Break open some Italian wine and get cooking! These dishes are all tried and tested in our kitchen as usual and we loved them! The weather has been in the 80s in Berkshire and we have been eating al fresco every evening! The great thing as they also don’t create too much heat in the kitchen! They are all even better if you make your own pasta!
Now stay with me on this and don’t run away shrieking! It’s not as bad as it sounds and can be done on the weekend!!! The following recipe is the one that my husband has used lately and it works great! You will need a food processor and a past rolling machine!!
This recipe serves 4 as a main course!
300g/ 10 oz 00 pasta flour
3 large eggs beaten
30ml / 1 fluid oz olive oil
Pinch of salt
Place all ingredients in a food processor and blend until formed a dough. Then wrap in plastic food wrap and place in the refrigerator for 30 minutes.
Roll through the pasta machine until thin and then use the cutter to cut the required shape!
100g/4 oz linguine
1 tbsp olive oil
2 garlic cloves finely sliced
2 tbsp creme fraiche
110g tub crab meat
Handful Arugula/Rocket chopped with some leaves reserved for serving
zest of half a lemon
Cook the pasta until al dente
While the pasta is cooking, heat the olive oil in a skillet. add the garlic and gently cook to soften. Stir in the creme fraiche, crab meat, arugula & lemon zest and gently heat.
Place the pasta in the skillet with a little cooking liquid. Season and stir to coat the pasta with the sauce. Sprinkle the arugula leaves over and serve!
Creamy Shrimp Fettucine
500g /1 lb fettucine
500g/1 lb Shrimp (king prawns) peeled and deveined
30g/1 oz butter
1 tbsp olive oil
6 scallions (spring onions) chopped thickly
1 clove garlic minced
1 cup/250ml cream
2 tbsp chopped fresh parsley to serve
Cook the fettucine al dente
While the pasta cooks, heat the butter & oil in a skillet and add the scallions & garlic and stir over a low heat for 1 minute. Add the shrimp and cook for another 2 minutes until just pink. Remove the shrimp and set to one side.
Add the cream to the skillet and bring to a boil. reduce heat and simmer until the sauce begins to thicken.
Return the shrimp and season to taste and simmer for 1 minute.
Put the pasta into the skillet and stir gently. Sprinkle with the parsley and serve.
WINE NOTE FOR THE ABOVE RECIPES: Orvieto works very well with these dishes as it’s soft pear tones will gently caress and enhance the dish and not overwhelm!
Sausage and Leek Tagliatelle -WINE NOTE CHIANTI!!!
400g/ 14 oz Italian sausages with herbs- meat removed
50g/ 1.5 oz butter
4 tbsp olive oil
1 large leek halved and thinly sliced
1 tbsp fresh thyme leaves
200g/ 7 oz chestnut mushrooms or porcini if you can get them! Sliced
salt & pepper
125ml/ half a cup dry white wine
200ml /7 fluid oz dry white wine
200ml/ 7 fluid oz double/heavy cream
3 tbsp chopped parsley
Cook the pasta al dente
While the pasta cooks, heat a skillet over medium heat and melt the butter & oil & cook the sausage meat and the leek for 10 minutes, stirring occasionally, until the meat is crumbled and browned all over.
Add the thyme leaves & mushrooms and season to taste. Cook for a further 5 minutes.
Pour in the wine and cook for 1 minute.
Pour in the cream and gently stir and cook for 2 minutes.
Add the pasta and the parsley and stir together.
Check seasoning and serve.