Gnocchi with peas, prosciutto and parmesan

Tags

bacon, gnocchi, ham, parmesan, Pasta, peas, prosciutto, quickmeals

This is one of the easiest recipes and so very quick. Most of the ingredients should  be in your pantry so you do not even have to rush out in times of lockdown to try and source unusual ingredients. You can make your own gnocchi of course or buy a good quality store version, your choice.  Add prosciutto or parma ham or even bacon if that is all you have, a few frozen peas and a sprinkle of parmesan et voila! dinner is ready.  Feel free to add a splash or two of thick cream if you wish but if you are trying to watch calories, then leave it out and the dish will be just as delicious.

Serves 4

Ingredients:

Prosciutto 4 slices
Gnocchi 400g / 1 pound
Olive oil 1 to 2 tablespoons
Peas, defrosted 200g / 7oz
Parmesan, freshly grated, 55g / 2oz
Salt and freshly ground black pepper

Method:

Heat the olive oil in a large sauté pan
Add the prosciutto slices and fry until crisp, turning occasionally
Drain on kitchen paper, then break into shards and set aside
Add the gnocchi to the pan and fry for about 5 minutes until lightly golden on all sides
Add the peas, half the parmesan and a splash of water to the pan and warm through, stirring, until the sauce forms an emulsion
Add the cream, if using, and stir to coat well
Sprinkle over the remaining parmesan and the prosciutto shards
Season with salt and black pepper and serve immediately
Bon Appétit!

 

Advertisement

Baked pasta with sausage, sage and butternut

Tags

bechamel sauce, butternut, Cheese, comfort food, gratin, Pasta, sausages, toulouse sausages

This dish is pure comfort food at its very best. It combines all of my favorite comfort foods, pasta, bechamel sauce, sausages and cheese and is cooked like a gratin thereby giving a delicious crusty, cheesy topping. What more could you want? It is inspired from a northern Italian recipe. In the original version, large pasta shells or conchiglioni are used and the sausage stuffing in placed in the shells but if you cannot get hold of them, feel free to use any large pasta such as penne, cavatappi, fusilli, rigatoni or even rotini.

Serves 4 to 6

Ingredients:

1 small butternut squash, peeled, seeds discarded, chopped into small cubes
2 teaspoons olive oil
10 sage leaves, chopped
6 pork sausages (I used Toulouse sausages)
1 teaspoon nutmeg
350g / 12oz pasta
50g / 2oz butter
50g / 2oz plain flour
850ml / 1 ½ pints milk
50g / 2oz parmesan, grated
100g / 4oz grated cheese (emmental, mozzarella mix)

Preparation:

Preheat the oven to 200 C / 400 F
Place the butternut in a saucepan with a little water and cook for about 10 minutes until soft
Heat the oil in a frying pan
Add the sage leaves and sizzle for about 1 minute
Remove the sausages from their skins and divide into small balls about the size of a marble or hazelnut
Add the sausage balls to the pan and fry until golden brown
Add half the butternut to the sausage mixture and set aside
Mash the remaining butternut with the nutmeg and any liquid in the pan
Cook the pasta according to package instructions
Melt the butter in a saucepan
Add the flour and stir, cook for 1 to 2 minutes
Gradually add the milk, stirring constantly
Cook for 2 to 3 minutes over medium low heat until you have a smooth, thick sauce
Add the mashed butternut, parmesan and seasoning
Spread the sauce and butternut mixture on the bottom of a large, shallow baking dish
Drain the pasta
Place the pasta on top of the sauce
Pour the sausage and sage mixture over the pasta
Scatter the grated cheeses over all
Bake for 30 minutes or until golden brown
Enjoy!

Beef cheeks/ Daube de joue de boeuf

Tags

Beef, beef cheeks, cheeks, comfort food, daube, joue de boeuf, Pasta, stew

When it is cold and grey and wet outside, there is nothing better than a hearty stew cooking for several hours in wine and infusing your kitchen with the most tantalizing aromas. Now, you could do a Boeuf Bourgignon but you could also try something different – tender, melt in the mouth morsels of succulent meat bathed in a rich, deep sauce and served with pasta. Perfect.

Serves 6

Ingredients:

1.2kg / 2 1/2 lbs beef cheeks (about 3 cheeks)
5 carrots, peeled and chopped
1 branch of celery, finely chopped
1 leek, finely chopped
2 shallots, finely chopped
2 cloves garlic, crushed
1 bouquet garni
grated zest of 1 lemon and 1 orange
1 bottle of red wine
Salt and freshly ground black pepper
60g / 4 tablespoons butter
15ml / 1 tablespoon olive oil
1/2 teaspoon piment d’Espelette
30g / 2 tablespoons flour
225g / 8oz chopped tomatoes
30g / 1oz good quality dark chocolate (at least 80%) , optional
1 to 2 cups beef stock (as needed)
Fresh parsley, chopped for garnish

Preparation:

Place the beef cheeks,, carrots, celery, leek, shallots, garlic, bouquet garni, lemon and orange zest and red wine in a large bowl and refrigerate for at least 4 to 6 hours, even overnight
Preheat the oven to 150C / 300F
Drain the meat and the vegetables, reserving the liquid
Pat dry the beef and season with salt and pepper and the piment
Melt the butter and oil in a large dutch oven , I use a Le Creuset, over medium heat
Add the meat and sear it, until browned on all sides, then leave to one side
Add the vegetables and cook for about 1 minute
Return the meat to the pan
Add the flour and cook for 2 minutes
Pour in the reserved wine from the marinade
Add the tomatoes
Grate in the chocolate if using
Pour in enough stock to just cover the meat and bring to the boil
Cover the dish and place in the oven for 4 hours, stirring once or twice
Remove from the oven and place on the stove top
Remove the cheeks from the dish, then place the dish over a high heat
Cook rapidly until the sauce reduces and thickens
Return the meat to the pan to warm it and coat with the sauce
Sprinkle with parsley
Serve with pappardelle or tagliatelle pasta
Enjoy!