...and the most romantic  S. Valentine dinner!

I spent all the weekend thinking about the right recipe to cook for S. Valentine.

Last year, i wanted to go for some aphrodisiac ingredients and i gave you the recipe for some spicy seafood Paccheri, but this year I was a bit in trouble.

Then a friend of mine reminded me about one of the most romantic and cute cartoon from Disney and the recipe was just there for me to recreate that magical atmosphere: who can forgot the famous Spaghetti & Meatballs scene from Lady and the Tramp.

So here is a not so Italian recipe, revised in my way to wish you a very romantic or just greedy night!

For 2 people:

200 gr Spaghetti Pastificio dei Campi

Pork mince meat 50gr

Beef mince meat 50gr

Ham 25gr

Breadcrumbs 20gr

1 egg

Salt, pepper and nutmeg

2 spoons of chopped Parsley

Grated parmesan 30gr

A little onion

1 garlic clove

Tomato passata 400gr

Let’s start with the meatballs: place in a bowl the ground beef and the pork, the ham chopped in little pieces and mix with your hands. Then add the bread crumbs, the grated Parmesan, the chopped parsley, egg, salt, pepper and a bit of nutmeg.

Mix again the ingredients with your hands and then let the mixture stand for 10-15 minutes to cool. Mean while chop the onion and garlic and put them to brown slowly in oil. Add the passata and some salt and cook it slowly for sometimes.

Pass now to the creation of the meatballs (I have done them quite little, about 10 grams each). As soon as the tomato sauce boils, add the meatballs gently in it (I put all in a pan to don’t break them) and cook for at least 40 minutes over low heat until the sauce has thickened.
Put to boil a pot of salted water for the Spaghetti spaghetti and when they are al dente, drain and pour the sauce along with meatballs. Mix  everything together and serve them to your lucky guest.

Happy S.Valentine’s day to everyone... and tomorrow you will see the pictures of my dish :)

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For the joy of the lovers of quality pork

Let's participate to the party for one of the most traditional english food: a classic in the english breakfast, very tasty for lunch accompanied by the most classic mash potatoes and what about bangers on the barbecue? Just delicious!
 
From the 1st to the 7th of November it was Bangers week and all their variants and ways to cook them were welcome to commemorate this clever and versatile food. Look at what they invented here:  a bangers and mash sculpture competition!

I couldn't miss to join the party also with an italian dish and I made one of my favorite recipe for the cold season: pasta with mushroom, sausage and cream. I used some spaghetti, but this sauce has to be amazing also with some more consistent pasta like the Mafaldine.

Here the ingredient for 4 people:

- 150-200 gr organic pork sausages

- 350 gr of spaghetti Pastificio dei Campi

- 250 gr of mushrooms 170ml single cream

- 2-3 garlic cloves

- a bit of butter

- fresh parsley and some rosemary

- a glass of white wine
 

Cook some garlic cloves in some butter and when they get goldish, add the mushrooms in slices, the rosemary, same salt and pepper, and parsley. Let it cook and when dry add the white wine.

Open the sausages long the side and take off the skin. Divide them in little pieces and add them to the pan. Let it cook with some more salt and pepper.
In the meantime cook the pasta and when everything is almost ready, add the cream to the pan and let it get thick.
Drain the pasta, keep some water in a side just in case the sauce is too thick for the quantity of pasta and toss the spaghetti with the sauce in the pan.  
When ready serve with Parmesan or Pecorino cheese if you like and a bit of fresh parsley!

I have to admit the taste of the english organic bangers here in England it's really good, so let's enjoy them!

PS. But do you know why the sausages are called also bangers? Because during WWII the sausages contained a lot of water and would explode in the pan (as seen here).

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