Italian Recipes

Stephen_Leak

zippychick wrote: »

<snip> Stephen - some posts were deleted by the forum team because of copyright issues

Zip

I had a bad feeling that it was this again. My recipes may have been posted elsewhere in the past. By me.

Last time, I stopped posting elsewhere to prevent (unsuccessfully, it seems) any problems in future.

I would welcome some clear guidelines, so that I, and others, can see if we can and, if so, how we can continue to help others without causing any issues for MSE.

Quasar

Ohhh I realise I never came back to this thread after my promise - a long time ago! :o

I hope to make up for it with this rather unusual pasta recipe I got from a neighbour in Italy. I loved it, but I'm not sure I'd make the same good job of it as she did. Anyway here it is:

Fettucine alla gorgonzola e noci (Fettuccine with walnuts and gorgonzola)
Note: you can use tagliatelle instead of fettuccine, and stilton instead of gorgonzola.

Ingredients to serve 4 people

300g fettuccine or tagliatelle
4 walnuts
200g gorgonzola or stilton (seems a tad too much to me, perhaps 150g is best)
4 tablespoons extra virgin olive oil
a pat of butter
3 tablespoons dry white wine
3 tablespoons gin
1 tablespoon balsamic vinegar
pinch of black pepper (you judge how much)

Cook the pasta in a large volume of boiling water (as it always should be). Meanwile melt together in a saucepan the olive oil, butter, the cheese (in smallish bits for ease of melting), then when it's all melted add the wine and gin, and finally the finely ground walnuts. When all is well mixed, add the pepper and vinegar. Let it all mix properly and by now the pasta should be ready but still al dente, ie. still well firm.

Serve and enjoy.

I must say that re-reading all that I find it a bit too rich for my taste, although when I had it, it was ok.

melanzana

Since this this OS board, try this, from Tuscany.

Ribollita a hearty filling delicious soup, more than a meal!

You can do the authentic version -just google,- but I do my own with whatever veg is in season, or what i have in hand. I'm sure the Toscanas won't mind! And day old bread. I use baguettes or a mixture of baguettes and brown bread, or whatever going stale bread is lurking.

Basically, just make a veg soup with chunky cut veg of your choice, cannelini beans are traditional in this. Do NOT blend the soup when cooked!

When cooled a bit, add The sliced up stale bread. Use a different bowl or pot and layer the soup and the bread, so the bread soaks up the soup juice. Leave the breadto soak in the soup for a few hours or overnight (this is a make ahead recipe!)

Then when you need it, take out as much as you want and re heat. I hope you like it.... I love it, and so easy to make.