Gnocchetti Sardi Pasta with Parma Ham, Rocket and Tomatoes

Gnocchetti Sardi Pasta with Parma Ham, Rocket and Tomatoes

It has been a while since I’ve found an unusual pasta shape to cook with. I recently discovered the Gnocchetti Sardi pasta shape in Valentina Fine Foods, an Italian restaurant deli and have been itching to try it out in a new recipe.

After doing a little research online I discovered that this small tightly curved pasta with a ridged exterior is from Sardinia and was traditionally made by pressing the pasta dough onto the bottom of a wicker basket. Gnocchetti Sardi is also known as Malloreddus.

Gnocchetti Sardi with Parma Ham, Rocket and Tomatoes

This incredibly easy pasta dish takes no time at all to prepare and makes a delicious lunchtime meal. I adore the vibrancy and punchy flavours from the rocket (arugula), basil, Parma ham and semi dried tomatoes, not forgetting the salty Parmesan cheese which seems to bring everything together. I ate my pasta whilst still warm but I think it would work equally well cold as a pasta salad ideal for a picnic.

Gnocchetti Sardi with Parma Ham, Rocket and Tomatoes

Gnocchetti Sardi Pasta with Parma Ham, Rocket and Tomatoes

  • Servings: 1
  • Difficulty: easy
  • Print

IngredientsGnocchetti with Parma Ham and Tomatoes

75g Gnocchetti Sardi pasta
1 tsp olive oil
2 slices Parma ham
50g semi dried tomatoes in olive oil
a handful of rocket (arugula)
a handful of basil
grated Parmigiano-Reggiano (Parmesan) cheese

Method

1. Cook the pasta in a saucepan of salted boiling water until al dente (11 minutes approximately).

2. Meanwhile heat the olive oil in a frying pan. Using a pair of scissors trim off the excess fat from the Parma ham and cut into bite size pieces, . Sauté the Parma ham in the oil until beginning to crisp.

3. Chop the basil and semi dried tomatoes into bite size pieces.

3. Drain the pasta and add to the Parma ham along with the semi dried tomatoes pieces. Warm through for about 30 seconds or so.

4. Off the heat stir in the rocket (arugula) and basil. Serve immediately with lots of grated Parmesan cheese on top. Enjoy!

Recipe by Julie McPherson

Gnocchetti Sardi with Parma Ham, Rocket and Tomatoes

If you are lucky enough to have an Italian deli nearby, I absolutely recommend you pay it a visit. Italian deli’s are fantastic places for tracking down a wide variety of pasta types, as well as cheeses, meats and breads.

Until next time.

Julie
x

Link up your recipe of the week
Tasty Tuesdays on HonestMum.com

Rigatoni Beef Bolognese

Rigatoni Beef Bolognese

I’ve been making my own version of a beef bolognese sauce for a little while now. I’m not pretending it’s authentic but it tastes really good and I know that it’s much healthier than the jars of bolognese sauce you buy in the shops.

With three children and a husband to feed, sometimes I like to prepare the evening meal earlier in the day when the children are at school The bolognese sauce keeps and reheats well, so all I need to do is cook up a fresh batch of pasta. The great thing about this recipe is that it’s ideal for sneaking in a few more veggies. This time I’ve added finely diced courgette but sometimes I add sliced mushrooms instead. Hubby likes his bolognese with a bit of heat so I usually add a sprinkling of dried chilli flakes to our meal but keep the children’s meal chilli free. Sometimes, I add a teaspoon of balsamic vinegar to the sauce but that’s completely up to you.

Rigatoni Beef Bolognese

Rigatoni Beef Bolognese

  • Servings: 4-6
  • Difficulty: easy
  • Print

IngredientsRigatoni Beef Bolognese

1 onions
1 carrot
2 small sticks of celery or 1 large
1 courgette
1 tablespoon olive oil
500g mince beef (5% fat)
180ml red wine (I use a mini bottle of Merlot or Shiraz)
150ml passata
400g chopped tinned tomatoes
1 teaspoon dried oregano
1 teaspoon balsamic vinegar (optional)
Salt and black pepper
400g rigatoni pasta
Parmesan cheese to serve

Method

1. Heat the olive oil in a large lidded casserole pan. Finely dice the onion, carrot, celery and courgette then sauté in the oil until beginning to soften this will take 10 to 15 minutes.

2. Add the mince beef to the pan and brown all over.

3. Add the wine and bring the bolognese to the boil, keep on a high heat for 5 minutes stirring frequently.

4. Then, add the chopped tomatoes, passata, balsamic vinegar (if using) and oregano. Season well with salt and black pepper. Bring to the boil, then simmer with the lid partially on for 1 hour or longer if possible. Stir every so often to check it’s not catching on the bottom of the pan.

5. Meanwhile, cook the rigatoni pasta in a large saucepan of salted boiling water until al dente.

6. Drain the pasta and add to the casserole pan of bolognese sauce with a little of the pasta cooking water, stir on the heat to combine. Serve with grated Parmesan cheese. Enjoy!

Recipe by Julie McPherson

Rigatoni Beef Bolognese

Rigatoni Beef Bolognese

Hope you all are having a lovely Easter holiday with friends and family.

Until next time.

Julie
x

Mushroom Spelt Spaghetti


Julie's Family Kitchen Mushroom Spelt Spaghetti

Wholegrain spelt spaghetti is a brilliant and tasty alternative to traditional wheat spaghetti. If you have never tried if before it tastes very similar to wholewheat spaghetti but has twice the fibre of standard pasta. I’ve teamed the spelt spaghetti with a light and creamy mushroom sauce made using one of my favourite magic ingredients, creme fraiche. My mushroom spelt spaghetti is an incredibly quick meal to rustle up, taking no longer than 10 minutes from start to finish.

I’ve used mini portabella mushrooms which I found in my local supermarket but if you can’t find them I’d suggest using chestnut mushrooms instead.

Mushroom Spelt Spaghetti

  • Servings: 1
  • Difficulty: easy
  • Print

IngredientsJulie's Family Kitchen Mushroom Spelt Spaghetti

100g wholegrain spelt spaghetti
½ tablespoon olive oil
90g mini portabella mushrooms (peeled and sliced)
¼  teaspoon dried oregano
2 tablespoon half fat creme fraiche
salt and black pepper
Parmesan cheese to serve

Method

1. Cook the spaghetti in a large pan of salted boiling water until al dente.

2. Meanwhile, heat the olive in a frying pan and add the mushrooms. Add the dried oregano and season with salt and pepper.

3. When the mushrooms are cooked add the creme fraiche and stir well.

4. Add the cooked spaghetti and heat through. Serve with freshly grated parmesan and a green mixed leaf salad on the side. Enjoy!

Julie's Family Kitchen Mushroom Spelt Spaghetti

Until next time.

Julie
x

Tasty Tuesdays on HonestMum.com

1st Blog Anniversary

Sweetie Vanilla Cupcakes

The end of September marked the first anniversary of Julie’s Family Kitchen. I thought it worthy of a mention now and a chance to reflect on some of my favourite recipes. Before I do that, I want to say a huge thank you to everyone who has taken the trouble to read my blog, it means a lot. Thank you so much.

Pasta inspiration

Cakes and Bakes

If you haven’t already subscribed to my blog by email please do, it’s really easy and you’ll never miss a post.

Thanks for reading and until next time.

Julie
x

Bolognese Pasta Bake

Bolognese Pasta Bake

Now the evenings are drawing in and there’s a little chill in the air at night, it’s lovely to come home to a bowl of comforting pasta. So when Sainsbury’s asked food bloggers to get creative using some of their SO Organic own label range for #OrganicSeptember, I thought it would be a good idea to make a Bolognese Pasta Bake. With over 250 SO Organic products available, there’s plenty to choose from. My Bolognese Pasta Bake has a rich and intense meaty bolognese sauce flavoured with Cabernet Sauvignon and oregano. It was a real success with all the family, so I’m pleased to be sharing it with you.

Bolognese Pasta Bake

Bolognese Pasta Bake

  • Servings: 4-6
  • Difficulty: easy
  • Print

IngredientsBolognese Pasta Bake

2 small onions*
1 large carrot*
4 medium mushrooms*
1 tablespoon olive oil
500g mince beef (15% fat)*
150ml Cabernet Sauvignon* or other red wine
250ml passata*
400g chopped tinned tomatoes*
1 teaspoon dried oregano
1 teaspoon balsamic vinegar*
Salt and black pepper
400g penne pasta*
50g mature cheddar cheese*
25g Parmesan cheese

*From the SO Organic range

Method

1. Heat the olive oil in a large lidded casserole pan. Finely dice the onions and carrot, then sauté in the oil until beginning to soften.

2. Chop the mushrooms into quarter slices and then add to the pan. Add the mince beef and brown all over.

3. Add the wine and bring the bolognese to the boil, keep on a high heat for 5 minutes stirring frequently.

4. Then, add the chopped tomatoes, passata, balsamic vinegar and oregano. Season well with salt and black pepper. Bring to the boil, then simmer with the lid partially on for 1 hour. Stir every so often to check it’s not catching on the bottom of the pan.

5. Meanwhile, cook the penne pasta in a large saucepan of salted boiling water for about 8 to 10 minutes (you want the pasta under done).

6. Pre heat the oven to Fan 180c. Drain the pasta and add to the casserole pan of bolognese sauce, stir to combine. Grate the cheddar and Parmesan cheeses and then sprinkle on top. Transfer to the oven and bake for 15 minutes until the top begins to crisp. Enjoy with a green salad and a glass of Cabernet Sauvignon.

Bolognese Pasta Bake

To make life a bit easier the pasta bake can be prepared earlier in the day and stored in the fridge until ready to bake. I’d suggest increasing the baking time to ensure it is heated through properly.

Bolognese Pasta Bake

Until next time.

Julie
x

Disclosure: Sainsbury’s sponsored me to write this blog post and provided me with a selection of SO Organic ingredients. All opinions are honest and my own. The recipe is my own.

Tasty Tuesdays on HonestMum.com

I’ve entered this recipe into #CookBlogShare at Supergolden Bakes.

 photo 9af5d0df-b279-4c3c-92ad-fc98f562a39a_zpsaca21226.jpg

Chorizo and Spinach Tagliatelle

Chorizo and spinach tagliatelle

This chorizo and spinach tagliatelle pasta dish has become one of my go to recipes when I need to cook something quick and tasty. Paprika infused chorizo, green goodness from the spinach and a little heat from the chilli flakes make this sauce a winner for me. Plus, it gets a big thumbs up from my husband too.

I always have packs of pre diced chorizo in the fridge and a bag of frozen spinach in the freezer, making this a great option if I’ve not had time to go shopping. I use the whole leaf frozen spinach which is usually frozen in cubes, typically one cube weighs about 25g so I use 4 cubes.

Chorizo and spinach tagliatelle

Here’s the recipe for Chorizo and Spinach Tagliatelle.

Ingredients (Serves 2)

200g tagliatelle
1 small onion (diced)
1/2 tablespoon olive oil
75g diced cooking chorizo
400g chopped tinned tomatoes
1/4 teaspoon chilli flakes
100g frozen spinach whole leaf (usually 4 cubes)
black pepper

Method

1. Heat the oil olive in a large lidded casserole pan. Then sauté the onion until soft.

2. Add the diced chorizo. Cook the chorizo on a medium heat until it starts to crisp and release the paprika oils.

3. Add the tinned tomatoes, chilli flakes, frozen spinach cubes and a good grinding of black pepper.

4. Bring to the boil, then simmer with the lid on partially for 20 minutes. Stir every so often and break up the frozen spinach as it defrosts in the sauce.

5. Meanwhile, cook the tagliatelle in a large saucepan of salted boiling water until al dente. Reserve a small cup of the pasta cooking water.

6. Drain the tagliatelle and add to the sauce along with a splash of the pasta cooking water. Stir and heat through for 30 seconds. Serve immediately.

Chorizo and spinach tagliatelle

This recipe evolved from my Gnocchi with Chorizo, Spinach and Tomato Sauce, so if you like this tagliatelle recipe I recommend you try the gnocchi too.

My blogging friend Mel at Le Coin De Mel has an equally delicious recipe for Chorizo Pasta also, do check out her beautiful blog and recipe.

Until next time.

Julie
x

Salmon Orzo Salad

Salmon Orzo Salad

Since I discovered that lemon and chilli go brilliantly together I’ve been experimenting with the pairing in a few different recipes. When I posted a recipe recently for Spelt Spaghetti with Petit Pois and Prawns, I received a comment from Sarah suggesting substituting the prawns for salmon. What a fantastic idea I thought! Therefore this salmon recipe is somewhat evolved from that original recipe of mine.

I’ve oven roasted the salmon in a lemon and chilli marinade, which is so incredibly easy. It really gives the salmon a lovely lemon taste with a little heat from the chilli flakes. The roasted salmon is then flaked into cooked orzo pasta with a good handful of peppery rocket stirred in too. It couldn’t be simpler.

Salmon Orzo Salad

Ingredients (Serves 1 easily doubled)

175g salmon fillet (boneless)
1/2 lemon juice and zest
1 tablespoon olive oil
1/8 teaspoon chilli flakes
A pinch of sea salt
75g orzo pasta
A good handful of rocket leaves
Black pepper

Method

1. Pre heat the oven to Fan 180c.

2. Place the salmon fillet on a large piece of foil.

3. Make the marinade by putting the lemon juice, lemon zest, olive oil, chilli flakes and salt in a clean jam jar or lidded container. Seal with the lid on and shake well.

4. Pour the marinade over the salmon. Bring the foil edges together and seal well to form a parcel. Roast the salmon for 15 minutes until cooked through.

5. Meanwhile, cook the orzo in a large saucepan of salted boiling water until al dente. Drain when cooked and return the orzo back to the saucepan.

6. Flake in the salmon and add the rocket. Add a tiny amount of the marinade (not too much otherwise it will be too oily) and a good grinding of black pepper then stir to combine. Serve immediately.

Salmon Orzo Salad

Salmon Orzo Salad

I recommend you try this salmon orzo salad with a glass of chilled white wine making it perfect for sultry summer evenings.

Until next time.

Julie
x

Link up your recipe of the week

Tasty Tuesdays on HonestMum.com

Spelt Spaghetti with Petit Pois and Prawns

Spelt Spaghetti with Peas and Prawns

To satisfy my curiosity (or in other words my obsession with pasta) I had to try wholegrain spelt spaghetti when I saw it on the shelves of my local supermarket. Containing twice the fibre of regular pasta, I thought it was worth a try for the health benefits alone. I’ve teamed the spelt spaghetti with king prawns and sweet petit pois. The dish is flavoured with fiery chilli flakes, zingy fresh lemon and extra virgin olive oil. It’s a really light summery dish that I’ll be eating lots more of in the warmer months to come.

Spelt spaghetti with peas and prawns

Ingredients (Serves 1 easily doubled)

100g wholegrain spelt spaghetti
75g frozen petit pois or garden peas
90g cooked king prawns
1/2 lemon (juice and zest)
1/8 teaspoon chilli flakes
Sea salt and black pepper
1/2 tablespoon extra virgin olive oil

Method

1. In a large saucepan of salted boiling water cook the spelt spaghetti and petit pois until the spaghetti is al dente.

2. Reserve a small cup of the cooking water and then drain. Return the spaghetti and petit pois back to the pan.

3. Stir in the lemon zest, lemon juice, chilli flakes, king prawns, extra virgin olive oil and a splash of the spaghetti cooking water. Season with salt and pepper, then stir again. Serve immediately.

Spelt Spaghetti with Peas and Prawns

Spelt spaghetti with peas and prawns

If you regularly buy wholewheat pasta, you’ll be familiar with the nutty taste it has, I would say the same of spelt spaghetti so for me it’s an easy substitution to make. I definitely recommend you try it for yourself. Do bear in mind it is not gluten free and if you are want other spelt pasta shapes the best place to find them are in health food shops.

Until next time.

Julie
x

Tasty Tuesdays on HonestMum.com

I’ve added this recipe to #CookBlogShare at Supergolden Bakes.
 photo 9af5d0df-b279-4c3c-92ad-fc98f562a39a_zpsaca21226.jpg

Pipe Rigate Pasta with Courgette, Mushroom and Pancetta

Pipe Rigate Pasta with Courgette, Mushroom and Pancetta

This savoury pasta dish with courgette and mushrooms in tomato sauce is brought alive by the inclusion of pancetta, which regular readers will know that I’m a huge fan of. I find salty pancetta makes any vegetable I choose to add to it taste really good. I’ve been rustling up this kind of meal for quite a few years now as it’s a fail safe dinner. You’ll find there are a couple of variations of it in the pasta section of the blog, so do check them out.

There are days when a super quick dinner is needed, particularly when there are after school activities to factor in. In the morning I take out a batch of this pasta sauce that I’ve stashed away in the freezer, let it defrost and then reheat that evening serving with freshly cooked pasta. Dinner is then ready in 10 minutes, without any stress. That’s got to be a win win situation, right?

Pipe Rigate Pasta with Courgette, Mushroom and Pancetta

Ingredients (Serves 2 adults or 4 children)

200g pipe rigate pasta
400g tin chopped tomatoes
1/2 tablespoon olive oil
1 medium courgette (chopped in quarter slices)
4 good size mushrooms (peeled and quarter sliced)
100g cubetti di pancetta
1/2 teaspoon dried Italian mixed herbs
Black pepper
Grated Parmesan cheese to serve

Method

1. Heat the olive oil in a lidded casserole pan and then sauté the courgette until it starts to soften.

2. Add the mushrooms, pancetta and Italian herbs continue cooking on a medium heat until the mushrooms reduce down and the pancetta begins to crisp.

3. Add the chopped tomatoes and a grinding of black pepper, bring to boil and then simmer with the lid partially on for about 20 minutes, stirring every now and again.

4. Meanwhile, cook the pasta in a large saucepan of salted boiling water (I tend to leave out the salt if I’m cooking it for the children) until al dente.

5. Reserve a small cup of the pasta cooking water, then drain the pasta and add it to the sauce. Add a splash of the pasta cooking water and heat everything through for about 30 seconds. Serve with grated Parmesan cheese.

Pipe Rigate Pasta with Courgette, Mushroom and Pancetta

Thank you to everyone who took the trouble to vote for me in the Brilliance in Blogging awards, I really appreciate it. Unfortunately, I didn’t make the final six but I’m honoured to have made the shortlist, maybe next year! So thank you once again.

Until next time.

Julie
x

Link up your recipe of the week

Chilli Prawn Casarecce Pasta

Chilli Prawn Pasta

This chilli prawn pasta ticks all the boxes for me, meaty prawns, chilli heat from the pesto, creaminess from the creme fraiche plus a good handful of vegetables too. With this pasta dish ready in under 15 minutes, I’m adding it to my repertoire of tasty lunches and speedy suppers.

Ingredients (Serves 1 easily doubled)

100g casarecce pasta
90g roast peppers (from a jar)
75g cooked king prawns
2 tablespoons chilli pesto
1 tablespoon half fat creme fraiche
Handful of fresh spinach

Method

1. Cook the pasta in a large saucepan of salted boiling water until al dente.

2. Meanwhile, chop the peppers into bite size chunks.

3. Once the pasta is cooked drain it and return to the saucepan, to it add the prawns, peppers, spinach, chilli pesto and creme fraiche.

4. Then put the saucepan back on a medium heat and stir everything together until the spinach has wilted. Serve immediately.

Chilli Prawn Pasta

Being pasta geek I love to try out new pasta shapes, so when I saw the casarecce pasta in my local supermarket I had to buy it. Apparently casarecce pasta originates from Sicily and its name means “homemade”. I really like this pasta, I recommend you try it too.

Spicy Prawn Pasta

If you can spare a minute or so I would be incredibly grateful if you could vote for me in the Brilliance in Blogging (BiBs) awards. I’ve been shortlisted in the Food category and I’m hoping to become a finalist. Click either here on the Voting Form or on the badge below which will take you through to a short online form which is quick and easy to complete.

VOTE FOR ME BiB 2014 FOOD

Thank you so much, I think it would make my year. 😀

Until next time.

Julie
x

Tasty Tuesdays on HonestMum.com