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Monthly Archives: August 2012

I am totally obsessed with soups and everything that can be pureed. This recipe is perfect in the summertime because you should prepare it in advance, refrigerate and eat when you want at room temperature. You could choose to serve this soup with an ice cube as I usually do. The ice cube melts while eating and allows you to enjoy the echoes of lime and ginger.

Ingredients (serves two)

For the soup
4 carrots
1/2 mango
1 unseeds red chili pepper
1 onion
¼ red chili powder (if necessary)
vegetable stock (1 large onion, 1 carrot, 1 stalk of celery)
salt
extra-virgin olive oil

For the lime ice cube
1 lime
½ cm ginger finely minced

Start by preparing the lime ice cube. Squeeze the lime and pour its juice with ginger finely minced into an ice cube tray. Freeze for at least 1 hour.

Chop carrots, mango and unseeds red chili pepper into little pieces. Slice onion finely, heat extra-virgin olive oil in a saucepan and cook the slices gently for 5 minutes. Add carrots, mango, red chili pepper and red chili powder. Cover totally with vegetable stock and bring it to a boil. Simmer for 40 minutes, until carrots are tender. Puree soup in a blender and allow it to cool.

Serve it at room temperature with lime ice cube. Top with red chili pepper, chives and a few drops of extra-virgin oilve oil.

If you are looking for a summer pasta this recipe is made for you. I know, cherry tomato confit requires that you use the oven for around 1 1/2 hours, but in the meantime you can go outside, get a coffee with a friend and came back home when it’s baked. For this recipe you need about 20 cherry tomato pieces. You can use the rest for topping bruschetta, filling sandwiches or a bagel. Why not?

Ingredients

For the green tea tagliatelle
200 gr double milled durum-wheat semolina flour (I used De Cecco)
2 tsp green tea powder
¼ tsp salt
2 tbsp extra-virgin olive oil
100 ml warm water

For the seasoning
cherry tomato confit
6 big capers (plus 4 for garnish)
1 red chilli
2 tbsp pine nuts
juice of 1 orange
extra-virgin olive oil
black pepper
orange zest to garnish
fresh thyme to garnish

For the cherry tomato confit
500 gr cherry tomato
3 cloves garlic finely sliced
brown sugar
fresh thyme
extra-virgin olive oil

Prepare cherry tomato confit in advance.
Preheat the oven to 150°.
Slice each cherry tomato in half and set them cut side down in a pan. Pour extra-virgin olive oil on the top and add garlic, fresh thyme and brown sugar. Roast the tomatoes for about 1 ½ hour, until fragrant and caramelized. Remove from the oven and allow to cool completely.

For the tagliatelle, mix flour with green tea powder and salt. Incorporate warm water and oil and start kneading the dough fo several minutes, until smooth and elastic. Wrap in plastic wrap and let rest in the fridge for at least 20 minutes.
Bring the dough from the fridge and cut in two equal parts. Sprinkle each piece with flour and roll out into a rectangle. Sprinkle again with flour and fold the rectangle in half lengthway. Slice with a sharp knife into pieces. Unroll strips, dust carefully with flour and set aside. Personally I don’t like the tagliatelle too thin, mine are 2 mm thick.

For the seasonign, start roasting pine nuts, then set aside. Meanwhile mince finely 6 capers and seedless red chilli. Heat extra-virgin olive oil in a large pan. Add capers and chilli and cook gently for around 3 minutes. Pour the juice of an orange and simmer until half-reduced.
Meanwhile bring a pan of salted water to boil and cook the tagliatelle until al dente. Drain the pasta and put into the sauce pan. Add cherry tomato confit and roasted pine nuts and toss well.

Serve the tagliatelle on a plate, drizzle with extra-virgin olive oil and garnish with capers, orange zest, fresh thyme and black pepper.

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