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ITALIAN RECIPES

Arrabiata

Toulouse Sausage & Crushed New Potatoes

Tagliatelle with Bacon, Mushroom& cream Sauce (2)

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ARABBIATA

Ingredients

1 lb Pasta (any type of tag. linguine or spag.) fresh or dried

12 leaves fresh basil

Method

1. Fry bacon in olive oil from tin of anchovies until brown
2. Add anchovies & onion and sauté until anchovies have "melted"
3. Add garlic and mix for 30 seconds then add the tin of tomatoes
4. Add the tomato puree’ mixed with water to fill the empty tomato tin
5. Add mixed herbs, sugar chilli flakes. Mix well and bring to the boil.
6. Simmer over low heat until the sauce has thickened (about 30 mins) stirring occasionally.
7. Cook the pasta in plenty of boiling salted water until done.
8. Drain the pasta and add the butter and parmesan cheese, toss the pasta to coat the pasta.
9. Add the basil leaves to the sauce and pour over the pasta, toss well and server.

Ingredients

Salt & Pepper

Method

1. Gently fry the anchovies and onion in a little olive oil, while grilling the Toulouse sausages. Skin the pork and leek sausages and add to the onion mixture and fry until browned.
2. Roughly blend the Tomatoes, garlic, olive and herbs and add to the onion mixture along with the sliced Toulouse sausages bring to the boil then simmer for 30-45 minutes, add red wine if the mixture becomes too thick. Season with salt and pepper.
3. Meanwhile boil the new potatoes until tender. Add the potatoes to a bowl and gently break the skins with the back of a fork, gently beat in the olive oil and parmesan along with the basil leaves, try not to break up the potatoes too much. Season with salt and pepper.
4. Form the potato mixture into cakes and put in a hot oven (or fry) until golden on the outside.
5. To serve, place a potato cake in the centre of a place and spoon the Toulouse sausage mixture around.

Tagliatelle with Bacon, Mushroom& cream Sauce (2)

Ingredients

White wine

Bacon (slightly smoked)

Cream (whipping)

Salt and Pepper

Method

The quantities and variety of the ingredients used is a matter of personal taste. As a rough idea allow :- 1/2 onion, 2 spring onions, 1 stick of celery, 1/4 red & 1/4 green pepper, 8 button mushrooms, 2 rashers of bacon cut into lardons, 2 beef tomatoes, 2 fl.oz cream, 1-2 tsp pesto per person. Taste the sauce continually and adjust seasoning (only a little at a time).

1. Bring a large pan of water to the boil add salt, oil and tagliatelle. When done drain and cover with a little oil (to stop it sticking together).
2. Finely dice the onion, dice the peppers, destring and thinly slice the celery. Heat suitable frying pan when hot add olive oil. When oil is hot add onion, bacon and sauté' for 2 minutes then add the peppers and celery and sauté until soft.
3. Coarsely chop 1 1/2 tomatoes (use the other half of the tomato concasse'*) and add to the pan with tomato purée cook until the tomatoes soften. Add enough water or stock to just cover the ingredients reduce by a third then replace water with wine and reduce again by a half.
4. Add the cream simmer until the sauce coats the back of a wooden spoon. Add thinly sliced mushrooms, and mix in the pesto, taste and adjust seasoning if necessary.
5. Thinly slice the spring onions diagonally and add to the pan with the tomato concasse'.
6. Reheat the tagliatelle by tossing it in hot olive oil and pour over the sauce. Serve

*Tomato concasse

Cut tomato into quarters, with the tapered end of the tomato facing your knife carefully cut the skin from the flesh of the tomato, remove pips and core of the tomato chop and add to your sauce. Finely dice the flesh of the tomato this is your concasse'.