- ½ x Royal pasta dough
- semolina , for dusting
- 150 ml double cream
- 150 ml single cream
- 1 large free-range egg
- 60 g Parmesan cheese , plus extra to serve
- 1 fresh truffle or 1 whole nutmeg , for grating
- truffle oil
- Make the Royal pasta dough, rolling the sheets out to the thickness of a playing card. Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet. Place on semolina-dusted tray until needed.
- Bring a large pan of salted water to the boil over a high heat, then add the fettuccine and cook for 1 to 2 minutes, or until al dente.
- Meanwhile, make the sauce. Gently heat the cream in a large frying pan on a low heat, separate the egg yolk (save the white for another day) and whisk into the pan. Finely grate and gently whisk in the Parmesan, then season well with sea salt and black pepper.
- Using tongs, drop the fettuccine into the sauce and toss well, adding splashes of the cooking water to loosen into a lovely, silky sauce.
- Serve with shavings of truffle or gratings of nutmeg (if using), a good grating of Parmesan and a drizzle of truffle oil.
1 lb 2 oz penne, fusilli
3 1/2 fl oz extra-virgin olive oil
1 white onion, finely diced
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 1/2 oz good-quality tinned anchovies in oil
6 1/2 oz good-quality tinned tuna in oil
freshly grated parmesan cheese, to serve
Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions until al dente. Drain the pasta over a bowl, reserving the cooking water, return to the pan and set aside.
Heat the oil in a separate saucepan over a medium heat, add the onion and cook for 3–5 minutes until softened. Add the tomato paste, vincotto and anchovies together with the oil from the tuna tin, reduce the heat to low and cook gently for 5–8 minutes, until the onions are nicely caramelised. Add the tuna and a few splashes of the reserved pasta cooking water, increase the heat to high and cook for 10–15 minutes, adding extra splashes of the pasta water as you go, until the sauce has a thin paste-like consistency.
Tip the sauce into the pan with the pasta and toss together thoroughly to coat. Divide among bowls and scatter over lots of grated parmesan. Serve.
- 1/2 head cauliflower (cored, cut into small florets)
- 1 tablespoon olive oil
- kosher salt and freshly ground black pepper (to taste)
- 2 garlic cloves (peeled)
- 2 cups chopped swiss chard leaves (packed)
- 1/2 cup walnuts (chopped)
- 1/4 cup parmesan cheese (plus shaved for garnish)
- 1/4 cup flat parsley leaves (plus leaves for garnish)
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For the Cauliflower Rice: In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, and pulse until finely chopped. In a large skillet pan over high heat, add olive oil and cauliflower and cook for about 3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste.
- For the Swiss Chard Pesto: Clean the bowl of the food processor and blade attachment and add the garlic into the clean bowl. Pulse garlic to chop. Add swiss chard, walnuts, grated parmesan, and parsley and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
- To Assemble: Pour the pesto over the cauliflower rice and mix together in the skillet. Remove the cauliflower to a serving platter. Garnish with shaved parmesan and parsley leaves.
- Tip: Prep the recipe in advance! Cut the cauliflower, make the pesto, and salt the chicken the day before to make for a quick and easy meal the next day!
- 4 ripe tomatoes, large dice
- 1 1/2 to 2 teaspoons coarse kosher salt
- 12 ounces spaghetti or any pasta you like
- 10 cloves of garlic
- 1cup basil, cut into ribbons
- 3 ounces butter, cut into three chunks
- Olive oil, as needed
- Season the tomatoes with the salt and toss them well.
- Put a big pot of water on to boil.
- Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.
- Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.
- Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (Meanwhile, even if your water isn’t boiling yet, you should still get your garlic cooking in the next step).
- Heat a teaspoon or two of olive oil in a large sauté pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.
- Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil.
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
2 cups cooked rice
parsley for color
Preheat oven to 350°.
Saute first 3 ingredients in olive oil until tender. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.
dmv note: I halved the recipe, used yellow squash and cubed brie it was quite tasty.
12 jumbo shell pasta
1 cup cultivated white mushrooms
1 cup chanterelles
1 cup oyster mushrooms
2 onions, separated
2 cloves garlic
A few springs of parsley, as desired
1 chile, seeded
1 tablespoon plus 1 teaspoon olive oil, divided, plus more as needed
Juice of 1/2 lemon, divided
Salt and pepper, to taste
1 cup cream (or a mixture of milk and cream)
1/2 cup grated Parmesan, plus more as desired
Cook the pasta according to the package, but reduce the cooking time by 1 minute so that they are al dente. Preheat the oven to 360º F (160º C).
Meanwhile, clean the mushrooms and peel the garlic and onion. Roughly chop the mushrooms and onions. Finely dice the garlic, parsley, and chile.
Heat a large frying pan over medium-high heat. Once hot, add 1 tablespoon of the olive oil, 1/2 of the onion, and the garlic. Fry for 1 minute. Add the mushrooms, chile, and salt and pepper to taste. Fry for about 5 minutes, stirring occasionally, and add 1/2 of the lemon juice and the parsley. Add more lemon juice if preferred, or discard it (or save the rest for another recipe). Remove the mushroom mixture from the pan and set aside on a plate.
Add the remaining 1 teaspoon of olive oil to the pan and add the other 1/2 of the onion. Fry for 1 minute. Pour in the cream, add salt and pepper to taste, and stir occasionally. Cook for 3 minutes. (If you used milk to dilute the cream, you might want to add a bit of flour or corn starch to make the sauce a bit thicker.)
Meanwhile, fill the al dente shells with the mushroom mix and place in an ovenproof dish. Pour the cream over the shells and sprinkle the Parmesan on top. Place the dish in the oven and bake for about 15 minutes, until the cheese turns golden brown. Serve with a few sprinkles of chopped parsley.
Serves 2 to 4
- Asparagus, enough spears to line an oven-proof baking dish thickly, stem ends snapped off
- Olive oil to coat pan, plus a drizzle for the top
- Chopped parsley (optional)
- 2 -3 eggs, beaten as if to scramble (more will be needed in a larger pan, fewer if a single-serving portion)
- Grated Parmesan cheese
- Preheat oven to 350 degrees F
- Lightly coat an ovenproof dish or baking pan with olive oil
- Wash and snap the woody ends off the asparagus
- Line the pan with the dried-off spears
- Layer chopped parsley to taste on top of spears-I did not use and do not think its needed
- Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; don’t swamp them
- Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired
- Bake until egg is almost firm
- Finish briefly under the broiler till golden
- To serve, cut between the spears, not across; I like a side of roast potatoes with mine
- note: added sliced roasted fingerling potatoes on top of potatoes, very good