Saturday, November 12, 2011

Autumn pasta

http://www.rtve.es/alacarta/audios/comer-y-cantar/comer-cantar-spaguetti-otono-castanas-setas-albahaca-20-11-10/936415/

Not long ago, for dinner I cooked this gorgeous Autumn pasta dish full of decadent colors like orange, brown and ocher. I bought fresh pasta in the supermarket, some Italian linguine and boiled them in a saucepan for a couple of minutes (counting from the second the water started to bubble). I set them apart and refreshed them in cool tap water before adding to the rest of the dish. I pour in a blender some olive oil, some leaves of fresh basil and a big clove of garlic and mixed it to a sauce that I used to fry the rest of the ingredients in a pan: a peeled and chopped sweet potato, finely chopped mushrooms (a difficult word for me, since I always called them champiñones) and roasted, peeled and chopped chestnuts. When they started turning golden, I poured in the pasta and a glass of heavy whipping cream and let a sauce be formed in the heat for about 1 minute and a half, no more, as you want that carbonara texture, light brown in this case. Before serving I refreshed in mixing the whole thing with a whipped egg white.


 Seasonsetional!

Tuesday, November 1, 2011

Mushroom and shrimp lasagna

Last weekend I made for dinner this dish of lasagna whose recipe I got from the Spanish radio:

http://www.rtve.es/alacarta/audios/comer-y-cantar/comer-cantar-lasana-setas-gambas-29-10-11/1236298/

In a pan I lightly fried in very little olive oil some sliced mushrooms, chopped shallots basil leaves and shrimps, then I added 2 spoons of flour, and then 2 small glasses of milk, salt and pepper, stirring all the time. Out of the fire I added 2 egg yolks to make it more creamy. In a separate saucepan I boiled 9 lasagna panels in water with a bit of olive oil and bay leaves. I put the beds and layers of lasagna panels in an oiled metal pan filled with the 2 stairs of mushroom-shrimp-salsa, and the top floor I sprinkled with salsa and grated parmesan and Mahón cheeses. To the oven at 390 for about 10-12 minutes until golden.
  Not bad at all for being my first lasagna. Quite tasty and Autumny...