WORLD PASTA DAY!

It's World Pasta Day and here is a photo of a wonderful dish of risotto (I know it's not officially pasta but it counts as a pasta course) which I was served in my local bar, the Cicara Caffetteria, last week - risotto with pumpkin and crispy guanciale. I loved the presentation of this dish:

The second dish I want to show you is my own pasta with pumpkin sauce. It also contains the juice and grated rind of a Sicilian orange and saffron. It's a dish I can make very quickly and quite joyously so it has become my go-to pasta dish and I always find it comforting.

In my cookbook, Cooking in Green Lemon Land, part of my introduction to the pasta and rice section reads:

Who doesn't like a bowl of pasta? It is one of the world's most comforting foods and in Italy it is served as a first course at almost every lunch table. "La pasta scola! – The pasta is draining!" is the cry that brings everyone to the table and often the aroma of ragù being prepared for lunchtime wafts through apartment buildings and along streets from as early as 8 am. In restaurants pasta is not necessarily served as a primo (first course) as many busy people at lunchtime have either pasta or a secondo (main), rather than both, but in the home it is. There is a myth abroad that Italians do not eat pasta salads or cold pasta dishes but they do, especially in summer. Bread, by the way, is not served with pasta, even when you order it as your main in a restaurant.

In "A Place Called Siracusa" I tell the story of a neighbour of mine who ignored me for over a year when I first came to Modica, until one day, when I met her on my way home for lunch, she asked me if I was about to prepare pasta. When I replied that indeed I was, she beamed and from that day she has greeted me as if I am old friend. I have no idea why she had never acknowledged me before but I think the fact that I was going to serve pasta made me a normal person in her eyes.

I do not make pasta every day or even most days but I do always look forward to it and if I feel unwell I do what Italians do and prepare myself some brodo (meat broth) to which I add the tiny pasta shapes called pastine. It instantly makes me feel better. My favourite pasta dishes? Pasta all'amatriciana, which contains hot chilli pepper and my own pasta alla zucca (pasta with pumpkin sauce) for which I include the recipe here. Oh, and practically all pasta al forno – baked pasta. Lasagne is probably the best known of these dishes outside Italy but I have included some others that I have created. One recommendation I would make if you want to cook pasta often is to invest in a pasta pan that comes with a drainer in the lid. It is much safer and it has changed my life!

So enjoy your pasta today and every day that you have it. You never know - it might change your life!

CHOCOMODICA 2017

Hello and yes, I know, it's been a while again. This can be put down to trying to keep up with, and fight, Brexit and the fact that, with age, I am becoming rather grumpy. Or is it Brexit that's making me grumpy?  (Whatever your opinion on the matter, the impact is serious for expats.)

However, something that makes me less grumpy is our ChocoModica festival, which always begins on the 8th December holiday and signifies, for me, the beginning of the festivities. Here are some pictures to give you a flavour:

The torta di Savoia cake being finished below left, of which samples were offered to everyone, was the best I have ever tasted. The gentleman on the right seemed justifiably proud of his sculpture:

Lots of intricate work to admire and not only on chocolate:

How to choose which chocolate to buy? In the end I bought a slab of white chocolate topped with forest fruits because it is just.... well, you'll have to taste it to find out!  No trip to Modica Bassa is complete without calling in at the Latteria and Modican chocolate ice cream goes down a treat in the middle of winter. Only next time, turn the heating on, guys - please!

More chocolate sculpture work:

Sculptures of a different kind on display, made from clay and wood. Regular readers will recognise the Duomo di San Giorgio, Castello dei Conti and Teatro Garibaldi:

And finally, some more lovely crafts, among many others at the stalls which always accompany a Sicilian festival:

Well done again, Modica!

SPEZZATINO DI AUTUNNO

A life event in the form of a broken boiler precluded further posting last week and, as I felt much in need of warmth, I invented this:

Spezzatino di autunno

1 kg pork cut for spezzatino or casserole  [in Italy, ask the butcher to cut the rind off]
3 zucchini
1 kg piece pumpkin
4 medium potatoes
6 small chillies [not the hottest!] or chilli flakes to taste
1 white onion
1 clove garlic
7 tablesp olive oil
sumac to taste,  coarse seasalt and freshly ground black pepper
2 sachets saffron
200 ml white wine
juice 2 oranges and grated zest of 1

Cut the pumpkin into manageable pieces and cut the peel off. Cut into chunks and cook in boiling, slightly salted water until soft but not falling apart. Drain and set aside.
Slice the zucchini - not too thinly - and cook in 2 tablesp oil until golden on both sides. Drain on kitchen paper.  [I know it sounds odd, putting fried zucchini in a stew but trust me on this.]
Chop the onion and garlic and soften in a large, wide pan. Add the pork pieces and cook, turning, until browned on all sides.
Now add the pumpkin, zucchini, white wine, orange juice, spices, seasoning and chillis.  Stir, then add the potatoes, sliced. [I don't peel them but you can if you wish.]
Leave to simmer, covered, for 50 mins - 1 hour. Stir now and then and add a little water if it seems too dry.  The pumpkin will go mushy but the dish will be all the more flavoursome for that.
Grate orange zest over to serve.

Certainly not Italian but makes good use of autumn ingredients here. Buon appetito.

SLIGHTLY ITALIANISED PUMPKIN PIES

First of all, Happy Thanksgiving to all my American readers and friends. I hope you have a great day.

As you see, I've made some pumpkin pies and, though I say it myself, they're quite good!  [And yes, I have been lucky enough to taste pumpkin pie in the US.]  Now, the recipe I trust uses cream and milk in the filling but, as cream in America is thicker than the cream available here, a few years ago I experimented with mascarpone and, with a little [unwhipped] Italian whipping cream added, the pies turned out fine, so that's how I make them every year now.

I usually cook the pumpkin flesh down but this year I managed to find a can of pumpkin purée in Catania.

So here you have them - my slightly Italianised pumpkin pies:  

Buon Giorno del Ringraziamento!

PASTA AL FORNO VEGETARIANA

Let's have a recipe for a change: I love pasta al forno and it's on my list of the great comfort foods of the world.  Last weekend, I invented this vegetarian [but not vegan ] version:

Pasta al forno vegetariana

First of all, peel and cube 200 gr pumpkin.  Cook the cubes in salted water till tender. Drain and set aside.

Take 2 white and 2 green courgettes and slice 3 of them as thinly as you can [or do it in a food processor].  Grate the other courgette. Heat 4 tablesp olive oil in a wide pan and cook the courgettes, stirring, until they are tender. Now add a sliced white onion and a chopped clove of garlic and continue cooking everything until these, too, are tender. [Yes, I know this is the wrong way round for making a soffritto but it works!] When the onion and garlic have softened, add the pumpkin along with 300 gr sliced mushrooms, a little chopped parsley, seasoning and 400 gr passata.  Stir and cook on a low heat for 15 mins.

Meanwhile, heat the oven to 160 C and cook 400 gr rigatoni for the length of time indicated on the pack. Drain the pasta and oil a large, rectangular, Pyrex-style oven dish. Put a layer of pasta in the dish, followed by a layer of sauce and then a layer of thinly sliced provoleta or other pasta filata cheeese [about 10 slices]. Add another layer of pasta and finish with another layer of the sauce. Sprinkle some fresh breadcrumbs or pane grattugiato and some freshly grated Parmesan over the top.

Cook in the oven for 15 mins.

Buon appetito.

CROSTATINE DI ZUCCA

I'd never made pumpkin pie before and had expected it to be a nerve-wracking task. However, I was determined to have a go this year as I wanted to make tartlet versions for London Town Modica, Centro Linguistico Internazionale.

We can't get canned pumpkin here and sometimes pumpkin takes ages to soften, but this time all went well. Although I'd consulted lots of recipes, in the end I guessed the cooking time for my mini pies and I was really pleased with the way they turned out!

HAPPY THANKSGIVING !

BUON GIORNO DEL RINGRAZIAMENTO!

SPRINGTIME RISOTTO

Even though it's started raining again, you can tell it's spring by the armfuls of Sicilian asparagus being sold from vegetable lorries at the roadside and the other day I decided I could resist no longer!  As there's still a bit of pumpkin to be had, I saw no reason for not combining these two favourite risotto vegetables of mine:

First, take a piece of pumpkin weighing about 250 gr and separate the flesh from the skin. Discard any fibrous bits and the seeds, then chop the flesh into small chunks. Now prepare the asparagus - as I said, I got about an armful! Wash it, then cut it diagonally about an inch below the spears. [Sicilian asparagus is very tender so you can leave more of the stalks on if you wish, or chop and add them separately.] Cook the pumpkin in a pan of salted, boiling water for about 10 mins or until tender, then add the asparagus for just a minute or two. Drain.

In a wide pan at least 2 inches deep, soften a chopped white onion in 4 tablesp olive oil.  As I've said before, there are only two secrets to making a good risotto: one is to use the right kind of rice and the other is contained in that word I would ban in other circumstances - pazienza. Once the onion is softened, add about 2 tablesp out of 500 gr arborio or other risotto rice and stir it around for about a minute. Have ready 1 litre of vegetable or chicken stock. [If you are awfully good and have had time you'll have made the stock from the asparagus stalks and some other vegetables but I'm not and I didn't.] Now add the rest of the rice and about one third of the stock. Stir everything, turn the heat down and go and do something useful such as checking that the world didn't end while you weren't on facebook. Come back, check that the rice has absorbed the stock and if it has, add another third. [If it hasn't, stir and wait!] Repeat the process, adding, with the final third of the stock, some seasoning - I decided it was time to use that nice lemon and mint flavoured seasalt I showed you a couple of weeks ago - some chopped fresh sage and the pumpkin and asparagus. Add the juice of a lemon, stir and let the rice absorb the last of the stock. Once it has and is al dente, stir in a couple of tablesp grated Parmesan, Grana Padano or Ragusano cheese and add a few knobs of butter. Stir vigorously and serve.

Serves 4 generously.

PASTA AL FORNO CON ZUCCA

When I need comfort food, as I often do these days, pasta al forno is high on my list of possibilities. At the weekend, I decided I wanted to create a rather more seasonal pasta al forno, so I added pumpkin and a bit of orange zest. Here's the recipe:

Pasta al forno con zucca

First, discard the peel from about a quarter of a small pumpkin and slice the flesh. You'll need about 300 gr. Cook in salted water till the pieces are tender then drain and set aside.

Heat 4 tablsp olive oil in a large, wide pan and add 75 gr pancetta cubes [cubetti di pancetta dolce if you are in Italy]. Cook until browned, then add 1 chopped red onion and cook till the onion is soft. Add 500 gr mixed minced meat - I used a mixture of minced pork and beef but there is nothing to stop you using all beef if you want to. Cook, stirring, to lightly brown the meat.  Add 300 gr sliced mushrooms, the pumpkin pieces and the grated rind of 1 lovely Sicilian orange.  Add a dollop [or dessertspoon] of 'strattu, 200 gr passata and 200 ml water. Season, stir, turn the heat down and simmer for about 40 mins., coming back to stir from time to time. This is your ragù.

Pre-heat the oven to 160 C.

Meanwhile, cook 400 gr rigatoni or tortiglioni for the time indicated on the pack. Drain the pasta and wait for the ragù.

Oil a large ceramic or Pyrex-style roasting dish and add a layer of pasta, a layer of ragù, a layer of 125 gr crumbled ricotta, another layer of pasta, another 125 gr ricotta and finish with a layer of ragù. Sprinkle a handful of fresh breadcrumbs [pane grattugiato] over the top, along with about 1 tablesp of grated Grana Padano, Parmesan or Ragusano cheese. Cook in the oven for 15 mins.

This turned out to be one of the nicest pasta al forno dishes I have ever made so buon appetito!

It will serve at least 4 people generously.

SAUSAGE STEW WITH A KICK

The recipe for a sausage and vegetable stew in the November edition of the Conad supermarket chain's Bene Insieme magazine turned out well:  the stew contains mushrooms, carrots, tomato pulp, rosemary [only I didn't have any so flavoured it with sage], onion, vegetable stock and, as you would expect, sausages. I added some pumpkin and potatoes [unpeeled] because I had them. The recipe tells you to add some white wine and rum but I didn't have any rum and can't stand the taste of it in any case; I did, however, have some Calvados in the cupboard so chucked a drop or four of that in. I found it did the trick!

LIKE GOLD IN AUTUMN

What better way to welcome autumn than by preparing this dish of pumpkin roasted with pancetta and rosemary?  The recipe is in the October edition of La Cucina magazine [Corriere della Sera].  I added a sprinkling of grated ragusano cheese when I took the dish out of the oven.

FOODIE FRIDAY - GRIDDLED PUMPKIN

This is a comforting appetiser for an autumn day:

Cut some pumpkin into slices, wedges or any-old-how like me, then cut off the rind. Brush the surface of a griddle pan with olive oil and heat. When the griddle pan is hot, add the pumpkin [you may need to do this in batches] and cook until griddle marks appear on one side. Turn the pumpkin wedges or slices over and do the same again. Drain the cooked pumpkin pieces on kitchen paper. When they are all done, pile them on a plate, add some parmesan shavings and sprinkle over some coarse seasalt and ground red pepper. Drizzle with olive oil and serve immediately.