Really, this delicious plate of fettuccine with artichoke and pancetta is just yummy.
And not only the pasta was great, but also the weather. I’ve eaten it outside in the wonderful sunshine and it’s only the beginning of March! I can’t believe it.
The recipe is ready in about half an hour.
The only thing that might take a little more time is cleaning the artichokes. I have used the small purple ones for this recipe, which I prefer.
Ingredients for 4 people:
- 350g fettuccine Benagiano
- 4 small purple artichokes
- 150g pancetta
- 6 tbsp cream
- 1 small onion
- few leaves of sage
- 4 tbsp . extra virgin olive oil Lanzilotti
- grated parmesan cheese
- 1/2 lemon
Bring a large pot with water to a boil.
Meanwhile, clean the artichokes. Cut off the stem. Remove all the outer leaves until you get to the heart of the artichoke. These are the lighter colored leaves of the artichoke. Cut them in half and use a sharp knife to remove the “beard”. These are the “hairs” inside the heart. Put the artichoke immediately in a boil with water and lemon. This prevents the artichokes from becoming dark.
Chop the onion and fry until transparent in a pan with olive oil EV. Fry the sage leaves along. Cut the pancetta into small cubes and add these to the onion. Fry the pancetta also. Remove the artichokes from the water and cut them lengthwise into thin slices .
Add the artichokes to the onion and pancetta. Fry the artichokes and pancetta together and then lower the heat. Cook artichokes in the pan with the lid on. When the artichokes are cooked, add the cream. Stir well.
Salt the water for the pasta when it boils. Cook the fettuccine Benagiano al dente in about 8 minutes. Drain the fettuccine and add them to the artichokes and pancetta. Bake all together for about 1 minute while stirring . Add the grated cheese to the fettucine and stir again thoroughly. Serve immediately … yummy !
Buon Appetito !
Panna cotta is one of those recipes which you can prepare with many different tastes. In my family, my daughter Layla is the big expert. In an instant she invents a new flavor and we all enjoy another delicious dessert .
As a while ago, I had prepared an almond cake which, by the way, tasted delicious. My daughter came up with the idea to use this delicate almond taste in another typical Italian dessert: Panna cotta al Latte di mandorla. For the decoration of the panna cotta she used chopped pistacchio nuts. It seems to me delicious with crumbled amaretto cookies too, but unfortunately I didn’t have these when preparing this panna cotta.
Panna cotta is an easy recipe with which success is garanteed. You can serve the panna cotta on a small plate , but it is also very nice in a glass or boil. Besides when serving it in a glass you do not run the risk that the panna cotta does not come out of the mold.
Here the recipe for 4 people .
- 200 ml of almond milk
- 150 ml cream
- 1/2 tsp vanilla sugar
- 3 g gelatin leaves
- 30 g sugar
- pistacchio nuts for decoration
Put the gelatine leaves in cold water.
In a pan heat the almond milk and cream. Dissolve the sugar and vanilla sugar in the milk and cream. If the milk is almost to a boil, remove the pan from the heat.
Squeeze the water out of the gelatine leaves. Add the gelatine in the hot milk and cream and stir until it dissolves.
Pour the mixture into the pudding mold or into 4 individual glasses. Put the panna cotta in the refrigerator. Let the panna cotta set in about 4 hours .
Turn the panna cotta out on a serving plate and decorate with chopped pistachio nuts or crumbled amaretto cookie.
Buon Appetito !
P.S. The next time I’ll make this recipe , I will add a bit of Amaretto liquer to it…that should be nice too
It has been a while since I wanted to make a lemon curd.
The first time I tasted it, was during a professional trip to Amsterdam. I had a brunch with a good friend and there they served a delicious lemon curd. The lemon curd is really perfect to replace the classic morning toast butter/jam. It’s also ideal for a brunch with friends you want to amaze!
It’s really easy to prepare. In less than 20 minutes you have a lemon curd ready to put in your fridge, you can conserve it for a long time. Here the recipe:
- 3 lemons preferably organic
- 3 eggs
- 120g sugar
- 1 tablespoon cornflour
Preparation for 2 small jars :
Cut 3 lemons and squeeze them. Put almost all the lemon juice in a small saucepan with the sugar.
Before adding the cornstarch, add the remaining cold lemon juice to it. Stirr well to avoid lumps in the pan. Add this mixture of cornstarch to the lemon juice and sugar in the pan. Stirr well.
Bring to a boil until sugar dissolves.
Meanwhile, beat 3 eggs.
Off the heat, add the lemon juice to the beaten eggs and put the mixture on low heat again until it thickens. Do not panic! If it does not become thick immediately, it just should cook a little longer.
Cool the lemon curd and poor it into a small jar.
I hope you will enjoy it as much as I did !
Buon Apettito !
PS: Serve with a slice of almond cake or a slice of brioche still slightly warm … just incredible !
This time for a change, I post a sweet recipe instead of all the savory recipes. Because yes… sometimes me too, I long for something sweet !:)
That is why I decided to make an almond cake. It’s a soft cake with the flavor of the South. The almonds and olive oil EV recall the south… Puglia , of course.
This almond cake is perfect with a coffee at 10, with a cup of tea for a a sweet intermezzo in wintertime or as a dessert with a glass of amaretto
- 200g self-rising flour
- 100g almonds shavings or 100g almond flour
- 100g butter
- 50ml olive oil EV Lanzilotti
- 200g sugar
- 3 eggs
- zest of half a lemon
- almonds shavings for decoration (optional)
Preheat the oven to 170 °.
If you use the almond shavings, toast them lightly in the oven and ground the roasted almonds in a blender.
Melt the butter. Then mix the butter, olive oil and sugar thoroughly.
Add zest of half a lemon and the eggs one at a time. Mix for 10 minutes. ( let your kitchen robot do the work, it will be less tiring for your arms )
Gently add the almondsflour and flour to the mixture. Be careful not to stir too much. Mix gently until the dough is smooth.
Then pour the dough into a cake mold, put some almonds on top. Bake the almond cake for 1 hour at 170 °.
Let the cake cool down, unmold and enjoy!
Buon Appetito !
Last night, I didn’t want to spend a lot of time cooking, so I decided to make a leek and ricotta pie. Simple, fast and tasty ! Really for this pie there is almost nothing you have to do, except chopping the vegetables and mixing all together. And ready… your leek and ricotta pie. Great when you don’t know what to prepare or when you’re having unexpected guests !
- 1 puff pastry (home-made is even better !)
- 250g ricotta
- 1 egg
- 5-6 leeks
- 1 small zucchini
- 30g grated parmesan
- EV olive oil Lanzilotti
- Salt freshly ground
- Pepper freshly ground
Preheat the oven to 180 °.
Start by cutting the leeks in slices and the zucchini into small dices. Heat a bit of olive oil EV in a pan and fry separately the leeks and zucchini.
Meanwhile, mix the ricotta with the egg. When the leeks and zucchini are softened and lightly browned, add them to the ricotta and mix everything. Season with salt and pepper freshly ground.
Put the puff pastry with its baking paper in a mold (round or square, it is up to you !). Keeping the baking paper it will be easier to take the pie of the mold once baked. Poor the leek-ricotta preparation on the puff pastry. With a spoon spread the mixture over the entire surface of the dough.
Bake for 30 minutes at 180 °.
And voilà, ready… you can start tasting and enjoying your leek and ricotta pie !
Buon appetito !
How to cook pasta ? Of course everybody cooks pasta once in a while and it seems to be one of the easiest things to do. But easy as it is, it’s also very easy to cook it badly. And instead of having a delicious Italian dish, you will have some sticky, soft dough balls on your plate.
For cooking pasta like an Italian “al dente” some basic rules have to be respected.
That’s why I’ve asked my supplier Benagiano from Santeramo in Colle to give me some indications about how to cook pasta. His family makes durum wheat pasta since 1870, so who better then him could give me some advice ?
To begin with…Every pasta type has a differerent cooking time depending on its shape and the wheat used. You can have pasta made of durum wheat (semolina), egg pasta or stuffed pasta. Benagiano only makes durum wheat pasta as of the traditions in Puglia.
- The quantity of dry pasta for 1 person is 100 g or if there are more courses in the menu 80 g is enough.
- Bring the water to a boil in a pot. For every 100 g of pasta you need 1 liter of water. This means for 4 persons you need 4 liter water.
- Add 2,5-3 g of sea salt for each liter of water, wait until the salt is solved and the water boils again.
- Add the pasta. Stir once in a while.
- Benagiano advises to drain the pasta just before it gets to the right softness as the cooking of the pasta continues for about 2 minutes after draining. The best way to know if the pasta is ready is tasting it several times while it’s cooking. When you get more experienced you can feel it while stirring and recognize its color “al dente”.
Al dente pasta still has a little bite. When you cut is with a fork you can still see a very thin white part at the center.
- After draining add the pasta to the sauce pan and “toast” the pasta for 1-2 minutes.In Italy they say “saltare”
- Serve immediately
Follow these basic rules of how to cook pasta and serve it with your own favorite sauce. For pasta recipes you can look here !
Buon Appetito !