{"id":1400,"date":"2023-09-17T12:00:30","date_gmt":"2023-09-17T11:00:30","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1400"},"modified":"2023-12-22T13:24:26","modified_gmt":"2023-12-22T13:24:26","slug":"taste-book-recipes","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2023\/09\/17\/taste-book-recipes\/","title":{"rendered":"Taste (book) Recipes:"},"content":{"rendered":"\n<p><strong>Pasta con Aglio e Olio<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 garlic cloves, sliced<\/li>\n\n\n\n<li>4 tbsp olive oil<\/li>\n\n\n\n<li>500g spaghetti<\/li>\n\n\n\n<li>&lt;-&gt;<\/li>\n\n\n\n<li>Saute the garlic in the olive oil until lightly browned<\/li>\n\n\n\n<li>Boil spaghetti until al dente<\/li>\n\n\n\n<li>Drain pasta and toss with oil and garlic mix.<\/li>\n\n\n\n<li>Add salt, pepper and paprika to taste.<\/li>\n<\/ul>\n\n\n\n<p><strong>Eggs with tomate<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50ml olive oil<\/li>\n\n\n\n<li>1 medium\/large onion, thinly sliced<\/li>\n\n\n\n<li>200g whole plum tomates can<\/li>\n\n\n\n<li>4 large eggs<\/li>\n\n\n\n<li>&lt;-&gt;<\/li>\n\n\n\n<li>Warm the oil in a frying pan over medium heat.<\/li>\n\n\n\n<li>Add onions, cook until soft.<\/li>\n\n\n\n<li>Add tomatoes, crush them with the spoon. Cook for 20 minutes aprox.<\/li>\n\n\n\n<li>Break the eggs into the pan and cover it. Decrease heat at medium-low.<\/li>\n\n\n\n<li>Cook until the whites are opaque and the yolks are firm. 5 minutes aprox.<\/li>\n\n\n\n<li>Add salt\/peper.<\/li>\n<\/ul>\n\n\n\n<p>Book: <a href=\"https:\/\/www.amazon.co.uk\/Science-Kitchen-Lorenzo-Italian-Library\/dp\/0802086578\">Science in the Kitchen and the Art of Eating Well<\/a> by Pellegrino Artusi<\/p>\n\n\n\n<p><strong>Spaghetti with lentils<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2 carrot finely chopped<\/li>\n\n\n\n<li>1\/2 onion finely chopped<\/li>\n\n\n\n<li>1\/2 stalk of celery chopped<\/li>\n\n\n\n<li>1\/2 garlic clove sliced<\/li>\n\n\n\n<li>3 tbsp olive oil<\/li>\n\n\n\n<li>165g dried brown lentils, rinsed<\/li>\n\n\n\n<li>250g spaghetti<\/li>\n\n\n\n<li>350g marinara sauce<\/li>\n\n\n\n<li>&lt;&#8211;&gt;<\/li>\n\n\n\n<li>In a large saucepan, saute&#8217; the carrots, onion, celery and garlic in the olive oil over medium-low heat until soft.<\/li>\n\n\n\n<li>In another medium saucepan, fill it with the lentils, add water until cover them over 1 finger. Simmer and cook until tender. 20 mintes aprox. Remove from heat and set aside<\/li>\n\n\n\n<li>Break the spaghetti into pieces using a dish towel. Then cook the spaghetti in salted water until al dente.<\/li>\n\n\n\n<li>Drain the lentils and add them to the vegetables. <\/li>\n\n\n\n<li>Add the marinata sauce. Bring to simmer, cover and cook until the lentils have blended with the sauce. 10 min aprox.<\/li>\n\n\n\n<li>Add drained pasta with 1\/2 cup of pasta water.<\/li>\n\n\n\n<li>Season with salt\/pepper<\/li>\n\n\n\n<li>Simmer all for 3-5 minutes to combine flavours.<\/li>\n<\/ul>\n\n\n\n<p><strong>Frittata<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5-6 large eggs<\/li>\n\n\n\n<li>4 tbsp olive oil<\/li>\n\n\n\n<li>pinch chopped parsley<\/li>\n\n\n\n<li>pinch grated parmigiano-reggiano<\/li>\n\n\n\n<li>salt\/pepper<\/li>\n\n\n\n<li>&lt;&#8211;&gt;<\/li>\n\n\n\n<li>Crack the eggs into a bowl and beat them with a fork.<\/li>\n\n\n\n<li>In a frying pan, heat the olive oil up.<\/li>\n\n\n\n<li>Season the eggs and add parsly<\/li>\n\n\n\n<li>Once hot, add the eggs to the pan.<\/li>\n\n\n\n<li>Scramble the eggs with a spatula, tipping and moving the pan continuously to make sure the eggs dont stick.<\/li>\n\n\n\n<li>Add cheese and flip the frittata. Cook for 1 minute until golden.<\/li>\n<\/ul>\n\n\n\n<p><strong>Carbonara<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Guanciale: cured pork cheek<\/li>\n\n\n\n<li>eggs<\/li>\n\n\n\n<li>pecorino cheese<\/li>\n\n\n\n<li>dried pasta<\/li>\n\n\n\n<li>&lt;&#8211;&gt;<\/li>\n\n\n\n<li>Saute fatty, peppery strips of guanciale in a deep saucepan<\/li>\n\n\n\n<li>Cook pasta al dente.<\/li>\n\n\n\n<li>Add pasta to the guanciale.<\/li>\n\n\n\n<li>Turn off heat, add mixed eggs. Toss<\/li>\n\n\n\n<li>Add cheese and some pasta water.<\/li>\n\n\n\n<li>Toss all together.<\/li>\n<\/ul>\n\n\n\n<p>Pizzoccheri a la Valtellina<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 medium Savoy cabbage<\/li>\n\n\n\n<li>2 handfuls of grated Parmigiano<\/li>\n\n\n\n<li>1 Big slab of valtellina cheese or fontina<\/li>\n\n\n\n<li>3 large yellow potatoes<\/li>\n\n\n\n<li>200g butter (1 block)<\/li>\n\n\n\n<li>4 garlic cloves<\/li>\n\n\n\n<li>500g pizzoccheri pasta<\/li>\n\n\n\n<li>Olive oil + Salt<\/li>\n\n\n\n<li>&lt;&#8211;><\/li>\n\n\n\n<li>Remove tough outer layers from the cabbage. Chop in long pieces<\/li>\n\n\n\n<li>Slice the fontina cheese. And grate another 200g<\/li>\n\n\n\n<li>Preheat oven at 160C<\/li>\n\n\n\n<li>Peel and dice the potatoes. Boil until cooked but still firm &#8211; 15m aprox<\/li>\n\n\n\n<li>Half way of boiling the potatoes, add the cabbage.<\/li>\n\n\n\n<li>Once potatoes and cabbage are cooked. Drain and set aside.<\/li>\n\n\n\n<li>In a deep frying pan, at low heat, melt the butter and add the crushed garlic. Cook until the garlic is soft.<\/li>\n\n\n\n<li>Boil the pasta until al dente. Reserve two cups of the water after cooking the pasta.<\/li>\n\n\n\n<li>Use a bit of the garlic butter to grease a baking dish.<\/li>\n\n\n\n<li>Layering: first pasta, then cabbage, then potatoes, then both cheeses, drizzle a bit of the garlic butter after each layer. Add a bit of the pasta water too (you dont have to use the two cups&#8230;). Top the final layer with a drizzle of olive oil and more grated cheese.<\/li>\n\n\n\n<li>Cover with foil and bake for 15m aprox. Remove foil and return to oven until the top is crisp.<\/li>\n<\/ul>\n\n\n\n<p>Ragout alla Bolognese<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 tbs chopped onions<\/li>\n\n\n\n<li>1 tbs chopped carrots<\/li>\n\n\n\n<li>1 tbs chopped celery<\/li>\n\n\n\n<li>2 tbs olive oil<\/li>\n\n\n\n<li>25g mixed fresh herbs (rosemary, sage, thyme, etc) chopped<\/li>\n\n\n\n<li>2 bay leaves<\/li>\n\n\n\n<li>50g dried porcini mushrooms<\/li>\n\n\n\n<li>225g ground beef<\/li>\n\n\n\n<li>25g tomate paste<\/li>\n\n\n\n<li>3 tbs white wine<\/li>\n\n\n\n<li>3 tbs fresh orange juice<\/li>\n\n\n\n<li>1 tbs salt<\/li>\n\n\n\n<li>pinch of pepper<\/li>\n\n\n\n<li>700ml chicken stock<\/li>\n\n\n\n<li>550ml beef stock<\/li>\n\n\n\n<li>300g fettuccine pasta<\/li>\n\n\n\n<li>25g butter<\/li>\n\n\n\n<li>25g 36% fat whipping cream (optional)<\/li>\n\n\n\n<li>35g Grana Padano grated<\/li>\n\n\n\n<li>&lt;&#8211;><\/li>\n\n\n\n<li>In a large saucepan over medium heat, sweat the vegetables in olive oil with herbs and porcini. <\/li>\n\n\n\n<li>Add the meat and cook until brown.<\/li>\n\n\n\n<li>Add tomate paste, wine and orange juice. Let them evaporate<\/li>\n\n\n\n<li>Add salt, pepper and stocks. Let simmer for 90m or so.<\/li>\n\n\n\n<li>Boil the pasta until al dente.<\/li>\n\n\n\n<li>Add butter and cream to the ragout.<\/li>\n\n\n\n<li>Add the pasta to the ragout and sprinkle the grated cheese.<\/li>\n<\/ul>\n\n\n\n<p>Martini<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ice<\/li>\n\n\n\n<li>Dry vermouth<\/li>\n\n\n\n<li>Gin or Vodka<\/li>\n\n\n\n<li>Olives or a lemon twist for garnish<\/li>\n\n\n\n<li>&lt;&#8211;><\/li>\n\n\n\n<li>Fill the glass beaker with ice<\/li>\n\n\n\n<li>Pour in half shot of vermouth<\/li>\n\n\n\n<li>Stir for 15 sec<\/li>\n\n\n\n<li>Let it sit for 30 sec<\/li>\n\n\n\n<li>Stir it again.<\/li>\n\n\n\n<li>Strain out the vermouth.<\/li>\n\n\n\n<li>Pour in 3 or 4 shots of vodka or gin.<\/li>\n\n\n\n<li>Stir for 30 sec<\/li>\n\n\n\n<li>Let it sit for 30 sec<\/li>\n\n\n\n<li>Stir for 30 sec<\/li>\n\n\n\n<li>Let it sit for 30 sec<\/li>\n\n\n\n<li>Stir it quickly<\/li>\n\n\n\n<li>Strain it into a chilled glass<\/li>\n\n\n\n<li>Garnish with 1 or 3 olives, or lemon twist.<\/li>\n\n\n\n<li>Drink it<\/li>\n<\/ul>\n\n\n\n<p>Chimichurri<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 garlic cloves minced<\/li>\n\n\n\n<li>1 jalapeno: deseed and diced<\/li>\n\n\n\n<li>10 springs oregano<\/li>\n\n\n\n<li>10 springs parsley<\/li>\n\n\n\n<li>2 tbs red wine vinegar<\/li>\n\n\n\n<li>3 tbs olive oil<\/li>\n\n\n\n<li>1\/2 tsp salt<\/li>\n\n\n\n<li>1\/3 tsp pepper<\/li>\n\n\n\n<li>&lt;&#8211;><\/li>\n\n\n\n<li>In chopping board,  chop oregano, parsley, cloves and jalapeno together.<\/li>\n\n\n\n<li>Put all in a bowl and mix.<\/li>\n\n\n\n<li>Then you can rub the chimichurri in any meat.<\/li>\n<\/ul>\n\n\n\n<p>Spaghetti with Zucchine<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sunflower oil for deep frying<\/li>\n\n\n\n<li>8 or 10 small zucchine (courgettes)<\/li>\n\n\n\n<li>75g chopped fresh basil<\/li>\n\n\n\n<li>Sea salt<\/li>\n\n\n\n<li>Olive oil<\/li>\n\n\n\n<li>500g spaguetti<\/li>\n\n\n\n<li>200g grated Parmigiano<\/li>\n\n\n\n<li>&lt;&#8211;><\/li>\n\n\n\n<li>Deep fry the courgettes until golden brown<\/li>\n\n\n\n<li>Set aside and dry with kitchen paper<\/li>\n\n\n\n<li>Sprinkle basil and salt on top of them<\/li>\n\n\n\n<li>Then transfer to a bowl and drizzle with olive oil.<\/li>\n\n\n\n<li>Boil pasta until al dente. <\/li>\n\n\n\n<li>Drain and reserve one cup of pasta water for later<\/li>\n\n\n\n<li>Put the pasta in large pan at low heat and add the courgettes. <\/li>\n\n\n\n<li>Combine gently and a bit of pasta water to create a creamy texture.<\/li>\n\n\n\n<li>Add grated cheese. Stirring and toasing.<\/li>\n\n\n\n<li>Once the mix has creamy texture, it is ready.<\/li>\n<\/ul>\n\n\n\n<p>Pasta a la Norna<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 large garlic cloves<\/li>\n\n\n\n<li>Olive oil<\/li>\n\n\n\n<li>2 large aubergines, diced<\/li>\n\n\n\n<li>Sea salt<\/li>\n\n\n\n<li>1 litre marinara sauce<\/li>\n\n\n\n<li>500g pasta<\/li>\n\n\n\n<li>1 handful of basil, chopped<\/li>\n\n\n\n<li>1 handful of grated ricotta or pecorino<\/li>\n\n\n\n<li>&lt;-><\/li>\n\n\n\n<li>In a frying pan, fry the garlic with the olive at low heat.<\/li>\n\n\n\n<li>Add aubergines, at medium heat, and cook for 15m or sligthly golden.<\/li>\n\n\n\n<li>Add marinara sauce and cook for 5 minutes<\/li>\n\n\n\n<li>Cook the pasta and drain. Reserve one cup of pasta water<\/li>\n\n\n\n<li>Add the water to the marinara. Add the basil. Stir.<\/li>\n\n\n\n<li>Take 3\/4 of the sauce and pour it in a serving bowl<\/li>\n\n\n\n<li>Add the pasta to the rest of the sauce. Stir and add the grated cheese.<\/li>\n\n\n\n<li>Ready to serve with the sauce aside.<\/li>\n<\/ul>\n\n\n\n<p>Pasta Fagioli<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Olive oil<\/li>\n\n\n\n<li>1 medium onion sliced<\/li>\n\n\n\n<li>2 garlic cloves halved<\/li>\n\n\n\n<li>1\/2 bunch cavolo nero roughly chopped<\/li>\n\n\n\n<li>3x400g cans of cannellini beans<\/li>\n\n\n\n<li>750ml chichen stock<\/li>\n\n\n\n<li>500g marinada sauce<\/li>\n\n\n\n<li>500g small pasta<\/li>\n\n\n\n<li>Salt, Pepper<\/li>\n\n\n\n<li>Parmigiano grated<\/li>\n\n\n\n<li>&lt;&#8211;><\/li>\n\n\n\n<li>In a frying pan at medium low heat, saute the onion and garlic.<\/li>\n\n\n\n<li>Boil the cavolo nero in salted water<\/li>\n\n\n\n<li>Add beans, stock and marinada to the pan with onion and garlic<\/li>\n\n\n\n<li>Cook at low heat<\/li>\n\n\n\n<li>Once cavolo is ready, strain, and add it to the bean mix.<\/li>\n\n\n\n<li>Cook at low simmer with lid for 15m.<\/li>\n\n\n\n<li>Cook the pasta in salted water. Then drain and save one cup of pasta water.<\/li>\n\n\n\n<li>Add the cup of water to the bean mix.<\/li>\n\n\n\n<li>Add two cups of the bean mix to the pasta and a bit of olive oil.<\/li>\n\n\n\n<li>Serve the pasta with beans and add fresh pepper and cheese.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta con Aglio e Olio: Eggs with tomate: Book: Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi Spaghetti with lentils Frittata Carbonara Pizzoccheri a la Valtellina Ragout alla Bolognese Martini Chimichurri Spaghetti with Zucchine Pasta a la Norna Pasta Fagioli<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1400","post","type-post","status-publish","format-standard","hentry","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1400"}],"version-history":[{"count":3,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1400\/revisions"}],"predecessor-version":[{"id":1523,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1400\/revisions\/1523"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}