Tag:

Parmesan

Aglio e Olio with Bottarga

by michelletang118 February 26, 2022

Aglio e Olio. Translated into English, it means “spaghetti with garlic and oil.” Perhaps the most simple pasta ever known to man. While there are debates as the origins of this pasta dish, suffice to say it comes from Naples. Four ingredients are all you need: garlic, olive oil, spaghetti, and red chilli flakes. Finish off with a sprinkling of diced parsley if you desire. Due to its sheer simplicity, Aglio e olio makes a great base recipe for any home cooks repertoire.

Me being me though, I like to step things up a level with a veil of sophistication. I incorporated some anchovies into my recipe and cooked it gently on low heat simultaneously with the garlic in the olive oil and also grated some bottarga for the extra umami touch. Decadence.

One word of caution. While Aglio e olio is simple and can be inexpensive to make, you really need to let the flavours shine. Hence, don’t be a miser and dish out on the best quality pasta and olive oil you can afford. The artisan Martelli pasta is my brand of choice. Martelli is a family-run business located in Lari, a small medieval village near Pisa. They have been making pasta using old-style traditions since 1926.

Aglio e Olio with Bottarga

Serves: 2 Prep Time: 10M Cooking Time: 20M 20M

Nutrition facts: 200 calories 20 grams fat

Rating: 2.5/5

( 2 voted )

Ingredients

1 pound spaghetti
6 garlic cloves, finely sliced
1/4 teaspoon of red pepper flakes (or 2 peperoncino peppers, diced)
3 anchovies, diced
1/2 cup of quality extra virgin olive oil
2 tablespoons of grated bottarga
4 tablespoons of freshly grated Parmesan
Salt and freshly ground black pepper to taste

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked al dente, about 10-12 minutes (read packet instructions or go by 'feel'). Drain and transfer to a pasta bowl.
Combine garlic, anchovies and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low and add the peperoncino peppers or red chilli flakes. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir the pasta in a bowl along with the salt, black pepper and parsley. Pour in the cooked garlic oil from other pan and toss with the parsley and bottarga.
Serve with extra grated parmesan (and bottarga) if desired.

February 26, 2022 0 comments

30 minute meals Breakfast

Baked Eggs with Mushrooms and Spinach

by michelletang118 April 11, 2020

written by michelletang118

Instead of baking hot crossed buns this Easter I baked eggs with garlicky sauteed mushrooms and wilted spinach instead. Healthier right? To top off this long weekend of indulgence though, I added a generous shaving of bottarga and parmesan too.

Eggs in my pink-purplish shaded Le Creuset mini-cocottes are so pretty and a beautiful way to start Saturday morning. Note that as I did not have heavy cream at home, I substituted for full fat milk instead. Anyways, this is a protein packed breakfast and a brilliant way to start the day and honestly, it isn’t very hard to make. Feel free to use other ‘fillings’ besides mushroom and spinach (say, I may try sun-dried tomatoes next).

Baked Eggs with Mushrooms and Spinach

Serves: 2 Prep Time: 5M Cooking Time: 15M 15M

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

2 eggs
1 tablespoon of butter
1 large portobello mushroom
1 garlic, sliced
1/2 teaspoon of dried thyme (or fresh)
4 tablespoon of full fat milk or cream
10 spinach leaves
1 teaspoon of grated bottarga
Few shavings of parmesan
Salt and freshly cracked black pepper, to taste

Instructions

Preheat oven to 180C.
Wipe mushroom clean using kitchen towels and then slice it (not too thin that it breaks).
Heat a small pan on medium heat. Add the butter and the mushrooms, thyme, garlic, salt and pepper. Sautee until the mushroom becomes soft, around 5-6 minutes on low-medium heat. Flip the mushrooms when browned on one side.
Divide the mushrooms and spinach between the two lightly greased ramekins. Crack one egg in each and top with some freshly grated parmesan.
Fill baking tray with some hot water and place ramekins into the tray (water should reach half the ramekin). Bake for 10 minutes or longer if you don't want a runny yolk.
Serve with some grated bottarga and thinly shaved parmesan and freshly diced parsley.

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April 11, 2020 0 comments

30 minute meals Italian Sauce

Fresh Basil Pesto

by michelletang118 March 26, 2020

written by michelletang118

pesto

Nothing beats the freshness of pesto made within the comfort of your home. Originating from Genoa (northern part of Italy) in the 16th Century, the name Pesto originates from the Genoese word pestâ, which means to pound or to crush. While this refers to the way the sauce is prepared traditionally, with a mortar a pestle, the translation may be a bit misleading as pesto is made from grounding rather than pounding? The grounding action is meant to release the full aroma of the basil leaf; as such, it cannot be crushed.

For those of us who want to be traditional, feel free to use the mortar and pestle and ground to your heart’s desire by all means. However, when making pesto in large batches, I prefer to use the food processor. The downside of this though is that a bitter flavour will be released due to the motor blades of the food processor emulsifying the extra virgin olive oil and squeezing out the bitter tasting polyphenols (from the fatty acids that coat it and prevent it from dispersing). To overcome this, it is hence recommended to use the more tiresome mortar and pestle way, or simply substitute some water with the oil when using the processor and add the olive oil in a separate bowl with the processed mixture at the end. You could also simply ‘mask’ the bitterness by adding more cheese or garlic. Another shortcoming of the lazy food processor method is that it will tend to bruise the basil leaves. To overcome this problem, simply chop up the basil first with a sharp knife, then let the processor to the “combining work” with the rest of the ingredients.

Some other pesto making tips and suggestions:

While basil is the core element, feel free to be adventures and ‘mix and match’ some alternative greens such as parsley, kale (not too much as this is bitter), or arugula. Choose one big, bold flavor, and fill out the rest with something milder, like parsley. Follow this rule of thumb: If you can eat it in a salad, you can probably use it to make a pesto.
Feel free to experiment with nuts other than pine nuts (which get expensive). Think pistachio, walnut, pecans or cashews. Some handy advice: kale is great with almonds, and sweet pecans would be a fine match for spicy arugula.
Go easy on the garlic. Garlic can be overpowering so add this slowly and taste as you pound / pulse. Remember that you can always add more garlic as you go but you can’t take any out!
As for the cheese, feel free to use Pecorino Romano or classic Parmesan, but there is one rule you must follow: pestos need hard, salty, aged cheeses. Plus a little texture doesn’t hurt!
To store pesto, cover it in a bowl with a film of plastic wrap set directly on top of the sauce or in an air tight jar. Refrigerate until you’re ready to use it. Note that it will freeze up to a week so be quick in using it. It also freezes beautifully (but for freezing, I would avoid adding the cheese while making it and adding it only when you are about to use it; i.e. just freeze the pesto without the cheese element in an ice cube tray, and defrost it then add the grated cheese when using fresh).

There are many ways to use pasta, on top of a creamy burrata or with scallops and prawns. My favourite way, however, is with pasta and you can refer to this prawn and pesto spaghetti recipe here.

I think that is enough about pesto from me. Now…who wants to go to the pesto festival in Cinque Terre with me?

March 26, 2020 0 comments

Italian Mains Vegetarian

Morel Risotto with Rosemary

by michelletang118 November 22, 2019

written by michelletang118

Bought a packet of morels from my recent trip back home to Sydney and finally put it to good use today by making a morel risotto with rosemary.

Having just made a mushroom toast the other day, I must confess that I’ve been slightly addicted to mushrooms.

So what is my latest fascination with morels? Morels are the kings of the mushroom world. They are one of the most desired – and probably the most expensive – wild mushrooms in the world. They are not farmed like most grocery store mushrooms, Cremini, Portobello, Oyster, etc. but gathered in the wild (hence the sky high prices!). So yes, morels are handpicked by someone in the wild so please cherish these babies!

As for their taste profile, they impart an earthy flavour that is nutty and woody. As a color code to go by: the darker the colour, the smokier, nuttier, and earthier the flavor.

Moreover, morels pack a nutritional punch with several minerals. More health benefits of morels can be found here.

I believe the best way to use morels is in risotto as you can use the water you use to soak the morels as part of the stock (i.e. nothing goes to waste!).

To make the most of the morel flavour, I would recommend cooking it with garlic and herbs. Hence there is rosemary the super weapon! The rosemary adds an extra earthiness to the stock, thereby bringing out the best of the morels as delivering more deeper flavours to the risotto.

Morel Risotto with Rosemary

PREP: 10 min | COOK: 45 min | TOTAL: 55 min | YIELDS: 2 servings

INGREDIENTS:

1 ounce of morels
200 gram of arborio rice
2 cloves garlic, diced
1/2 onion, diced
1 sprig of rosemary, finely chopped (1 tablespoon)
500g of mushroom or vegetable or chicken stock
2 tablespoons of butter
1/2-1 cup of grated parmesan
1/2 cup of dry white wine
Extra sprig of rosemary (to garnish)

METHOD:

Soak morels in hot water to release the flavours for an hour or so. Chop into finer pieces.
Dice the onion, garlic and rosemary.
Heat the stock in a pot so that it is boiling. Set aside and reduce heat so that it is just simmering.
Heat saute pan on medium heat. Melt the butter and add the diced onions, garlic and rosemary. Sweat the onions until they turn translucent. Add in the rice and fry a little before adding the wine. Let the rice soak up the wine and then add a few ladles of the hot stock. Season with salt and pepper. Continue to stir the rice as you add the stock gradually ladle by ladle. This helps to release the starch from the rice. Note that this process may take up to 45 minutes. You know the risotto is ready when the rice becomes al dente.
Once risotto is almost ready, stir in the parmesan and another teaspoon of butter. Stir till it is all combined.

November 22, 2019 0 comments

Vegetables Vegetarian

Crispy Broccoli Parmesan Fritters

by michelletang118 March 27, 2015

written by michelletang118

Broccoli will never have to taste so bland again!!!

Why not switch up the way you cook broccoli and make fritters instead? Incorporating all the goodness of broccoli with some naughty indulgence of parmesan, I present to you thy crispy broccoli fritter. Serve these crispy fritters with some greek yoghurt and a squeeze of lemon juice (I swirled in some pesto too). Vegetables no longer have to taste so bland ever again! In fact, your children (for those of you who have them) may even like it so much that they will be persistently asking you to fry them some everyday.

Broccoli is one of the most nutrient-dense foods. It is especially rich in Vitamin C and an excellent source of vitamins K, A, B6 and E, as well as folic accident fibre. It is a very good source of phosphorous, potassium, magnesium. It also contains glucosinolates, phytochemical with tremendous anticancer effects, and the carotenoid lutein. A 3/5 ounce (100 gram) searching of cooked broccoli provides 35 calories, 2/3 grams of protein, no cholesterol, 0.4 gram of fat, 7.2 grams of carbohydrate, and 3.3 grams of fibre.

Broccoli demonstrates remarkable anticancer effects, particularly in breast cancer. Compounds know as glucosinolates, specifically indole-3-carbinol and sulforaphane, increase the excretion of the form of oestrogen linked to breast cancer. Indole-3-carbinol also increases the ability of the liver to detoxify toxic compounds as well as decreases the growth of human papillomavirus (a virus linked to cervical cancer; and hence the widely encouraged Gardicil vaccination for young women). Broccoli is also a rich source of lutein, which has also demonstrated anticancer effects. It may also be helpful in warding against the development of age-related macular degeneration, as this carotenoid is concentrated in the retina, where it acts to protect it from damage.

Preliminary studies suggest that, in order to cut the risk of chancery half, the average person would need to eat about two pounds of broccoli or similar vegetables per week.

INGREDIENTS (yields 5):

1 small-medium sized bundle of broccoli (~225 grams / 3 cups chopped)
1 large egg
1/2 cup of all-purpose/wholemeal flour
1/3 cup of freshly grated parmesan
1/2 teaspoon of kosher salt (or more), to taste
A pinch of red chilli flakes or ground black pepper
Olive oil, for frying
Greek yoghurt and dash of lemon juice to serve (optional)

METHOD:

1) Prepare your broccoli. Wash and separate the florets from the biggest stem(s). Chop florets into 1-inch chunks. Steam florets until tender but not mushy. (NB: lazy method is to just simply boil them).

2) Mash the steamed broccoli with a potato masher keeping the bits recognisable.

Broccoli Fritters (11 of 13)

2) Whisk the egg into a large bowl. Add the flour, grated parmesan, salt and pepper. Mix together.

Broccoli Fritters (12 of 13)

3) Add in mashed broccoli into mixture. Fold with spatula until everything is combined. Adjust seasonings to taste.

4) Heat a large, heavy skillet over medium-high heat. Once hot, add in ~2 tablespoon of oil. Once oil heats up add a large spoonful of the batter and flatten with back of spatula or spoon. Pan-fry until golden on both sides (~2 minutes each side). You can cook multiple fritters at the same time, just make sure they don’t touch one another. Once cooked, transfer each fritter to a paper towel to drain.

5) Serve fritters plain or with lemon juice. You can also serve with some greek yoghurt mixed with some lemon juice (I swirled in some additional pesto into my yoghurt).

Broccoli Fritters (1 of 1)

March 27, 2015 2 comments

Italian Sides Vegetarian

Eggplant Parmesan Bake

by michelletang118 February 15, 2015

written by michelletang118

When it comes to naming the top Italian comfort foods, the first thing that springs into my mind – aside from lasagne – is the eggplant parmesan. Substituting the lasagne sheets with eggplant slices, you can’t go wrong creating this layered casserole if you are looking to host a dinner party for friends or family. One thing to keep in mind when selecting eggplants is to choose firm, smooth eggplants. Also, do bear in mind that eggplants absorb oil like a sponge. So if you’re not careful, you could end up with something very mushy and oily. Simply follow the below simple recipe to create a wonderful cheesy and tomato-ey eggplant parmesan bake that doesn’t weigh you down with too much water or oil.

INGREDIENTS (serves 2-3 as a side dish):

1 large eggplant
1 can of chopped tomatoes (400g tin)
1 cup shredded mozzarella
1/2 cup freshly grated parmesan
1 tablespoon tomato puree
1 bunch basil leaves, torn
2 garlic cloves, diced
1 tablespoon of olive oil and more for brushing eggplant slices
Salt and pepper, to taste

METHOD:

1) Preheat oven to 180 degrees celsius. 2) Heat a saucepan on medium heat. Add in diced garlic and 1 tablespoon of olive oil. Gently cook for 1 minute until fragrant. Add the can of tomatoes and increase heat to bring to a simmer. Then lower heat to maintain a very low simmer for 15 minutes. Add in 1 tablespoon of tomato puree and season with salt and pepper, adjusting taste as desired. 3) In the meantime, as the tomato sauce is simmering, slice the eggplants into 5mm slices lengthwise to fit the casserole dish. Brush both sides of the eggplant with olive oil. 4) Heat a griddle pan on medium heat and layer the eggplant slices. Cook for approximately 5-6 minutes, flipping it over halfway until eggplant is cooked. 5) Now for the fun part! Layer eggplant slices into the casserole dish and spread the tomato sauce on top. Sprinkle some salt and pepper then layer the torn basil leaves and mozzarella and grated parmesan on top. Repeat the alternating process until all the eggplant is used up and you create some beautiful artistic layers. Eggplant Parmesan Bake (14 of 24) 6) Once the layering process has been completed, top with the remaining tomato sauce and the remaining cheese. Simply shove the oven proof dish into the oven and bake uncovered for ~20 minutes. Take out of the oven and decorate with the remaining basil leaves on the surface. Wait patiently for 10 minutes before cutting into to serve.

February 15, 2015 0 comments

Mains

Lazy Lamb Ragout Wholewheat Penne

by michelletang118 January 23, 2015

written by michelletang118

Haven’t cooked for some time so I have been naturally aching to scratch that creative “itch”. Last week, I so happened to catch up with a good friend of mine who also happens to be a culinary aficionado. Admittedly, he is way more refined than me when it comes to the palate; at least he has experienced firsthand what it is like to work in a 3-star michelin restaurant. “Priceless experience”, he would say. He was kind enough to share with me two ‘secret’ recipes (well, not so much of a secret any longer after I publish it on KitchenMess) that will take no longer than 30 minutes to prepare and cook. One is the lazy man’s guide to a tasty ragout which I am about to share with you right now. INGREDIENTS (serves one):

1 sausage (I used lamb, hence the name “lazy lamb ragout”)
1 can of diced tomatoes in sauce (~411g tin)
1 tablespoon of tomato paste
1 teaspoon of worcester sauce
1 chopped small onion/shallot
1 bunch of torn basil leaves
1 cup wholewheat penne uncooked
Salt and pepper, to taste
Freshly grated parmesan (optional)

METHOD:

1) Heat saucepan, add a knob of olive oil and then throw in the diced shallots. After 1-2 minutes, open the can of diced tomatoes and pour all the contents in. Low boil for 20 mins, stirring occasionally. Add 1 teaspoon of worcester sauce and a squirt of tomato paste (~ 1 tablespoon). Season with salt and pepper. Stir until dissolved. 2) While tomato sauce is brewing, de-skin the sausage. Simply use a small knife to peel off all the skin.

3) Mash the sausage content with a fork and sprinkle with some black pepper. 4) Now to cook the pasta. Boil pot of water, add some salt and throw in one cup of dry penne pasta (I used wholewheat here to boost my overall fiber content for the day). Cook according to package instructions (roughly 10-11 minutes for al dente).

5) In the meantime, add the minced lamb mixture into the saucepan with the tomato sauce and with the aid of the fork and slotted spoon, quickly break apart the meat inside the sauce so that it more or less resembles a ragout. Cook for another 5-10 minutes until done.

6) By now the pasta should be ready. Drain the pasta in a colander and pour cooked pasta into a serving bowl. Pour the tomato lamb ragout sauce mixture on top of the pasta.

7) Sprinkle grated parmesan cheese if desired. And there you go, a 30 minute hearty ragout. Serve and enjoy.

January 23, 2015 0 comments