Meatballs with Risoni

Mangia, Mangia!  This dish will satisfy the healthiest of appetites and warm you on a chilly day.
Serves 4
Ingredients
  • 500gm beef or pork mince
  • ½ cup breadcrumbs
  • ½ tsp salt
  • 1 egg
  • 1 tsp dried Italian herbs
  • 2 tbsp grated parmesan
  • ½ cup plain flour
  • 3 tbsp olive oil
  • 75gm pancetta
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400gm risoni pasta
  • 400gm can diced tomatoes
  • 1 tbsp tomato paste
  • 1 cup red wine
  • 2 cups hot water
  • Finely chopped flat parsley leaves and grated parmesan to serve
Method
  1. In a large bowl, combine mince, breadcrumbs, salt, egg, herbs and parmesan.  Roll tablespoons of mixture into balls then toss in flour.
  2. Heat oil in a deep frying pan over medium heat.  Cook meatballs, turning often for about 6 minutes or until golden.  Remove and set aside.  Add pancetta to pan and cook for 2 to 3 minutes until golden.  Reduce heat slightly then add onion and garlic.  Cook for 4 to 5 minutes until softened.
  3. Add risoni and stir to coat.  Stir in tomatoes, tomato paste, wine and water.  Season to taste and bring to a simmer, stirring occasionally.  Return the meatballs to the pan.  Simmer over low heat for about 15 minutes until the risoni is tender and the liquid is absorbed.
  4. Sprinkle with chopped parsley and parmesan.  Enjoy.

Hints/suggestions
- If you don't have breadcrumbs, use two crushed Weetbix (trust me - it works)
- Substitute 2 chopped bacon rashers for the pancetta (remember to remove the rind)
- For a richer flavour use chicken stock instead of water
- Stir gently so your meatballs don't break

Creamy Mushroom AND Spinach Gnocchi

Fast and fabulous!
Serves 4
Preparation + cooking time:  20 minutes
Ingredients:
  • 625gm fresh potato gnocchi
  • 2 tbsp olive oil
  • 375gm sliced fresh mushrooms
  • 2 cloves garlic, crushed and finely chopped
  • 300ml cream
  • 90gm baby spinach leaves
  • 1/3 cup finely grated parmesan cheese
  • Salt and freshly ground black pepper
Method:
  1. Cook gnocchi in a large saucepan of boiling, salted water until tender.  Drain and set aside.
  2. Meanwhile, heat olive oil in a large frying pan over medium heat.  Gently fry the mushrooms and garlic, stirring until softened.  Stir in cream then bring to boil.  Reduce heat and simmer, uncovered, until sauce thickens,  Stir in spinach until it is wilted then stir in half of the parmesan cheese.  Season to taste with salt and pepper.
  3. Add cooked gnocchi to pan and stir gently to combine.  Serve topped with remaining parmesan cheese.

Pasta  with  Chilli  Prawns  and  Garlic

Quick and easy to make and tastes delicious.
Serves 4
Ingredients:
  • Pasta (sufficient for 4)
  • 2 tbsp olive oil
  • 1 long red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 16 King Prawns, peeled & de-veined (4 per serve)
  • ½ cup cream
  • Fresh chopped basil to garnish
Method:
  1. Heat oil in a large frying pan over medium low heat. Gently sauté the chilli and garlic until soft.
  2. Increase heat to medium then add prawns.  Cook for about 5 minutes (depending on the size of the prawns) until golden and cooked through.  Stir through cream.
  3. Meanwhile, cook the pasta according to packet directions.  Drain pasta then add to the frying pan with the chilli prawns.  Toss gently to coat the pasta.  Season to taste with salt and pepper.
  4. Spoon pasta into individual serving bowls.  Top with prawns and chopped basil.  Serve and enjoy.
Note:  The quantities above are just a guide.  Add more garlic and chilli, according to your taste.  I used home-made fettucine, however, this works very nicely with other pasta varieties.

Mediterranean Pasta Salad

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Ingredients:
  • 2 tbsp olive oil + 1 tbsp extra
  • 2 tbsp white wine vinegar
  • 1 garlic clove, finely chopped
  • 375gm tri-colour pasta spirals
  • ¾ cup antipasto (ie semi-dried tomatoes, roasted capsicum, marinated mushrooms) sliced
  • ½ cup pitted Kalamata olives, halved
  • 100gm parmesan cheese, shaved
  • 1 can artichoke hearts, drained and quartered
  • ½ cup basil leaves, shredded
Method:
  1. Combine olive oil, vinegar and garlic in a jar or bottle.  Shake and refrigerate for 1 hour.
  2. Meanwhile, cook pasta, drain and toss in extra olive oil.  Set aside to cool.
  3. Add the antipasto, parmesan cheese, artichokes and basil leaves to the cooled pasta.  Pour the dressing over the mixture and toss to combine.
  4. Refrigerate and serve as required.
Extras:
  • Chopped anchovies, toasted pine nuts, chopped feta, capers

Basil, Pine Nut and Parmesan Pasta Salad

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Photo coming soon!
Serves 4 to 6
Ingredients:
  • 400gm dried orecchiette or shell pasta
  • 1 cup Whole Egg mayonnaise
  • 2 tbsp milk
  • ½​ tsp finely grated lemon rind
  • 50gm baby spinach leaves
  • 1 cup torn basil leaves
  • 1/4 cup pine nuts, toasted
  • 50gm grated parmesan cheese
  • Shaved parmesan and ground pepper to serve

​Method:
  1. Cook pasta according to packet directions until al dente.  Drain and cool to room temperature.
  2. Whisk together the mayonnaise, milk and lemon rind in a large bowl.  Season to taste.
  3. Add spinach leaves, basil, pine nuts and parmesan.  Season to taste.
  4. Toss gently to coat and top with shaved parmesan and freshly ground pepper.

Pastitsio

Photo coming soon!
This dish can be time consuming and fiddly to make (but is absolutely worth the effort)
Preparation + cooking:  80 minutes (approx)
Serves 6
Ingredients:
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500gm lamb mince
  • 400gm can diced tomatoes
  • ½ cup white wine
  • 2 tbsp tomato paste
  • 1½ tsp dried oregano
  • ½ tsp cinnamon
  • 250gm macaroni pasta
  • 80gm butter
  • 1/3 cup plain flour
  • 2 + 1/4 cups milk
  • 2/3 cup grated tasty cheese
  • 1 egg, lightly beaten
Method:
  1. Heat oil in a deep frying pan over medium heat.  Add onion and garlic then cook for 3 minutes or until onion is soft.  Add mince and cook, stirring often, until browned.
  2. Stir tomatoes, wine, tomato paste, oregano and cinnamon into mince mixture.  Season to taste.  Bring to boil and reduce heat.  Simmer for 25 minutes or until thick.  Allow to cool slightly.
  3. Meanwhile, cook macaroni in boiling salted water until just tender.  Drain and return to pan.  Stir meat sauce into pasta.  Preheat oven to 180 degrees.  Grease an 8 cup (2 litre) lasagne dish.
  4. Melt butter in a saucepan over medium heat.  Add flour and stir until bubbling.  Remove from heat and slowly add milk, stirring until smooth.  Return to heat and stir  constantly until mixture comes to the boil.  Reduce heat and simmer for 2 minutes or until thickened.  Add cheese and stir until melted.  Cool for 10 minutes.  Stir beaten egg into sauce.
  5. Spoon meat and pasta mixture into prepared dish.  Pour cheese sauce over and spread evenly.  Bake for 40 to 45 minutes or until golden.  Allow to stand for 10 minutes before serving.  Enjoy with green salad and a glass of vino.
Variation:  I substituted sweet red wine for the white wine and it was just as nice.

WhiTe Bean Gnocchi with quick Balsamic lamb ragu

Thanks to Delicious Magazine for this lovely recipe
Serves 4
Ingredients:
  • 2 x 400gm cans white cannellini beans, drained
  • 1.25 cups (185gm) plain flour
  • 1 egg
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 500gm lamb mince
  • 3 tomatoes, chopped
  • 1/3 cup chopped oregano leaves + extra to serve
  • 2½​ tbsp balsamic vinegar
  • Shaved pecorino or parmesan, to serve
Method:
  1. To make gnocchi, process beans, flour, egg, 1 tbsp oil and 1 tsp salt in a food processor until combined.  Enclose dough in plastic wrap and chill for 15 minutes.
  2. Heat remaining oil in a deep frypan over medium heat.  Add onion and cook for about 3 or 4 minutes until softened.  Add garlic and tomato paste then cook for a further minute until fragrant.  Increase heat to medium-high then add mince.  Cook, stirring occasionally, for 5 minutes until browned.
  3. Add the tomatoes, oregano, balsamic vinegar and 1.5 cups water.  Season to taste.  Bring to simmer, reduce heat to medium-low then cook for a further 20 minutes or until sauce thickens.
  4. Meanwhile, bring a large saucepan of salted water to the boil.  Roll pasta dough into logs about 1.5cm thick.  Cut into small pillow shapes.  Add the gnocchi to boiling water (in batches) for about 5 minutes or until they float to the surface.
  5. Remove with a slotted spoon and add to sauce.  Toss gnocchi through the ragu.
  6. Serve with pecorino or parmesan and extra oregano.

​Hints:
  • I used a 400gm can diced tomatoes instead of fresh tomatoes and it worked beautifully
  • Keep gnocchi small so they cook through
  • Allow the gnocchi to rest in the sauce so it absorbs the flavour

Spaghetti  with MeatBalls

Ingredients:
  • 1 packet spaghetti
  • ½ cup grated parmesan cheese to serve
Meatballs
  • 1kg beef mince
  • 3/4 cup breadcrumbs
  • 2 eggs
  • 1 cup grated parmesan cheese
  • 2 tsp minced garlic
  • 2 tsp dried Italian herbs
  • Plain flour for rolling
Tomato Sauce:
  • 2 tbs oil
  • 1 onion, finely chopped
  • 2 tsp minced garlic
  • 2 cans diced tomatoes
  • 2 tbs tomato paste
  • 1 tsp sugar
  • ½​ cup beef stock
  • 1 tsp Italian herbs
Method:
  1. Make meatballs by combining mince, breadcrumbs, eggs, parmesan, garlic and herbs. Season with salt and pepper. Roll tablespoons of mixture into balls. Toss in flour and set aside.
  2. Make tomato sauce. Heat oil and gently sauté onion and garlic until soft. Stir in canned tomatoes, tomato paste, sugar, beef stock and herbs. Cover and simmer for 10 mins. Season to taste.
  3. Add meatballs to sauce and stir gently to coat the meatballs. Cover and cook on medium for approx 20 minutes, or until meatballs are cooked through.
  4. Meanwhile, boil spaghetti in accordance with packet directions.
  5. Stir spaghetti into the meatballs and sauce.  Transfer to serving bowls and sprinkle with grated cheese.  Enjoy.

Bolognese Sauce

Bolognese sauce can be used in many ways.  Keep it simple by serving with spaghetti and grated parmesan, create a gorgeous lasagne or serve on a baked potato.  Also, you can use leftovers to create a Bolognese scroll (see Marvellous Mains for directions).
Ingredients:
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed and finely chopped
  • 500gm beef mince
  • 1 can diced tomatoes
  • 1 cup beef stock
  • ½ cup red wine
  • 2 tbs tomato paste
  • 1 tbsp dried Italian herbs
  • ½​ cup fresh basil leaves
  • 1 tsp sugar
Basic Bolognese:
  1. Heat oil over low-medium heat.  Gently sauté onion and garlic until soft. Increase heat to medium-high.  Add mince to pan and stir until browned.
  2. Add tomatoes, beef stock, red wine, tomato paste, Italian herbs, basil and sugar. Stir to combine.  Cover and simmer for 30 minutes. Season to taste.
Lasagne:
  1. Preheat oven to 175 degrees.  Spread a thin layer of Bolognese sauce over a greased lasagne dish.  Add a layer of instant lasagne sheets and sprinkle with grated parmesan.  Add another layer of sauce, lasagne sheets and parmesan. Continue layering until dish is full.  Finish with a layer of meat sauce.  Top with grated cheese.  Pour 3/4 cup water or beef stock around edge of lasagne (this helps the lasagne to cook evenly).
  2. Cover loosely with alfoil and bake for about 30 minutes.  Remove foil and bake for another 30 minutes or until lasagne is cooked through.
  3. Serve with garlic bread and a side salad.

Squid Ink Linguine with pan fried prawns 
AND sea scallops

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A luxurious dish and simple to make.  I bought the hand-made squid ink pasta from my local food markets.
Ingredients:
  • Squid Ink Linguine
  • 2 tbsp olive oil (plus extra for stirring through)
  • 1 long red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 3 King Prawns (per serve), peeled and de-veined
  • 3 Sea scallops (per serve)
  • Flat leaf parsley to garnish
Method:
  1. Heat oil in a large frying pan over medium low heat. Gently sauté the chilli and garlic until soft.
  2. Increase heat to medium then add prawns.  Cook for about 5 minutes (depending on the size of the prawns).  Add scallops and fry for 1 to 2 minutes on each side until golden and cooked through.
  3. Meanwhile, cook the linguine according to packet directions.
  4. Drain pasta then add to the frying pan with the prawns and scallops.  Drizzle with olive oil and season with salt and pepper.
  5. Spoon into individual serving bowls and sprinkle with chopped parsley.  Serve and enjoy.

BACON AND MUSHROOM PASTA

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Absolutely delicious served with garlic bread and a side salad.
Serves 4

Ingredients:
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 bacon rashers, finely chopped
  • 400gm mushrooms, chopped
  • 2 tbsp chopped fresh herbs (chives, parsley etc)
  • 300ml cream
  • Ground black pepper
  • 1 packet bow tie pasta (sufficient for 4 people)
  • Shaved parmesan
  • Fresh herbs, chopped
Method:
  1. Heat oil in a large frying pan over medium heat.  Fry onions until soft.  Stir in garlic and cook for a further minute.
  2. Add bacon to pan and cook for 2 to 3 minutes.  Stir in mushrooms and cook for about 4 to 5 minutes until mushrooms start to soften.  Stir in fresh herbs.
  3. Reduce heat to low and add cream.  Cover and simmer for 15 to 20 minutes, stirring occasionally.  Add a little milk or water if sauce is too thick.  Season with ground black pepper and salt (if necessary).
  4. Meanwhile, cook the bow tie pasta in boiling salted water according to packet directions.
  5. Drain pasta and stir through bacon mushroom mixture.   Warm through over low heat.
  6. Spoon into individual serving dishes topped with shaved parmesan and chopped fresh herbs.

Linguine with Anchovy Sauce

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Photo coming soon!!
​Ingredients
  • 2 large onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 5 tbsp olive oil
  • 2 tsp brown sugar
  • 12 anchovies (or 60gm can in oil)
  • 20gm butter
  • 1 pinch ground cloves
  • Ground pepper
  • 1 tbsp water
  • 125ml milk
  • 500gm Linquine 
  • 1 tbsp olive oil, extra
  • ½ cups grated parmesan (optional)
  • ½ cups flat leaf parsley, chopped
Method
  1. Heat olive oil in frying pan over medium heat.  Reduce heat and gently saute the onion and garlic for about 10 minutes until soft and opaque.  Add the brown sugar and cook, stirring for another minute.
  2. Chop anchovies very finely.  Add to onion sauce, stirring until smooth.  Stir in butter, ground cloves and pepper, followed by 1 tbsp water.  Add milk and stir until combined and smooth.  Adjust seasoning to taste and remove from heat.
  3. Meanwhile, cook the linguine in boiling salted water according to packet instructions.  Drain pasta, reserving a small amount of the water.  Stir the pasta into the anchovy sauce, adding a little pasta water to gain desired consistency. 
  4. Stir through olive oil, parmesan (optional) and parsley.
  5. Serve and enjoy.
Notes
Add more garlic, olive oil and anchovies to taste (remembering that the anchovies are salty).  If you are using canned anchovies in oil, add the oil to the sauce (it has beautiful flavour).
Use a food processor to get a really fine sauce.
Chick peas are a lovely addition to this dish.