Parsley Pesto & Egg Yolk Spaghetti

Well, to be honest it's not exactly a pesto. I took inspiration (as on so many other occasions) from Jamie Oliver and put together one of the most simple and delicious pasta dishes. In fact, I guess that with pasta, simplicity is the key: keep it simple, good ingreds, watch, learn, practice, eat right away!

INGREDIENTS:

• spaghetti pasta;
• 2 cloves garlic;
• a big handfull parsley leaves (extra for garnish);
• 2 tablespoons grated pamesan cheese per serving;
• 1 egg yolk per serving;
• 2-3 tablespoons extra virgin olive oil per serving;
• salt, coarse ground black pepper;
• a few drops lemon juice (optional).

So, in a stone mortar crush 2 garlic cloves with salt (acts as an abrasive and draws moisture from the garlic making it pasty). Then pick the leaves from a good bunch of parsley (about how much you can squeeze into the mortar bowl). Crush well by hitting and with circular motions of the pestle. Poor in some olive oil, a few tablespoons. To make it more pesto like, you can add grated parmesan and pine nuts. I did not.

In stead I put the grated parmesan in a bowl and to that I added one egg yolk per serving. Stir well and add olive oil to taste. The same with coarse crushed black pepper. No fire so far!

Add the garlic parsley mush to the egg and parmesan. It must have reduced to a spoonfull by crushing it. 

Jamie adds some lemon juice. I added very little, just a few drops. It's true that it can bring a nice flavour to the dish but it can ruin it just the same. I personally like the olive oil flavour better.

Boil the pasta in salted water and when al dente just add it to the sauce bowl without straining it too much. Starchy pasta water is welcome to thin the sauce and give it a velvety consistency. Coat well the pasta and serve immediately with extra parsley leaves and grated parmesan.

It's a great pasta sauce idea which combines the velvet sauce of the carbonara with the freshness of the parsley and fruity olive oil.

It was so goo that I scooped up the remainder of the sauce from the plate with a loaf of bread. Enjoy!

Espresso Style Recommends: Irish Pub, Constanta, Romania

I recently visited the Irish Pub in Constanta, Romania, my home town. It has long had a reputation for being one of the best places to eat in town. The relative notoriety and high standards are possible to uphold because of two reasons, in my opinion: one is that they are a franchise and therefor have to maintain a good joint and second because the notoriety of the brand is such that they attract a large number of people from out of town (note, the capital city, Bucharest) and, more important, expats and western business people.

That being said, let's get to the food and drink. We were a party of four, located in the non smoking area (not entirely separate, but good enough) for a semi festive lunch.

I arrived first and ordered an espresso.

First gold star they get for the attention of the waitress who asked me if i wanted my espresso normal or stretto (I already asked for a short one). So far, so good. The water was given as asked, not too cold, and served in nice tall glasses.

Then, when everybody was at the table we were served some fresh baked buns with Lupark (premium brand) butter. They were sooo good! We just ate them right away so I didn't have time for photos.

When it was time to eat, we ordered and the food was brought to us in reasonable time. We started with some salmon crostini, served with a generous helping of green salad, onions and tomato, dressed with a yogurt sauce.  It was good, regarding both taste and presentation.

The others had some eggplant dip and a lovely looking pumpkin cream soup with croutons that I never tasted.

For the main course I ordered a leg of duck (comfit) with orange and blood orange sauce. It was good, the meat fell wright off the bone and the little slices of orange were cut professionally and served without the little skins. The sauce a little too sweet, but ... who am I to complain. On the side were gratinated potatoes, cut in thin slices.

The misses had some carbonara, made with penne as a special request (in the menu were spaghetti) which she said was a little salty from all the parmesan cheese, but very tasty otherwise.

 The other couple had a roll of chicken meat with salmon in the middle (oddly tasting, strong fish taste, nice enough) with mashed potatoes and a serving of pasta with sea food and red sauce.

For desert we went for a chocolate and sour cherry roulade. That was good as long as you only had two teaspoons of it, otherwise it got too sweet.

Anyway, the place gets 4 (out of 5) stars for the food quality, and 4 as well for the service and atmosphere. The chairs were comfortable for eating and lounging (that tends to be a problem in some other places), the hall was populated enough not to feel lonely but not jam packed. The bar was well maned and worked fast and good. The waitress and helpers were also fast and polite and knew the menu. Smiles are important and we received them in proper moderation.
Not the least, the music was good (lounge style instrumental) and not too loud. I was told that it shifts towards a higher  bpm and volume in the evening. They have their own DJ. 

I recommend Irish Pub in Constanta with all confidence.

Pasta Peperonata

Pasta Peperonata is Italian for pasta with peppers. It's an honest tasty dish featured in Jamie Oliver's "Jamie's Dinners" cookbook that I got for my birthday from my lovely wife this year. It's only my 3rd Jamie cookbook!

I want to cook more seasonal and take advantage of my fathers organic vegetable garden. This year it yielded some amazing sweet red long peppers. So, pasta peperonata it is.

INGREDIENTS:

• short pasta like penne or tortiglioni;
• 1 and 1/2 or 2 big meaty peppers per person;
• 1 medium onion;
• 1 clove garlic;
• 3 to 5 tablespoons extra virgin olive oil;
• 3 to 5 tablespoons balsamic vinegar;
• Parmesan cheese, grated;
• optional, Mascarpone cheese or sweet cream;
• salt, pepper, oregano.

HOW TO MAKE:

Heat the oil in the pan and add the chopped garlic so as not to burn it. Cut the peppers into 1 or 2 inch bits and  fry them in the pan on low heat for 10 or 15 minutes. Cut the onion julien and add to the pan. Stir constantly and fry on low heat for another 15 to 20 minutes. Both peppers and onions should get tender and very sweet. Condiment with salt and pepper. Add some balsamic vinegar and stir some more. Taste and season again if needed.

Pasta should be starting to boil in the last 10 minutes of this preparation. Feel free to add a ladle of the starchy pasta water to the pan and create a soft sauce. Optionally you can thicken the sauce by adding a tablespoon of mascarpone cheese or 200 ml of cooking cream. Try it without first, as I did. It is more authentic Italian and less sophisticated this way. Closer to the "cucina povera" idea. Also you get to taste the sweetness of the pepper onion sauce better.

Throw the "al dente" pasta into the pan with the peppers and toss around. Let it cook for about 3 to 5 minutes in there. Taste and season. Add the grated parmesan cheese to taste. If the sauce is too thick add some more pasta water.

Serve hot, preferably in heated plates, with extra parmesan and a drizzle of good quality "extra vregine". Mama, che buono!

Tagliatelle With Fresh Green Peas

A must do recipe for the beginning of the summer is pasta with fresh green peas. And I mean fresh, because the dish simply isn't going to work with canned or even frozen ones. The recipe requires only that you pre boil the peas for 5 minutes in salted water. I was fortunate enough to receive the peas from a neighbor of my parents who was just picking them of the stem in the garden. She gave the peas to us in the pods, so my wife spent 15 minutes just taking the cute little green pearls of the stems. Pleasant 15 minutes, though!

INGREDIENTS (serves two):

• 150-200 gr. fresh green peas;
• tagliatelle pasta (can use fettuccine or other ribbon like pasta);
• 3 tbs. olive oil;
• 3-5 strips bacon or pancetta;
• 1 clove garlic;
• 150 ml. cooking cream;
• 50 gr. parmesan cheese, grated;
• salt, pepper, oregano (optional).

HOW TO MAKE:

First set up some salted water and boil the green peas for no more than 5 minutes.

Heat up some olive oil in a pan and add the bacon cut up into thin bits. Brown the bacon for 5-7 minutes. Add the chopped garlic to flavor the oil. Do not brown the garlic (adjust the heat to low). Immediately add the cooking cream to form a sauce. Salt and pepper. Add some dry oregano. In a nearby pot the pasta should already be boiling according to the instructions on the pack. If the sauce is too thick, add a ladle of the pasta water. When the pasta is al dente, strain and add it to the sauce in the pan. Stir well to coat the pasta with the creamy sauce. Add some more of the pasta water to thin the sauce, until it has a silky consistency. Add the strained fresh green peas,  and the grated parmesan cheese. Stir well. Plate and enjoy hot, immediately!

Pennette with Green Onion & Zucchini

“Pennette” means little penne pasta in italian. For this recipe I used the “grano duro” (course grain) pennette pasta from Barilla.

The dish is inspired by spring and by the fact that I have got some fresh garden green onions from my father.

INGREDIENTS:

• Pennette pasta (or use whatever shape you like);
• 3-5 tablespoons olive oil;
• 3-5 green onions;
• 1 clove garlic;
• 1 small or ½ big zucchini;
• ½ cup cooking heavy cream;
• a cup of parmesan cheese;
• salt, pepper, fresh parsley.

HOW TO MAKE:

Boil pasta in a lot of salted water (rolling boil). In the mean time prepare a pan with the olive oil on high heat. Slice the zucchini into finger thick slices and start frying them in the oil. After aprox. 5 minutes chop up the onions and throw them in, along with the sliced or crushed garlic clove. Turn the heat to medium or low. Sote the veggies for another few minutes, then poor in the cooking cream and bring to a boil. 

Immediately throw in the pasta, after you’ve drained it (do not wash it, unless you absolutely don’t want the salt or you must stop the cooking process of the pasta). Stir well and let the pasta absorb the cream and scented oil sauce. If it gets too dry, feel free to add a few spoons of the pasta water. Season with the salt and pepper. Go easy on the salt (pasta is already salty). Chop the fresh parsley and add. Add the grated parmesan cheese. Stir and serve immediately. 

For best results use heated plates and add some more parmesan cheese and parsley to each serving. Enjoy!

Sweet Mac'n'Cheese

It's one of our favorites in the evenings when one just gets the craving for "something good" but one doesn't have anything good (bought) in the house. It's a tasty and easy to make recipe that totally satisfies the whole family.

INGREDIENTS:

• a pack of pasta (small cut shape: fusili, little macaroni, cavatappi etc. etc.);
• 3 eggs;
• 2 cups grated white cheese;
• 2-3 tablespoons vanilla flavored sugar;
• 1,1/2 cups sour cream or yogurt;
• margarine and breadcrumbs for the baking dish.      

HOW TO MAKE:

Boil the pasta in plenty of water with a lot of salt.

Mix together the eggs, grated cheese, sugar and one cup of sour cream or yogurt. Drain the soft  boiled pasta and let cool for 10 minutes, then mix together with the cheese egg mixture. Take a baking dish and rub the interior good with a knob of margarine, then coat well with breadcrumbs. Poor the pasta cheese mixture into the baking dish and poor the leftover 1/2 cup of sour cream or yogurt on top. Spread it evenly. Bake on medium heat for 15-25 minutes, until the surface looks nice and golden brown. Serve hot or cold with cream, more sugar or better yet with some fruit jam.

Linguine With Broccoli & Two Cheeses

INGREDIENTS:

• linguine pasta for 2 (half a pack);
• 2 tablespoons extra virgin olive oil;
• 2 cloves garlic, minced;
• half a broccoli, into flowrettes;
• 2 spoonfuls of kalamata olives;
• 100 gr. Grana Padano Italian cheese;
• 100 gr. Gorgonzola cheese;
• salt, pepper, oregano to taste.
 

HOW TO COOK:

Heat olive oil in a pan and throw in the garlic. Turn heat to lowest and add the chopped broccoli to the pan. Stir and sote for 3 - 5 minutes, then add a ladle of water from the pasta pot. Add the olives and seasoning and reduce (boil to evaporation) the liquid for the next 5 minutes. Add the linguine pasta that you have boiled according to the indications on the package, strained. Mix everything together in the pan. If it is too dry feel free to add some more of the water in witch the pasta have boiled. Add half the Grana Padano grated cheese and turn off the heat Add theGorgonzola cheese cut into chunks. It will stick to everything (knife, hands) but that is part of it's charm. Give it a final stir. Watch as the cheese melts coating the pasta. Transfer servings to the plates and sprinkle the rest of the grated Grana Padano on top. Serve hot.  

Linguine Grano Duro With Tomato Sauce & Broccoli

It's a spur of the moment dish, free cooking Italian recipe.

Heat olive oil in a pan and put in garlic and anchovies. Be careful not to brown the garlic! It will turn sour and ruin the dish. Go as far as to shut off the stove underneath the pan if it gets to hot. Also don't worry about the anchovies; they will simply melt into the oil and disappear. As soon as the garlic and anchovies start bubbling and release all that amazing flavor, poor in the tomato sauce (that you've made earlier and have ready made). If you don't have the sauce ready made, use a can of crushed tomatoes (good quality) or peeled ones that you will crush in the pan. Turn the heat up and start stirring. Season with salt, pepper, oregano, (basil, for the traditional version), hot pepper finely chopped or dry flakes.

Stir about 10-15 minutes, until the tomatoes don't smell any more as a raw vegetable and the flavor infused olive oil has blended well into the (now reduced) sauce. If it gets too thick, just add some water from the pasta pot that you've set to boil with salt (a good handful). Pasta should boil in a lot of extra water for as long as the package says. Personally, I don't like the "al dente" (to the tooth) feel, although it's the Italian way. I like mine nice and soft.

Chop up some broccoli and ad it to the pan in the last 5 minutes of cooking. Now add the chopped parsley, too.

When the pasta is done, drain it and add the lot to the pan. The sauce in the pan should be a little runny, as the pasta will absorb some extra moisture and "fatten up" with some flavor. Turn on the heat and let rest for no more than 5 minutes after all the pasta is coated well with red sauce.

Serve hot.

"Grano duro" means whole wheat in Italian. I added to the serving in the plate a lot of grated salty white cheese. The standard tradition is Parmesan cheese.

Ingredients:

• 2-3 tbsp. extra virgin olive oil;
• 2 cloves garlic, crushed;
  
• 2-3 anchovy fillets;
• linguine for two (half a pack);
• 2-3 cups tomato pasta sauce;
• half a broccoli;
  
• salt, pepper, oregano, parsley, chilly pepper to taste.

Tagliatelle with Tomato, Olives & Fresh Spinach

I just made a quick pasta dish because I had bought all this fresh spinach from the market in a spring time frenzy. I was too lazy to cook something else more elaborate and I resorted to the simple and delightful italian cuisine. The whole recipe is a variation of the pasta with tomato sauce, so you start by making the basic tomato sauce.

In a pan, poor some extra virgin olive oil, then chop up 2 or 3 cloves of garlic and gently stir them over the smallest fire you've got. The garlic must absolutely not brown or burn, because it turns sour and you wouldn't get the good flavor in the sauce.

Ok, after a minute, poor in a can of "pelati", peeled plum tomatos that you've raughly chopped up. bring to a simmer steering constantly (preferably with a wooden spoon, better for the flavor, pan surface protection and style) and season with salt&pepper to taste, basil (fresh or dried). You can also use whatever italian herbs you facy, like rosemary, oregano, parsley. I used oregano, no parsley.

Towards the end of 15 minutes throw in the roughly chopped spinach and some kalamata greek olives (it's the best kind for flavoring food). Simmer another few minutes until spinach is soft and it's done. If it seems to you like too dry, feel free to add some water.

Simply poor the tomato spinach sauce over the hot tagliatelle and enjoy!