italianrecipes – My Whisk and I

Orzotto Alla Norma

August 23, 2022August 22, 2022by Karen ClaassenLeave a Comment

This is my take on this classic Italian dish….!

2 aubergine
olive oil
250g cherry tomatoes
1 red onion, chopped
3 cloves of garlic, minced
2 x 400g tins of chopped tomato
15ml thyme, chopped
300g orzo pasta
100g parmesan cheese, grated
1 burrata cheese or a few small mozzarella balls

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Slice the aubergine into discs about 5mm thick, spread them out on the prepared baking sheet and drizzle with a generous amount of olive oil.
Scatter the cherry tomatoes over the aubergine slices and bake in the oven for about 25 minutes.
Place a saucepan on medium-high heat and add some olive oil.
Fry the onion and garlic until soft.
Add the chopped tomato and thyme and season with salt and pepper.
Simmer the sauce for 15 minutes while stirring occasionally.
Cook the orzo according to packet instructions.
Drain and add it to the tomato sauce.
Add the grated parmesan and stir through.
Spoon the orzo into a serving dish and top with the aubergine, roasted tomato and burrata.

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Gnocchi Pomodoro

August 15, 2022August 10, 2022by Karen ClaassenLeave a Comment

Pomodoro is a simple tomato sauce that is smooth, thick and concentrated. Cook it in a wide sauté pan as it will help the moisture from the tomato to evaporate. Pomodoro can be served with pasta and chicken and may be kept in the refrigerator for one week.

1 onion, chopped
2 cloves of garlic, minced
2 x 400g cans chopped tomato
30ml sugar
2 x 500g packs of gnocchi
a handful of basil
parmesan cheese

Set a large, wide sauté pan over medium-low heat and add 45ml of vegetable oil to it.
Add the onion and garlic to the saucepan and gently cook for about 10 minutes, stirring every now and then.
Add the tomato to a liquidiser and blitz until smooth.
Pour the tomato into the saucepan and add the sugar. Stir through.
Simmer the sauce on a medium-low heat for 10 minutes. You want the liquid from the sauce to evaporate so that you are left with a thick, concentrated tomato sauce.
Cook the gnocchi according to the packet instructions. Drain and add it to the sauce.
Tear up the basil leaves, stir it through and remove the saucepan from the heat.
Serve the gnocchi with freshly grated parmesan cheese.

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Mushroom Spaghetti

August 31, 2021by Karen ClaassenLeave a Comment

Easy, quick and fabulous!!

500g spaghetti
45ml butter
200g mixed mushrooms
200g bacon, cut into pieces
1 onion, chopped
3 cloves of garlic, minced
65ml dry white wine
250ml cream
125ml chicken stock
50g parmesan cheese, grated
a handful of parsley, chopped

Cook the spaghetti according to the instructions on the packet and keep warm while you make the sauce.
Put a cast-iron pan on to a high heat and add the butter to it.
Fry the mushrooms, stirring occasionally, until golden brown and slightly caramelised. Spoon into a bowl and set aside.
Turn the heat down to medium and add the bacon to the same pan. Fry for about 3 minutes.
Add the onion and cook until translucent.
Add the garlic and the cooked mushroom and cook for another minute.
Pour in the wine and allow the wine to reduce to half.
Now add the cream, stock and grated parmesan and turn the heat down to low.
Cook for about 5 minutes or until the sauce has thickened.
Add the cooked and drained spaghetti to the sauce, mix through and taste for seasoning.
Scatter a handful of chopped parsley over the spaghetti and serve.