Only the freshest mussels should be used for this recipe. You can use frozen but I suggest fresh. This should be served with toasted Italian bread for dipping.
Ingredients:
2 pounds of mussels
4 large and fresh tomatoes deseeded and peeled
2 large tablespoons of finely chopped flat leaf parsley
2 dried and crumbled chilli's
1 small onion diced
2 cloves of garlic chopped
Half cup of dry white wine
5 tablespoons of extra virgin olive oil
4 slices of toasted italian bread
Rinse the mussels under cold water and remove the beards, then place a casserole on medium heat with the olive oil. After gently fry the onion, garlic, and chilli until soft but not browned, then place the mussels in the casserole and pour in the wine and put in the tomatoes and let the alcohol evaporate, about 5 minutes. Discard any unopened mussels and season with salt. Cook for another 4 minutes and throw in the parsley and cook for 1 more minute stirring a couple times. Serve immediately with some crispy bread.
Serves 4
Serves 4:
Thursday, 19 February 2009
Wednesday, 18 February 2009
Rosemary and Garlic marinated Pork Chops
These marinated pork chops are simply amazing on the barbecue. Most people use gas but I prefer to use a charcoal barbecue since the flavour is a hundred times better.
Ingredients:
4 of the best quality pork chops you can find
4 sprigs of fresh rosemary (discard the stems and keep the leaves)
4 cloves of garlic sliced
8 tablespoons of extra virgin olive oil
2 tablespoons of dijon mustard
Salt and pepper to taste
Roughly chop the rosemary and rub it into the pork chops with the garlic and season lightly with some pepper, set aside. Then in a bowl whisk the olive oil and mustard until well blended, after place the pork chops into a ziploc bag and pour in the oil and mustard mixture and squeeze the bag a few times until the pork is evenly coated with the marinade. Then place them into a fridge for 6 hours or better yet overnight. When the porkchops are done marinating heat up the grill to a medium high heat. Before grilling remove the sliced garlic from the pork so that it doesn't burn on the grill. When your done removing the garlic place the pork chops on the grill for 3-4 minutes on each side depending on the thickness, pay attention so the meat doesn't burn. When the pork chops are done remove them from the grill and salt them (the meat should be salted after grilling since the salt removes a lot of moisture from the meat) and place them on a rack and let the pork rest for 3-5 minutes, this ensures that the juices stay in the meat and not on the plate. Enjoy with your favourite side dishes and a nice glass of white wine.
Serves 4
Serves
Ingredients:
4 of the best quality pork chops you can find
4 sprigs of fresh rosemary (discard the stems and keep the leaves)
4 cloves of garlic sliced
8 tablespoons of extra virgin olive oil
2 tablespoons of dijon mustard
Salt and pepper to taste
Roughly chop the rosemary and rub it into the pork chops with the garlic and season lightly with some pepper, set aside. Then in a bowl whisk the olive oil and mustard until well blended, after place the pork chops into a ziploc bag and pour in the oil and mustard mixture and squeeze the bag a few times until the pork is evenly coated with the marinade. Then place them into a fridge for 6 hours or better yet overnight. When the porkchops are done marinating heat up the grill to a medium high heat. Before grilling remove the sliced garlic from the pork so that it doesn't burn on the grill. When your done removing the garlic place the pork chops on the grill for 3-4 minutes on each side depending on the thickness, pay attention so the meat doesn't burn. When the pork chops are done remove them from the grill and salt them (the meat should be salted after grilling since the salt removes a lot of moisture from the meat) and place them on a rack and let the pork rest for 3-5 minutes, this ensures that the juices stay in the meat and not on the plate. Enjoy with your favourite side dishes and a nice glass of white wine.
Serves 4
Serves
Penne with Gorgonzola
Both kids and adults enjoy this pasta, it is rich and creamy. Gorgonzola has a bit of a blue cheese taste but the quality is much better. Get your kids involved, they will love it.
Ingredients:
300 grams of quality gorgonzola cheese
1 cup and a half of medium fat cream
700 grams of penne rigate
Salt and white pepper to taste (be careful with the salt as the cheese can be already salty enough)
Place a frying pan on low heat, chop up the gorgonzola cheese into 1 inch cubes and put it in the frying pan with the cream and let the cheese melt down completely. Add some white pepper to taste. Now that your sauce is ready you can bring a large pot of salted water to a boil and cook the penne according to the directions on the package. After the pasta is cooked strain it and place it back into the pot in which you cooked the pasta, then pour in the sauce, stir until all the pasta is coated and serve immediately.
Note: You can also serve this topped with parmesan cheese.
Serves 4
Ingredients:
300 grams of quality gorgonzola cheese
1 cup and a half of medium fat cream
700 grams of penne rigate
Salt and white pepper to taste (be careful with the salt as the cheese can be already salty enough)
Place a frying pan on low heat, chop up the gorgonzola cheese into 1 inch cubes and put it in the frying pan with the cream and let the cheese melt down completely. Add some white pepper to taste. Now that your sauce is ready you can bring a large pot of salted water to a boil and cook the penne according to the directions on the package. After the pasta is cooked strain it and place it back into the pot in which you cooked the pasta, then pour in the sauce, stir until all the pasta is coated and serve immediately.
Note: You can also serve this topped with parmesan cheese.
Serves 4
Alio e Olio (Spaghetti with Garlic and Oil)
This is an amazingly quick pasta recipe, if you are in a hurry and need to make something quick then this is for you. You can also use this as an appetizer for your guests, it's guaranteed to leave them wanting more.
Ingredients:
1 handful of roughly chopped flat leaf parsley
1 large chilli roughly chopped and deseeded (if you like it more spicy just leave the seeds in)
7 good sized garlic cloves
1 cup of extra virgin olive oil
1 cup of grated parmiggiano reggiano (parmesan cheese)
500 grams of spaghetti (I find that DeCecco is the best)
Place a large casserole with water on the stove, make sure the water is salty since this is the only time that the pasta can absorb the salt, bring to a boil. Cook the pasta according to what is written on the package. In the meantime when the pasta is cooking put a deep frying pan with the chilli, garlic and olive oil and fry gently for 5 minutes. Do not let the garlic brown as it will get bitter, then turn off the heat. After the pasta is cooked put it in the frying pan with the cheese and parsley and turn up the heat for 30 seconds and stir to incorporate the cheese and parsley. Serve immediately.
Serves 4
Ingredients:
1 handful of roughly chopped flat leaf parsley
1 large chilli roughly chopped and deseeded (if you like it more spicy just leave the seeds in)
7 good sized garlic cloves
1 cup of extra virgin olive oil
1 cup of grated parmiggiano reggiano (parmesan cheese)
500 grams of spaghetti (I find that DeCecco is the best)
Place a large casserole with water on the stove, make sure the water is salty since this is the only time that the pasta can absorb the salt, bring to a boil. Cook the pasta according to what is written on the package. In the meantime when the pasta is cooking put a deep frying pan with the chilli, garlic and olive oil and fry gently for 5 minutes. Do not let the garlic brown as it will get bitter, then turn off the heat. After the pasta is cooked put it in the frying pan with the cheese and parsley and turn up the heat for 30 seconds and stir to incorporate the cheese and parsley. Serve immediately.
Serves 4
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