Sartu – A Savoury Rice ‘Pudding’

A sartù is a labour of love.  And well worth the effort.  I wrote about it once, a few years ago.  I am reposting the sartu recipe (one that was inspired by a leftover sauce) because recently I made something very similar, only with different ingredients.  Let’s call it a Roman version of a very posh Campania Region dish.

Anyway, here is the link:

https://myhomefoodthatsamore.wordpress.com/2015/02/02/a-craving-for-sartu-using-leftovers-backwards/

sartu bello

Stale Bread, Kale and Bean Soup (Pancotto con fagioli e cavolo nero)

I am reposting a recipe from 2012  because you know what? It still makes sense.  Especially for this time of year.  It is thoroughly vegetarian and if you are vegan all you have to do is leave the cheese bit out.

https://myhomefoodthatsamore.wordpress.com/2012/03/02/dont-dread-stale-bread-make-soup-instead-soup-series/

Don’t dread stale bread – make soup instead (Soup Series)

There is a very traditional soup, with variations throughout Italy, whose body consists of stale bread, added to which, besides broth, are other herbs or vegetables and usually some kind of grated cheese and olive oil.    They all taste pretty delicious in a comforting way and a very dear American friend of mine thought it was a pity, really, that the only name Tradition managed to come up for them was “pancotto”:  which literally means “cooked bread”.  The Tuscan version  has an even less attractive nomenclature: “acquacotta” — which translates as “cooked water”.  It doesn’t sound very enticiting, now, does it?  I thoroughly concur with my friend even though I had never thought about it until she mentioned it.

These were soups that came from whatever scraps a housewife could put together.  Bread holds a sacred place in Italian food generally, it is revered and no meal is ever complete without it.  Even today, Italians will feel very bad about throwing away stale bread, thinking it the height of waste.  There are always uses for it … and soup would have been just one of them.  So …. let’s see what kind of cooked-bread I ended up making!

Please believe me when I say this bread was very dry and stale indeed.  You would have had a very hard time trying to cut it with any knife …

Here is an ugly but very useful large pot …. lots of water within which I heated before adding the stale bread:In it goes …

And when it’s gone all soft and mushy again, out it comes, and gets put into another large pot.

I roughly chopped and then washed some cavolo nero (kale).

That got cooked too, for a few minutes, in the same water that had softened the bread. Drain and set aside.

This is what is left and gets thrown away.  It is too bitter and would ruin the soup.

Drizzle some olive oil into the pan and add chopped garlic and chopped onion and a few peppercorns.

Some carrot and celery will also add to the final taste.  Sauté for a few minutes but do not brown.

These are two rinds of parmesan cheese … another food item that would never have been thrown away (I keep mine in the freezer).  The rind can be grilled but most usually it makes a great addition to any hearty soup.

Beans would very often accompany these soups … and so who am I to disagree with tradition!  Keep some cooked beans to hand.  They get added to the soup after it has cooked for a while.  If you add them too soon, they become too mushy.

THE COOKING OF THE BREAD AND WATER BEGINS!

Add the parmesan rinds to the soup pot …

The “cavolacci” (translation: “bad” or “ugly” cabbage) as they are called here in Lazio go in next ….

Next, the soffritto … the sautéed carrot, onion, celery and garlic ….

Pour in water, enough water to cover everything.  Turn on the heat and simmer for about 30 minutes.  Add salt and pepper somewhere along the timeline.

Add the cannellini beans about ten minutes before serving.

I love my herbs, so I always add some chopped mixed herbs too, towards the end.  This is a mixture of parsely, marjoram and rosemary.

The parmesan rinds will have given off their final taste to the soup and can be removed. Taste the soup and make sure all is well in the salt-and-pepper department.

SERVE

You can serve this soup with either grated parmesan or pecorino.  A drizzle of olive oil.  And for those who like chilli, add that too.

A soup based on leftovers doesn’t sound like much, does it?  And yet … and yet … and yet … it tastes dashed good, yes, you bet!

P.S. And yes, I do know what Lord Curzon supposedly said … “No gentleman takes soup at luncheoon”.  Well, in Italy they did and they do … and it wasn’t just the ‘gentlemen’!

Ravioli di Zucca – Pasta With Pumpkin Filling (and More) …

As I looked around today, there was a lot of orange about … it is Halloween after all, even here in Italy where the occasion was never celebrated by children in weird costume and get-ups until relatively recently (20 years ago, something like that?).  And yes it has become a consumerist bonanza here as elsewhere but how can one resist the whole idea of “trick or treat” ?

It’s a bit like Christmas presents … as long as Father Christmas/Santa is about, then presents are not a ‘reward’ for which one must say “thank you” and be fake-grateful for.  Santa Claus is ‘magic’ and he and and his elves like to give children presents ‘just because’ … Don’t get me wrong, I love good manners and I think that keeping a grateful outlook on life is good for one’s health (seriously, there has been a lot of research in this field).  But ‘having to be grateful’ for a present that is a reward for good behaviou is very very different from receiving a super present for no reason whatsoever !  Think about it.

I used to absolutely loooove Yuletide and all that that entailed, when our kids were little and still believed in Father Christmas.  My husband and I went to great lengths to dissimulate participation in the parcels that arrived after dinner on Christmas Eve as we all sat and mooched around the table after a special dinner.   At length, the door bell would ring (finally!); one of the dinner party who had to leave the room unnoticed, and never my husband or I, would do this as stealthily as possible after having arranged all the boxes and parcels on the stairs to our front door … and our kids would rush to open the door in eager not to mention frantic anticipation and take in the bounty.  Oh the excitement !  As they grew older, their spoil-sport contemporaries did all they could to disavow them of the magic; didn’t they know, they would proclaim and insist, that Father Christmas did not exist?, that it was the parents who bought all the presents? No way, our kids would answer … “Our parents couldn’t possibly afford all these presents”.  Sweet.  More about our family’s Christmas stories another time.

And so … there was I last Sunday, at home, on my own, after having worked non-stop from 10:20 a.m. to about 3 p.m . with a group of tourists.  I had showed them around town, recounting some of its history (quite a lot of history to Frascati, you’d be surprised), and then we went to the winery (Minardi Winery) where we walked around the vineyard; and then I sat them down to a nice lunch.  We wine and dine ’em, and tell stories, that’s what we do chez Minardi.  And nearly everyone who comes along is in a good frame of mind, either on holday and visiting Italy, or living in Rome and wanting to escape for the day to somewhere more bucolic, to Rome’s nearby countryside.  So the atomosphere is always a jolly one.  But it is still ‘work’ for me, and requires that I keep a sharp look-out on things, making sure that everyone is okay and well fed and that glasses are replenished.  Am I grateful for this job? Of course I am.  Do I like it? Of course I do.  Is it also tiring? … Next question.  You have to give it your all to make it work, and that’s all I’m saying.

Last Sunday, I don’t know what got into me once I got home …  I became all wistful.  Christmas came to mind. The fact that our son lives in Milan came to mind.  That my husband had been away down in Puglia for nearly a week.  Came to mind. That both my sisters live in England (i.e. far away) came to mind.  That our daughter was very busy and I hadn’t seen her in a good while.  Came to mind.  I was sliding down the slippery slope of self pity, wallowing in feelings that never lead to anywhere positive.

What to do, what to do?  My recourse? Cooking.

I decided to make home made pasta.  Not just that.  A pasta recipe that no one in my family likes, because no one in my family likes pumpkin.  Everything from scratch. I patted myself on my back metaphorically speaking when I got around to eating it. There IS compensation in food and eating.  Usually, my joy in cooking derives from cooking for others.  Last Sunday … it was about me.  It was for me.

If you, unlike the rest of my family, like pumpkin/squash and fresh pasta … do please take a look at this recipe.  There are lots of ‘steps’ … but none of them difficult or overly fussy. I don’t ‘do’ fussy.

……………………………..

INGREDIENTS

FOR THE PASTA: 2 whole eggs and 1 egg yolk plus 200g of flour.  I used 100g of Italy’s famed 00 wheat flour, and 100g of durum wheat, also known as semolina flour.  Extra flour to dust on the work surface/countertop.

FOR THE FILLING: Some pumpkin that needs to be cooked. You could steam it too I suppose but I baked it in the oven.

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Wait for it to cool.  It’s not a bad idea to cook it the day before.  Which is exactly what I did.

Also required are:

Mostarda di Cremona – maybe orange marmalade might do instead of this? If you can’t get hold of mostarda that is.  Parmesan cheese.  Freshly grated nutmeg.  Fresh sage leaves.  Crushed amaretto biscuits.  Grated parmesan.

For the sauce to cook the ravioli in: cream, sausage, fresh sage

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Mostarda is basically all about candied fruit.  Sometimes this mostarda comes in spicy mode – something akin to wasabi or horseradish.4

Pear mostarda is the best choice for this recipe but I just used what I found in the store-cupboard.5

Chop it up.2

Process the cooked pumpkin.7Add salt and pepper and plenty of freshly grated nutmeg.

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These are amaretto biscuits – made with bitter almonds.  Very crisp and just the business and TOTALLY called for in this recipe.

10Bash the biscuits to pulverise them.11

Add them to the mix.

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Add some fresh sage – sliced up.

Put it in the fridge.  The firmer the mixture the better and the easier to stuff the ravioli later on.  You could, indeed, make this stuffing the day before.

MAKING THE PASTA

13Once you’ve made the fresh pasta, let it rest in a bowl for about half an hour to one hour, covered with a tea towel.  Allowing it to ‘rest’ will make it a lot easier to stretch it with the rolling pin later on. The resting time makes it more elastic.

14I love how my pasta sheet got so big, I had to ‘dangle’ it over the edge of my countertop.

16Use a glass to cut out some circles.  Discs.  Whatever you want to call ’em.  You could use a cookie-cutter if you preferred.17Fun, hey?  And what a lovely color the pasta is.

1918Out comes the filling, out of the fridge.  Use two spoons .. and spoon the mixture into the middle of the discs.  Then fold them in half.  The shape will now be a half-moon.  Join the corners of the half moon together and fold the edge over.20

And this is what you end up with.  YOU might end up with somethine prettier than this. I was happy enough with what I managed that evening.

MAKING THE SAUCE

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Olive oil in the saucepan, a sausage taken out of its casing … some fresh sage … half a glass of wine.

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Hubble bubble … toil and … add some tomato sauce.  Even out of a tube.  Mine was home-made.

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Taste and add some salt and pepper, as required.

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A splash of fresh cream and a good dollop of butter.  Butter always helps.  It brings everything together.  The Italians use the word ‘legare’ for this, and ‘legare’ means to tie together.  Butter helps to ‘tie together’ the sauce.

COOKING THE RAVIOLI

Cook the ravioli in boiling salted water – only a few minutes, since this is fresh pasta we are talking about.

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Then drain the ravioli straight into the saucepan with the simmering sauce.

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We are talking about a minute or two to reach perfection.

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Plate up.  Spray with freshly milled pepper.  Some parmesan.

28-scaled-2560.jpgI can’t tell you just how good these ravioli are … they are redolent of a medieval cuisine when sweet and savoury were part and parcel of the same food course.  There was no distinction as such in those days.  Yet there IS a distinction in this mix – and that’s what makes this a choice for  a sophisticated palate.

29Deeply, deeply yummy.

Comfort food in the extreme.

Pumpkin Risotto with a Gorgonzola Finish

Dedicated to Ian Rosenzweig.

Yet another potluck, tee hee.  Oh, I do so love potluck evenings!

This time chez George and sister Claire from Casale Sonnino. I have already written about the Casale Sonnino farm near Frascati in another post: https://frascaticookingthatsamore.wordpress.com/2016/10/29/sora-maria-e-arcangelo-and-casale-sonnino/ .

Claire lives in New York and visits as often as she can and especially when it’s time for the olive harvest.  Their olive oil has won a silver medal in the past.  Last year, just as with so many other olive farms in Italy, they basically did not have a harvest – the previous winter had been bitterly cruel and ruined the growth cycle of the trees.  George runs the Casale (the family’s olive and wine estate) which has been in the family since …. oh gosh, I really don’t know but centuries I believe.

Theirs was quite the posh bourgeoisie family back in the day,  living in a beautiful town house in Rome.  They were forced to flee the country after 1938 on account of Mussolini’s hideous “racial laws” which targeted the Jewish population in Italy and saw so many of them die a ghastly death in Nazi camps in Germany.  Their mother was a Sonnino from Rome.  Their father was a Treves (also from a prominent Jewish family) from Piedmont.  The parents met and married in Princeton and carried on with their lives – some of their other family members were not as fortunate.

Claire and George (and another brother whom I’ve not met) were all born in the States and grew up there, in New Jersey.  George thinks it’s a bit of a giggle that the family shared the same dentist as Einstein! Their mother never forgot the Casale, however, and longed and longed to return there, and came back often.   Very often.

The Casale Sonnino is a place I’ve come to fall in love with.  And I am not the only one. Look up the website and you’ll see why.  It’s like wafting into a time warp.  One just wants to slow down, read a book, paint, sing, think, sit and converse as opposed to ‘talk’, in a Jane-Austenish kind of way.  Cooking and entertaining are its middle name.

The Casale is there to be used as a holiday-let for small groups and families, and those who return do so because it has become a sort of home-from-home for them. George ends up adopting dogs because they too find a home there.  The views are stunning and New Year’s Eve from the terrace is hard to beat – with Rome below and all the fireworks on display till the early hours of the morning.

As I wax lyrical over my ‘interpretation’ of the place, I realise that it’s not quite the same matter for George (and Claire) who have to run it as a business.  Oh the amount of work! You wouldn’t believe it.  Never ending.  And if it’s not one thing, it’s another.   Farmers are farmers all over the world and have Nature to contend with as well as to give thanks for.

Friends of ours from Los Angeles who regularly visit Frascati for work reason have a son who has become entranced with the story of this house.  His name is Ian, he’s in his early twenties, and he is a writer.  From what I’ve heard, he intends to delve into the story of this family and write about them and their Casale – I am so glad, someone really ought to.

Without going into all the boring details that resulted in the coming together of this potluck dinner a couple of weeks ago, suffice it for you to know that: I’d been hard at work that day, so had George and Claire at the olive mill, so had friend Michelle at the winery where she works, and so had another friend Michelle with her lovely young daughter, and, last, Ian – young Ian, who had literally just rolled in from Florence that late afternoon.  Result?  Despite the hurry and fatigue, a great dinner ensued as always.  (Not a late night for a change, we all had an early morning the following day.)

salad

One Michelle and sweet daugther cobbled together a super salad with mixed leaves, walnuts, burrata and peaches.  The other Michelle brought a couple of rotisserie chickens that were literally finger-lickin’ good.  Ian came along with cured meats and cheeses (parma ham … you know what I’m talking about).  And then there was loads of other stuff and a traditional tomato bruschetta … and we told George we really did NOT need the meat he had brought along to barbecue.  My offering was a pumpkin risotto.  I started it at home … so that I could finish it off at the Casale with minimum fuss.

Such is the magic of potlucks – and there are leftovers too, for the next day!

Anyway … about the risotto.

INGREDIENTS: Leek, sausage, pumpkin,  olive oil, pink pepper corns, a glass of wine.  Part II: cream, grated parmigiano, gorgonzola, butter, lemon juice, more red pepper corns, fresh chilli, wild mint.

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So what you see here are … red peper corns, a mashed up sausage and the white part of a sliced leek.  (The green part of the leek I reserved for making the stock with which to cook the risotto).  I started cooking it with some olive oil and then added a splash of wine.

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Chop up some pumpkin.

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Once the sausage meat was pretty much cooked, I added the chopped pumpkin.  Sprinkle plenty of salt and a good pinch of pepper.  Cook for about 10 minutes?  Something like that.

IMG_5023Bit of gorgonzola hiding in the fridge. I got some kitchen/parchment paper and wet it under running water.   Maybe too much water.  Anyway, the idea was to wrap the gorgonzola in something ‘damp’ so that it would not dry out.  I waited for everything to cool down and then …  It was time to get into the car and drive to the Casale.

AT THE CASALE

Once there, I got some water onto the boil and added the ‘other’ half of the big leek, the very green part, in order to create a vegetable stock.

img_5024.jpgI toasted the rice – without any oil !!! please note — and then added one ladle of the hot leek water.  The white ‘splash’ you see among the pumpkin is a bit of fresh cream.

IMG_5025Here is the hot leek water on the left – kept hot.  When you add the water/broth/stock/whatever, it must always be HOT.

img_5026.jpgThe risotto is  bubbling away now – that ‘fat’ weird green thing in the saucepan, that’s the leek that was used to make the stock/broth.  Iadded it to the risotto – to flavour the risotto even more.  I removed it towards the end, naturally.

img_5027.jpgKeep adding the broth and stirring away – and do avail yourselves of a glass of wine to keep your spirits up, for goodness sakes!  At one point I added some more pink pepper corns and a bit of chilli.  You know, to spice things up a bit.

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Aha.  Some butter.  Some French butter no less, the very nicest there is!  And a half of a lemon.  Yes.  Funnily enough, a risotto will always benefit from a bit of either lemon juice or vinegar.  I prefer lemon juice and that’s what I did: squeezed about one half of a lemon into the risotto.img_5029.jpg

When the risotto was almost done, I added a profusion of grated parmesan cheese.IMG_5030And once that had been properly assimilated, I added the little bits of the gorgonzola – which took no time at all to melt into the risotto.IMG_5031Things were coming to a head now – the risotto was cooked and I switched the heat off. I added plenty of butter (and I mean plenty) and stirred like crazy.  Actually, this is Ian stirring like crazy.  Good lad!

73395280_10220946760724699_24852866913009664_oHere I am – half way through  cooking, in one of my favourite kitchens.

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Here he is, young Ian.  Giving it a final stir.  The green stuff? It’s wild mint from my balcony (called ‘calamint’ in English apparently).   You could use rosemary or sage or any other kind of mint instead.

72689793_10220946758484643_8665815076298555392_oThe last-minute potluck people: readying ourselves and happy, and looking forward to tucking in.

Yes … but … where ARE George and Claire?

Ah of course – Claire is taking the photo and George is in the dining room laying the table.

Pasta col Tonno Sfiziosa – ‘Fussy’ Pasta with Tuna

I am reposting another version of the classic pasta with tuna – one that can’t be made in a hurry and that requires a little attention to detail in the prepping phase.  Definitely worth the trouble, however, if you have the time and inclination.  I wrote the post in December 2014, that’s quite a while ago !

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It is very traditional to have a fish-only themed menu on Christmas Eve in most parts of Italy, including Rome.  Also traditional are foods fried in batter such as artichokes, cauliflower, broccolo, apples, cod fish etc.  Spaghetti alle vongole (spaghetti in a clam sauce) are always a big hit.  And so is pasta with tuna – not fresh tuna but tuna packed in olive oil.

I stopped buying tuna a few years ago, after reading about the parlous state of this particular fishing industry.  I don’t want to sound all holier than thou over this decision and I am sure I am not the only one.  However, I also keep an optimistic attitude and look into reports on improvements (in Italy’s Mediterranean waters at least) and it would appear that the numbers of tuna have grown to the point that I can now resume eating it without feeling guilty (and being careful, of course, to choose the right brand).

The photos on today’s post were taken at the end of last summer, the tuna being a present from friends who had just returned from a holiday in Puglia.

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This tuna was A-star stuff, packed in proper olive oil and not some other substandard seed oil, and presented in a glass jar.

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Some tomatoes, a couple of cloves of garlic … and my new kitchen ‘toy’ – a tomato peeler.

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You don’t have to peel the tomatoes but I was in raptures of reverent tomato peeling activity and enjoying myself the way little children do when trying out a new toy …

IMG_9621IMG_9622A couple of anchovy fillets … and some lemon zest (for freshness).

Chop and de-seed the peeled tomatoes …

 

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Cook the garlic (careful that it doesn’t burn, it must cook until it is golden).

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Sprinkle salt all over the chopped tomatoes while the garlic is cooking …

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Get your pasta out (spaghetti would have been nice but I didn’t have any that day) …


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Add the tomatoes to the frying pan …

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After a few minutes, add the anchovy fillets …

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Taste … and add a pinch of sugar if necessary.


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It won’t take more than 10 minutes to have this sauce ready.  At that point, add some torn basil leaves and the lemon zest.  Switch off the heat.

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Sssssh … don’t tell anyone but I didn’t do such a good job of de-seeding the tomatoes.  Never mind.  I am still alive.

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Grate some pecorino cheese.  I think anyone who has been reading my blog for a while is fully aware of my reluctance to engage in cheese grating which is why I do my level best to fob this job off to any other family member or friend who happens to be in the vicinity.  It is important to have someone else grate your cheese for you, yes … but it is also important to make sure that the proper sized cheese grater is used.  See the photo above? The holes in the grater are too big … the grated cheese is not ‘fine’ enough for a pasta.  The finer the cheese grated, the easier it will be for the cheese to ‘melt’ completely into the sauce.  I know it sounds silly but it makes all the difference.

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While the pasta is cooking … drain the tuna.

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When the pasta is just about cooked, transfer it it to the pan with the tomato sauce.  Turn the heat on again and allow the pasta to finish its cooking time directly in the sauce.  If the sauce looks like it’s going to dry out, add some of the cooking water.

 

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Add the tuna last …

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Combine all the ingredients and switch off heat.
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The green bits are, I think, a mixture of mint and marjoram.  Parsely would be great too.

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Add the grated cheese last.

It is not ‘normal’ in Italian cuisine to mix cheese and fish together.  This recipe is one of the exceptions.  As is pasta with mussels and pecorino.

https://myhomefoodthatsamore.wordpress.com/2014/12/19/pasta-al-tonno-variation/

Pasta col Tonno – Classic Pasta Recipe with Pre-Cooked Tuna

I am reposting a recipe I wrote back in March 2011.  It is a classic and it’s worthwhile keeping in mind when time is of the essence.  So think of this variation as the “quick and easy one”.

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At a restaurant not far from home last night, I was surprised to be served a dish made up of polenta accompanied by a tomato sauce and tuna – most unusual and very good too. Upon closer inspection, it transpired that that the tuna was not the fresh kind but, rather, the tuna that is packed in oil – you know, the kind one always keeps in the pantry for salads or for those just-in-case emergency occasions when a very hungry stomach (or two) will fight a very convincing battle with the brain when it presumes to think that cooking can’t be paramount on one’s list of priorities. And that is time to make a pasta and tuna dish so that both stomach and brain will be appeased.

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The ingrediens: some pasta, a jar of tuna packed in olive oil, a jar of tomato sauce, garlic, anchovy fillets and any fresh, green herb you may have around … in this case it was some marjoram.

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When one is in a hurry, it is best to think slowly and act quickly … so take a moment to ‘orchestrate’ the necessary steps.  First things first: put the water on to boil and pour some olive oil into a good-sized saucepan.

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Peel some garlic and cut in half and put it into the saucepan together with one anchovy fillet.  Turn the heat on a low heat (we don’t want the garlic to burn to a crisp) … and then open the jar of tuna and put it through a colander, and open the jar of tomato sauce.

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When the garlic has turned golden and the anchovy fillet has sort of dissolved …

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Add the tomato sauce.

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Put the pasta into the boiling water …

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Add some salt …

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Add a pinch of sugar too … it is the sugar and the salt that really ‘add’ taste to any tomato sauce because both ingredients are enhancers of taste: i.e. both ingredients make any flavour taste better !  That is why a little bit of salt is added even to sweet dishes.

I defy any chef worth his or her hat to deny that salt has no place in the kitchen ! People are absolutely terrified of salt and this is very silly indeed.  The important thing is to use only a small amount … in fact, only the RIGHT amount.

And as for those who worry about high blood pressure and all that that entails … please take the time to google around on the merits of untreated sea salt versus the very nasty chemically cleaned sodium chloride (here is one easy link to get you started: http://www.ecomall.com/greenshopping/salt.htm ).

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As the sauce sputters away merrily, add a sprig of your herbs …

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Followed by the tuna, drained of the oil it was preserved in …

Give it a good stir, gently breaking up the tuna so that it thickens the sauce.

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When the pasta is almost ready (i.e. two to three minutes before the cooking time recommended on the packet), you can drain it directly into the saucepan …

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If the sauce is a little too thick, you can ladle in a little of the cooking water … and keep cooking the whole lot until the pasta has ‘absorbed’ all the sauce and is ready to be served.

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The reason I insert this somewhat unappealing photo is to show that a jar of tuna and a jar of tomato sauce and 500 g of pasta can go a long way !  It can definitely feed four very hungry people …

 

 

Ready to eat … and it took just over 15 minutes from start to finish.  (For your information, the above pasta is the kind that takes 12 minutes to cook.)

There is nothing like a plate of pasta to placate a hungry belly AND a brain that thinks it’s too busy to cook …

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My Own ‘Cheat’ Parmigiana di Melanzane Recipe

Sometimes I post a blog after a distance of three weeks: today I am posting three recipes all on the same day.   And they are all about aubergines/eggplant.  It must be that I am fired up by aubergines today?

If there is something that makes me almost weep with gastronomic pleasure, it’s a properly make parmigiana di melanzane, a layered aubergine and mozzarella bake in a tomato sauce with parmesan thrown in for good measure and a key ingredient that gives the recipe its name.  I wrote a blog about it last year:

https://frascaticookingthatsamore.wordpress.com/2018/08/31/patience-permitting-a-parmigiana-di-melanzane-most-fitting/

“Patience Permitting, A Parmigiana di Melanzane most Fitting” – the title says a lot, doesn’t it.  Yes, yes indeed.  This is a recipe that takes a LOT of time and patience and one that I most likely make only once or twice a year.

So … I thought that I might work out a ‘cheat’ version – never as good, obviously, but all in all nothing to sneer at.

Take a look.

INGREDIENTS

Aubergine, flour, oil for frying (this time I used olive oil but you can also use groundnut oil which has a good smoke point), mozzarella, tomato sauce, grated parmesan cheese, basil

1Start by slicing the aubergine into ‘chips’ and then flouring them.  The reason they need to be floured before frying is that they will otherwise absorb an awful lot of oil.  The flour acts like a sheath.  Shake the excess flour off the chips before frying them.

2Fry them until they go crisp.   Lay them on kitchen paper that will absorb any excess oiliness.

3Wait for them to cool down a little and then place them in a roasting pan – I happened to use this pyrex dish.  Add chunks of mozzarella. Sprinkle some salt.

4Add a layer of tomato sauce, scatter some basil leaves, and sprinkle some parmesan.

5Repeat the same procedure, with another layer.

6Bake until cooked.  Add more fresh mozzarella and basil leaves just before serving.

Not quite as lip-licking delicious compared with a ‘proper’ parmigiana di melanzane but it’ll do when time is of the essence.