Pasta with Bolognese Ragù Sauce

Pasta con Ragù alla Bolognese

Isn't perfect for Holidays? Here, in Italy, Pasta alla Bolognese is a Sunday dish and an Holiday dish!

Although it originally comes from the city of Bologna, today it is one of the most popular recipes in all Italy. Even if outside of Italy the sauce is often served with spaghetti, in my country it’s traditionally served with Tagliatelle or Fettuccine or any pasta that retains the sauce.
This recipe is in my cookbook Perfectly Pasta.

 

 

Preparation time: about 15 minutes

Cooking time: about 2½–3 hours

Serves 4–5

Ingredients:
9 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
¾ pound (340 grams) ground beef or veal
2 celery stalks, finely chopped
1 carrot, peeled and finely chopped
1 cup (250 milliliters) frozen or fresh peas
3–4 small mushrooms, sliced
3 cans Italian peeled tomatoes, approximately 14 ounces (400 grams) each, mashed with a fork
Water, about 11 cups (2¾ liters)
1 cup (250 milliliters) whole milk
Salt, about 1½ teaspoons + 1½ tablespoons
Pepper to taste
1 pound (450 grams) tagliatelle pasta
About ½ cup (120 milliliters) freshly grated Parmigiano-Reggiano (or Grana Padano) cheese

Method:

1.        Heat the oil in a large pan. Add the onion and garlic and sauté gently. Add the meat and let brown a little. Add the celery, carrot, peas, mushrooms, tomatoes, and 1 cup water. Bring to a boil, and then lower the heat and let simmer for about 2 hours, stirring occasionally. Add another little bit of water if the sauce starts to stick to the pan.
2.        Add the milk, 1½ teaspoons of salt, and pepper, and let cook another 30–40 minutes on low heat, stirring often. At this point, taste the sauce and add more salt if needed.
3.        When the sauce is cooked, bring 10 cups (2½ liters) water to a boil in a large pot. Add 1½ tablespoons salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and return it to the pot. Add most (about ¾) of the sauce and stir well.
4.        Spoon the remaining sauce on top of each serving of pasta. Serve immediately with a sprinkle of Parmigiano-Reggiano.

Notes:
·         You can use fettuccine or other kinds of Italian pasta in place of the tagliatelle.
·         The sauce will thicken considerably during the cooking time, and that is how it is meant to be.

Pumpkin and Millet Burgers

Hamburger di Zucca e Miglio

This is a delicious vegetarian dish, generally appreciated by the vegetarians and by the meat eaters. Perfect to take to a picnic.

Vegetable burgers tend to be delicate and to break easily, so make sure to place them into a pan already hot and to turn them only when the bottom is well cooked and firm.

Preparation time:  20 minutes
Cooking time: about  30 minutes

Serves  3-4

Ingredients:

Water, about 4 cups (1 L)
Salt, about 2 ½ tsp.
1 cup (250ml) hulled yellow millet
12 oz. (350g) freshly grated pumpkin
2 eggs
½ cup (120ml) grated Pecorino Romano cheese
2-3 tbsp. fresh minced parsley
A bunch of chive stems, chopped
Pepper to taste
Vegetable oil (enough to generously oil the skillet)

Method:

1.       Bring the water to a boil in a large pot. Add 2 tsp. of salt. Add the millet and boil it, stirring often, until al dente. Then drain well.

2.       In a large bowl combine millet, pumpkin, eggs, cheese, parsley, chive, ½ tsp. of salt and pepper.  Mix all the ingredients and - with your hands - form the burgers.

3.       Heat a large, nonstick, oiled pan and cook the burgers over a medium-low  heat for about 10 minutes on each side, or until they are firm and golden-brown.

4.       Slide onto a serving plate and serve warm or at room temperature with toasted bread.

The Authentic Pasta with Basil Pesto Sauce

Pasta al Pesto di Basilico

I think that this is the last Pesto of the season. Yesterday we had a warm morning but after only a few hours a big cold storm arrived. So, the Autumn has officially started also here in Rome. I think that my basil plants will not last longer with the cold climate! It will be the last Pesto of this year. Pesto sauce in a jar is also available in most grocery stores, but homemade pesto sauce is the best, it is healthy, it tastes great and there are no preservatives.
This recipe is also in my book Perfectly Pasta.

Preparation time: 10 minutes

Cooking time: just the time to boil pasta

Serves 2–3

Ingredients:

½ pound (220 grams) fresh basil leaves
¼ cup (60 milliliters) extra virgin olive oil
1 garlic clove, peeled and chopped
2 tablespoons shelled walnuts or pine nuts
1 ounce (30 grams) Pecorino Romano cheese, chopped
Salt, about ½ teaspoon + 1 tablespoon
8 cups (2 liters) water
½ pound (approximately 250 grams) fettuccine pasta

Method:

1.        Blend together the basil, oil, garlic, nuts, cheese, and ½ teaspoon salt, reducing to a thick puree. At this point, taste the sauce and add more salt if needed. If the sauce is a little bitter (perhaps due to the quality of basil), you can add more cheese or nuts to correct the taste.
2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and return it to the pot. Add the basil puree and mix well. Serve immediately.

Notes:
·         Many people like to use Parmigiano-Reggiano (or Grana Padano) cheese in place of the Pecorino Romano for this dish.
·         You can use other kinds of Italian pasta like spaghetti, linguine, penne, or trofie.

Spaghetti with Pumpkin and Sage Sauce

Spaghetti con Crema di Zucca e Salvia

Today I had a big piece of pumpkin in the refrigerator. So I decided to make this simple dish of spaghetti with pumpkin and sage sauce! My family found it delicious!

 Preparation time: 10 minutes
Cooking time: about 30-40 minutes

Serves 2–3

Ingredients:

8 tbsp. extra virgin olive oil

½ lb. (220g) finely chopped pumpkin
Salt, about ½ tsp. + 1 tbsp.
6-7 sage leaves, finely chopped
3 tbsp. regular butter
2 tbsp. freshly grated Parmigiano-Reggiano (or Grana Padano) cheese
Water, about 8 cups (2 L)
½ lb. (approximately 250 g) spaghetti
Black pepper to taste

Method:

1.        Heat the oil in a large pan. Add the pumpkin and salt, cover, and let cook about 15 minutes or until the pumpkin is tender.
2.        Then add the sage and butter, stir and let cook all together another 5 minutes.
3.        Turn off the heat and add Parmigiano cheese to the sauce. At this point, taste the sauce and add more salt if needed.
4.        Meanwhile, bring the water to a boil in a large pot. Add 1 tbsp. salt. Add the spaghetti and boil them, stirring often, until al dente. Drain the spaghetti and transfer to the pan with the pumpkin sauce. Stir well and let cook together another minute. Serve immediately with a sprinkle of black pepper.

Notes:

·         You can use scialatielli, tagliatelle or fettuccine pasta in place of the spaghetti.

how to cook the pasta "al dente"

Today I have decided to post an extract of my book Perfectly Pasta, so that everybody can understand how to cook the pasta "al dente"
........ An important rule is that pasta should be prepared just before serving it. An exception to this rule is frittata of pasta, pasta salad, oven-baked pasta, etc. To cook pasta properly, you need a large pot and much water; too little water causes the pasta to stick together and gives it a bad taste. The water must be salted when it has begun to boil, preferably with coarse salt, and its taste should resemble sea water (most of the salt will be eliminated together with the water when you drain the pasta).

Add pasta to the pot when the water is already boiling. It’s important to know that pasta must cook under a continuous boil, stirring often, until al dente. Pasta al dente means pasta cooked for just the right time, not overcooked; it is more tasty and more digestible, and it’s generally considered healthier.

To get a pasta al dente, you should observe the cooking time indicated on the package, but for several reasons (some companies may not be very accurate in indicating the cooking time, for example), I also suggest you try the pasta one minute before the stated time and do this about every minute from then on until it is ready. Then you should drain it immediately with a colander.

Try to buy pasta made in Italy by Italian companies. The pasta and how you cook it is just as important as the sauce..........

al

Pumpkin Rolls

Rotolini di Zucca

This pumpkin rolls are a nice side dish. I suggest to serve them with Italian bread.

Preparation time: 15 minutes
Cooking time: about 10 minutes

Serves  3-4

Ingredients:

6 thin pumpkin slices
6 turkey slices
6 slices of smoked cheese
a bunch of chive stems
extra virgin olive oil, enough to brush the rolls
salt to taste
pepper to taste

Method:

1.        Lay the slices of pumpkin flat on the table.  Place a slice of turkey over each pumkin slice and a slice of smoked cheese over the turkey. Roll up and if the rolls are too long, cut them in half (each roll should be not longer than 2 inch (5 cm) Close each roll with a chive stem. 
2.        Brush the rolls lightly with oil and grill over medium high heat, turning once. Season with salt and pepper.

 

Creamy Pumpkin soup with Mushrooms

Zuppa cremosa alla Zucca con Funghi

Try this vegan soup! It is amazing delicious, perfect for a light dinner. I recommend that you use fresh and tasty mushrooms.

Preparation time: 15 minutes

Cooking time: about 50 minutes

Serves 4

Ingredients:

8 tbsp. extra virgin olive oil
2 medium onions, peeled and chopped
11 oz. (300 g) champignon mushrooms, sliced
Water, about 3 cups (750ml)
Salt, about 2 tsp.
1 lb. (450g) chopped pumpkin
11 oz. (300g) chopped potatoes
2-3 fresh rosemary sprigs
Black pepper to taste
 
Method:

1.        Heat the oil in a large pan. Add the onion and sauté gently. Add the mushrooms and 1 cup (250ml) of water. Season with  ½ tsp. salt, cover, and cook until the liquid has reduced and the mushrooms are tender (about 20-30 minutes depending on the type of mushroom).
2.        Meanwhile, in a large pot put together the pumpkin and the potatoes. Add 2 cups (500ml) of water, 1 ½ tsp. salt and rosemary. Cover, bring to a boil, then lower the heat and simmer for 10 minutes or until pumpkin and potatoes are tender. Then, turn off the heat, remove the rosemary sprigs and, with an immersion blender, reduce the mixture to a creamy puree.
3.        At this point, add the mixture of onion and mushrooms to the soup, and serve immediately in individual bowls with a sprinkle of black pepper on top of each servings.

Notes:
·         You can use other kinds of fresh and tasty mushrooms.

Pumpkin Gnocchi with Rosemary and Lemon sauce

Gnocchi di zucca con salsa al Rosmarino e Limone

This is not a traditional recipe of our cuisine but I love it. I like to prepare the pumkin gnocchi in this season because my kids find so fun to eat them because they associate them to the pumpkin and to Halloween. I think that the possibility to give to our kids a good dish of healthy homemade pasta has no price!
As for our traditional gnocchi (I published the recipe only a few weeks ago) it’s important to use only the minimum amount of flour because more flour you add, less flavorful the gnocchi will be.

Preparation time: 40  minutes

Cooking time: about 50 minutes

Serves 5-6

Ingredients:

For the pumpkin gnocchi:

6 cups (1 ½ L) water
1 lb. (450g) chopped pumpkin
Salt, about 1 tbsp. + ½ tsp.
3 cups (750ml) all-purpose flour

For the Rosemary and Lemon sauce:
4-5 fresh rosemary sprigs
Extra virgin olive oil, about 13 tbsp.
5 tbsp. regular butter
Freshly grated Parmigiano-Reggiano (or Grana Padano) cheese, about 1 cup (250 ml)
4 tbsp. fresh squeezed lemon juice
Salt, about ½ tsp.
Pepper to taste

To boil gnocchi:
Water, about 10 cups (2 ½ L)
2 tbsp. salt

Method:

1.        Prepare the pumpkin gnocchi: bring the water to a boil in a large pot. Add the pumpkin and 1 tbsp.salt. Cover and let cook 10 minutes or until tender. Then drain the pumpkin well, cool and mash with a fork.
2.        In a large bowl, combine mashed pumpkin, flour and ½ tsp. salt. Then use your hands to knead until a soft dough forms. If the dough is still sticky, add a little more flour.
3.        Prepare a work area and dust it with flour. Take a small piece of dough at the time, and roll it out gently with your hands until you have rolls about the thickness of your thumb.
4.        With a knife, cut the rolls into pieces about 1 inch (2 ½ cm) long. To shape the gnocchi, hold a fork in one hand and using your fingertip, roll each piece of gnocchi over the tines of the fork pressing gently to form a slight “C” (good for catching the sauce).
5.        Set each gnocchi in a flat serving plate, dusted with flour.  Dust with a bit more flour and then place the plate of gnocchi in the refrigerator.
6.        Prepare the Rosemary and Lemon sauce: Remove the rosemary leaves from the stems and place them in a large pan. Add 8 tbsp. oil and let cook on low heat for 3-4 minutes. Then add the butter and let melt. Turn off the heat and, stirring constantly, add 4 tbsp. of Parmigiano cheese, another 5 tbsp. oil, lemon juice, salt and pepper. Set aside.
7.        Meanwhile, boil the gnocchi: bring the water to a boil in a large pot. Add salt. Add the gnocchi to the boiling water, two-three at the time, to avoid that they can stick together, and boil them, gently stirring occasionally, until they rise to the surface of the water. Continue cooking gnocchi at the surface for about 1 minute, then remove with a large slotted spoon, drain well, and transfer to the pan with the sauce. Let cook all together 2–3 minutes, gently stirring.
8.        Serve immediately with a sprinkle of Parmigiano-Reggiano on top of each serving.

Pumpkin Meatballs

Polpette di Zucca

This vegetarian meatballs are delicious!

 

 

Preparation time:  15 minutes
Cooking time: about  30 minutes

Serves  3-4

Ingredients:

water, about 4 cups (1 L) plus enough to soak the bread
salt, about 1 ½ tsp.
1 lb. (450g) chopped pumpkin,
about ½ lb. (220g) Italian bread,
2 eggs,
1  cup (250ml) grated Pecorino Romano cheese[1],
2-3 tbsp. fresh minced parsley,
about ½ cup (120ml) of corn flour,
pepper to taste,
vegetable oil (enough to fry)

Method:

1.        Bring a large pot of water (about 4 cups or 1 L) with 1 tsp. of salt to a boil.  Add the pumpkin to the boiling water and cook for about 10 minutes. Then drain well and squeeze it to remove the water.
2.        Tear the bread into little pieces and soak in the water until it is soft; then squeeze by hand to remove the water.
3.        In a large bowl combine bread, pumpkin, eggs, cheese, parsley, corn flour, ½ tsp. of salt and pepper.  Mix all the ingredients, then, with your hands, form the meatballs.
4.        Heat the vegetable oil and fry them. Then season with salt and serve.

---

[1] You can use Parmigiano Reggiano (or Grana Padano) cheese instead of the Pecorino Romano cheese.

Grilled Pumpkin

Zucca alla Brace

My husband thinks that this is our best way to cook the pumpkin!

 

 

Peel and thinly slice the pumpkin. Place the pumpkin slices on the grill and cook them for a few minutes on each side. Place the grilled slices in a serving plate, add minced garlic, extra virgin olive oil, salt and pepper. Serve with Italian bread. Buon appetito!

Pasta with Mushrooms and Pumpkin cream

Pasta con Funghi e Crema di Zucca

Preparation time: 10 minutes

Cooking time: about 40 minutes

Serves 2–3

Ingredients:

3 tbsp. butter
1 onion, peeled and finely chopped
½ lb. (250g) champignon mushrooms, sliced
½ lb. (250g) finely chopped pumpkin
Salt, about 1 tsp. + 1 tbsp.
1 cup (250 ml) white wine
1 cup (250 ml) heavy cream
½ cup (120 ml) freshly grated Parmigiano-Reggiano (or Grana Padano) cheese
Water, about 8 cups (2 L)
½ lb. (approximately 250 g) sedani rigati pasta
Black pepper to taste

Method:

1.        In a large pan, melt the butter over low heat. Add the onion and slightly sauté. Add the mushrooms, pumpkin, 1 tsp. salt and white wine. Cook for 20–25 minutes or until the pumpkin is tender and the liquid has reduced. Stir occasionally.
2.        Add the heavy cream and cook for another 2–3 minutes. Turn off the heat, add the cheese to the sauce, and mix well. At this point, taste the sauce and add more salt if needed.
3.        Meanwhile, bring the water to a boil in a large pot. Add 1 tbsp. salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the mushrooms and pumpkin cream. Mix well and let cook together another 2-3 minutes. Serve immediately with a sprinkle of black pepper.

Notes:
·         You can use scialatielli, penne, or cortecce pasta in place of the sedani rigati.
·         You can use other kinds of fresh and tasty mushrooms in place of the champignon.