Tagliatelle Alla Puttanesca

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It’s been such a long time since I’ve made this pasta. This is my mom’s favorite. She would make it often at home and order it when we would go out for Italian food. This is my version of it. It’s quick to make and it is full of flavor. And since this weather has me craving even more carbs, I made a caramelized balsamic onion focaccia to serve it with (and to munch on, till it was dinner time).

This recipe serves 3.

Ingredients:

300gr of dried tagliatelle or the pasta of your choice

1 small tin of anchovies (30grs), chopped very finely. Reserve the oil.

2 garlic cloves, minced

Pinch of onion powder

2 tablespoons of olive oil

2 bird’s eye chili, finely chopped

5 tomatoes, chopped

100gr of Kalamata olives, pitted and chopped

2 tablespoons of dried oregano

1 tablespoon of dried basil

Pepper

4 tablespoons of chopped parsley

Grated Parmesan or Grana Padano for serving

 

In large pan over medium heat, add the anchovy oil and olive oil. Once the oil is hot, add the anchovies, chilies and garlic. Cook for 1 minute.

Then add the tomatoes, Kalamata, oregano, basil, onion powder and pepper. Cook for about 5 minutes, stirring from time to time until it becomes a sauce. I didn’t add any salt as the anchovies and Kalamata were salty enough for me.

While the sauce is cooking, cook the pasta as instructed on the package.

Once the sauce is done, add the chopped parsley and taste for seasoning. Then add the drained pasta and toss to coat it.

Serve with some grated Parmesan or Grana Padano. Enjoy.

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Pork & Ginger Wonton Soup

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The other day I was craving wonton soup like the ones I ate in my childhood. In Peru, it would always come with quail eggs. It is such a simple thing to make at home, if you really think about it. I used the same recipe as my pork and ginger potstickers, just this time I shaped them into wontons and boiled them, instead of pan-frying them. The other wontons you see in this picture, I served them in the same dipping sauce as the potstickers. I just added some chili oil.

This recipe serves 3

Ingredients:

For the wontons:

18 wonton wrappers

250 grams of ground pork (don’t get the lean pork, the fat gives flavor)

1 tablespoon of chopped fresh ginger

1 spring onion, sliced very finely (white parts included)

½ tablespoon of sesame oil

½ tablespoon of soy sauce

For the soup:

8 cups of stock of your choice

1 small piece of ginger

3 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of soy sauce

1 tablespoon of rice wine vinegar

Extras:

3 quail eggs, boiled for 2 ½ minutes

3 baby bok choy

1 spring onion, thinly sliced

1 red chili, thinly sliced

Soy sauce for serving

Extra sesame oil for serving

Chili oil for serving

 

First leave the frozen dough out for a few hours to thaw.

In a bowl, mix the ground pork with the ginger, spring onions, sesame oil and soy sauce.

Have a small bowl with cold water ready, use it to seal the edges of the wrappers.

Place about 1 teaspoon of the filling in the middle of the wrapper. Dip your finger in the cold water and draw a line over the edges of the wrapper. Then fold it in half, forming a triangle. Press to seal it with your fingers, make sure there are no air bubbles. Then grab the two opposite corners and press to seal them together. Repeat for all.

To make the soup, just simmer the stock for 10 minutes with the ginger, sesame oil, spring onion, soy sauce and rice wine vinegar. Then remove the piece of ginger.

In a different pot, boil some water. Once the water is boiling, cook the wontons in batches. This will take about 5 minutes per batch. Once they start floating, they are cooked. The only reason to cook the wontons in a different pot is because if you cook them in the soup, they will cloud the stock because of the starch in the wrappers. If you don’t mind it, you can just boil them in the same pot as the stock.

Then add the bok choy to the soup and let it cook for about 3 minutes.

Then divide the soup with the bok choy among 3 bowls, add the wontons and quail eggs. Serve with soy sauce, chili, chili oil, sesame oil and spring onions on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Tagliatelle with Tuna and Caper-Preserved Lemon Sauce

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This is a very easy and quick pasta dish, perfect for a weeknight dinner.

This recipe serves 2.

Ingredients:

250grs of Tagliatelle

2 garlic cloves, minced

2 tablespoons of chopped capers

1 preserved lemon, very finely chopped

2 cans of tuna

¼ cup of chopped parsley

Olive oil

Salt

Pepper

 

Cook the pasta as instructed on the package.

To make the sauce, place about ¼ cup of olive oil in a large pan over medium heat. Then add the garlic, capers and preserved lemon. Cook until fragrant, about 1-2 minutes. Then add the tuna, broken into small chunks. Add the cooked pasta and parsley. Add salt and pepper to taste, and toss to combine.

Divide the pasta among two plates. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Caprese Quinoa Salad with Heirloom Tomatoes, Burrata and Greek Yogurt Pesto

FullSizeRender (1)I did a late market run the other day and got these gorgeous tomatoes and flowers.

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Since I had been craving burrata for a while, one dish came to mind: Caprese salad. With such great produce, you don’t need to do much with them. To make it a more filling meal, I added quinoa. I flavored the quinoa with some basil-Greek yogurt pesto.  It’s a quick dinner and also makes for a great lunch the next day.

This recipe serves 2.

Ingredients:

1 cup of quinoa

700gr of Heirloom tomato mix

1 burrata (250gr)

For the pesto:

1 cup of fresh basil leaves

30gr of Parmesan, grated

40gr of toasted pine nuts

Zest of ½ a lime

4 tablespoons of Geek yogurt

2 tablespoons of olive oil

Pepper

Salt

 

First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.

To make the pesto, just blend all of the ingredients together. Add the salt last, after you tasted it, since the Parmesan already makes it salty.

Slice the tomatoes.

Place the pesto in a large bowl, add the quinoa and mix it well.

To serve the salad, first place some quinoa on the plates. Then add the tomato slices and sprinkle them with some salt. Break the burrata with your fingers and spread it over the salad. Drizzle a bit of olive oil on each plate. If you want, decorate the salad with a few basil leaves. Enjoy!

Magnum Affogato

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This is a super easy and quick dessert. Not too sweet and perfect for coffee lovers. Affogato is espresso served usually with vanilla ice cream. I was in the city center this Sunday looking for some props and I think that I saw an advertisement for the new Magnum Black & Pink every five minutes. There was even a tram covered in pink and black. And, of course, I started to crave some. Today I got some Magnum minis and decided to incorporate them into this dessert. Freshly made espresso, chocolate covered espresso ice cream melting into it, What’s not to love? I’ll be eating these all summer.

Ingredients:

Espresso shot

Magnum mini black espresso

Just place the magnum mini inside the cup with freshly made espresso and enjoy!

Farfalle Aglio e Olio with Charred Cauliflower & Breadcrumbs

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I’ve been craving a lot of charred cauliflower lately. I’ve been adding it to pasta dishes, salads and also just eating it by itself as a snack with some lime juice on the side. I love simple pasta dishes like aglio e olio. Adding charred cauliflower and spicy breadcrumbs, are nice little extras that give some more bite to the dish.  They say toasted breadcrumbs are the poor man’s parmesan but I don’t think there is anything poor about it. Toasted in olive oil with some salt, already adds a nice taste and if you want more, you can add any kind of herbs. It’s crunchy, salty goodness. An easy vegetarian dish, perfect for a weeknight dinner!

This recipe serves 3.

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Ingredients:

For the cauliflower:

1 cauliflower, cut into florets, then thinly sliced

2 tablespoons of olive oil

Salt

Pepper

For the breadcrumbs:

3 slices of toasted bread

Dried chili flakes, to taste

3 tablespoons of olive oil

Salt

For the pasta:

400gr of farfalle pasta

1/3 cup of olive oil

3 garlic cloves, minced

Salt

Pepper

For the toppings:

1 bunch of parsley, chopped

Zest of 2 lemons

Juice of ½ a lemon

 

Place the cauliflower slices in a bowl, add 2 tablespoons of olive oil, salt and pepper. Toss to combine. Then place it on a pan, over medium-high heat. Cook until the cauliflower gets charred, stirring from time to time. This will take about 7 minutes. Set aside.

While the cauliflower is getting charred, cook the pasta as instructed on the package.

To make the breadcrumbs, place the toasted bread in the food processor. Pulse until you get crumbs. Add 3 tablespoons of olive oil to a pan, over medium heat. Place the breadcrumbs, add salt and dried chili flakes to taste. Cook until the breadcrumbs get a golden color. Set aside.

Add 1/3 of a cup of olive oil to a pan, over medium heat. Add the minced garlic cloves. Cook for a minute or 2 until the garlic becomes fragrant. Then add the cooked pasta, charred cauliflower, salt, pepper and toss to combine. Finish it by adding the parsley, lemon zest and lemon juice. Mix it well. Taste for salt and pepper.

Divide the pasta into 3 plates and top each plate with some of the breadcrumbs.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Healthy Banana Oatmeal Pancakes

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This is a lighter pancake recipe. I often make this on the weekend for either breakfast or lunch. My husband loves them. It is super easy to make. Just put everything in a blender and the batter is done. They are quite a treat without the guilt. If you are gluten free, you can replace the all-purpose flour for rice flour. I’ve tried them both and they work pretty well. They are also very nice with blueberries.

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This recipe makes 1 portion (about 5 medium pancakes).

Ingredients:

2 ripe bananas, broken into chunks

3 tablespoons of oatmeal

½ teaspoon of baking powder

½ teaspoon of vanilla extract

1 tablespoon of all-purpose flour

1 egg

Vegetable or coconut oil for greasing the pan

Berries for serving

 

Place the bananas, oatmeal, baking powder, vanilla extract, flour and egg in a blender. Blend until smooth.

Heat up a lightly greased non-stick pan over medium-high heat.  Once it is hot, lower the heat to medium and pour some of the batter into the pan. It is better to make smaller pancakes because the batter has a softer consistency than normal pancakes. This will make easier for you when you have to flip them (if you make them too big, they might break while flipping and turn intro scrambled pancakes). Allow to brown and set a bit before carefully flipping them. Then brown on the other side.

Serve them hot and garnish with some berries or any other fruit of your choice.

Roasted Carrot Soup with Carrot Top Pesto

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As a kid I never used to like carrots, I would always pick them out. But my mom would make a soup very similar to this one and that would be the only way she would get me to eat my carrots. She would always tell me they are good for my eyesight. My eyesight was pretty bad, so I don’t think carrots would have made a difference even If I loved them. I ended up getting Lasik when I got older and couldn’t be happier.

You can use the carrot top to make pesto, instead of throwing it away. This recipe for pesto yields more than you need for the soup.  So you can use the leftovers to top roasted vegetables or eat it with some crunchy bread.

Ingredients:

For the soup:

2 bunches of carrots with the tops

4 medium white onions

2 garlic cloves

Olive oil

8 cups of chicken or vegetable stock

200ml of cream

½ cup of grated Parmesan

Salt to taste

For the pesto:

2 bunches of carrot top

3/4 cup of fresh basil

120gr of toasted pine nuts

3/4 cup of grated parmesan

Zest of 2 lemons

About 1 cup of olive oil

Salt to taste

Pepper to taste

 

To make the soup:

Remove the carrot tops, reserve them for the pesto. Peel the carrots.

Wrap the garlic cloves with the skin on with aluminum foil, pouring a bit of olive oil inside. Place the wrapped garlic, onions with the skin on and peeled carrots on an oven tray lined with aluminum foil.  Drizzle a bit of olive oil on top of the vegetables. Roast at 180C/350F for 1 hour and 30 minutes.

Once the vegetables are roasted, peel the onions and the garlic cloves. Chop the carrots. Place them in a large pot. Add the stock and blend it. I like to pass the soup through a sieve to make it smoother, but you don’t have to.  Pour the soup back in the pot. Then add the cream, parmesan and mix it until it is all combined. Then add salt to taste. Warm up the soup on medium heat.

To make the pesto, just place all of the ingredients in the food processor and pulse until it is all combined.

Serve the soup with about one tablespoon of the carrot top pesto. If you want, drizzle a bit of cream on top for decoration.