Pasta with more starchy goodness? Plus cheese? May I have seconds…?
Round the blogosphere, I’ve declared my love of pasta, in all its shapes and sizes, sauces and preparations. It’s that highschool crush you never got over, that novelty jumper you lovingly wear come wintertime, those warm fuzzies you get when you meet up with your bestie. Pasta gives me all the feels. In a good way. Course.
Winter time pasta offers winter veg combos which give me energy and keep the sweet tooth (mostly) at bay. Today’s concoction was a spin on the classic flavours of fresh pasta pumpkin filled. Chef Angela Hartnett goes through the process step by step in this video. Watch her hands carefully as she shapes the pasta. Italian nonne would be proud.
As for today’s lunch, here’s what I did. Taking a rough quarter of a roasted butternut squash, I warmed it though on a pan. It had enough oil from the roasting but add a little oil or butter if needs be. When the squash is a few minutes away from being toasty, I emptied a half full kettle of hot water into a pot, brought it up to the boil, then added the gnocchi, about 200g (big portions here, thank you very much). When the squash is ready, I turn off the heat, seasoned, added nutmeg, followed by several heaped teaspoons of crème fraîche. Using a slotted spoon, I transferred the gnocchi directly from pot to pan, using a little of the liquid to loosen the crème fraîche and squash mixture. Served with fistful of parmesan, in my new favourite bowl and eaten in pyjamas.
Ah, that lovely smell of pizza in the oven
Ricotta, spinach, mozzarella calzone
Tomato sauce, ricotta, spinach calzone
I should really do this more often, it’s been a really satisfying process, from making the dough, to stretching it and topping it with tasty veg and cheese, not forgetting pizza for leftovers 🙂
Now, on to the calzones – as you can see, my first had a gap so I covered it up, and the filling of tomato sauce, ricotta and spinach didn’t ooze out. The second was easier to shape, no gaps, but the filling of spinach, ricotta and mozzarella did melt out of one side – that’s just the homemede touch 😉
Both really hit the spot – they were well seasoned, had a nice balance of dough and filling for my tastes, and reheated well for lunches the next day.
As much as I enjoyed the pizza, it tasted so much better fresh from the oven. Still, I’d never turn my nose up at pizza for breakfast, never!
A little late, but it’s worth the wait.
The dough recipe came from thekitchn.com, from that I made pizza, with enough left over for two mini calzones. (Calzone post tomorrow!)
After tasting the pizza I decided it needed more seasoning and maybe some more tomato sauce. Ah, I’ll just have to make some more 🙂
After my trip to the densist, finding out that I need a filling (help!), I was ready.
Ready to make pizzas.
Mini pizzas and calzones with left over dough.
Stuffed dough balls with the leftover leftover dough.
I have the wrong flour…
Ah come on!?!
I’m making pizza tarts insteaaaaaaaaaaddddd!
and the rest of the lovely oven treats tomorrow.
Feast your eyes on my roasted veggies and my tomato sauce made with passata, parsley, thyme, oregano, onion, carrot and garlic.
(Illustration – Farley Katz /CN Collection)
This cartoon from The New Yorker got me thinking- when’s the last time I made a calzone, let alone eat one? And pizza? It’s been ages since I’ve made the dough. Inspired by humour and hunger, I’ll make pizzas and calzones today and tomorrow and post the results, they should be successful or, at least, ugly-but-tasty. Yuss!
The latest Batman versus Superman was a mediocre film but this battle between baked Italian goods will probably be better. You heard it here first.
Lentils! Recipes to follow later on in the week.
Recipe suggestions for lovely lentils? Tell me in the comments.
In a spectacularly productive ‘lazy Sunday’ I made a whole bunch of things from the odds and ends around the kitchen, one of which I’m most proud is this one – stuffed courgette, with whole wheat couscous, garlic, Parmesan and fresh herbs. Doesn’t it just look lovely! I’ll get these roundy courgettes again, even if it’s just for this kind of dish, because it looks good, because I’m eating with my eyes just as much as my stomach.