Saturday, 30 September 2017

Pasta Infographic

Everyone loves pasta, the Italian classic and what's not to love about pasta. Versatile, economical and delicious, pasta is a firm favourite in British kitchen. But did you know there are so many different varieties there, much more than the favourites such as spaghetti, taglitelle and fussili. The lovely people at Jamie's Italian have created an infographic which shows the different types of pasta and their origin. 

Image courtesy of Google.

Stuffed pasta that's similar to ravioli but made with just one piece of pasta that's folded in half. This pasta originating Piedmont. 

Small rings of pasta that's mostly used in soups and broths. Apparently it was inspired by African women the Italian military met during WW1. This pasta originates in Siciliy

Long, thick spaghetti-like pasta that's traditionally made with buckwheat flour and duck eggs. This pasta originates from Veneto. 

Pasta that's shaped to resemble a bell-like flower. With a hallow centre it is perfect for capturing sauce, this pasta is usually served in a thick sauce and originates from Puglila. 

Cylindrical pasta stuffed with a filling usually spinach and ricotta or mince. The pasta's popularity took off after Second World War. This pasta originates from Naples.

A relative of tortellini but more elongated and with a different stuffing. It's usually served as a first course at Christmas in northern Italy, this pasta is from Modena

Stuffed pasta that's similar to cannelloni but shaped like a sweet. Caramelle is often served on festive days or as part of Sunday lunch. Caramelle originates from Parma.

Small pasta shells that look like miniature hot dog buns, originating from Puglia.

Large coins of pasta, decorated with a wooden tool. The pattern also helps the pasta hold on to sauce. The pasta originates from Liguria. 

Cuscussu pasta originates from Sicily and is a pasta which is made by sprinkling water on to a bed of semolina which is stirred until tiny balls of flour are formed. 

The popular bow tie pasta originates from Lombardy and is made from a rectangular sheet that's pinched in the middle and trimmed at the ends with pinking scissors. 

Shaped like a corkscrew and originating from Molise is usually served in a vegetable sauce or seafood. 

Egg-based pasta formed by rolling a flat square into a tube and originates from Romagna. 

A popular pasta, these soft doughy balls originates from the Middle East and is made from semolina, flour, egg and potato. 

My favourite Italian pasta, originates from Naples and when layered with sauces and other ingredients makes the famous lasagne. 

My sister's favour, these smooth cylindrical pasta originates from Campania. 

Little square parcels made by pressing two thin layers of fresh pasta together with a filling in the middle, originating from north eastern Italy.

The most popular pasta in the world, the spaghetti consists of all pasta consumption. The famous spaghetti originates from Sicily. 

Originating from Emilia-Romagana, tagliatelle are long flat ribbons of pasta which is thought to have created by a court chef who was inspired by Lucrezia d' Este's hair.

Also originating from Emilia Romagna, this pasta is usually stuffed with meat or cheese. 

In collaboration with Jamie's Italian. 

Sunday, 12 July 2015

Steak with Blue Cheese and Mushroom Pappardelle

Fancy something, quick and easy to make, delicious to taste and a crowd pleaser? I think I have the answer for you in form of this delicious steak with blue cheese and mushroom pasta. The title name includes pappardelle, which I unfortunately did not have, so I made it with it's cousin, tagliatelle. What I love about this dish is after a hard day at work, you can rustle up a gorgeous and simple dish which is rich, moreish and hearty. Although not the cheapest of meals to make, this is the perfect mid-week dinner (especially on a Wednesday) something to perk you up to face the rest of the week.
Here is my Steak with Blue Cheese and Mushroom Tagliatelle.
Steak with Blue Cheese and Mushroom Tagliatelle.
Recipe from my Good Housekeeping 30 Minute Cookbook.
Preparation Time: 15 minutes
Cooking Time: About 15 minutes
Serves 4
350g dried pappardelle pasta or use tagliatelle
1tbsp sunflower oil
2 x 200g rump steaks
250g chestnut mushrooms, sliced
200g half-fat creme fraiche
40g blue cheese, plus extra to garnish
100g baby leaf spinach
25g walnuts, chopped to garnish
salt and ground black pepper

Nutritional Information per serving
655 calories, 25g fat (of which 9g saturates), 69g carbohydrate, 0.5g salt.

1) Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions. Heat half the oil in a large frying pan over a high heat. Pat the steaks dry the kitchen paper, season week and fry for 5-6 minutes on a medium heat, turning once (cook for shorter/longer if you prefer). Lift the steaks out of the pan to one side on a board.
2) Carefully wipe the empty pan clean with kitchen paper. Return to the heat and add the remaining oil. Fry the mushrooms for 5 minutes until softened. Stir in the creme fraiche and blue cheese and leave to melt. Meanwhile, slice the steaks.
3) Drain the cooked pasta, reserving a cupful of the cooking water. Return the pasta to the empty pan, then toss through the sauce, sliced steak and spinach. If needed, add some of the pasta cooking water to slacken the mixture. Check the seasoning, then divide among 4 plates and garnish with walnuts and a little extra crumbled blue cheese. Serve immediately.


Sunday, 7 June 2015

Creamy Lemon Pasta with Black Truffles

Caribbean food is my favourite cuisine, however Italian food has been a runner-up for some time on my list of favourite cuisines. I love Italian dishes and some of my favourite food memories of my childhood include eating homemade a lasagne and carbonara after a long day at school.

I have really begun to appreciate how broad and diverse Italian cuisine is and how simple it is to make as I have become older. My Creamy Lemon Pasta with Black Truffles is a very grown up pasta dish, using zesty crème fraiche as the sauce which is an ingredient I adore; thicker than creams yet lighter in calories. The pasta used in this dish is Artisan pasta (which I think adds a beautiful visual effect) and topped with shavings off a lone black Summer truffle. The taste of this dish is wonderful and my former Italian housemate would be incredibly proud.
Here is how my Creamy Lemon Pasta with Black Truffles:

Creamy Lemon Pasta with Black Truffles, serves 1 joyfully.
100 g Butterfly Fantasy Pasta (IloveItalialtd) or use Farfalloni pasta.
12 mushrooms, skins removed and sliced.
150 ml Half Fat Crème Fraiche.
Zest of ½ lemon, finely grated.
1 black Summer truffle (9 g).
1 tsp salt .
1 tsp garlic puree (I like The Garlic Farm)
1 tbsp olive oil
salt to taste (for the pasta)
Boil a kettle with enough water to cover the pasta. In a saucepan, add the pasta, followed by the boiling water, salt to taste and cook for around 8 minutes, or until the pasta is al dente.
Meanwhile, in a non-stick frying pan, add the olive oil, allow this to heat for around a minute or so, then add the sliced mushrooms. Add the tsp garlic puree and tsp salt to the mushrooms, give the mixture a quick stir (with a wooden spoon)  and cook for around 5 minutes.
In a small mixing bowl, add 150 ml half fat crème fraiche and the zest of ½ lemon, give this a good stir until the zest and the crème fraiche is in-cooperated. Add the crème fraiche to the mushrooms, stir the mixture ensuring the crème fraiche covers all the mushrooms and cook on a low heat for a further 3 minutes.
At this point, the pasta should be cooked, remove from the pan, drain in a colander and add the pasta to mushroom mixture, give this a good stir and cook for a further 2 minutes.
Transfer the Creamy Lemon Pasta to a pasta bowl and grate the black truffle over the pasta.


Wednesday, 11 March 2015

Guest Post: Mona from Alexia Foods, One Skillet Italian Sausage Pasta.

 Hi everyone, this is Mona. I am so happy to contributing to Food, Glorious Food! I started to read Charlene’s blog around 2 years ago, when I was just starting my Masters degree in United States. Her recipes have been giving me lots of spirit and warmth.

Today I am going to share with you an easy and comfort food recipe which will have your back in winter – One Skillet Italian Sausage Pasta. As a busy student, the last thing that is going to happen is a run the supermarket in the cold winter. So the best choice for me is always food like dried pasta and tinned tomatoes.  The lucky thing is I never run out of ideas about making a delicious and hearty meal with these ingredients. If you are interested in making this kind of easy pasta dish, stick to the directions below.

Prepare time: 20 minutes
Total time: 30 minutes
Servings: 6
3/4 pound Italian pork sausage
1-1/4 cups water
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 cup Hunt's® Tomato Sauce
8 ounces dry penne pasta, uncooked
1/4 cup Kraft® Grated Parmesan Cheese
1. Heat large skillet over medium-high heat. Add sausage; cook 5 minutes, breaking apart with spoon to crumble. Drain; return to skillet.
2. Add water, undrained tomatoes, tomato sauce and pasta to skillet; stir to combine. Bring to a boil. Cover; reduce heat and cook 15 minutes or until pasta is tender.
3. Sprinkle with Parmesan cheese. Serve with additional Parmesan cheese, if desired.
Mona’s tip:
Sometimes, I also like adding other vegetables like sweet corns and green beans. One of my favorite food brands is Alexia’s frozen vegetables. They have organic choices, which are healthy and convenient.

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