Category: Nigellissima

Gnocchi Gratin

The ultimate indulgent side dish.

1 cup mascarpone
1/4 cup milk
1/4 cup grated Parmesan
freshly ground pepper
freshly ground nutmeg
1 tsp. sea salt
2 x 14 oz. packages gnocchi
2 tbs. breadcrumbs

Heat the oven to 400°F. Whisk together the mascarpone and milk, then add most of the Parmesan, pepper, nutmeg and salt.

Cook the gnocchi according to the package directions. Drain and tip into a shallow baking dish that will fit everything in one layer. Pour over the mascarpone sauce. Sprinkle over the bread crumbs and remaining Parmesan.

Bake for 15 minutes, then rest for 5- 10 minutes before serving.

Serves 6 as a side dish

Yellow Spaghetti

This lovely recipe is similar to carbonara with a dash of Marsala.

1/4 tsp. saffron threads
3 tbs. Marsala
8 oz. spaghetti
2 eggs
`1/4 cup grated Parmesan cheese
2 tbs. heavy cream
1 tbs. softened butter

Put a plentiful pot of water on to boil. When boiling, salt liberally and tip in the spaghetti. Cook according to the package directions.

In a tiny saucepan, heat the saffron and Marsala to a bubble, then remove from the heat and set aside to steep.

While the pasta is cooking, whisk together the eggs, cheese and cream, then add a sprinkling of salt and a good grinding of pepper. Set aside.

When the pasta is done, remove a cupful of the cooking water, then drain. Return to the pot and toss with 2 tbs. of the pasta water, the saffron/Marsala mixture and the butter. Tip in the egg mixture and toss gently. Add more pasta water if needed to make a smooth sauce. Check the seasonings and serve.

Serves 2

Beef Pizzaiola

All the wonderful flavors of Italy spooned gloriously atop a perfectly cooked steak.

1 large or 2 small rib-eye steaks
1 tbs. garlic flavored olive oil
4 anchovy fillets
1 tsp. dried oregano
1/4 tsp. chili flakes
1 1/2 cups cherry tomatoes, halved
1/4 cup pitted black olives
2 tbs. drained capers
2 tbs. dry red vermouth
1 tbs. chopped fresh parsley

Bring the steaks out of the fridge at least 30 minutes before cooking and season well. Heat the oil in a skillet and cook the steaks to your liking. Remove to a plate and tent with foil to rest.

Add the anchovies to the oil in the skillet and smouch them with a wooden spoon to dissolve them. Tip in the oregano, chili flakes, tomatoes, olives, capers and vermouth. Bubble to soften the tomatoes. Pour over the beef and scatter with the parsley to serve.

Serves 2

Curly Edged Pasta with Lamb Ragu

If you can’t find curly edged pasta, simply use lasagna in this robust recipe.

1 1/2 tbs. garlic infused olive oil
1 large shallot, chopped
1 cup sliced mushrooms (optional)
1 tsp. dried mint
1 tsp. dried oregano
1/4 tsp. red chili flakes
1/2 lb. ground lamb
1 x 14oz. tin chopped tomatoes
2 tsp. red currant jelly
1 tsp. Worcestershire sauce
1/2 lb. mafaldine or parppadelle
grated Parmesan cheese, to serve

Pour the oil into a heavy saucepan and add the shallots and mushrooms. Cook over a medium-low heat until they have softened. Stir in the mint and oregano. Tip in the lamb and brown, breaking it up with a wooden spoon. Stir in the tomatoes, jelly, Worcestershire sauce and season. Partially cover, turn the heat to low and simmer for 30 minutes.

Prepare the pasta according to the package directions in salted, boiling water. Drain and toss with the sauce. Serve with grated Parmesan cheese.

Serves 2

Italian Roast Chicken with Bell Peppers and Olives

 

This is an adaptation of the original recipe which calls for roasting a whole chicken, then cutting it up to serve. By using chicken thighs, the cooking time is reduce to half.

6-8 chicken thighs
3 leeks, trimmed and cut into 3″ logs, then halved lengthwise
3 red, yellow or orange bell peppers, deseeded and cut into strips lengthwise
2/3 cup pitted olives
1/4 cup olive oil
4 rosemary sprigs

Heat the oven to 400°F. Tip the leeks, peppers and olives into a roasting tin. Toss in the olive oil and roast for 10 minute.

Nestle in chicken amount the veg, season everything well, add the rosemary sprigs and roast 30 minute more, or until the veg are tender and the chicken is cooked through.

Risotto Bolognaise

Arborio rice is simmered until tender in a lovely meat and tomato sauce in this delicious risotto.

1 onion, peeled and quartered
1 carrot, peeled and halved
1 celery stalk, halved
1 clove garlic, peeled
handful fresh parsley
6 rashers bacon
4 anchovy fillets
3 tbs. butter, plus 1 tbs. extra
1/2 tsp. regular olive oil
8 oz. ground beef
1/2 cup Marsala
1 x 14 oz. can diced tomatoes
1 tbs. tomato paste
2 tbs. whole milk
2 quarts veal or beef stock
2 bay leaves
2 1/2 cups risotto rice
1/3 cup grated Parmesan cheese, plus extra to serve

Heat the oven to 300°F. Put the onion, carrot, celery, garlic, parsley, bacon and anchovies into a food processor and whiz to a fine mash.

Heat 3 tbs. of   butter with the oil in a deep Dutch oven with a tight fitting lid. Tip the contents of the food processor in and cook 5 minutes to soften. Add the meat and brown, breaking it up as you go with a wooden spoon. Add the Marsala, tomatoes, tomato paste, milk, 2 cups of stock and bay leaves. Bring to a boil, clamp on the lid and bake for 1 hour.

Once the sauce is out of the oven, fish out the bay leaves, then put on a low burner . Heat the remaining stock. Stir the rice into the sauce. Stir in a ladleful of stock until it is absorbed. Repeat this process until the rice is tender. It should take 18-20 minutes.

Stir in the cheese and serve with a little more sprinkled on top.

Serves 6-8

Sardinian Couscous with Clams

Fregola is a large, round Italian pasta that is similar to Israeli couscous and can be substituted in this wonderful recipe.

2 – 2 1/2 lb. clams
2 tbs. olive oil
1 shallot, finely chopped
2 garlic cloves, crushed
1/2 tsp. red pepper flakes
1 tbs. tomato paste
3 cup chicken stock
1/4 cup dry red vermouth
1 1/3 cups fregola
3 tbs. chopped parsley, plus more of sprinkling

Soak the clams in a large bowl of cold water to remove any sand. Discard any that do not close or are cracked.

Heat the oil in a heavy pot that has a lid. Cook the shallots until softened, a minute or two, then stir in the garlic and red pepper flakes. Add the tomato paste, stock and vermouth. Stir in the fregola, bring to a boil, then reduce to a simmer and cook, uncovered for 10-12 minutes, or until the fregola is tender.

Drain the clams and tip into the pot. Cover and cook for 3-5 minutes at a fast simmer until the clams open up. Discard any that don’t. Sprinkle in the parsley and ladle into warmed serving bowls. Top with a bit more parsley, to serve.

Serves 4

Lamb Steaks with Anchovies and Thyme

This lovely sauce would also be wonderful with boneless, skinless chicken cooked in the same manner.

1 tbs. garlic-infused olive oil
2 lamb steaks
4 anchovy fillets
leaves from a few thyme sprigs
1/4 cup rose or sweet vermouth

Warm the oil in a heavy skillet. Season the lamb and cook for 2-3 minutes per side, or to your liking. Remove to a foil-line cutting board and wrap it.

Take the skillet off the heat and stir in the anchovy fillets until they begin to melt into the oil. Put the skillet back on the heat and add most of the thyme and the vermouth. Bubble to thicken slightly. Place the lamb steaks on a plate and add any of their juices to the sauce. Spoon the sauce over the lamb and serve sprinkled with the remaining thyme.

Serves 2

Chicken with Tomatoes and Peppers

Here is a comforting and satisfying stew that is done in under 30 minutes.

1 tbs. garlic-infused olive oil
1 shallot, peeled and finely diced
1 lb. skinless, boneless chicken thighs, cut into bite-sized pieces
1 tsp. dried oregano
2 tbs. Marsala
1 x 14 oz. can chopped tomtoes
1/2 tsp. sea salt flakes
1 x 12 oz. jar roasted red peppers, drained
cooked orzo, to serve

Heat the oil in a large, heavy-bottomed pan and cook the shallots over a medium heat until softened, about 3 minutes. Add the chicken with the dried oregano and turn them about in the pan. Add the Marsala and allow it to bubble for a minute, then tip in the tomatoes. Fill the tomato can half full with water, swill it around, then add to the pan with the salt. Continue to cook, uncovered for 20 minutes, or until the chicken is cooked through and the sauce has thicken.

Snip the peppers into the pan and stir until they are warm. Serve over orzo.

Serves 3-4