2 tsp) (per serving) grated Parmigiano
            • 1 small bunch of chives, thinly sliced

             To serve them in broth

            • 1 cup (per serving) additional vegetable stock
            • Some grated Parmigiano
            • Some chives, thinly sliced (optional)

            Preparation

            1. Put the stale bread into a large mixing bowl (1). Add the milk (2), the eggs (3), as well as salt, pepper and nutmeg.
            2. Mix well and let it rest for at least two hours, covered with a tea towel, in a cool place or in the fridge. Stir occasionally to ensure that the mix absorbs the liquid uniformly.
            3. After the two hours, add the flour (4), then the parsley (5), and the cheese (6). Mix gently.
            4. Finely chop the onion (7) and fry it in oil and butter for ten minutes at medium heat, stirring occasionally.
            5. Let the onion cool (8), then incorporate it into the mix (9).
            6. Let the mixture rest for another half-hour covered with a tea towel. It should look uniformly moist and slightly sticky.
            7. Using your hands, form the canederli by pressing together enough of the mix to make balls the size of a small orange (60 to 80 grams each). You should be able produce 14-16 balls out of the entire mix.
            8. After making each ball, roll it in flour to seal the outside and prevent the canederli from sticking to each other (10).
            9. When all the canederli are ready, re-roll them into flour and compress them a second time (11).
            10. Have the vegetable stock in a large pot, well boiling on the stove.
            11. Place the canederli gently in the pot (12-13), wait until the boil is resumed (14).
            12. Boil the canederli for 12-15 minutes (they will be floating the whole time), then drain them gently.
            13. If serving the canederli "dry", warm up the butter just enough to melt it. Place 3 canederli into each plate, pour the melted butter on them, then sprinkle with some thin-sliced chives, a generous amount of grated Parmigiano, and some freshly ground black pepper.

            Notes

            Note: once boiled, the canederli can be stored in the fridge for up to 3 days, or in the freezer for up to 2 weeks.

            If serving the canederli in broth, prepare more vegetable stock (as the one used for boiling will be cloudy because of the flour). Place one or two canederli into each bowl, then pour the broth on them. Finish with some grated Parmigiano and (optional) chives.

            https://www.disgracesonthemenu.com/2012/01/canederli-italian-knodel.html

            More featured recipes

            Baked Shells Pasta with Ricotta and Spinach

            As mentioned in the Pasta 101 article, baked pasta has an important role in Italian cuisine. For this cooking style, larger cuts of pasta are layered or stuffed with filling and baked in a pan along with a sauce. The most known examples are lasagna (sheets of egg noodles, layered with Bolognese sauce and Parmigiano), and cannelloni (pasta tubes with ricotta and spinach or meat filling, covered in béchamel and/or tomato sauce). Baked shells pasta, however, would come in at the third place 🙂

            Baked pasta dishes can be made with either dried or fresh pasta. When dried pasta is used, it often needs to be partially pre-cooked by boiling it briefly in salted water. For big cuts like lasagna sheets or cannelloni, this is quite time-consuming as the pieces need to be cooked a few at a time or they tend to stick to each other. Alternatively, “oven-ready” pasta can be put directly into the oven as long as the sauce is sufficiently watery (the excess moisture will be absorbed by the pasta as it cooks). Fresh pasta never needs pre-boiling.

            To ensure proper cooking, it’s often recommended to cover the baking pan tightly with tinfoil, and then remove it part way through the cooking. This is especially necessary when using oven-ready pasta.

            Texture-wise, baked pasta is very different from boiled pasta. Because of the prolonged cooking times and the higher temperatures reached in the oven, the parts that are covered in sauce turn softer, and those that are exposed to the air become gummier or even crunchy. These modifications and the blending between the pasta and the sauce and filling result in a completely different pasta experience.

            Unlike boiled pasta, baked pasta reheats very well – and reheating sometimes even helps develop more flavor (some Italians purposely bake their lasagna the day before!)

            Baked Shells Pasta with Ricotta and Spinach

            Yield: 4-6 servings

            Total Time: 1 hour, 20 minutes

            Prep Time: 40 minutes

            Cook Time: 40 minutes

            Baked Shells Pasta with Ricotta and Spinach

            Ingredients

            • 250 g quality, dried conchiglioni (big shells)
            • 300 g fresh spinach (frozen spinach can also be used)
            • 500 g fresh ricotta
            • 700 g strained tomatoes
            • 50 g heavy cream
            • 100 g Parmigiano
            • 1 egg
            • 20 g unsalted butter
            • salt and pepper

            Preparation

            1. Cook the spinach in a large pot, covered with a lid, at medium-high heat, without any water for 5-8 minutes.
            2. If using frozen spinach, just thaw them and heat them up.
            3. Mix ricotta, egg, Parmigiano, plus some salt and pepper.
            4. Then add the cooked spinach, chopped and squeezed, and mix.
            5. Meanwhile, boil the pasta in salty water for 2/3 of the cooking time on the box. If using fresh pasta, skip this step.
            6. Drain and let the pasta cool off on a towel, then stuff every shell with a tablespoon of filling. Lay them on the baking pan previously coated with butter.
            7. Mix the strained tomatoes with the heavy cream and some salt, then pour on the pasta. Add the butter in small chunks.
            8. Bake for 30 minutes at 350 °F (180 °C) covered in tin foil, then for another 10 uncovered. Serve with a sprinkle of Parmigiano.
            https://www.disgracesonthemenu.com/2011/10/baked-shells-pasta-with-ricotta-and.html