Tag: vegetarian

2. Primi (pasta, risotto)9 Comments

Pappardelle ai funghi (Pappardelle with mushrooms)

StefanGourmet

A long-time favorite of Kees is home-made pappardelle with mushrooms. So when I asked him what he’d like to eat, it wasn’t a surprise that he asked for this dish. If fresh porcini mushrooms are available, you could of course use those. But since they are hardly ever available at a good quality around here, I usually make this with dried porcini mushrooms. This has the added advantage that you can use the soaking liquid for the sauce. You could also make this pasta with store-bought pappardelle, but it’s better with home-made because of the more interesting texture. Ingredients For … Continue reading Pappardelle ai funghi (Pappardelle with mushrooms)

Cooking8 Comments

Pizza with roasted vegetables

StefanGourmet

Kees felt like having pizza and I had picked up lots of vegetables and so decided to go for a veggie pizza for a change. It turned out great! Ingredients For 2 thin pizza crusts 250 grams flour (preferably Italian 00) 150 ml lukewarm water 1.5 tsp salt 1 tsp sugar 10 grams fresh yeast 2 tbsp extra virgin olive oil For the toppings 1 eggplant (aubergine) 1 zucchini (courgette) 1 bunch of green asparagus (450 grams/1 pound) 2 red peppers 175 ml (2/3 cup) passata (sieved tomatoes) 250 grams (1/2 pound) mozzarella 1-2 tsp dried oregano salt and freshly … Continue reading Pizza with roasted vegetables

2. Primi (pasta, risotto)8 Comments

Jerusalem artichoke risotto (Risotto al topinambur)

StefanGourmet

I just made this risotto with Jerusalem artichokes (also called sunchoke, French: topinambour, Dutch: aardpeer or topinamboer) and it was so good that I wanted to blog about it straight away. Ingredients For 2 servings I used: 400 grams (0.9 lb) Jerusalem artichokes 120 grams risotto rice (arborio) 4 tbsp freshly grated parmigiano reggiano 1 tbsp butter 2 tbsp chopped flatleaf parsley salt and freshly ground black pepper 500 grams (1 pound) mixed aromatic vegetables for the stock: leeks, onions, carrots, celery stalks 1 bay leaf 1 shallot 1 glass (100 ml) of dry white wine olive oil optional: bit … Continue reading Jerusalem artichoke risotto (Risotto al topinambur)

2. Primi (pasta, risotto)6 Comments

Pasta from the oven with eggplant and mozzarella (Paccheri alla parmigiana)

StefanGourmet

Today I felt like cooking something vegetarian. I had bought an eggplant and buffalo mozzarella, and had some very nice Paccheri di Gragnano lying around (given to me by Gennaro Esposito, the chef of our favorite restaurant in Italy (Torre del Saracino) during our last visit). The combination of eggplant, mozzarella, basil and tomato is classic. There are many different versions, the most common being melanzane alla parmigiana. This version has a different texture because of the use of pasta. Instead of Paccheri, you can use any kind of large pasta shape that can be stuffed such as shells or … Continue reading Pasta from the oven with eggplant and mozzarella (Paccheri alla parmigiana)

2. Primi (pasta, risotto)4 Comments

Ravioli al Radicchio (witlof/chicory/belgian endive) e Gorgonzola

StefanGourmet

I had some left-over gorgonzola and had bought some witlof (chicory, belgian endive) and decided to try something new: ravioli with a filling of gorgonzola and witlof. It turned out great and is definitely a keeper! The Italian version of witlof is radicchio and red instead of white, but they are related to each other and the taste is very similar. The wine pairing with the 2009 Orsolani Erbaluce di Caluso La Rustìa was also excellent: this dish needs a dry white wine with a light bitter tone (preferably mineral like this erbaluce di caluso) to go with the witlof … Continue reading Ravioli al Radicchio (witlof/chicory/belgian endive) e Gorgonzola

1. Antipasti (appetizers), Contorni (side dishes)1 Comment

Beetroot with blue cheese

StefanGourmet

I usually make this as an antipasto, but tonight I thought it would be a nice side for the rack of lamb. It seems very simply, but the combination of beetroot and blue cheese tastes heavenly! Raw beetroot that you cook in the oven has more and a better flavor than already cooked beetroot from the supermarket. It’s not a lot of work, so give it a try! Ingredients for 2 servings 2 beetroot Good blue cheese such as roquefort or gorgonzola piccante to taste Good balsamic vinegar to taste Preparation Wrap each beetroot into aluminum foil and cook them … Continue reading Beetroot with blue cheese