Showing posts with label Romano cheese. Show all posts
Showing posts with label Romano cheese. Show all posts

Thursday, March 15, 2012

Creamy Pesto Pasta with Salmon, Asparagus and Spinach

Creamy Pesto Pasta with Salmon, Asparagus and Spinach
Short cut for this recipe is to purchased the spinach & ricotta fresh Agnolotti from the cold section of your supermarket... looks hard and awful but if cooked for longer than they recommend it comes up wonderful. That said I have made my own pesto because it is so simple I can't bring myself to buy this...make the pesto prior to commencing the cooking process. 
  • To create your pesto place into your whiz machine fresh basil, pine nuts, finely grated Romano or Parmesan cheese and enough olive oil to create the desired consistency.
Three things at once should keep everyone busy making this dish but worth the small amount of juggling...  
  1. Boil your pasta until soft and wonderful...probably closer to 12 minutes than the recommended 6 and in the last 3 minutes pop in your asparagus spears. 
  2. Gently pan fry your fresh lightly seasoned salmon until just cooked as this will continue to cook in the hot pasta. Please take care not to over cook the delectable portion of melt in your mouth heaven...dry salmon is yuk!
  3. In another large fry pan soft fry lots of thinly sliced spring onions and a couple of cloves of crushed garlic. Then add 2 large spoons of pesto and 1/2 tub of thickened cream. Bring it all together by adding the cooked drained pasta (reserve a little water), asparagus, broken up cooked salmon and two large handful of fresh baby spinach. Cover and allow to wilt. Finally just before serving add some of the reserved pasta water if the sauce needs thinning. 

Tuesday, March 13, 2012

Stuffed Baby Eggplant

Stuffed Baby Eggplant

Filled Baby Aubergine and side salad
Again a simple recipe that is delicious and shhhh! good for you to boot.  I have used fresh bread crumbs because they give the best result however you can use any bread you have to hand. Tear it up and process it until crumbed ...simpler, tastier crumbs you won't find anywhere.

  • Cut four baby eggplant length ways and you will need a finely chopped onion and a couple of cloves of garlic. Add this along with your scooped out and tiny diced egg plant  to a fry-pan with a splosh of oil and sauté until soft. While you are doing this bring some water to the boil and pop the skins in for a couple of minutes and then remove them to cool.
  • When the mixture is softened mix it in a large bowl with the following ingredients... 1/4 cup fresh chopped parsley, 1/3 cup of Romano cheese, 4 slices of bread crumbed made into fine crumbs, 1 lightly beaten egg and some salt & pepper... If the final mix is too wet add a few more crumbs if too dry add a spoon full of water.
  • Fill the cooled shells with the mixture and quickly pan fry them top side down in a fry-pan with a little oil to brown the tops...
  • If you want them hotter or cheesier or juicier you can finish them off in a 180 oven from this point with or without some mozzarella slices on top and/or Italian tomato sauce home made or shop bought poured over them... or this step can be missed completely... your choice to suit your family is always the best one.