Pasta you’ve never tried before

As in the title. This is a combination that maybe it’s a bit weird. Crazy even. Who mix chickpeas and pasta? But because I used not so many ingredients, simple flavours and very fine olive oil – it all well combined, tasty and intriguing. All you need it’s just follow few steps to make it works. Perfect as a starter, hot or cold.
Portion for 2.
2 handful of original penne
1/2 can of chickpeas (I used dried + soaked in the water)
1 cup of leek leaves, green parts
1/2 tsp of chili leaves
2 cloves of garlic
1 carrot
fresh thyme, a few Tbs, chopped
3 Tbs of good quality olive oil
Sea salt

Cook pasta in a very salty water, must be al’ dente (boiling water+ 8 mins). Drain, pour 1 Tbs of olive oil in, and sprinkle with chili leaves. Set aside. Put 2 Tbs of olive oil in the hot pan and start frying very finely sliced carrot (seasoned with salt earlier). After a few mins, when carrot is softer and golden, add chopped leek leaves and fry for about 5 mins. you can pour a little bit water in, to make it faster. Add crushed garlic at the end and chickpeas. Mix everything gently and fry on the very low gas for 8-10 mins, until everything is scentem by fried garlic and leek. Add penne and chopped, fresh thyme. Serve immediately or as a cool starter. Enjoy!
chickpeas pasta 1 chickpeas pasta 2

Garlic penne with zucchini & sage

I haven’t got enough time to cook more complicated meals recently than today’s pasta with sage and zucchini. Still – it has a lot of flavour. And it’s ready within minutes – isn’t it all about nowaday? Very sad, though.

Penne (made from durum flour)
1 fresh zucchini
3 cloves of garlic
1/2 of onion
handful of fresh sage
2 Tbs of butter
Sea salt, pepper

Cook penne in very salty water, max. 8 mins (until al’dente) and drain. Meanwhile slice finely zucchini and chopy garlic and onion. Put butter on the hot pan and fry garlic just for a few seconds (10-15). Add sliced zucchini and onion. Fry until soft – you can pour a little bit of a water in to make it faster. Add chopped sage and drained penne at the end. Toss everything. To get nice cover on the pasta I also combine everything with 2-3 Tbs of milk or cream. Season nicely with salt and freshly ground pepper. Enjoy! It’s Perfect with pancetta. Get the most of the flavour with a Glass of nice dry white wine 😉
pasta 2

Walnut carbonara with spring onion

Pasta makes me feel very comfort. I don’t know what’s in it, but most of my friends or family say the same. If you ask me – while making pasta I always have known Families from Milano and Rome in front of my eyes… Apart from the wonderful food which was served to us with big heart, like rich pasta, heavenly scented lasagne or roasted pepper with garlic&olive oil (delicious…) – you could nearly touch emotions… Full of love, respect for each other, happiness, smile… I’ve been in Italy twice and I know It’s way not enough for me. I remember that I thought over many issues after that experience… which was fabulous after all.

Today I would like to present my variation of pasta carbonara. I must say that many times I had got scrumble eggs on the pan by the time I larnt how to make smooth carbonara sauce. Practice makes perfect! It’s walnut time, I love it, so why not? Spring onion gives nice flavour and colour. You have to try this out. Of course, I assume that It is NOT original Italian sauce, because I didn’t use bacon and I am using cream. And propably preparation is weird… Please, leave any comment which can explain how to prepare one 🙂 I will be delighted.

Original pasta penne (durum is absolutely required) 150 g

Handful of walnuts

2 spring onions, whole ones!

2 eggs

1/2 cup of cream (125ml)

1 Tbs of olive oil

Sea salt, freshly ground pepper

Pasta must be ‘al dente’. To be honest I don’t remember when was the last time I ate soft one… If you want Italy on your plate, pasta must be made from durum and be al-dente. Otherwise you just pretend. Cook about 8 mins, using quite a lot of sea salt. It is said that water for pasta must be as salty as Mediterranean Sea. Very wise. And you have 8 mins for a sauce preparation…

Sauce: Chop walnuts into small pieces and roast on the HOT pan until you literally smell its flavours. Set aside. Put olive oil on the pan and add finely chopped spring onion. Fry for about 1 minute, just to break crispiness. Turn the gas OFF. Beat eggs, combine with cream, salt and pepper, pour a creamy mixture in and immediately start mixing. Don’t let the sauce to “catch” the pan. Drain pasta and add to the pan (leave about 1/2 cup of starchy water). Mix everything for a moment (1-2 mins) and to get smooth tickeness turn the gas ON, for about 30 sec. Again- mix… Again Off… Until you get smooth constistency. Freshly groung pepper to taste – e buon appetito!
carbonara 1 carbonara 2

Meatballs, penne and creamy rosemary sauce

Rosemary is absolutely wonderful. It suits meat, veggies, sauces… Sometimes I even spinkle my tomato sandwich with finely chopped fresh rosemary. Heavens. Today I’m going to show you very delicious, simple and elegant dish. Because I’m a huge easthete, I am doing my best not only for taste, but for the presentation on equal terms. I used penne but with spaghetti it’ll look even nicer. When you serve rosemary pasta with a beautifully red, ripe tomato chunks, you will find great relish on the plate. As you can see in the picture, rosemary sauce is quite loose – but as I was told in Italy (more than once), a geinuine, Italian sauce musn’t be sticky and heavy. It should be liquidy and light (simply flow down). Portion for 2.

For meatballs I used pork mince meat, about 150 g. It seems small amount but you will form plenty of meatballs later. If you prefer more- feel free to do so! Personally I found it a little bit heavy for summer, but it’s up to you. I added 1 heaped teaspoon of ordinary mustard, a pinch of salt and pepper and 1 nice tablespoon of wholegrain flour (for adding egg we should have had at least 400-500g mince meat to get proper texture so I skipped one and added flour). It’s my base for almost every kind of meatball – I usually modify spices. This time I also added a teaspoon of chopped rosemary, and 1 tablespoon of soft butter. Mix everything together and form thumb-size balls. Fry on the hot pan and set aside.

Rosemary sauce:

• 1 glass of milk (you can also use single cream if you like- it’ll be very creamy, you can skip flour later)
• 3 tablespoons of finely chopped fresh rosemary (about 3-4 strigs)
• 1 spring onion (whole one! White and green part)
• 4-5 cloves of garlic
• 1 tablespoon of wholegrain flour (you can use white)
• 2 tablespoons of sunflower oil (more delicate than olive oil)
• Seal salt, freshly ground pepper

Put oil into the pan. Chop garlic and spring onion. Fry for about 2-3 mins. Add rosemary and stir, approx. 1 minute. Meanwhile combine milk with flour and mix everything together, stirring time to time (about 10 mins.) Add meatballs and leave on the very small gas. Let it bubble for a while. Cook pasta (al dente is essential -it’s also better for our stomach and digestion) in salty water. It usually tooks about 8 mins for ‘al dente’. Drain, put into the sauce, and stir gently. Serve with ripe sliced tomato, cause it’s refreshing and suits perfectly to the meat and rosemary combination. Rocks for me! Enjoy.

Meatballs z rozmarynem 2
Rozmaryn jest cudowną rośliną. Pasuje do mięs, warzyw, sosów… Lubię go tak bardzo, że często zdarza mi się posypywać nim zwykłą kanapkę z pomidorem. Boskie. Dzisiaj mam dla Was propozycję na pyszne, proste i eleganckie danie. Jestem estetką, więc przywiązuję dużą wagę nie tylko do smaku, ale też prezentacji. Użyłam tym razem penne, ale z makaronem spaghetti będzie wyglądać jeszcze okazalej. Serwując tą pastę ze świeżym, dojrzałym pomidorem, znajdziesz na talerzu prawdziwą przyjemność dla podniebienia. Jak widać na zdjęciu, sos jest dość luźny – a to dlatego, że powiedziano mi kilka razy we Włoszech, że prawdziwy, włoski sos nie powinien być ciężki i klejący. Powinien być lekki, delikatny i w zasadzie lekko spływać po makaronie (nie dotyczy to mięsnego bolognese).

Do klopsików użyłam ok. 150 g mielonego mięsa od szynki. Wydaje się to bardzo małą ilością, ale bez obaw- później udaje się z tego uformować naprawdę sporo klopsików wielkości kciuka. Jeśli lubicie więcej- proszę bardzo, ja natomiast osobiście preferuję w lecie mniejszą ilość mięsa. Do mięsa dodajemy łyżeczkę zwykłej musztardy, szczyptę soli, pieprz. Dodajemy też łyżkę mąki pszennej pełnoziarnistej. Omijamy jajko, gdyż jest to zbyt mała ilość mięsa (potrzebowalibyśmy co najmniej 400-500g, by konsystencja była odpowiednia do formowania kulek). Jest to moja baza do klopsików, kombinuję natomiast z przyprawami. Tym razem dodałam także 1 łyżkę miękkiego masła i posiekany rozmaryn – 1 łyżkę. Mieszamy, formujemy kulki wielkości kciuka (im mniejsze, tym ładniejsze i łatwiejsze w podawaniu). Jeśli masa jest zbyt miękka, dodajmy więcej mąki. Smażymy kulki na odrobinie oleju, odstawiamy.

Sos rozmarynowy:
• 1 szklanka mleka (albo śmietany, sos będzie bardziej kremowy – opuszczamy później mąkę)
• 3 łyżki świeżego rozmarynu
• 1 młoda cebulka wraz ze szczypiorem
• 4-5 ząbków czosnku
• 1 łyżka mąki pszennej (używam pełnoziarnistej)
• 2 łyżki oleju
• Sól, świeżo zmielony pieprz

Rozgrzewamy olej, siekamy czosnek i cebulkę. Wrzucamy na patelnię i smażymy ok. 2-3 minut. Dodajemy rozmaryn i podsmażamy ok.1 min. W międzyczasie mieszamy mleko i mąkę. Wlewamy na patelnię, zostawiamy na około 10 minut, wrzucamy klopsiki, i zostawiamy, aż sos zgęstnieje. Dodajemy sól i pieprz do smaku. Ugotowamy al dente makaron (zazwyczaj gotuje się go w ten sposób ok. 8 min.- jest to zdrowsze dla naszego żołądka, zachęcam do takiego gotowania pasty) wrzucamy, mieszamy i od razu podajemy. Najlepiej z plastrami świeżego pomidora. Dla mnie wymiata! Smacznego.