Antique spicy sausage ragu with red wine and Cognac

Ingredients for six servings:

- 4 Italian Spicy sausages (out of casing)
- 3 cloves of garlic, chopped
- 1/2 cup tomato paste or 2 cups of passata
- 1 cup red wine
- 1/2 cup cognac 
- 3 tbsp Olive oil
- 1 cup Mascarpone or heavy cream (Optional)
- Crush red pepper flakes (Optional)
- 1/4 teaspoon of cinnamon (Optional)
- Fresh parsley 

1. On a big heavy bottom pan, cook the garlic, cinnamon, pepper flakes and sausages on olive oil.
2. Using a wood spoon break the sausages in smal pieces.
3. Combine Cognac and light the pan on fire! Watch your eyebrows, facial hair and anything flammable!
4. When fire is off, combine red wine and cook until all eevaporates.
5. Add the tomato paste and two cups of water and let it cook on low heat until it reduces in half.
6. If adding cream or mascarpone, combine it and turn of heat.
7. Serve with pasta or polenta with fresh parsley on top.

Soups

 

Lentils and chestnuts soup

Avgolemono (Greek lemon and chicken soup)

Carrot and Ginger soup

Pasta e Fagioli

Harira (Moroccan Soup)

White beans, chicken and sausages soup

Thai soup

French Onion Soup

Coconut, cashew and lime soup

Tunisian fish soup

Vodka Sauce with Smoked ham

 

Ingredients

17 Oz (500g) Pasta
1/4 cup olive oil
2 medium shallots (or one onion), diced
1/2 cup tomato paste
1/4 cup vodka
2/3 cup Greek yogurt + 1/2 cup warm water
2/3 cup grated parmesan
1 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups chopped smoked ham
Fresh parsley (Optional)

Instructions

• Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
• In a large saute pan, add the olive oil and diced shallots. 
• Saute for 3-4 minutes, then combine ham and cook for another 5 minutes,
• Pour in the vodka in and light on fire, 
• Add in the tomato paste and cook for 2-3 minutes to bring out the flavors.
• Combine the greek yogurt,
• Add in the parmesan, red pepper flakes, and salt.
• Let simmer for a couple of minutes. Leave as is or blend until completely smooth, adding more water if necessary.
• Stir in the cooked pasta. 
• Remove from heat and garnish with fresh basil, parmigiano, and red pepper flakes

Sauces

 

Vodka Sauce

Chickpeas, spinach and lemon sauce

Bolognese Sauce

Amatriciana

Putanesca

Chickpeas pasta with Spinach, lemon and rosemary

¼ cup olive oil

1 (14-ounce) can chickpeas, rinsed and drained 

2 teaspoons finely chopped fresh rosemary, plus more for garnish 

½ teaspoon Aleppo pepper, or ¼ to ½ teaspoon red-pepper flakes (optional) 

Black pepper 

1 large shallot, finely chopped 

2 garlic cloves, finely chopped 

1 cup Greek Yogurt

1 (6-ounce) bag baby spinach 

12 ounces spaghetti or bucatini 

½ cup finely grated Parmesan 

Lemon wedges, for serving

1. Bring a large pot of salted water to a boil over high. 

2. In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish. 

3. Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the Greek Yogurt and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper. 

4. Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the sauce. Add 1 cup pasta cooking water and the Parmigiano, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed. 

5. Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on to and lots of fresh cracked black pepper! 

Orange Fragrant Goulash

 

1 kilo 2 lbs stewing beef cut into bite-sized pieces
1 kilo 2 lbs yellow onions finely sliced or minced
2-3 Tbs Hungarian paprika sweet or a mixture of sweet and spicy
Red wine or Beef Stock
One sprig of fresh rosemary, a sprig of fresh thyme (or marjoram) and a bay leaf tied into a bundle
2-3 Tbs tomato paste
Zest on one orange (Just zest, not the white part)
Lard or olive oil 
Salt and pepper

• In a large braiser or sauté pan, melt two large dollops of lard. (If using olive oil, heat up enough to cover the bottom of the pan. Add the onions and orange zest and gently sauté them, turning often, until translucent and quite soft and reduced by at least half. 
• Raise the heat to medium and add the beef. Sauté the beef until browned lightly, taking care not to burn the onions. Season with salt and pepper, and then sprinkle over the paprika, stirring so that all the beef pieces are covered. Continue sautéing the beef and onions for just a few moments more.
• If using, add a good pour of red wine and simmer until the wine has evaporated. 
• Now add enough water (or broth) so the beef is nearly covered, along with the tomato paste if using. Nestle the herb bundle in among the beef pieces. 
• Cover and braise for 2-3 hours, until the beef is tender and the onions have completed melted. Remove the herb bundle.
• The cooking liquid should have reduced into a dark and unctuous sauce, abundant but full of flavor. Add water or broth as needed if things seem to be drying out too much. If, on the other hand, the sauce is too thin, simmer uncovered until it has reduced to the right consistency. Taste and adjust for seasoning. 
• While you can serve your goulash immediately, it is better after a good rest of several hours. Or, even better, overnight. 

Bread, Focaccia and Pizza

 

Traditional Pizza

Sage and Honey Focaccia

Traditional Pizza recipe

For the dough:

4 cups (500g) Strong flour 
1 tsp (5g) salt
1 1/2 tbsp (10g) fresh yeast
1,4 cups (325ml) warm water

For the Tomato sauce:

1 cup of tomato pelati (tinned tomatoes for pasta)
1/2 cup olive oil
1 tsp salt
1 garlic clove
1 pinch of crushed red pepper
1 tsp dried oregano

For the toppings:

(Margherita)
1 ball of mozzarella
2 tbsp Parmigiano cheese
Fresh Basil leaves

(Parma ham and arugula)
1 ball of Mozzarella
2 tbsp Parmigiano cheese
4 slices of Parma ham
1 tbsp Balsamic vinegar
1 tbsp Olive Oil


Making the pizzas:

1. First make the dough. Dissolve the yeast in the warm water. Combine flour and salt in a large bowl. Gradually add the yeast mixture, mixing well until you obtain a dough. Place dough on a lightly floured work surface and knead for about 10 minutes. Cover with a cloth or cling film and leave to rest in a warm place for at least 30 minutes until the dough has doubled in size.

2. Preheat the oven to (430F) 220 degrees centigrades.

3. Take the dough, knock it back, then divide into two pieces, cover each with a cloth and leave to rest in a warm place for a further 30 minutes.

4. Combine all the ingredients for the tomato sauce on a blender or mixer and mix until is all blended.

5. Meanwhile prepare the toppings. For the Margherita. Roughly chop the mozzarella.

6. Sprinkle some flour onto a clean work surface and with your fingers spread each piece of dough into a roughly round shape with a border, make the dough as thin as you can but be careful not to tear it. Sprinkle some semolina or flour onto 2 large flat baking trays and place the pizza bases on them.

7. Drizzle a little extra virgin olive oil over each base. On one, spread the tomato sauce evenly over, sprinkle with parmesan, add a few basil leaves over and top with mozzarella.

8. On the other base, arrange mozzarella and parmesan all over, top with Parma ham.

9. Place both pizzas into the hot oven and bake for 8 - 10 minutes.

10. In the meantime, toss the arugula in a little extra virgin olive oil and balsamic.

11. Remove the pizzas from the oven, top the Parma ham pizza with rocket and serve immediately.

Pesto

Basil Pesto

Cilantro pesto

EggPlant Pesto

Walnut and ricotta pesto

Mint and tomatoes pesto

Bread, focaccia and pizzas

Rosemary focaccia

Focaccia with potato dough and tomatoes (Pugliese Style)

Sage and honey Focaccia

Beer and squash focaccia with red onions

Calzone

Panzerotti

Stracchino bread

Beer bread with sausage and sauerkraut 

Herbs bread

Traditional Pizza

Ragù alla Bolognese

1/2 lbs (250g) pork minced meat
1/2 lbs (250g) veal minced meat
3,5Oz (100g) pancetta
1 garlic clove sliced
1 chopped onion
1 chopped carrot 
1 chopped celery stick
1 cup red wine
1 cup whole milk
1 cup beef stock
4,5Oz (130g) tomato paste (One little tube)
1 bayleaf
1 tbsp chopped fresh parsley
5 tbsp butter
2 tbsp olive oil
Salt & Pepper

1. Start melting the butter with the olive oil in a heavy bottom pan.

2. Add the carrots with pancetta first and let them get crispy, then the onions, celery and garlic.

3. Cook until golden color and start combining the meats. When the meats are cooked, add the bayleaf, wine, stock, tomato paste and let cook in medium heat until reduces 1/3. If you have time, slow cook for two hours and the meats will melt. Add more wine or water if necessary.

4.  Combine the milk and parsley and let it cook for another 15 minutes in low heat. 

5. Add the salt and pepper.

Chicken with pancetta served with lemon and capers sauce

1/2 cup pancetta , smoked, chopped

1 lb chicken breast in fillets

salt and pepper

Olive oil

4 tablespoons lemon juice , freshly squeezed

2 tablespoons wine 

3 tablespoons butter , softened but not melted

1/2 cup of capers

2 tablespoons parsley , fresh, chopped

Instructions

• Cook pancetta and capers in a skillet until brown.
•  Season chicken with salt and pepper.
• Heat the large frying pan until very hot, add olive oil and immediately add chicken breast. Cook on high heat, about 3-4 minutes on each side. Remove from the skillet.
• Add 3 tablespoons lemon juice and maybe 2 more tablespoons white wine. Scrape the bottom of the pan.
• Remove from heat, add softened butter (but not melted) - to create a creamy sauce. Add chopped pancetta. Add back chicken. Top with chopped parsley. Serve with fried red peppers or potatoes.

Lemon Risotto with roasted tomatoes and almonds

1L (4 cups) chicken or vegetable stock
2 tbs olive oil, plus extra to drizzle
2 tbsp butter
1 white onion, finely chopped
2 garlic cloves
2 cups carnaroli or arborio rice
1 cup white wine
1 cup lemon juice
Zest of 2 lemons, finely chopped, plus lemon zest to serve
½ cup loosely packed mint leaves, finely chopped
1 cup grated parmesan, plus extra to serve

For the roasted tomatoes:
1 lbs cherry tomatoes, cut in half
1 cup chopped almonds
2 garlic cloves
1/4 cup olive oil
Salt and pepper

For the tomatoes:

1. On a big baking dish mix the tomatoes, almonds, garlic, olive oil, salt and pepper.

2. Bake for 30 minutes on a 450f (230c).

Making the risotto:

1. Melt a good knob of butter in a large saucepan. Sauté the onions and garlic very gently in the butter for a minute or two.

2. Turn the flame up to medium. Add the rice and let it "toast" for a couple of minutes, then add a glass of wine. Let it to evaporate.

3. Now add a ladleful of broth to the rice. Simmer over medium heat, stirring from time to time, until the broth has been absorbed by the rice. Add another ladleful of broth and repeat for a total of 18 minutes or so. The rice is done when it's still al dente but without any chalkiness in the center.

4. When the rice is almost done, add the lemon juice and let it evaporate—only partially, like me, you like your risotto quite loose.

5. Off heat, add the Parmigiano-Reggiano and, if you like, another knob of butter to the rice. Stir vigorously for 30 seconds or so, until the cheese and butter have melted and the rice has developed a nice, creamy texture.

6. Combine the roasted tomatoes and mint and mix very gently.

7. Serve immediately.