Pappardelle with salsiccia, asparagus and mozzarella

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There is nothing like a good pasta dish, and if you make sure to buy good quality ingredients, even the most simple pasta dish can end up and be the best meal you had all week. This is also fast food, meaning that you can make it in 20 minutes, so it’s perfect for those evenings when you come home tired and just want easy and delicious comfort food.

Ingredients for two persons:

250 pappardelle pasta (I buy it fresh, it tastes amazing)

200-gram salsiccia (get it at you butcher or at some of the really good supermarkets)

300-gram asparagus, remember to trim the ends.

1 fresh mozzarella (Buffalo Mozzarella is the best)

3 tbs. roasted pine nuts

A handful grated parmesan cheese

2 spring onion

2 garlic cloves

1 tbs. cooking oil

Dried chili flakes

Salt and pepper

Method:

Get the pasta water boiling.

Chop the garlic and spring onion, heat some oil on a sauté pan and throw on the garlic, spring onion and salsiccia. Add salt, pepper and chili flakes.

Set the pasta to cook (if its fresh pasta, it should only be about 3 minutes)

Pour the asparagus on the sauté pan.

When the pasta is done mix it with the rest of the ingredients in the sauté pan. Add the pine nuts, parmesan and mozzarella.

I post recipes, traveling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂

 

 

 

Maccheroncini with zucchini, artichoke and tomatoes

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This dish was also one of my favorites during my trip to Puglia, this one we had in Gallipoli, which is a small town by the water in southern Italy. It is super easy and fast to make and perfect if you are having a meat free day.

Ingredients for 2-3 persons:

250 gram Maccheronchini (you can substitute for good quality penne or fusilli pasta if you can’t find it)

1 zucchini

200 gram cherry tomatoes

1 jar of artichokes

1 fresh mozzarella, torn in smaller pieces

3 tbsp. roasted Pine nuts

Olive oil

3 garlic cloves

Salt and pepper

1 deciliter grated parmesan cheese

Method:

Preheat the oven on 180 degrees, when the oven is warm enough, put the tomatoes in a dish and drizzle them with some olive oil, bake them in the oven for 30 minutes.

Boil the pasta in salted water.

Heath olive oil in a sauté pan, add some chopped garlic and the zucchini and cook it for a few minutes.

When the pasta and the tomatoes are done, add it do the sauté pan with the rest of the ingredients, cook for a few more minutes and serve it with a little grated parmesan cheese.

I post recipes, traveling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂

 

 

 

Italian week: Recipe for Orecchiette with salsiccia and a guide for Puglia

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I really love to travel, and this year has not been an exception, I have already been in Thailand, Italy and France. When I went to Italy, we stayed in the Puglia Region, and it was amazing, so beautiful and they make so much amazing food. We spent a few days in Alberobello first, where I had this delicious pasta dish with broccoli and Italian sausage, and it quickly became my new favorite dish, I have tried to recreate it the best I could and the result turned out great, but first a little highlight of what to do when you are in Alberobello… a little hint is: EAT ALL THE TIME, well there also was time to go see these little cute Trulli Houses:Alberobello guide

These houses are all over the town, and it is also possible to rent them to live in them, we did and it was so cozy. Trulli Houses are on UNESCOS world heritage list, and they really give the little town a special look, and is a must see if you are in Puglia. The first records of Trulli being built in Puglia date from around the 14th century. The likely reason for their design was to create housing that could be easily demolished, enabling the feudal lord to avoid paying taxes on new settlements as well as making it easy to remove unwanted tenants.

The rest of Alberobello is just as great as the Trulli houses, there are literally food everywhere, from small cheese shops to markets where you can buy all sorts of olives. Every day for lunch I had a pasta or pizza, but for entrée always the same, my new passion when it comes to cheese: Burrata with Parma ham. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it a crazy good flavor. OMG I am so sad that you can’t just buy this cheese in a normal supermarket in Denmark.

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When you are in Puglia it is possible to eat very cheap, and still get amazing food, but if you want to splurge a little, then there are a Michelin restaurant, it is not near as expensive as when you eat Michelin Food in Denmark, but is still cost a bit more than all the other restaurants we visited. The place is called Il Poeta Contadino, and it has been there for ages, we talked to the head chef, and he was really nice and told a lot about the place. If you are a wine enthusiast, this is also the place to go, I have never seen such a huge wine menu, it was a book with around 200 pages. Here is a little selection of the food we had that evening, only local food and ingredients.

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So this was all I had about Alberobello. But back to this week’s recipe:  Orecchiette with salsiccia (Orecchiette actually means little ear, how cute is that?). If you have trouble finding the Orecchiette pasta, then you can just substitute for another, just make sure it is a good pasta, life is too short for low quality pasta. I have bought the Italian sausage salsiccia in a chain called Irma, but you can also get it at your butcher.

Ingredients for 2-3 persons:

250 gram Orecchiette

200 gram Italian sausage

1 deciliter of the pasta water

1 medium broccoli

1 tbs. olive oil

1 deciliter grated parmesan cheese / you can also use pecorino

1 tbsp. Dried chili flakes

3 garlic cloves

Salt and pepper

Method:

Bring a large pot of salted water to a boil. Add the orecchiette and boil according to the bags directions.

In the meantime, in a large sauté pan, heat 1 tablespoon of the olive oil over medium high heat. Pour the sausage into the sauté pan and fry, until lightly browned, add the garlic; cook for 1 minute more.

Add the rem, broccoli, salt and red pepper flakes. Cook, until the broccoli is tender-crisp, 3-4 minutes. Stir in the pasta water, and add the parmesan cheese, simmer for a few minutes.

Drain the pasta and add it to the sauté pan.

Serve it with a littl emore grated cheese.

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I post recipes, travelling tips and exercise tips on Instagram @thefoodie.dk, Facebook and Pinterest, so make sure to follow me there 🙂

 

Kyllingelasagne med masser af hvidløg

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Jeg tænkte jeg ville prøve at lave et andet alternativ til lasagne og har fået en crock pot i gave, hvor jeg syntes det kunne være fedt at putte noget af det supermøre kyllingekød i en lasagne. Og resultatet blev virkelig fantastisk, du kan også sagtens lave den ved bare at koge et par kyllingebryster i 18 minutter, men resultatet bliver så meget mere lækkert i en crok pot. Så det jeg prøver at sige er: Hvis du ikke allerede har en crock pot, så køb en! Jeg bruger den blandt andet også til at lave den lækreste hønsesalat, og du kan putte maden i den om morgenen, så er det klar når du kommer hjem fra arbejde.

Jeg spiste dem med friske tomatskiver på siden med lidt vinaigrette på, for at friske den lidt tunge ret op. Men den var virkelig super lækker, og i kan godt forvente der snart kommer nye versioner af den på bloggen.

Ingredienser:

450 gram kyllingefilet

250 gram ærter

6 lasagneplader

100 gram revet levevis mozzarella

Til saucen:

3 fed hvidløg

6 dl mini mælk

1 bundt persille

3 spk. hvedemel

30 gram kærgården fedtreduceret

Stødt muskatnød

Salt og peber

Fremgangsmåde:

1. Læg kyllingerne i en crockpot i 6 timer, eller kog dem i en gryde i ca. 18 minutter. Pil kyllingen i trevler.

2.  Lav saucen ved at smelte kærgården og rør melet i til du har en melbolle i gryden, derefter tilsættes mælken lidt efter lidt til du har en tyk sauce. Tilsidst tilsætter du presset hvidløg, hakket persille, muskatnød og salt og peber.

3. Fordel fyldet af kylling, ærter og sauce i et ildfast fad (det jeg brugte havde størrelsen: 21 x 22 og 6 cm. dyb) Smid revet ost oven på toppen og bag den i ovnen i 30 minutter på 180 grader.

Retten indeholder 139 kalorier pr 100 gram, 14 g protein, 12 g kulhydrat og 3,4 g fedt. Så hvis du spiser omkring 300 gram som svarer til det kvarte af den her lasagne ender du på ca. 417 kalorier.

Bloggen har  lige fået sin helt egen Pinterest profil hvor opskrifterne er sorterer i kategorier, du kan også følge bloggen på Facebook. Desværre har det ikke være muligt at skifte navnet på Facebook endnu, så der kører bloggen stadig med det gamle navn: Foodies N fashion. Sidst men ikke mindst, hvis du er mere til Instagram så kan du følge den lige her: @thefoodiedk

Har du spørgsmål eller tips, så smid dem endelig i kommentarfeltet nederst på siden.

Ha’ en fantastisk dag alle sammen 🙂

Spaghetti med figner, ærteskud og sprød parmaskinke

Friske figner med lækker cremet mozzarella, sprød parmaskinke og ærteskud – behøver jeg at sige mere? Det lyder jo næsten for godt til at være sandt, og som altid handler det jo om at få puttet en masse lækkert grønt i så man både opnår den gode smag og får alle de sunde vitaminer med. Figner er jo elsket for deres unikke smag og tekstur, men de tilbyder faktisk også nogle sundhedsmæssige fordele da de indeholder vitamin A og kalium.

Den her ret er ikke den mest kalorielette jeg har lavet, men den er det hele værd. Den indeholder 137 kalorier pr. 100 gram, så hvis du spiser omkring 300 gram har du spist 411 kalorier. Der er ca. til 2 personer her, alt efter hvor meget i spiser selvfølgelig 🙂

Den absolut bedste sensommerret, skynd dig mens fignerne er i sæson!

Ingredienser:
250 gram kogt pasta
2 store figner
200 gram asparges
125 gram mozzarella
15 gram pinjekerner
4 skiver parmaskinke
1 spk. revet parmesan
Ærteskud (købt i Irma)
Salt og peber

Fremgangsmåde:

1. Kog pastaen
2. Læg skinken på en bageplade og bag dem i ovnen til de er sprøde ved omkring 160 grader, rist pinjekerner på panden i mens.
3. Skær asparges i mindre stykker og blancher dem i kogt vand i ca. 2 minutter.
4. Skær fignerne ud i både, riv mozzarellaen i mindre stykker, og vend alle ingredienserne sammen i en skål på nær parmaskinke og ærteskud, dem ligger du oven på som pynt så retten ser ekstra lækker og indbydende ud.

Nu kan jeg fortælle at bloggens premiere med nyt look og navn er lige på trapperne: bloggen kommer til at hedde: The Foodie og får adressen thefoodie.dk, min Facebook og Instagram sider kommer til at hedde det samme. Der vil stadig være hoved fokus på kalorielette opskrifter, og der kommer også en e-bog med sunde muffinopskrifter senere på året, men der vil også snige sig et par opskrifter ind på bloggen engang i mellem hvor der ikke tælles kalorier men som udelukkende er for SMAGENS skyld 🙂

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