Italian Sausage and Mushroom Tortiglioni

The beauty of Italian cooking is the simplicity of its ingredients, provided they are high quality. This quick and easy recipe features staples in Italian cuisine, such as Parmigiano Reggiano, pasta, pork sausages, garlic and parsley. It’s important to use Italian sausages. They have a coarser texture than British ones. They’re the key to a delicious outcome so no bangers, capish?

You can buy Italian sausages in supermarkets, just look for a specific description on the packaging. However, your best bet is the Italian delicatessen. I found black truffle sausages at Signorelli’s Deli in Cambridge, which complemented the earthy mushroom flavours in this dish. I even enhanced the recipe with a few drops of truffle oil. However, if truffles aren’t your thing, there are sausages with chilli, garlic or fennel… even plain ones. Anything goes really, as long as they are Italiano!

This dish is best with a short, sturdy pasta such as rigatoni, tortiglioni or penne. Use your favourite variety of mushrooms or a mix of them, such as button, chestnut and cremini. For a more intense flavour, add a small amount of porcini mushrooms to the mix.

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Deep Dish Red Pepper Explosion Pizza!

Who says tomatoes are a vital to a good pizza? Red pepper paste, particularly the one from Olive Branch, is the new tomato sauce. There are no tomatoes on this pizza, just lots of delicious red peppers (red pepper paste, roasted red peppers from a jar and fresh red peppers) as well as mushrooms, green and black olives, onions and mozzarella. Many of these ingredients are leftovers from the Cheese and Mushroom Frittata recipe so it’s an ideal dish to make in the same week.

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I make fresh pizza dough in my breadmaker (it only takes 45 minutes) but ready-made dough or store-bought (pizza crust mix) could do. My trick is to leave the dough to rise in the breadmaker for about an hour then not knead, flour or roll the dough after I remove it. This results in a fluffy and thick crust ideal for a deep dish pizza. Remember to coat your hands with some olive oil so the dough doesn’t stick when you handle it.

Dough

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Cheese and Mushroom Frittata

A frittata is an omelette of Italian origin that is thick, almost like a crustless quiche. It’s perfect for brunch, lunch or dinner. You can put almost anything in a frittata and it’s a great way to use up any leftovers. My favourite ingredients are mushrooms, onions, red peppers, cheese and parsley. These ingredients not only go very well together, they lend a beautiful vibrant colour to the dish!

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It looks like a lot more work than it actually is. Here’s how to make this colourful and tasty frittata.

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