Archive for the ‘Cheddar’ Tag

Orecchiette with Basil Pesto & Petite Peas   1 comment

Orecchiette is one of the most popular shapes of pasta from Southern Italy, especially the Puglia region. Traditionally paired with Greens (di rapa) or Peas, it tastes delicious with a combination of Basil Pesto & Sundried Tomatoes.

One of the tastiest sauces I have made in a long time, one of the fun things about this is how adding walnuts at the time of sauteing adds so much crush & fragrant flavour!

Serves 2

-:Ingredients:-

225-250 gm Al Dentè Orecchiette Pasta (Farfalle or Conchiglie work as well)
1 tsp Olive Oil
2 tsp (heaped) Basil Pesto Sauce
1 Tbsp crushed Walnut (or substitute with Pine Nuts)
½ tsp Dried Basil
½ tsp Chilli Flakes
¼ tsp Black Pepper powder
¼ tsp Paprika
1 tsp Tomato Ketchup
1 Tbsp grated Cheddar
Parmesan for garnishing
Salt to taste
—————————–
2-3 cloves Garlic (minced)
1 Tbsp chopped Sundried Tomatoes
1 cup frozen (or boiled) Petite Peas

-: Recipe :-

  1. Boil the Pasta in lots of salted water till it is Al Dentè, drain but retain 1 Tbsp of the salted water.
  2. Around 3-4 minutes before pasta is done, in a nonstick pan, add Olive Oil and saute Garlic & 3/4th crushed Walnut for a minute or so.
  3. Add Chilli Flakes, Dried Basil & Petite Peas and saute for a couple of minutes. Take the mixture off the heat.
  4. Add Paprika, Pepper powder and Sundried Tomatoes. Mix well and stir in the Basil Pesto sauce along with the retained 1 Tbsp salted water.
  5. Mix the pasta with sauce & Tomato Ketchup. Add in salt to taste.
  6. Top the dish with grated Cheddar and garnish with some Parmesan & leftover Walnuts. Enjoy the Ultimate Experience 🙂

Orecchiette with Basil Pesto & Petite Peas

Posted August 8, 2015 by Rahul in Italian

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Scrambled Egg Ziti in Tomato-Mint Sauce   3 comments

A Ziti Pasta creation with a simple tomato sauce, yet with a tangy twist. The flavours of mint, sage & basil combine wonderfully with Mushrooms & Tomatoes to create this delicious offering garnished with hearty parmesan and some sweetly sour raw mango. Scrambled Eggs in an adapted avatar give a chunky base to the pasta which is of course pleasingly delicious!

-:Ingredients:-
150-200 gm Al Dentè Ziti (Fusilli may also substitute)
1 tsp Olive Oil
1 tsp Extra Virgin Olive Oil
½ Tbsp Butter
2 tsp Tomato Ketchup
1 tsp Cheddar cheese (grated)
1 tsp Parmesan cheese (crumbled)
1 tsp Dried Basil
½ tsp Dried Oregano
½ tsp Dried Parsley
½ tsp Dried Sage
1 Tbsp chopped Fresh Mint (and a sprig for garnishing)
½ tsp Italian Seasoning
¾ tsp Pepper
½ tsp Paprika (Chilli Flakes)
¾ tsp Chilli Powder
¼ tsp Soya Sauce
¼ tsp Sugar
Salt to taste
—————————–
2-3 cloves Garlic (minced)
1 Egg
4-5 medium Tomatoes (peeled, quartered & roughly pureed)
5-6 medium Button Mushrooms (coarsley sliced)
1 tsp grated Raw Mango (for garnishing)

-: Recipe :-

  1. In a bowl whisk an egg with soya sauce, ¼ tsp each pepper & chilli power, parsley and salt to taste.
  2. In a nonstick pan, add Olive Oil and scramble the eggs in medium chunks till they become lightly golden brown. Keep aside in a bowl.
  3. In the same nonstick pan, add butter and saute Mushrooms, Sage & Garlic till lightly cooked. Add Mint & Basil and mix well with the mushrooms for a minute.
  4. Meanwhile, boil the Ziti Pasta till it is Al Dentè, drain water, toss with Extra Virgin Olive Oil, Paprika, ¼ tsp Pepper & Salt to Taste, and keep it aside till sauce is ready.
  5. In the pan, add the roughly pureed fresh tomatoes and ketchup. Keep the flame on high and stir till a boil comes. Turn the flame on medium and add Oregano, Salt, ¼ tsp Pepper, Sugar and ½ tsp Chilli Powder in the sauce and stir well.
  6. Cover the pan with a lid and keep the sauce on simmer for around 5 minutes until it thickens; Stir in Cheddar Cheese & Scrambeled Eggs and let them mix well in the sauce for a couple of minutes.
  7. Mix the Pasta in the Sauce and take it off flame in a serving bowl. Garnish with a crumble of raw mango, parmesan and italian seasoning.
  8. Drop a sprig of fresh mint for flourish and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Always saute mushrooms in butter as it lets it retain its natural flavour and enhance it. Olive oil or other oils might destroy the distinctive woody/foresty flavour of mushrooms.
  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off, quarter & puree accordingly.
-: Pictures :-
P1070069

Posted July 5, 2013 by Rahul in Italian, Recipes

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Linguine Babycorn Arrabiata   2 comments

Pasta dishes are one of the most amenable to bring around a riot of colors. This one being no exception, is an adaptation of the very popular Arrabiata Sauce with a core of babycorns. The layers of creamy Linguine and fiery red arrabiata topped with golden babycorns look extremely delicious! I have used Linguine in this recipe which is a much thinner form of Fettuccine and looks like flattish Spaghetti. This gives it a much more navigable base to the chunky sauce than Spaghetti which seems to be much more suited for pure sauce based dishes like marinara or napolitana.

-:Ingredients:-
200-250 gm Al Dentè Linguine (Spaghetti may also substitute)
2 Tbsp Olive Oil
2 tsp Tomato Ketchup
2 Tbsp Tomato Puree
2 tsp Cheddar cheese (grated)
1 tsp Parmesan cheese (crumbled)
2 tsp freshly chopped Basil (or 1 tsp Dried Basil)
1 tsp freshly chopped Marjoram (Marua leaves; or ½ tsp Dried Oregano)
1 tsp freshly chopped Parsley (or ½ tsp Dried Parsley)
½ tsp Italian Seasoning
¾ tsp Pepper
½ tsp Paprika (Chilli Flakes)
½ tsp Chilli Powder
¼ tsp Garam Masala
½ tsp Soya Sauce
¼ tsp Sugar
Salt to taste
1 sprig Coriander (for garnishing)
—————————–
1 medium Onion (coarsely chopped)
2-3 cloves Garlic (minced)
½ medium Green Capsicum (finely chopped)
8-10 small Tomatoes (peeled, quartered & roughly pureed)
3-4 Green Olives (thinly sliced or chopped) (Optional)
7-10 medium Babycorns (2 sliced in halves for garnishing, others sliced in 1 cm thick rounds)

-: Recipe :-

  1. In a nonstick pan, add ½ Tbsp Olive Oil and roast the sliced babycorns (including those to be used for garnishing) till they become lightly golden brown. Keep aside in a bowl.
  2. In the same nonstick pan, add remaining 1 Tbsp Olive Oil and saute Garlic & Onion. Add Basil and saute till onions get translucent.
  3. Meanwhile, boil the Linguine till it is Al Dentè, drain water, toss with ½ Tbsp Olive Oil, Paprika, ¼ tsp Pepper & Salt to Taste, and keep it aside till sauce is ready.
  4. In the pan, add tomato puree, stir for a minute and add the roughly pureed fresh tomatoes. Keep the flame on high and keep stirring for a couple of minutes.
  5. Add Capsicum, Olives, Babycorns, Tomato Ketchup, Soya Sauce, Oregano, Parsley, Salt, ½ tsp Pepper, Sugar, Chilli Powder and Garam Masala in the sauce and stir well. Keep the sauce on simmer until it thickens, stir in Cheddar Cheese and then take it off flame.
  6. Arrange the Linguine in a serving bowl and pour the sauce over it while keeping the layers separate.
  7. Garnish the sauce with the 2 lengthwise sliced & roasted Babycorns and sprinkle Italian Seasoning and Parmesan.
  8. Grill in an oven at 180°C for 2 minutes, drop a sprig of fresh coriander for flourish and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off, quarter & puree accordingly.
-: Pictures :-
Linguine Babycorn Arrabiata

Posted June 14, 2013 by Rahul in Italian, Recipes

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Crispy Savory Polenta with Tomato Wine Sauce   1 comment

Polenta is one of the most famous staple dishes of northern Italian cuisine. It is essentially coarsely or finely ground yellow or white cornmeal (ground maize) cooked by boiling to a paste in stock water. It is usually eaten as is in its mush form (like porridge) but can be innovated with grilling, baking or frying to make interesting and super tasty dishes topped with tangy sauces like the one in this dish.

I had been thinking about making polenta for quite some time now and finally got myself to work on it today. It is kind of a physical exercise when you make the dish and whisking & stirring the thick mush for minutes is sure to give you toned muscles in arms 🙂 But afterall the effort is well paid and not only does this look highly appetizing and beautiful but is extremely tasty as well. It is also good enough for a party main-course, which I tried with few colleagues whom I invited for dinner served with some Chenin Blanc and it sure did receive some good reviews!

-:Ingredients:-

3 Tbsp Olive Oil
2 cup Vegetable Stock/Broth
1 cup Milk
½ cup White Wine (Chenin Blanc)
1 cup coarsly ground cornmeal (Maize Rawa)
¼ cup grated Cheddar Cheese (or Parmesan/Blue Cheese)
1 tsp freshly chopped Basil (or ½ tsp Dried Basil)
1 tsp freshly chopped Marjoram (Marua leaves; or ½ tsp Dried Oregano)
1 tsp dried Italian Seasoning
½ tsp Pepper
½ tsp Chilli Powder
1 tsp Sugar
1 tsp Tomato Ketchup
3 tsp Butter
Salt to taste
Olive Oil for frying
—————————–
4-5 cloves Garlic (minced)
1 medium Onion (finely chopped)
2 large Tomatos (finely chopped)
¼ medium Capsicum (finely chopped)
4 pitted Green Olives (thinly sliced)

-: Recipe :-

  1. Heat 2 Tbsp Olive Oil in a non-stick pan. Saute Onion till it gets translucent for 2-3 minutes.
  2. Add half of minced garlic and after few seconds add Capcisum and saute for another minute. Stir in the Italian Seasoning and mix it well.
  3. Slowly pour in the Vegetable Stock and Milk and bring to boil while whisking regularly.
  4. Gradually add the cornmeal while continuously whisking. Continue stirring for about 15 minutes until the polenta gets thick (add ½ cup water in between if it gets very thick).
  5. Add ¼ tsp each Pepper & Chilli Powder and stir in the grated cheese. Add salt according to taste and mix well.
  6. Pour the polenta mixture in a buttered deep dish and keep it in refrigerator for around 2 hours until it gets cooled and set.
  7. Meanwhile in another non-stick pan, add 1 Tbsp Olive Oil and saute the remaining Garlic for few seconds.
  8. Add Basil, Marjoram and Tomato and cook for 2-3 minutes till water seperates out. Add Green Olives and mix well.
  9. Slowly whisk in the wine & butter and let it heat while stirring regularly till the sauce gets reduced and thick (Add ½ cup water in between when the sauce gets too thick).
  10. Add salt, sugar, ¼ tsp each of pepper & chilli powder and tomato ketchup and mix well.
  11. Keep the sauce aside and when the polenta is cooled, take it out of the refrigerator.
  12. Cut the polenta cake into triangular pieces and fry on both sides till golden and crispy.
  13. Arrange the crispy polenta pieces on a platter and pour the heated tomato wine sauce over the top.
  14. Top it with some Parmesan filings and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off and chop it accordingly.
  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Enjoy the dish with the remaining White Wine. Chenin Blanc is a good choice for the same as it is semi-dry with a fruity flavour which suits the dish well.
  • The Polenta can also be brushed with olive oil and grilled appropriately if someone does not prefer to fry the same.

-: Pictures :-

Crispy Savory PolentaCrispy Savory Polenta with Tomato Wine Sauce

Posted April 30, 2012 by Rahul in Italian, Recipes

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Omeletto Italiano   1 comment

A new style of Omelette infused with Italian flavors and made pronto in a Microwave, can make a Sunday Breakfast hearty and enjoyable at the same time. I tried this as an experiment on a Sunday Morning and it came out amazingly well with a great texture and beautiful colors! This style can be used with regular Omelettes as well as it makes them fluffy & delicious and keeps it soft & non-fried on the face.

-:Ingredients:-

1 tsp Extra Virgin Olive Oil
1 tsp Pizza Sauce
1 Tbsp Milk
1 Tbsp Cheddar Cheese (shredded)
1 tsp Dried Italian Seasoning
1 tsp freshly chopped Coriander (or Parsley)
½ tsp Chilli Powder
¼ tsp Pepper
¼ tsp Sugar
Salt to taste
—————————–
2 Eggs
½ medium Onion (finely chopped)
1 small Tomato (finely chopped)
¼ medium Capsicum (finely chopped)
½ tsp Green Chillies (finely chopped)
2 slices Wheet/Multi-Grain/Semolina Bread

-: Recipe :-

  1. Break the eggs in a bowl and beat it for atleast 2 minutes to have a flully Omeletto.
  2. Add Milk, Salt, Pepper, Sugar, Chilli Powder & Dried Italian Seasoning and beat to mix it well.
  3. Add Pizza Sauce and Cheese and mix well.
  4. Add Onion, Tomato, Capcisum, Chillies and Coriander and mix well.
  5. Rub the sides of a microwave safe dish properly with Olive Oil and pour the mixture in it slowly. Ensure that the mixture is set evenly.
  6. Microwave on High power for around 1.5 to 2 minutes. Take it out and check if the Omeletto looks dry and done, else microwave for some more time, till its complete.
  7. In a nonstick pan, put a few drops of olive oil, and keep it on high heat.
  8. Take the Omeletto out and brown it for few seconds on the Non-Stick pan on the side which was face down in Microwave.
  9. Toast Bread Slices and serve the Omlletto with Tomato Ketchup.
  10. Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Cheddar cheese is recommended for the distinctive aroma and flavour it imparts as well as the ease with which it melts and mingles with rest of the ingrediants!
  • Microwave is recommended so that the Omeletto retains a fluffy texture on the face and does not get fried like in traditional methods.

-: Pictures :-

Omeletto Italiano

Posted April 24, 2012 by Rahul in Italian, Recipes

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Sautéed Mushroom & Sage Sandwich   1 comment

Sage is a very delicate spice from the Mediterranean region with a flavor which is slightly peppery with a musty mint characteristic. I tried to use it in combination with sautéed mushrooms and it came out really well. The story is that my cook was unaware of how to use mushrooms for breakfast, so I got my chance to create something new and this sandwich was actually wonderfully tasty and when had with a good English Breakfast Tea gave a feel good throughout the day!

-:Ingredients:-

1 Tbsp Butter
1 Tbsp Olive Oil
1 Tbsp Cheddar Cheese (shredded)
1 tsp Tomato Ketchup
1 tsp Dried Sage
½ tsp Garam Masala
½ tsp Chilli Powder
½ tsp Pepper
Salt to taste
—————————–
½ medium Onion (finely chopped)
1 tsp Green Chillies (finely chopped)
6-8 medium Mushrooms (cleaned, stemmed & chopped)
4 slices Wheat/Multi-Grain/Semolina Bread

-: Recipe :-

  1. Clean mushrooms thoroughly and soak after chopping in normal water for 2-3 minutes
  2. In a nonstick pan heat butter, add the Mushrooms and saute until water is evaporated.
  3. Take the mushrooms aside and heat olive oil in the pan. Add the onions & green chillies and saute till translucent.
  4. Add the sauteed mushrooms and cook for a minute till it mixes well.
  5. Add salt, pepper, sage, garam masala and chilli powder. Turn heat on medium and stir regularly for 2-4 minutes till properly cooked.
  6. Add tomato ketchup and mix well. Take the mixture of the heat.
  7. Toast Bread Slices a little and stuff the filling for 2 sandwiches with Cheddar garnishing.
  8. Toast further according to preference or grill in sandwich maker.
  9. Serve with tomato ketchup and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Always saute Mushrooms in butter as it lets it retain its natural flavour and enhance it. Olive oil or other oils might destroy the distinctive woody/foresty flavour of mushrooms.
  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Cheddar cheese is recommended for the distinctive aroma and flavour it imparts as well as the ease with which it melts and mingles with rest of the ingredients!
  • Multi-Grain/Semolina Bread is preferred for this dish for the extra crispiness and earthy flavour it provides which gels well with the foresty flavour of mushrooms.

-: Picture :-

Sautéed Mushroom & Sage Sandwich

Sautéed Mushroom & Sage Sandwich

Posted March 26, 2012 by Rahul in Continental, Recipes

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Sicilian Aubergine-e-Raisin Fusilli with Capers   2 comments

I made this dish after a gap of approximately 2 months inspired by a very interesting magazine I laid my Hands on (BBC Good Food India). This comes with a very distinctive flavor of the Sicilian Cuisine with Raisins, Capers, Olives and Walnuts. Aubergine, an essential vegetable used in Sicilian dishes, adds a great flavor in the sauce delicately touched with hues of Italian Red Wine (Vinegar). It is not your classic pasta sauce and is definitely a must try, even if simply to enjoy the amazing tastes from Sicily.

-:Ingredients:-

250 gm Al Dentè Fusilli Pasta
¼ cup grated Cheddar Cheese (or Parmesan Cheese)
1 Tbsp freshly chopped Mint
1 tsp freshly chopped Parsley (or ½ tsp Dried Parsley)
1 tsp freshly chopped Marjoram (Marua leaves; or ½ tsp Dried Oregano)
2 Tbsp Dry Raisins (Small Brown Raisins)
1 Tbsp Walnuts (roughly chopped)
3-4 Tbsp Olive Oil
2 Tbsp Red Wine Vinegar
2 tsp Tomato Ketchup
2 tsp Tomato Puree
½ tsp Red Chilli Powder
½ tsp Pepper
½ tsp Sugar
½ cup Water
Salt to taste
Italian Seasoning to garnish
—————————–

1-2 cloves Garlic (minced)
1 ½ Tbsp Capers (roughly chopped)
5-6 Green Olives (deseeded & diced)
1 small dried Red Chilli (crushed & chopped)
3-4 medium Tomatoes (peeled and coarsely chopped)
1 medium Onion (finely chopped)
5-6 small aubergines (eggplant; quartered into 2 cm cubes)

-: Recipe :-

  1. Heat 2-3 Tbsp olive oil in a frying pan and start browning the aubergines. Once cooked, remove them on some paper to absorb the extra oil.
  2. In the same non-stick pan, heat ½ Tbsp olive oil. Add garlic, onion and crushed red chilli and gently cook until onion starts turning golden. Add marjoram and parsley and stir well.
  3. In another frying pan, heat ½ Tbsp of olive oil and fry the raisins till they puff up.
  4. Add the aubergines and puffed raisins to the onion mixture and mix .
  5. Add the tomatoes and tomato puree along with salt, pepper, sugar and red chilli powder and cook on a medium heat while stirring regularly for 15 minutes till the sauce thickens and flavours come together. Add some water in between to maintain consistency.
  6. Meanwhile, put up the Pasta to boil till Al Dentè.
  7. Add capers, olives and the vinegar to the gravy. Mix and leave it on a low heat while stirring regularly for another 5 minutes. Add tomato ketchup in the end and mix well.
  8. Toss the pasta in the sauce and bring it off the heat.
  9. Garnish with Walnuts, Mint and Italian Seasoning.
  10. Top it with some Cheddar or Parmesan and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • After taking the Al Dentè  pasta out of the colander, add some tadka in it to make it fresh and zesty. Tadka can be made by heating butter and adding few pinches of chilli powder, salt and pepper and frying that in the heated butter for a few seconds before adding that to the pasta.
  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off and chop it accordingly.
-: Pictures :-
Sicilian Aubergine-e-Raisin Fusilli with CapersSicilian Aubergine-e-Raisin Fusilli with Capers

Posted March 26, 2012 by Rahul in Italian, Recipes

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