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Pasta and Tuna

29/6/2014

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Pasta and Tuna

A delicious and simple recipe that can be made from store cupboard ingredients

For Four

Ingredients

500g Penne
3 fresh tomatoes each cut into quarters
4 drained anchovy fillets
1 medium onion finely sliced
1 can of peeled tomatoes ( use 1can and ½ or be bold and use 2 cans if you don’t have fresh tomatoes)
500g canned tuna in Springwater ( drain the tuna and reserve the spring water)
3 small garlic cloves, crushed
3 tbsp Virgin olive oil
½ can of black olives
2 tbsp of chopped parsley
1 tbsp of Parmesan
Salt and Pepper

Methods

Heat the 2 tbsp of olive oil in a frying pan for a minute.
Add the finely sliced onion and let it cook until transparent.
Add the can of tomatoes and the fresh ones.
Add the garlic and let it cook for about 10 minutes.
Add the drained tuna, the anchovy fillets, salt and pepper.
Toss for a few seconds and let it bubble for a few minutes on gentle heat.
After 10 minutes stir in the black olives.
Put the pan on the back burner on low heat.
Cook the pasta in a large pot of boiling salted water for about
10 minutes.
Drain the pasta.
Toss the penne with the sauce, mix in the last tbsp. of olive oil and season to taste.
Add a little bit of the spring water reserved from the Tuna can if the pasta seems too dry.
Add the parmesan and the chopped parsley on top and serve.

Enjoy !

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June 22nd, 2014

23/6/2014

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"Leek" copyright Illustration Zoe Swainston

SOUPE MANOU

Incredibly simple this recipe from my mother is like a cuddle to my belly and soul.

for four

Ingredients

1 leek medium or 2 small one
1 medium onion peeled and sliced
2 l. of water (including the vegetable stock)
1 bouquet garni
Salt and Pepper
2 tbsp butter
4 medium potatoes or 2 big or 6 small or 12 peddles size
3 cups vegetable stock
1/3 upper end stalk celery with leave
1 bouquet of fresh parsley finely cut (or ¼ cup of dry parsley)

Method

Clean the leek and cut in four lengthwise then, slice through in small pieces.
Clean and peel the potatoes and cut into cubes.
Clean and cut the celery.
Heat the butter in a big casserole until it is liquid. (medium heat)
Add the leek, potatoes, onion, celery and stir, coating the vegetable with butter.
After 4 minutes add the water and stock.
Add Salt.
Stir.
10 minutes after the beginning, add the pepper.
Then adjust the heat to low and let it cook for 20 minutes – stirring from time to time (check by piercing the vegetable with a knife)
Once the vegetables are tender, using a food processor, blender or immersion mixer, process the soup until smooth.
To serve, ladle the soup into soup bowls and sprinkle with the parsley.

This soup can be prepared in advance, even the day before.
Keep it in the fridge and reheat the pot with a slow heart while stirring.
Don’t be heavy with the celery, as we just want a delicate perfume, not a strong note.

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Pasta De Bretagne

23/6/2014

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PASTA DE BRETAGNE

A delicious recipe made by my friend Claire de Bretagne. Looks complicated but in fact it is easy and quick (15mn)

For four

Ingredients

500g fresh spaghetti (6/8 minutes to cook)
A small bouquet of flat parsley, finely sliced
Sea salt and freshly ground black pepper
Tiny bit of red chilli
1/2 lemon juice
2 shallots
1 cup of roseé wine
2 tbsp. of fresh cream

Method :

In a sauce pan, heat the wine and the shallots until the liquid boils, then lower the heat and continue simmering until the liquid is reduced down to about 2/3.
Meanwhile, bring a big casserole of salted water to the boil (roughly 2-3L)
Add the pasta to the boiling water and put on the back burner to cook.
Heat the olive oil in a frying pan and once hot, fry the scallops for 1 ½ to 2 minutes.
Using tongs, turn the scallops and sear until it is golden brown, not more than 1 minute on each side.
Then reduce the heat to medium and add shallots sauce, the fresh cream, lemon juice, the tiny bit of chilli and Salt and Pepper.
Stir constantly for 4 more minutes.
Adjust the heat to very low.
Sprinkle with the parsley.
Drain the pasta, living a 1tbsp of boiling water at the bottom, so the pasta does not turn cold too quick and put a lid on.
Serve the pasta and the sauce. A TAAAABLEEE !!!!

You can keep the sauce warm by keeping the saucepan in the bain-marie on the back burner or in oven, on very low heat, while you cook the pasta, specially when using normal dry pasta which take longer to cook.

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Pasta and Tuna

June 22nd, 2014

Pasta De Bretagne

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