Culurgiones - Sardinian potato filled pasta

Don't be intimidated by the shape, it is a simple pinch one side then crimp to the other to reveal a beautiful wheat shaped pasta.  Recipe for Dough and Pasta is enough to make approximately 70 culurgiones.  Sauce is enough for 4 persons.  These are very filling pasta shapes, therefore for starters serve 6-8 culurgiones, and for main course serve 12-14.


For the dough

400g Plain 00 flour
300g Semola Flour
4 eggs
150ml water
1/2 tsp salt


For the Filling

1kg mashed potato
few strands of Saffron
3 heaped tbsp Grated Pecorino
Salt & Pepper to season

For the Sauce

150g maltese sausage
6 chopped sun dried tomatoes
1 tbsp butter
1 tbsp olive oil
few basil leaves
1/2cup pasta water
Grind of fresh Pepper
Grated pecorino to finish

Method

1. Prepare pasta by adding all ingredients in a food processor, and give short pulses until all combined
2. Transfer dough on a clean top, and knead until smooth
3. Wrap dough in cling film and refrigerate for at least 30 minutes
4. Prepare filling by adding all ingredients together in a large bowl
5. Using clean hands knead to activate the potato gluten until mixture resembles the gnocchi dough
6. Take 1/10th of the dough and pass through pasta machine until approx 1mm thick
7. Cut circles using 6cm diameter ring.
8. Put a walnut size of potato filling on to each pasta circle
9. Make 5 at a time and cover the pasta with cloth as it dries out. 
10. Take the pasta circle in one hand, using the other hand, pinch from side to side to form the culurgiones
11. Bring a pan of water to boil, add 1 tsp salt
12. Add fresh culurgiones and boil for just 5 minutes.
13. Heat frying pan and fry small knobs of maltese sausage in olive oil
14. Add chopped sun dried tomatoes
15. Lift Culurgiones from boiling water and add directly to frying pan.
16. Add pasta liquid and butter and toss
17. Toss for about 30 seconds, adding basil leaves at the last 10 seconds
18. Serve topped with grated pecorino cheese 
    

Pici al Pesto di Nocciole

Pici is a typical Tuscan pasta, shaped in the form of a thick Spaghetti.  They taste fabulously with ragu al cingiale, but summer is here and basil is in abundance.  Get hold of some Piedmontese hazelnuts and all around your table will be more than pleased to tuck in!

For Pesto

Large Bunch of Fresh basil

250g Raw, Shelled and Skinned Hazelnuts

3 Cloves Garlic

Salt and Fresh Ground Pepper

3 tablespoons Grated Parmesan

100ml Fresh cream

100ml olive oil

Juice of 1/2 lemon

For Pasta

500g Pici

1/2 tsp dried chilli flakes (optional) 

1 tbsp olive oil

Ground Fresh Pepper

For Garnish

Basil Leaves

Parmesan/Pecorino shavings

Olive oil

Pesto

1. Heat a non stick frying pan on medium heat, add hazelnuts and toast till lightly golden.  Keep turning the pan at all times to avoid burning.  Process takes about 5 minutes.  Cool slightly.
2. Add cooled hazelnuts to food processor, add crushed garlic and process till coarsely ground.
3. Add basil leaves, turn on machine again and process while pouring oil.
4. Add lemon juice and give few more pulses.
5. Add grated parmesan, salt and pepper and give few more pulses to combine.
6. Transfer mixture to clean jar, top with more olive oil so that surface will not discolour and refrigerate.  (keeps well for 2-3 months) 

Pasta  

1. Bring a large pan of water to boil, add 1 tsp salt, add pici and cook for about 15 minutes till just al dente.  
2. Drain but reserve 1 cup of pasta water.
3. Return pasta to pan, add two heaped tablespoons of pesto
4. Add cream
5. chilli flakes (if desired)
6. Mix well on low heat, loosening with reserved pasta liquid.
7. Serve with fresh basil leaves, parmesan shavings and drizzle of olive oil

Strozzapreti Rigati

I used a basic dough for ricotta gnocchi, but with a touch more flour to make a harder dough and easier to shape.  You can prepare these in advance and freeze uncooked. Recipe is enough for 4 generous main portions or 7-8 starters.

For the Dough

500g ricotta cheese
2 eggs
1 tsp fresh thyme
grated nutmeg
250g Semola flour
250g Plain Flour
1/2 tsp salt

For the Sauce 

3 San Marzano Tomatoes
Fresh Basil
Olive oil
Salt and pepper
Grated Pecorino or Parmeggiano Cheese

1. Process ricotta, eggs, thyme and salt in a food processor till creamy
2. Add mixture to a large bowl and add flours
3. Knead flour till dough ball forms. (as not all flours absorb the same, quantity may vary a little.
4. Divide dough into ten pieces
5. Roll each piece to long rope approximately 1cm thick
6. Cut each roll into small 1cm pieces, as you do for gnocchi
7. Take each piece and roll it under your palm on top of flat surface or else on a gnocchi board to have the 'Rigate' effect
8. Place each strozzapreti on a floured tray 

Bring a large pan of water to boil, add  1 tsp sea salt  and boil strozzapreti for just 4 minutes, till just al dente. (fresh pasta takes much less to cook and normally floats when about to be ready)

Meanwhile, heat olive oil in a large pan, add chopped tomatoes, season well and cook for just 2 minutes.  Using a slotted spoon lift strozzapreti from boiling water and add directly to sauce.  Add basil leaves, toss and serve.  Sprinkle pecorino or parmeggiano.

Spaghetti with Smoked Salmon and Spring Onion

At the market I am always tempted to buy more than my larder can handle!  Spring Vegetables such as onions come into abundance, especially when winters are blessed with plenty of water! Usually at this time, fridges are crying for a bit of space. Chopping all the bulky and smelly spring onions and maybe adding some leeks and green garlic,  frying them gently in a little olive oil until soft, will give you back ample fridge-space, as they will fit in a regular bowl. Moreover, during the week when time in the kitchen get scarce, they will be conveniently ready! Fried onions will keep well in the fridge for about a week or until the next visit to the market!!

2 Fresh Green Onions chopped

1 Fresh Green Garlic chopped
1 Leek chopped
1 tbsp olive oil
200g smoked salmon
250ml fresh cream
1 tsp chopped dill or parsely
1 small green chilli pepper
Salt & Pepper
500g Linguine

Bring a large pan of salted water to boil, add linguine pasta and boil for 10 minutes till al dente.
Meanwhile, fry onions, garlic and leeks in olive oil in a large frying pan over medium heat.  Season with salt and pepper.  When onions are soft, add chopped smoked salmon, cream  and chopped fresh herbs. Turn the sauce off as soon as it boils.

Drain pasta in a colander, reserve 1 cup of cooking pasta water.

Transfer pasta to the large pan with sauce and toss for about 1 minute so that sauce will cover pasta evenly.  Add pasta water if necessary to obtain a good consistency and to avoid pasta sticking together.

Serve immediately, garnished with chopped green peppers.  Recipe makes 3-4 main course portions or 6 good starters.

Rosmarino with Wild Asparagus Parmesan and Pistachio

Rosmarino is a short pasta - artigianale. It is ideal for soups and 'risotto' type pasta dishes. Creamed pistachio is a Scicilian delicacy commonly found in delicatessen or supermarkets.  There are two variants, sweet and savoury. Savoury is usually made up of ground nuts, olive oil, salt and occasionally parmesan cheese.  I used the savoury for this dish. Recipe is enough for four generous starters.

250g Rosmarino Pasta

1 1/2 tsp sea salt

100g wild asparagus

75g parmesan

3 spring onions chopped

two tbsp. chopped pistachio

1 tbsp. creamed pistachio

250ml chicken stock

3 tbsp. olive oil

Salt & Pepper

Pre Heat oven at 200c. Put heaped teaspoons of parmesan in a baking tray, leaving enough space fro one heap to another to spread, sprinkle with some chopped pistachio and bake for approx. 15 minutes till golden.  Remove from oven and let the parmesan biscuits cool in oven tray. (leave 2 tbsp. of parmesan and 1 tbsps. chopped pistachio to use in pasta later)

In a small pan boil water and add 1/2 tsp salt.  Blanch wild asparagus for just one minute.  Drain and refresh with cold water.  Pat dry and set aside. 

Bring a medium pan of water to boil, add salt then pasta.  Cook for just six minutes, reserve 1 cup of pasta water then drain.  Return pasta, reserved water and stock to pan.  Add chopped spring onions, creamed pistachio and stir over low heat.  Pasta will continue to cook and absorb the liquids.  Add parmesan Cheese, olive oil and roughly chopped wild asparagus.  Season with fresh black pepper and give a final stir to obtain a creamy pasta dish. 

Serve topped with cracked parmesan biscuits and a sprinkle of chopped pistachio.

Lasagnia al Nero di Seppia

This lasagna has three components which can be prepared in advance and assembled just before serving.  A bit complex but easy to follow.  Recipe is enough to serve 4-5 portions.

Lasagna
150g durum wheat flour
150g strong plain white flour
3 small eggs
2 fresh cuttle fish ink sacks
1/4 tsp salt


Dried Pea Puree

150g dried peas soaked overnight
1 onion roughly chopped
1 clove garlic
Salt & Pepper

Cuttle Fish Mustard Salsa
2 Fresh Cuttle fish cleaned
50g pancetta
1 small carrot chopped
1 celery stick chopped
1 small onion chopped
1 clove garlic crushed
2 tablespoons mascarpone chees
2 teaspoon dijon mustard
2 tablespoons olive oil
1 tbsp chopped fresh marjoram
Salt and Pepper

Add peas to a pot, cover with water and bring to boil.  Boil covered for 15 minutes then turn off heat.  Stand for 1  hour then boil again for another 15 minutes.  Test peas, they should be just tender.  Add chopped onions, garlic salt and pepper and continue to boil uncovered till liquid nearly evaporates. Pour contents in a food processor and blend till smooth.  Set aside.

Prepare pasta by adding ink to eggs and lightly beat with a fork.  In a food processor add flours salt and egg mixture and mix till a stiff ball forms.  Remove contents, arrange to a ball and cover with cling film.  Leave to chill in a refrigerator for around 30 minutes.  Using pasta machine roll pasta several times till smooth and then using the last setting prepare thin sheets around 10x10cm.  Layer on a baking sheet dusted with flour to avoid sticking.  Leave in refrigerator till needed.

Make the Cuttlefish salsa by chop all ingredients in small cubes. Heat a medium pan add olive oil and gently fry onions till translucent.  Add carrots, garlic, celery and pancetta and continue to fry for about a minute. Add 1/2 cup of water and simmer till all vegetables are cooked.  Add chopped cuttlefish and cook for just 1 minute.  Turn heat off. Finally add mascarpone cheese, herbs and mustard and stir till cheese melts. Season with salt and pepper  Just before serving heat mixture but do not boil.

Prepare a pan with hot water add 1 tablespoon salt and when it boils add pasta sheets.  Boil for just 1 minute as fresh pasta does not take longer to cook.  Using a slotted spoon, transfer lasagna to a large plate and drizzle some olive oil on top.

Arrange the plate by first adding about two tablespoons of pea puree, then  l layer lasagna. 2 tablespoons Cuttlefish sauce. Then continue three more layers alternating with lasagna and cuttlefish sauce ending up with lasagna on top.  Drizzle some olive oil and decorate with seasonal flours. pea shoots or bean flours and cuttle fish pieces.

Artichoke and Ricotta Ravioli with Hazelnut and Radicchio dressing

I bought the Ravioli freshley made from l'Italiano -https://www.facebook.com/italianomalta, you can do them yourself  by following my recipe http://marthesefood.blogspot.com/2012/01/smoked-salmon-and-prawn-ravioli.html but as filling use 200g fresh ricotta, 1 egg, 2 tbsp pecorino cheese, 4 preserved artichokes, and some grated nutmeg.  Radicchio is the star in this recipe and with some clementine juice and hazelnut it taste divine!! 

500g fresh ravioli

1 small radicchio

2 tablespoons crushed roasted hazelnuts

Juice of 1 clementine

1 tsp honey

2 tbsp olive oil

1/4 cup white wine

Salt and Pepper

Bring a large pan of salted water to boil.  Boil ravioli for just 3 minutes drain.  Reserve 1 cup cooking liquid.  In a large frying pan heat 1 tbsp olive oil, add clementine juice, wine, honey salt and pepper.  Boil till mixture reduce by half.  Add back ravioli, cooking liquid and toss.  Add radicchio and give few more turns. Do not overcook.  Add crushed hazelnuts and serve.

Fresh Pasta with Aubergine and Chorizo Salsa

Recipe is enough for four main portions

600g Fresh Pasta
1 medium Aubergine
250ml chopped tomatoes
100g sliced Chorizo sausage
2 cloves garlic
chopped fresh basil
1 tbsp honey
1 tbsp olive oil
Salt & Pepper

Cook pasta for 3 minutes in boiling salted water, leave it al dente.  Drain and reserve 1 cup of the cooking liquid.

In the same pan heat olive oil, add cubed aubergine, crushed garlic and fry gently for about 6 minutes.  Add chorizo and continue to stir for about two more minutes.  Add fresh chopped tomatoes honey and seasonings and cook till aubergines are just soft.  

Add pasta to pan with sauce togethe wih the reserved pasta water. Stir till sauce thickens around pasta.  Add chopped fresh basil and serve.  Grated Parmesan or Pecorino cheese make a wonderful topping.

Pecorino and Zucchini, Ditaloni Bake

This is a quick one pot wonder.  Recipe is enough to feed hungry four and takes just 1 hour to serve including baking and preparation. 

500g Ditaloni Pasta

200g Grated Pecorino cheese

4 eggs

200g Pancetta Cubes

300g Zucchini Cut into Cubes

250ml Fresh Cream

Salt & Pepper

Bring a large pan of salted water to boil add pasta and cook for just 10 minutes till pasta is al dente. Meanwhile pre heat oven 200c.  Just before the last minute of cooking, add pancetta and zucchini then drain pasta and the other ingredients reserving 1 cup of liquid.  Return pasta to pan, add reserved cooking liquid,  beaten eggs, fresh cream and grated pecorino. Mix with a wooden spoon then transfer pasta mixture to a baking dish.  Season with fresh ground pepper and bake for 30 minutes till top is golden and crunchy.  Serve hot!

Butternut Squash and Goat cheese Lasanga

This is a perfect starter when you have guests over for dinner.  It can be prepared in advance and takes only 20 minutes to cook.  It takes a bit longer to prepare compared to a large dish lasagna, but it is much easier and quicker to serve.  You can prepare serving portions in an individual oven proof dishes or use a large dish and place portions next to each other.  I divided ingredients into three sections, one for fresh pasta, one for filling and one for bottom layer and topping. Recipe makes 8 portions

200g durum wheat

100g strong plain flour

3 eggs

pinch salt

600g butternut squash

300g beef mince

200g chicken mince

1 lage onion

3 clove garlic

2 tsp mild curry powder

1 tbsp flour

30g butter

2 tbsp olive oil

sprig of thyme

Salt & Pepper

250ml Fresh Cream

8 fresh goat cheeselets (gbejna)

1 tbsp finely chopped parsely

100ml double cream

50g grated pecorino cheese

600g chopped fresh tomato

1 tsp sugar

Salt and Freshly ground black pepper

Olive oil to drizzle on top

In a food processor add flours , eggs and salt and pulse till pasta forms into a ball. Remove and knead lightly with hands, then cover with cling film and chill.

Heat butter and 1 tbsp oil in large frying pan, add finely chopped onions and crushed garlic and cook till translucent. Add curry and cook for further one minute stirring continuously. Add chicken and beef mince and continue to cook. Chop butfternut squash into small squares,  and add to mixture.  Add thyme and flour and mix well.  Cook thoroughly till butternut squash is softened. Stir in cream, season with salt and pepper and cook till cream is reduced and filling holds together.

Using pasta machine, divide pasta into two portions, take one portion and pass through machine about 20 times till sheet is smooth. Continue to roll it through machine till it is about 1 mm thick and 15cm wide.  Repeat with the remaining pasta. Using  12cm round cutter, cut 24 circles.

Heat a large pan of water, add  1 tsp salt and bring to boil. Add pasta circles and cook for just one minute.  Using a slotted spoon lift pasta and transfer to a clean plate. I suggest you cook pasta in three batches.

Take a large baking dish, drizzle bottom generously with olive oil, scatter chopped tomatoes and sprinkle with sugar.  Season with salt and pepper. Arrange one layer of  round pasta shapes on tomato layer, spoon with mince filling then layer another sheet of pasta on top. Spoon over another heaped tablespoon of filling.  cover with  another sheet of pasta then slice fresh goat cheese and arrange on top.  Cover with last layer of pasta and drizzle over some olive oil.  You may cover dish with cling film and chill at this stage.  

Heat oven to 180c, Add 1 tbsp double cream on top of each portion sprinkle over with grated pecorino cheese and add final drizzle of oil. Crack some black pepper over, and bake for just 20minutes or until tops are golden.

 

Meat Ravioli with Cream and Tomato Sauce

If you plan well and have the right equipment this recipe will not take you more than 1 and 1/4 hour to prepare , start to finish!!  I had just that time to do it and in that time I managed to clean up too! Thermomix helps saving time but few pots and pans on the gas stove running simultaneously do the same thing! The quantitiy is enough to make 80 ravioli, just enough for hungry four!!

For the Dough
400g strong plain flour
4 eggs
1/4 tsp salt

For the Filling
300g Minced Beef
75g sausage mince
1 tbsp olive oil
1 tbsp chopped fresh tarragon
1 small carrot finely chopped
1 medium onion finely chopped
1 crushed clove garlic
Salt & pepper
1 egg
1 tbsp grated parmesan cheese
1 heaped teaspoon cornflour

For the Sauce
1kg Tomatoes peeled and chopped
1 small onion finely chopped
2 clove garlic crushed
1 tsp honey
Salt & pepper
75ml Fresh Cream

Ground Pistacchio and olive oil to garnish

In a food processor add flour eggs and salt and give few pulses till small balls of dough form.  (do not overmix).Transfer mixture to working surface and using hands gather to form a ball.  Cover in cling film and set aside or in a refrigerator. 

Heat olive oil in a medium pan.  Add onion, garlic and carrot and fry till onion is nearly cooked.  Add mince beef and sausage mince and stir.  Continue to fry till mince is cooked.  Add chopped tarragon, salt and pepper and corn flour and stir.  Add egg and cheese and turn off heat.  Stir well then transfer mixture to food processor and process very little to obtain a rough paste.

Using pasta machine, divide dough into three.  Pass each dough many times through the machine so that it becomes smooth and elastic and get a long rectangular and thin sheet of pastry.  Spoon filling size of grape about  in the middle of pastry but 7cms apart. Brush around the filling with a little water then fold pastry over filling.  Press with fingers around filling and then using pasta cutter, cut into rectangle shape ravioli.  Place on a floured tray cover and refrigerate till needed.

Heat a large pan of water add 1 tsp salt and bring to boil.  Cook ravioli for about 5-7 minutes till al dente. serve with Tomato and Cream sauce then sprinkle Ground Pistacchio and drizzle olive oil on top.

Sauce

Heat olive oil in a small casserole, add onion and garlic and cook till soft.  Add chopped tomatoes and cook for 15 minutes.  Using a hand blender blend mixture to smooth sauce.  Add honey, salt and pepper and boil for few minutes to reduce a little.  Turn off heat add cream and stir.

Nero di Seppia Risotto with Sea Bass Fillets

This recipe serves 4

350g Carnaroli Rice

600ml chicken stock(hot)

2 Cuttle fish plus ink bags

1 medium onion finely chopped

2 clove garlic crushed

1/2 cup white wine

4 sea bass  fillets skin on

2 tbsp olive oil

1 tbsp butter

2 chive flowers

Salt & pepper

Lemon Wedges

Wash rice well under cold running water and leave to drain in a sieve.  Remove ink sack from cuttle fish, (or ask fish monger to do it for you) Clean the cuttlefish and chop into small pieces.  Heat a large pan, add 1tbsp olive oil and 1 tbsp butter, add onion and garlic and fry gently on low heat till onion is soft.  Add rice and stir so that oil and onion cover well each rice granule.  Add hot chicken stock and stir once.  Cover pan with lid as soon as you hear mixture boil, turn heat to the minimum setting and cook for 12 minutes.(do not open lid). Then open lid add cuttlefish and ink and stir.  Add wine, season well with salt and pepper and continue to stir for 3 more minutes till cuttlefish cooks and rice mixture becomes creamy .

Meanwhile heat a large frying pan, add 1 tbsp oil and fry sea bass fillets skin side down for 5 minutes.  Cover and cook for 1 more minute. 

Plate by spooning black risotto at the bottom, top with fish fillet skin side up and garnish with lemon wedges and chive flowers.

Pasta with Octopus Sauce - Zalza tal-Qarnit

If Spaghetti Rizzi is the most popular dish in a fish restaurant, well this must be the next.  Maltese love octopus especially when cooked in rich tomato sauce.  Mum was so good in making Octopus Stew.  She cooked large pots of it, and used to leave it on very low heat for very long time. At dinner time, she used to pick some of the thick sauce and mix with pasta then she used to serve the remaining stew which included potatoes, as a second course to be eaten with crusty Maltese Bread.. Yum Yum... This recipe serves 4

1 kg Octopus
2 clove garlic
1 medium onion
1 carrot
1 celery Stick
1 tsp curry powder
1 tsp Paprika
1 kg Plum Tomatoes or 750ml tomato Pulp
1 tbsp Tomato Paste
1 cup Red Wine
3 tbsp olive oil
3 bay leaves
1 Star Anise
1 Cinnamon Stick
1 tbsp Honey
Sea Salt and Fresh Ground Pepper

500g pasta , Spaghetti or Linguine
1 tbsp chopped fresh herbs
2 tbsp olive oil for dressing

Wash octopus in cold running water and clean the heads.  Put in a large pan, then cover with water and bring to boil. Turn off heat and drain.  Cut into 1 inch pieces and set aside.

Crush Garlic and finely chop the onions.  Dice Carrots and celery stick.  Heat a medium casserole add olive oil and fry onions till medium brown.  Add crushed garlic, chopped celery and carrots, paprika and curry powder and continue to fry gently.  Add wine and reduce by half.  Add chopped tomatoes and tomato paste and 1 cup water, cover and bring sauce to boil.  Put, cinnamon, star anise and bayleaves in a muslin bag and tie securely with a string, then add to sauce.  Add octopus to tomato sauce then reduce heat to very low and simmer for 1 hour till sauce thickens.  Add honey and season with salt and pepper to taste.

Boil Pasta in plenty salted water till al dente. Drain pasta and transfer to large serving dish.  Sprinkle with fresh herbs and add olive oil.  Toss gently then add Octopus sauce on top and serve.

Pasta Shells with Fresh Borlotti Beans

Beans come into their second season during the fall. Enhance the flavour with a good marrow bone as well as some bacon trimmings and do not expect any left-overs!

200g shelled Fresh Borlotti Beans
150g Bacon Trimmings
2 marrow bones
1 celery stick
Bouquet Garni made from 2 bay leaves, and Sprig of Thyme
100g Prosciutto Dolce cut into small cubes
3 tbsp grated pecorino cheese
1 tbsp olive oil
500g pasta shells

Heat a heavy based casserole and bones and brown each sides.  Cut bacon trimmings into small cubes and dry fry together with the bones.  Add shelled beans, celery stick and bouquet garni and 1.25l water.  Bring to boil then lower heat and simmer covered for 30minutes till beans are cooked and soft when squeazed between two fingers.

Meanwhile boil pasta in plenty salted water till al dente.  Drain and return to pot add olive oil and toss gently.  Remove bouquet garni and bones from the cooked beans then add beans and remaining liquor to pasta.  Add small diced posciutto dolce, and pecorino cheese and stir well.  Serve with an extra drizzle of olive oil.

Linguine with Prawn and Hazelnut Pesto

500g Linguine
200g Peeled tiger prawns
100g chopped bacon
1/2cup roasted hazelnuts
Large bunch fresh basil
2 clove garlic
2 tbsp grated pecorino cheese
1 tbsp lemon juice
1 tbsp olive oil
1 cup creme fraiche
Salt and freshly ground black pepper

Bring a large pot with salted water to boil and boil pasta till al dente. Drain and reserve 1 cup from the cooking liquid 

In a food processor process hazelnuts and garlic till finely ground, add chopped basil leaves and process.  Add creme fraiche, lemon juice, pecorino cheese and olive oil and process again till a coarse paste is formed.

Heat a large pan add chopped bacon and fry till lightly golden.  Add roughly chopped prawns then two heaped tablespoons of hazelnut pesto and stir till mixture bubbles.  Add reserved pasta liquid to loosen the sauce.  Finally toss in pasta till sauce clings evenly.

Tip  Store remaining pesto covered with a drizzle of olive oil and keep covered with cling film refrigerated.  will keep 3-4days.

Eliconi with Calamari a Terra

This is my idea of how to marry two of my favourite summer ingredients... calamari and aubergines!  Sauce is very easy to make but ensure that you turn heat off  after just 1 minute that you throw the squid or else it becomes though and rubbery. Like so squid stays soft even when reheated!

500g Eliconi (or any other short Pasta)
5 Medium Squid cleaned and sliced
3 cups tomato Passata (1 can )
2 tsp sugar
2 tbsp olive oil
1 onion finely chopped
1 medium Aubergine diced
1 clove garlic crushed
1 tbsp chopped fresh Marjoram
few sprigs of basil
100g panchetta
Salt & Pepper
Chilli flakes to garnish - optional

Heat olive oil in a large frying pan add panchetta onion and garlic at once, add diced aubergines and fry till golden.  Add tomato puree then simmer for 15-20mins till it reduce and thickens.  Add sugar, salt & pepper and chopped fresh hebs and stir.  Turn heat to high, add sliced squid and time just one minute.  Turn heat off, cover with lid and leave to rest for 5 minutes.  Meanwhile boil pasta in plenty salted water till al dente, drain and return to pan.  Add sauce to pasta toss and serve.

Ravjul - Ravioli

Ravjul!  The word instantly draws me to my childhood memories, of mum spending the whole Friday morning, shaping these ricotta filled ravioli.  The Maltese are famous for this version and in the past, the shape resembled more of a donkey's ear than anything else. Serve plain, tossed in a little cooking water, and a knob of butter, or with garlic tomato sauce and a sprinkle of grated parmesan cheese.  Recently I fried them in a little olive oil and they turned out to be a winner.

For the Pastry
500g Strong Plain Flour
1/4 tsp Salt
5 eggs

Filling
800 g Ricotta Cheese
3 eggs
1 Tbsp Chopped Fresh Parsely
1/2 tsp Salt
2 tbsp Grated Parmesan Cheese
1/4 tsp Grated Nutmeg (or Grate 1/2 a nutmeg)

Garlic Tomato Sauce
1 kg Ripe tomatoes
3 clove garlic
1 small onion
1/4 tsp pepper
1/2 tsp salt
2 tbsp honey
Few sprigs basil

Sift the flour and put in a food processor, add salt and eggs and pulse till mixture forms small balls.  Remove from processor and transfer to a floured working top.  Knead till dough is just elastic but firm.  Cover in cling film and chill for 1/2 an hour in the fridge.  

Meanwhile prepare the filling by putting ricotta, eggs, salt, parmesan and grated nutmeg and process till smooth and creamy.  Add the chopped parsely, give a few more pulses and then transfer mixture to a piping bag fitted with plain 1cm nozzle.  Leave in the fridge till needed.

Divide the dough into 4 pieces and using a pasta machine pass each piece several times till dough is smooth and elastic.  Roll into long rectangular strips, your final setting should be 3. Pipe ricotta nuggets, in a row in  the middle,  leaving enough space from one another  to cut the ravioli to your desired size.  Brush a little water around the ricotta then fold over.  Cup your hands and press around the filling carefully removing any air trapped inside.  Lift the strip of pastry with the filling to realease it from the work top, like so it will not stick, then cut with a round cutter and place over a floured baking sheet. (you can freeze them at this stage)

Bring a large pan of water with 1 tbsp salt to boil and boil ravioli for 8 minutes till al dente.  Serve with tomato sauce or plain tossed in butter.

Tomato Sauce

Wash  tomatoes, and cut in two, place in a casserole, with garlic, onion, basil, salt pepper and honey, bring to boil, covered on medium heat.  Continue to cook for twenty minutes till onions are cooked  stirring occasionally so that nothing sticks to the bottom of the pan.  Remove from heat then using a hand blender blend the mixture to obtain a thick puree.  Pass through a sieve, then return to pan and cook on low heat for another 20 minutes adding 1 tsp sugar if necessary.

Tip:
Never trow away any remaining pasta dough as fried in a little olive oil, then sprinkled with coarse sea salt is a very good accompaniement to a chilled glass of beer!

Reginette with Sausage and Grilled Aubergine Sauce

Reginette are flat pasta ribbons commonly found in Naples and in Qormi, Mum used to call them 'Fdewwex'. (fdoughesh).... The word mesmerised me... Make sure to buy small Aubergines that feel heavy for their size and firm to the touch.  I used low salt Maltese Sausage, but Cumbrian or Tuscan Sausage are just as good.

500g Reginette
200g Low Salt Maltese Sausage
2 cups Tomato Sauce
2 small Aubergines
1 clove garlic crushed
1 small onion finely chopped
1 tsp honey
1 tsp coarse Sea Salt
4 tbsp Olive Oil
1 tbsp chopped fresh herbs
Freshly Ground Pepper
Parmesan or Pecorino Shavings

Cut Aubergines into 1cm slices and place in a bowl. Sprinkle over with coarse salt and crushed black pepper, then drizzle 2 tbsp olive oil.  Toss well then grill on a hot griddle or bbq for five minutes on each side. Cut into 1cm strips and set aside.

Bring a large pan of salted water to a boil add pasta and boil till cooked al dente.

Meanwhile, heat 1 tbsp of olive oil in a frying pan , add onions and garlic and fry gently till soft.  Add sliced sausage and fry till golden.  Add tomato sauce and honey and simmer for ten minutes till sauce thickens.

Drain Pasta, reserve 1 cup of the cooking liquid. Return pasta to pot, add sauce, reserved cooking liquid, sliced aubergines and fresh herbs and toss gently.   Serve with parmesan shavings and a drizzle of olive oil.

One Pot Pasta with Chicken and Sweet Corn

One Pot, because it is just that what you need to cook this delicious pasta.  The Serving plate is optional, simply chop your ingredients and add them to the drained pasta and toss!!  I also gave my husband the idea to eat from the pot, so that no one worries about cleaning  the dishes afterwards..... it was just too daring!

500g Pasta Shells

1 whole chicken breast cut into small cubes

1 onion finely chopped

juice of half a lemon

1 fresh sweet corn or 1 small can

3 beef tomatoes peeled seeded and chopped

1 small bunch  basil leaves

50g toasted pine nuts

Salt & Pepper

Chilli flakes optional

Bring a large pan of water to a boil add 1 tsp Salt then add sweet corn and pasta shells.  In a serving add chopped onions and squeeze over the juice of half a lemon. 

Before the last 2 minutes of cooking add the chicken cubes to pasta and stir.  Bring back to boil, after just one minute turn off heat and drain immediately.  Transfer pasta to serving dish with lemon and onions, then add chopped tomatoes and toss well.  Tear the basil leaves all over and sprinkle with toasted pine nuts.  Shake over some chilli flakes for an additional kick!

Casarecce con Pecorino e Pistacchi

Casarecce are pasta scrolls very popular in Southern Italy. They  are specially designed to grab as much sauce as possible. The Pecorino from Tuscany and the Scicilian Pesto di Pistacchi make this wonderful pasta dish a one to remember.

500g Casarecce (or any short Pasta)
1 onion finely chopped
1 clove garlic crushed
1 tbsp olive oil
1 tbsp butter
3tbsp Pesto di Pistacchi
200g Fresh or Semi Dry Pecorino Cheese
(if fresh is not available use 150g Dry Pecorino)
100ml Fresh Cream
3/4cup White Wine
1 1/2cup Pasta Water
2 tbsp Crushed Pistacchios
Salt & Fresh ground Black Pepper

Bring a Large Pan of water and 1 tbsp salt to boil.  Boil Pasta till al dente.  Meanwhile, heat a heavy based casserole, add oil then butter.  Add chopped onions and garlic and fry till translucent.  Add wine and reduce by half. Add pistacchio pesto then top with  1 and 1/2 cups pasta water and boil rapidly for 1 minute.  Reduce heat, add grated pecorino cheese and stir till sauce thickens slightly.  Finally add fresh cream and season to taste. 

Drain pasta and return to pan over low heat.  Add sauce and toss gently so that it  covers pasta evenly.  Serve with a sprinkle of crushed pistacchios on top.

Tip:  If you cannot find Pistacchio pesto, you can do it by crushing pistacchios in a food processor till fine, then add enough olive oil to form a smooth paste.  Add salt to taste.  Pesto keeps well refrigerated, packed in clean jar and covered in olive oil.