ITALIAN, pasta, risotto and more !

Discussion in 'Can Cook, Will Cook' started by 72wilma, Dec 4, 2011.

  1. 72wilma

    72wilma Moderator

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    Hippyrichy's Anchovy and Caper Pasta Thing.

    This is a really simple and quick recipee anyone can knock up in 10 mins.
    The strange thing about this recipee is that I do not like any of the main ingredients individually, but put them together and you get yum!

    Small tin of Anchovies
    Olive oil
    Capers 2 tablespoons.
    Garlic, (2 cloves - Chopped)
    tinned tomatoes
    Pine nuts
    red onion or shallott (diced).
    Parmizan Cheese (grated)

    1. Chop up anchovies and put in to pan with diced onion, chopped garlic and capers. Cook until onion is soft.
    2. Add tinned tomatoes and simmer for 10 mins.
    3. In the mean time toast pine nuts and put aside.
    4. Plate up cooked spaghetti, pour on the sauce, top parmezan and toasted pine nuts.
    5. Eat

    Sarah and Sharon's Bacon Pasta.

    This is a super quick staple recipe used in our house and van, with prep time it takes about 20 minutes.


    1 pack of bacon (about 250gms) chopped
    1 pepper chopped
    1 onion chopped
    handful of mushrooms chopped
    Tin of chopped tomatoes
    Spray oil or cooking oil - your preference
    salt and pepper
    fresh garlic 1 or 2 cloves depending on how much you like it ;)
    fresh chilli probably 1 chopped again it depends on how hot you want it
    mixed herbs (whichever you prefer)
    worcester sauce
    Pasta (amount to suit the number of portions)

    Ok so this will serve 4 (unless you are really hungry), as there's only 2 of us we tend to box it up and eat the rest for lunch on the second day ;D


    1) Put on the pasta, we use wholemeal which takes about 15 minutes.
    2) Oil a frying pan (we use spray oil) once hot fry off the bacon, if you are trying to be a little healthier once cooked drain off the excess fat.
    3) Add the mushrooms, onions, peppers and garlic to the frying pan, if a little extra liquid is needed add a little of the juice from the chopped tomatoes.
    4) Once the peppers and onions have softened add the tin of tomatoes.
    5) Add all the remaining ingredients, stir and wait for the pasta to cook.
    6) Serve over the pasta, for a little extra taste add some grated cheese.

    If we are doing this in the van we try and cut everything up before we leave home, that way we can just chuck it all in the pan, sit back and wait for it to cook 8)

    eveningstar's Easy Pasta Carbonara

    We have this every time we go away, it's really easy and tasty. You can make it low fat by using low fat cheese and adding less.

    Packet bacon (smoked tastes better)
    Oil (I use the Spray Light stuff)
    3 eggs (any size)
    Packet of grated cheese (or grate your own)
    Salt and pepper
    Pasta (approx 75g per portion)

    1) Cut bacon into small pieces and fry in oil until browned. Set aside on a piece of kitchen roll to blot the excess oil off.
    2) Separate three eggs and put the yolks in a bowl (use the whites in an omelette or scrambled eggs the next day).
    3) Add the cheese (the whole bag if you're feeling decadent) and shake in some drops of tabasco and add salt and pepper. Mix well.
    4) Cook the pasta until al dente (approx 10 mins depending on type) and strain off the cooking liquid into a separate container (don't throw away).
    5) Put the pan of pasta back on the heat and add the eggy/cheesy mixture and the bacon.
    6) Add enough cooking liquid to make a rich sauce and heat through.
    7) Serve and don't think about the calories

    You could add extra things like cooked mushrooms, sweetcorn, crumbled blue cheese etc and sometimes I substitute the bacon with chorizo.


    My other favourite is chop up a chorizo sausage and fry it in it's own fat with some onion (sliced). Cook some pasta. When the pasta is down just drain and add the pasta to the frying pan.Super delicious!

    Dog's left-over lasagne and sweetcorn pizza



    Poptop & Lou's Italian Style Cutlets

    Bit more prep in this one but worth it and don't forget the better the steak and olive oil the better the taste

    you will need --

    6 or more thinly cut ( 5mm ) small beef steaks (get the butcher to slice em ).
    2 eggs
    plain flour
    3 dishes
    olive oil
    frying pan
    salt n pepper.

    break eggs into a dish add a pinch of salt n pepper and beat lightly .
    add a handful of flour to another dish and breadcrumbs in the other .
    dip both side of the thinly sliced beef steaks into the flour first, egg second and bread crumbs last ,
    fry gently in the pan of olive oil for a few minutes each side .

    serve with a side dish of salad done with oil and vinegar ,and eat complimented with a glass or three of a good chianti.

    Poptop & Lou's Italian Style Soup

    1 packet of knorr chicken noodle soup (powedered sachet type)
    1/2 packet of spaghetti - broken into 1/2 inch long pieces
    pinch of salt n pepper
    1 pan of water

    Boil 1 1/2 pints of water in pan
    add knor soup and salt n pepper ,
    bring slowly to the boil
    when boiled add spaghetti pieces cook for 5 to 10mins and serve

    Lou's pasta cecera (pasta with chick peas)

    Easily done in a pan while camping , we usually use dried chick peas and soak them overnight but as these recipes are meant to be camper van recipe's the tinned one's are better cos they can be used right away , Lou usually make's the pasta too [​IMG]

    You will need

    i large sized pan

    half a kilo of tagliatelle pasta

    2 tins of chick peas

    i good sized bunch of fresh parsley ( a good fistful )

    3 clove's of finely chopped garlic

    olive oil

    Three quarter of the pan of water

    salt to taste

    pepper to taste ( optional )

    Three quarter fill the pan with water, drain chickpeas and add to water .

    Coursely chop parsley and garlic -add to pan with a four tablespoons of olive oil .

    Bring to the boil then simmer for about an hour , mash chick peas lightly to release flavour .

    Break tagliatelle into inch long pieces and add to pan.

    add salt to taste .

    simmer and stir until pasta is cooked and serve in dishes as youdo stew.

    Pepper sprinkled over this dish brings out a superb flavour .

    A massive glass of chianti is a must with this meal , you will then enjoy rural Italy at its culinary best [​IMG]

    LMPD's Melanzane parmigiana

    How about a Melanzane parmigiana with no aphrodisiac properties whatsoever.........

    Got to 'fes up, never done this camping before, but can't see any reason why not.

    Slice up 2 aubegines longways about 5 or 6mm thick, put them in a colander and sprinkle with salt and leave for about an hour, this gets rid of the bitterness. While this is happening, soften an onion(chopped) with some garlic, stir in a tin of chopped tomatoes with some green herbs and a pinch of cinnamon. Rinse the salt off your aubegines, then fry each side in a little olive oil, sit them on some kitchen paper to soak up the oil. Now, put some of the tomato mixture in a dish then cover with the slices of aubergines, overlapping slightly like roof tiles, carry on layering like this, ending with a layer of aubergine. Grate a big chunk of parmisan into a bowl and beat 2 eggs into it with a little salt and pepper, now pour it evenly over the top of the dish. Pop it into a moderate oven until golden or if camping, put it under the grill. Serve with a green salad and a nice bottle of chianti.
    This might seem like a lot of messing about, but trust me, it's worth it. [​IMG]

    Mrs LMPD's Butternut Squash and Sage Rissotto

    You need :
    a medium sized squash
    fresh sage leaves and some dried sage
    8 oz risotto rice
    Glass of white cooking wine
    1.5 pts veg stock
    olive oil
    a lemon
    salt and pepper
    1 med onoin
    Parmesan cheese

    Peel and dice squash, sprinkle over dried sage, roast in oven with olive oil for 25- 30 mins til golden brown - set aside

    Make risotto - finely dice oinion and sweat with oil and 1/2 oz butter (do not brown)
    Add risotto rice and genlty coat in oil (you can put a pinch of turmeric in for colour or if you're really posh a couple of strands of saffron)
    Add the wine and stir till all absorbed - then add the stock a ladle full at a time - stirring whilst you go
    Ensure all the stock is absorbed let the rice cook until al dente
    Grate in lemon rind (finely) and add lemon juice

    Finally cut sage leaves into strips and shallow fry until crisp

    When ready to serve stir in roasted squash and a knob of butter and garnish with sage leaves and grated parmesan

    Enjoy with the rest of the cooking wine [glow=red,2,300][glow=red,2,300][glow=red,2,300][glow=red,2,300][glow=red,2,300][glow=red,2,300]FACT[/glow][/glow][/glow][/glow][/glow][/glow] dont cook with wine that you wouldnt drink!

    POPTOP & LOU'S RABBIT - Coniglio arrosto nel forno

    You will need
    i pot with lid pref a wok that fits in your camper oven or a strong pot and lid that will slow roast over a fire.
    i Rabbit
    onions x 2
    pototoe's chipped
    half a tin of tomatoes
    salt pepper mixed herbs
    half a pint of water
    pea's _ frozen are best but tinned are okay strained of water

    Slice onions , cut potatoes into chips
    put in wok with a half pint of water and chopped rabbit and half tin of tomatoe mix all together
    add salt pepper and herbs
    put on lid
    cook very slowly for two hours- stirring occasionally
    Then add peas just ten minutes before serving so as they are just cooked - frozen are best to use but any peas ( strained will suffice )-
    serve in dishes like stew and enjoy the rural taste of italy - with a glass of red wine or two [​IMG]

    HermioneBay's Rissotto

    Dried mushrooms – small tub, ours were from Morrisons and under a quid

    Risotto rice – one packet

    Water (however much you need for the rice you're using)

    Stock cube / powderMixed herbs (dried or fresh) & seasoning

    Glass of white wine or sherry

    ButterOnion – finely chopped;

    Garlic – crushed, chopped or squeeze of puree…


    Parmesan cheese – however much you fancy

    magnolia – enough to make it rich but not too soggy

    Bacon – couple of rashers, chopped or lardons (if you don’t want it vegetarian)

    Method:Rehydrate your mushrooms in some water.
    Melt butter and sweat your chopped onion and garlic off in it, if you’re adding bacon, do so now and brown it off; then add your mushrooms.
    Add the sherry / wine and then your rice and stir until the grains are coated with butter… then start to add your mushroom water and stock cube / seasoning / herbs, let it sweat and keep adding the required water and simmer until you get rice grains that are firm but don’t break your teeth.
    Rip the spinach leaves so they’re small and don’t have the stalks, or use baby spinach, add to the rice and let them sit on top and cover the pan with a lid. Turn the heat off. The heat in the rice will sweat out the spinach after about two minutes; you can then just stir it in and finish off by adding a dash of magnolia & seasoning to your taste.Add parmesan shavings to your taste and serve…
  2. Yum, hungry now!

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