Pasta inspiration

[21TonyK]

Need something "with pasta" for dinner. That's the request.

I suggested carbonara, chicken and chorizo, meatballs, beef ragu… no to all.

Seafood?... no.

Anyone got any decent ideas? Have all day to go shopping and cook if needs be.

Ta

Edit: just been told i'm doing a mushroom starter so probably not a veggie main

Edited by 21TonyK on Wednesday 8th August 11:34

[Tickle]

I did pastitio last week, not a family of Pasta lovers really but went down well. Bit different to a usual pasta dish.

[MentalSarcasm]

Amatriciana? Goes best with bucatini. It's slow cooked pork (I think traditionally it's pork cheek?) with tomato and chili (never found it to be very spicy when in Italy).

[silobass]

Mac and Cheese (with bacon)

[MentalSarcasm]

Another option is chicken and parma ham, several versions of it on various websites (I generally use double cream and chicken stock for the sauce but creme fraiche is often used)

[48k]

Lamb ravioli

[21TonyK]

Thanks all. I headed out for some pig cheeks and "wild" mushrooms but seeing some great looking marrow bones and shin I decided to go back to a beef dish despite being told "no".

So its garlic mushrooms followed by shin of beef in puttanesca sauce with giant penne.

[PositronicRay]

21TonyK said:

Thanks all. I headed out for some pig cheeks and "wild" mushrooms but seeing some great looking marrow bones and shin I decided to go back to a beef dish despite being told "no".

So its garlic mushrooms followed by shin of beef in puttanesca sauce with giant penne.

Sounds lovely, when are we expected?

[AnotherClarkey]

Farfale with butter, parmigiano reggiano and Marmite + some good sliced salame.

[21TonyK]

PositronicRay said:

21TonyK said:

Thanks all. I headed out for some pig cheeks and "wild" mushrooms but seeing some great looking marrow bones and shin I decided to go back to a beef dish despite being told "no".

So its garlic mushrooms followed by shin of beef in puttanesca sauce with giant penne.

Sounds lovely, when are we expected?

Any time... part 1

[21TonyK]

And part 2, multiple bottles in...

[Tickle]

Nice!

[6th Gear]

Lovely plates of food Tony.

Very well done.

[21TonyK]

Thanks again all.

The shin was extremely rich, I just about managed a little over half before giving up!

[CAPP0]

For next time:

Tagliatelle with smoked salmon, dill, creme fraiche and a dash of scotch.

[Melman Giraffe]

21TonyK said:

And part 2, multiple bottles in...

Tony any chance of a recipe for the Shin?

[21TonyK]

Melman Giraffe said:

Tony any chance of a recipe for the Shin?

Basically brown the shin until it looks almost burnt, remove from the pan and turn down very low, add butter and oil with a brunoise of carrot, celery and onion. Sweat this down then add garlic to taste, soften and add red wine and decent tinned tomatoes with all the crap removed, bay, thyme, oregano, black pepper and salt. Cook down to a rough sauce.

Put in a slow cooker with the shin (turning occasionally) and leave until its falling apart, finish the seasoning and that's it.

[DoubleSix]

CAPP0 said:

For next time:

Tagliatelle with smoked salmon, dill, creme fraiche and a dash of scotch.

... or penne al salmone.

Half an onion, pureed and cooked through for a few minutes. Spoon of tomato puree. Add smoked salmon, flambe in a generous splash of Vodka.

Add single cream and finely chopped parsley, loosen with pasta water. Season. Add freshly cooked penne directly to pan and stir through.

Serve immediately.

10mins to prepare and utterly authentic - learnt from Italian GF back in the day...

[Melman Giraffe]

21TonyK said:

Melman Giraffe said:

Tony any chance of a recipe for the Shin?

Basically brown the shin until it looks almost burnt, remove from the pan and turn down very low, add butter and oil with a brunoise of carrot, celery and onion. Sweat this down then add garlic to taste, soften and add red wine and decent tinned tomatoes with all the crap removed, bay, thyme, oregano, black pepper and salt. Cook down to a rough sauce.

Put in a slow cooker with the shin (turning occasionally) and leave until its falling apart, finish the seasoning and that's it.

Perfect will give this a go over the weekend, i think a nice bold Red will be washing it down.

[6th Gear]

Slow Braised Beef Cheeks with Papperdelle

Olive oil for frying
1 kg beef cheeks
1 onion peeled and roughly diced
2 garlic cloves peeled and roughly crushed
1 Bay Leaf
400 ml red wine
400 g tin plum tomatoes
400 ml beef stock
500 g dried pappardelle
A handful of fresh parsley finely chopped
Salt and freshly ground black pepper

Preheat the oven to 150°C/Gas 2.
Place a heavy-based hob-proof casserole dish over a high heat and add a dash of oil. Season the beef on both sides and brown all over in the hot pan. Transfer to a plate and set aside.
Add the onion, garlic and bay leaf to the empty pan and cook for a couple of minutes, until softened and colouring around the edges.
Return the meat to the pan. Add the wine to deglaze the pan, scraping up the bits from the bottom. Stir in the tomatoes and the beef stock, season with a little salt and pepper and bring to a simmer.
Cover the pan with a lid slightly askew to allow some steam to escape, and place in the oven for 3½–4 hours, until the meat is completely tender and the sauce rich and thick. Check the liquid level after 2 hours, topping it up with some water if necessary.
Cook the pappardelle in boiling salted water according to the packet instructions, until al dente. Drain and drizzle with olive oil and season with salt and pepper.
Place a ladelful of sauce in the bottom of a serving dish and top with the pasta. Finish with the beef, shredded if you like, in the sauce, and a sprinkling of parsley.

https://www.youtube.com/watch?v=CDlOcawzrtw

Delicious.