Thursday, 13 September 2012

Pasta ai Tredici Sapori or 13 Flavour Pasta

So after a slight absence which I shall blame on holidays and general Roman summertime laziness Angelo in Cucina is back with a new recipe: the magical taste of summer that is Pasta ai Tredici Sapori. This is a Preziosi family invention which has passed down through the generations. A sort of pasta salad made with no fewer than 13 ingredients, it's a great way to empty your fridge. It is also a good vegetarian option if you ever have to deal with any pesky non-meateaters.
Although the number of ingredients may sound daunting, if you look down the list most of them are the usual things you find in the cupboard. The result is a light, fresh dish made of only raw ingredients, which also looks very inviting. The only real requirement is some kind of blender as this will transform 12 of your 13 flavours into a creamy sauce which you can serve with the 13th (the pasta). This sauce can be made and kept in the fridge for 2-3 days and you can even use it to top bruschette or as dip with crudites.
As this is a family recipe, there are no measurements, just a pinch of this and that. I have tried to add the amounts where possible but just keep tasting and adding as you go along to get your perfect combination.
One last tip: as this should be served cold avoid getting soggy pasta by cooking it until it is just 'al dente' as it will continue cooking as it sits in the sauce.

Pasta ai Tredici Sapori (makes a big bowl).

The thirteen flavours are:
1. Good glug of olive oil
2. Pinch of salt
3. Pinch of pepper
4. About 6 medium sized tomatoes
5. 2 cloves of garlic, peeled
6. About 6 spring onions, peeled
7. A heaped tablespoon of parmesan
8. A heaped tablespoon of pecorino
9. 3 triangles of formaggino (like Dairylea)
10. A handful of basil
11. A handful parsley
12. A handful of fresh oregano (or a spoonful of dried)
13. 500g short pasta (conchiglioni work best) at

What to do:
Blend ingredients 1- 12 in a food processor or using a hand blender until smooth and pour into a large bowl.
Cook the pasta until just al dente, drain and add to the bowl.
Mix well and leave for about 1 hour.
Serve cool or at room temperature.

Buon appetito!

Wednesday, 1 August 2012

Summer Snacks: Melanzane Grigliate

As Rome continues to swelter the cooking activity in Palazzo Preziosi has dropped off somewhat with the residents preferring to exist on a summertime diet of cheese, salad and icy G&Ts. However Mr P's peperoncino jungle on the balcony has initiated a frantic period of chili consumption.

A nice way to use up a couple of chili and also have a lasting supply of aubergines is to make some 'melanzane grigliate'
Take 3 or 4 aubergines and slice, not too thinly.
Fry them in batches without any oil in a large frying or griddle pan until they begin to brown on both sides (warning: this may take a while so put some good music on to keep yourself entertained).
When all of the slices have been browned layer them in a dish adding a good glug of olive oil, some thinly sliced garlic and red chili and a sprinkle of salt between each layer.
Cover and keep in the fridge to nibble on whenever you fancy.
These aubergines are great with anything; use as a side dish with meat or fish, or even put them in a sandwich with a slice of creamy mozzarella.

Buon Appetito!

Wednesday, 13 June 2012

My Birthday Lunch

As I have decided to develop this blog into a regular account of things that go in my stomach, I have downloaded a (hopefully) nifty app so that I can blog on the go.
As a quick test I thought I would begin by documenting my birthday lunch which took place in an elegant, prestigious location:

I kid you not, this is my celebration restaurant of choice complete with hearty Abruzzese fayre, 1960's decor and a grumpy woman who ignores you as she is watching a soap opera.

But the food is wonderful and for my pageant celebration I selected probably my favourite pasta dish, Pappadelle al Cinghiale (wild boar). And it was huge, and amazing, with homemade pasta, hunks of meat and a peppery, tomato-less, sauce.
I was content. Older but content.