Best Italian foods

Ingredients:

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Preparation:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Ingredients:

1 28-oz can whole peeled tomatoes
⅓ cup plus 2 Tbsp. extra-virgin olive oil
1 lb. Japanese or globe eggplant, cut into ½" pieces
2½ sp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
3 garlic cloves, thinly sliced
½ tsp. crushed red pepper flakes
3 Tbsp. double-concentrated tomato paste
2 Tbsp. coarsely chopped oregano
1 lb. tubular pasta (such as calamarata or rigatoni)
4 oz. ricotta salata, shaved
Torn basil leaves (for serving)
Freshly ground black pepper

Preparation:

Dump one 28-oz. can whole peeled tomatoes with juices into a medium bowl; crush tomatoes with your hands. Set aside.

Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 1 lb. Japanese or globe eggplant, cut into ½" pieces, and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until eggplant is softened and golden brown, 6–8 minutes. Transfer to a bowl.

Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until darkened in color, about 2 minutes. Add 2 Tbsp. coarsely chopped oregano, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved tomatoes. Bring to a boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Return eggplant to pot and cook, stirring occasionally, until eggplant is completely tender and flavors have melded, about 2 minutes.

Meanwhile, cook 1 lb. tubular pasta (such as calamarata or rigatoni) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

StepAdd pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring often and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 2 minutes.

Divide pasta among shallow bowls. Top with 4 oz. ricotta salata, shaved, dividing evenly, and torn basil leaves. Season with freshly ground black pepper.

Ingredients:

1 (16 ounce) package pasta
2 tablespoons olive oil
½ cup chopped onion
2 ½ tablespoons pesto
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese

Procedure:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes. Drain and transfer into a large bowl.

Meanwhile, heat oil in a frying pan over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in pesto, salt, and pepper until warmed through.

Add pesto mixture to hot pasta; stir in grated cheese and toss well to coat.

Ingredients:

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Directions:

Cover a baking sheet with foil and spray lightly with cooking spray.

Soak bread crumbs in milk in a small bowl for 20 minutes.

Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.

Gently stir beef and pork together in a large bowl (do not overmix). Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.

Preheat an oven to 425 degrees F (220 degrees C).

Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.

Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Cook's Notes:

Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.

Once cooked, you can add the meatballs to your favorite prepared tomato sauce for 1 to 2 hours.

Editor's Note:

Serve with homemade tomato sauce and polenta.

Ingredients:

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
½ teaspoon seasoned salt
2 eggs
⅓ cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
5 cups shredded mozzarella cheese, divided

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but firm to the bite, about 12 minutes. Drain.

Meanwhile, heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until meat is browned and onion is soft and translucent, about 5 to 7 minutes. Drain excess oil from the pan; stir in spaghetti sauce and seasoned salt.

Whisk eggs, Parmesan, and butter in a large bowl. Add spaghetti and toss to coat.

Place 1/2 of the spaghetti mixture in the prepared baking dish. Top with 1/2 of the cottage cheese, 2 cups mozzarella, and 1/2 of the meat sauce. Repeat layers. Cover with aluminum foil.

Bake in the preheated oven for 40 minutes. Remove the foil and sprinkle with remaining 1 cup mozzarella. Continue to bake until cheese is melted and lightly browned, 20 to 25 minutes.

Ingredients:

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 medium skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Preparation:

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Ingredients:

Yield: 6 to 8 servings

For the Cream

4 large egg yolks
½ cup/100 grams granulated sugar, divided
¾ cup heavy cream
1 cup/227 grams mascarpone (8 ounces)

For the Assembly

1¾ cups good espresso or very strong coffee

2 tablespoons rum or cognac

2 tablespoons unsweetened cocoa powder

About 24 ladyfingers (from one 7-ounce/200-gram package)

1 to 2 ounces bittersweet chocolate, for shaving (optional)

Preparation:

Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.

In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Combine espresso and rum in a shallow bowl and set aside.

Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.

Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Ingredients:

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
1 ½ teaspoons dried minced garlic
1 teaspoon ground paprika

Directions:

Mix together tomato sauce and tomato paste in a medium bowl until smooth. Stir in oregano, garlic, and paprika.

Ingredients:

½ cup olive oil, or as needed
1 pound lean ground beef
1 onion, thinly sliced
¼ teaspoon dried sage
¼ teaspoon dried rosemary
salt to taste
½ cup white wine
2 cups milk
2 egg yolks, lightly beaten
12 ounces mozzarella cheese, cubed

For the Tomato Sauce:

2 tablespoons butter
1 onion, thinly sliced
½ cup white wine
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste
12 cannelloni pasta shells
4 tablespoons butter
4 tablespoons all-purpose flour

Directions:

In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.

To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.

In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.

Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Ingredients:

1 medium aubergine, cut into 1cm cubes
2 cloves garlic, smashed and roughly chopped
1 tbsp extra-virgin olive oil
250g orzo pasta
150g crumbled feta cheese, divided
100g diced red onion
4 tbsp minced Italian parsley
2 tbsp red wine vinegar
2 red peppers, roasted, peeled and chopped into 0.5cm pieces
1 medium cucumber, peeled, seeded and diced
3 tbsp capers
2 tbsp chopped sundried tomatoes (0.5cm pieces)
16 kalamata olives, pitted and chopped fine
50g chopped marinated artichoke hearts (0.5cm pieces)
2 tbsp liquid from marinated artichoke hearts
2 tsp lemon zest
2 tsp minced fresh mint
1 tsp sea salt
1 tsp freshly ground black pepper
4 to 5 cos lettuce leaves

Preparation:

1) Heat the oven to 200C/Gas 6. In a small bowl, toss the cubed aubergine with the garlic and oil. Spread on a sheet pan and place in the preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning.

2) Meanwhile, cook the pasta according to the packet directions and drain. Remove the aubergine to a large nonmetallic bowl. Add the pasta and stir in half the feta while the pasta and aubergine are still warm. Set aside to cool while preparing the other ingredients.

3) Add in the rest of the ingredients, except the cos leaves, and gently stir to combine, adding the remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of cos leaves on a large platter.

Ingredients:

For the salad

350g pancetta, sliced 1cm thick
2 punnets cherry tomatoes
Good olive oil
Salt and freshly ground black pepper
2 large heads cos lettuce
90g freshly grated Parmesan
For the dressing
1 extra-large egg yolk at room temperature*
2 tsps Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets (optional)
120ml freshly squeezed lemon juice (3 lemons)
2 tsps salt
1/2 tsp freshly ground black pepper
370ml good mild olive oil
45g frehsly grated Parmesan cheese

For the dressing

1 extra-large egg yolk at room temperature*
2 tsps Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets (optional)
120ml freshly squeezed lemon juice (3 lemons)
2 tsps salt
1/2 tsp freshly ground black pepper
370ml good mild olive oil
45g frehsly grated Parmesan cheese

Preparation:

For the salad:

1) Preheat the oven to 200°C/gas mark 6.

2) Cut the pancetta into 1cm cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.

3) Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.

4) Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 3cm slices. place them in a large mixing bowl.

5) Toss the lettuce with enough dressing to moisten well. Add 90g grated parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.

For the dressing:

1) Place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth.

2) With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.

*Raw egg warning.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.

All these ingredients can be made in advance. be sure they're room temperature when you assemble the salad.

If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.

Pancetta is Italian rasher bacon which you can find it in your Italian grocery or a specialty food store. Insist that it's 1cm thick.

Ingredients:

1 pound boneless, skinless chicken breast, trimmed
¼ cup pesto
¼ cup low-fat mayonnaise
3 tablespoons finely chopped red onion
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
1 5-ounce package mixed salad greens (about 8 cups)
1 pint grape or cherry tomatoes, halved

Directions:

Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.

Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.

Article from: https://www.eatingwell.com/recipe/251161/creamy-pesto-chicken-salad-with-greens/

Ingredients:

4 Method Steps
500g Coles Australian Pork & Beef 3 Star Mince
2 garlic cloves, crushed
2 tbsp flat-leaf parsley, chopped
1 tbsp basil, chopped
1/3 cup (25g) parmesan, finely grated
140g Coles Tomato Paste
1 tbsp olive oil
1 small brown onion, finely chopped
700ml tomato passata
500g Coles Simply Gluten Free Spaghetti

Method:

Place the mince , garlic , parsley , basil , parmesan and 1 tablespoon of tomato paste in a medium bowl. Use your hands to mix until well combined. Shape tablespoons of mince mixture into balls. Place on a plate in the fridge for 30 mins to chill.

Heat the oil in a large saucepan over medium heat. Add the meatballs and cook, turning, for 5 mins or until lightly browned. Transfer to a plate. Cook the onion in the pan, stirring, for 5 mins or until soft. Add the passata , remaining tomato paste and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Simmer for 10 mins. Add the meatballs and cook, covered, for 15 mins or until the sauce thickens and the meatballs are cooked through.

Meanwhile, cook pasta in a saucepan of boiling water until al dente. Drain well.

Divide the spaghetti, meatballs and pasta sauce among serving bowls.

Article from: https://www.taste.com.au/recipes/gluten-free-italian-meatballs-spaghetti/LaWQvuhr?r=recipes/glutenfreepastarecipes&c=mt69re3s/Gluten%20free%20pasta%20recipes

Ingredients:

1 tbsp olive oil
380g mushrooms, sliced
350g spaghetti
2 garlic cloves, crushed
125g baby spinach
½ lemon, zested and juiced
100g grated lighter mature Cheddar

Method:

Heat the olive oil in a large frying pan over a medium high heat. Fry the mushrooms with a pinch of salt for 10-12 mins until the water that comes off them evaporates and the mushrooms turn golden.

Bring a large pan of salted water to the boil and cook the spaghetti for 9-10 mins until al dente. Drain, keeping a cupful of the water.

Stir the garlic into the mushrooms, and fry for 1 minute until fragrant. Tip in the drained spaghetti, spinach and lemon zest. Toss well, squeeze over the lemon juice and season with pepper. Add a few tablespoons of the pasta water and toss everything together to coat the pasta. Scatter over the grated cheese to serve.

Article from: https://realfood.tesco.com/recipes/speedy-mushroom-spaghetti.html

Ingredients:

50ml warm milk
1 tsp Allinson easy bake yeast
500g gluten free flour
1tbsp honey
0.5tsp white wine vinegar
2 tbsp olive oil
2tbsp fresh basil, finely chopped
1 egg
1 tbsp olive oil, to glaze bowl

Method:

Mix the yeast with 100ml warm milk and leave for 5 minutes. Place the flour, honey, vinegar, olive oil, basil and egg into a food mixer and mix together ideally using a dough hook or a flat blade.

Gradually add the yeast mixture and mix again. Slowly add the remaining 50ml milk and whizz together until a thick dough has formed. Remove and knead for 5 minutes.

Grease a large bowl and place the dough inside to rise for an hour or until the dough has doubled in size.

Knock back the dough and knead gently onto a floured work surface. Divide the mixture into 4 and roll into 8cm rounds. Add your desired topping.

Line a tray with nonstick baking paper. Transfer your prepared pizza base and topping to the baking tray. Leave to rise again for 45 minutes.

Bake for 10 minutes at 220°C/ 425°F/ Gas Mark 7 and serve when ready.

Article from: https://realfood.tesco.com/recipes/gluten-free-basil-pizza.html

Ingredients:

250g chestnut or large flat mushrooms
4 garlic cloves
1 small red onion
2 tbsp olive oil
400g self-raising flour
320g frozen spinach, defrosted
400g tin plum tomatoes
125g grated mozzarella
30g fresh basil
balsamic vinegar (optional)

Method:

Preheat the oven to gas 7, 220°C, fan 200°C. Peel and trim the mushrooms (save the stalks for soups) and place on a 35 x 25cm flameproof baking tray with the garlic. Peel and quarter the onion, break into petals and scatter onto the tray. Drizzle with 1 tbsp oil and bake for 20-25 mins until soft.

Meanwhile, mix the flour, a pinch of sea salt and 240ml cold water into a dough, then knead on a flour-dusted surface for 2 mins, adding a little extra flour if needed. Carefully place the mushrooms, onion and garlic on a board. Squeeze any water from the spinach, then toss in the tray juices.

Drizzle 1 tbsp oil onto the tray and lay in the dough, pressing and pulling it to fill the corners and up the sides. Drain the tomatoes (reserving the juice) and scrunch them over the dough, season, then sprinkle over the spinach, onion and mozzarella. Leave whole, chop or tear the mushrooms, then scatter on top, squeezing over the roasted garlic, to taste. Pour a little tomato juice around the mushrooms, then place the tray over a high heat until the base starts to sizzle. Bake on the highest oven shelf for 15 mins or until golden and crisp. Pick over the basil leaves, drizzle with balsamic, if you like, and serve.

Tip: To make the most of mushrooms roast them with garlic as in the recipe and use in meals for today, tomorrow and into next week. Stir into a risotto, or turn into a pasta bake with tomato sauce and some grated mozzarella or keep for longer and blitz with chicken or vegetable stock to make soup and freeze.

Article from: https://realfood.tesco.com/recipes/cheats-mushroom-pizza-traybake.html

Ingredients:

300g spaghetti
3 tbsp butter
1 tbsp olive oil
250g mushrooms, thinly sliced
2 garlic cloves, crushed
3 chicken breasts (450g), sliced into 1cm-thick slices
2 tbsp plain flour
2 tbsp finely chopped fresh parsley

Method:

Bring a large pan of salted water to the boil and cook the spaghetti for 9-11 mins until al dente. Meanwhile, melt 2 tbsp butter and the oil in a large nonstick pan over a medium-high heat. Add the mushrooms, stir well to coat in the butter and cook for 5 mins, without stirring. Add the garlic, stir well and cook for a further 2-3 mins until golden brown and crispy on the edges.

Transfer to a plate and add the remaining butter to the pan. Toss the chicken in the flour, then add to the pan and fry for 5 mins until cooked through and golden.

Drain the spaghetti. Add to the pan along with the mushrooms. Season with pepper, toss well to combine, then serve scattered with parsley.

Article from: https://realfood.tesco.com/recipes/garlic-mushroom-and-chicken-spaghetti.html

Ingredients:

30g (1 1/4oz) dried porcini mushrooms
1 tbsp olive oil
2 leeks, chopped
250g chestnut mushrooms, sliced
275g (9oz) pearl barley, rinsed
200ml (7fl oz) dry white wine
900ml vegetable stock
2 tbsp fresh thyme leaves or 2 tsp dried thyme
For the lemon chard
1 tbsp olive oil
200g (7oz) chard (preferably rainbow variety), stalks and leaves separated and sliced
1 lemon, juiced and zested

Method:

Soak the porcini mushrooms in 200ml (7fl oz) hot water for 20 minutes until tender. Strain reserving the soaking liquid, roughly chop the mushrooms and discard any grit left in the sieve.

Meanwhile, heat the oil in a large, heavy-based saucepan over a medium heat and sauté the leeks, covered, for 3 minutes until softened, stirring them occasionally. Add the soaked porcini and mushroomsand cook, stirring occasionally, for another 3 minutes. Stir in the barley until combined.

Pour the wine into the pan and allow it to bubble for 2–3 minutes until almost absorbed and there is no smell of alcohol. Add the stock, bring up to boiling point, stir well, then turn the heat to low. Cover with a lid and simmer for 40–45 minutes until the barley is tender but still has a little bite, stirring often to prevent it sticking. Season, remove from the heat and leave to sit for 5 minutes.

While the barley is resting, prepare the lemon chard. Heat the oil in a large frying pan and fry the chard stalks for 1 minute until softened. Add the leaves and cook for another 2–3 minutes until wilted, season, and stir in the lemon juice and zest. Spoon the chard onto the risotto and serve immediately.

Article from: https://realfood.tesco.com/recipes/porcini-barley-risotto-with-lemon-chard.html

Ingredients:

1 tsp olive oil
1 onion, peeled and chopped
½ red pepper, chopped
1 carrot, peeled and diced
1 vegetable stock cube, made up to 500ml
50g spaghetti, broken into pieces
400g Tesco Finest cherry tomatoes
1 tsp oregano
250g frozen soya beans, defrosted
2 tsp green pesto
ground black pepper
Parmigiano cheese, grated, to serve

Method:

Heat the oil in a pan over a medium heat and gently cook the onion, pepper and carrot for around 5 minutes until starting to brown.

Add the stock and bring to the boil. Then reduce the heat, add the spaghetti and cook for 6-7 minutes.

Add the tomatoes, oregano and soya beans and bring back to a gentle boil, stirring regularly.

Check the pasta is cooked, then spoon the soup into bowls. Add a dollop of pesto to each, then sprinkle with ground black pepper and grated Parmigiano cheese.

Article from: https://realfood.tesco.com/recipes/minestrone-soup-with-green-pesto.html

Ingredients:

2 garlic cloves, finely chopped
1 celery stick, chopped
1 carrot, chopped
1 parsnip, chopped
1 onion, chopped
1 leek, white and pale green parts only, sliced and rinsed
2 tbsp olive oil
400g tin cannellini beans, drained
50g (2oz) long grain rice
1.2 litres (2 pints) vegetable stock
150g (5oz) kale or cavolo nero, shredded
25g (1oz) Parmesan, finely grated
3 tbsp green pesto

Method:

In a large saucepan, cook the garlic, celery, carrot, parsnip, onion and leeks gently in the olive oil for 10 minutes. Keep the heat low and stir often, until soft, but not browned.

Stir in the drained cannellini beans and rice, followed by the vegetable stock. Bring to the boil and simmer for about 20 minutes, until the beans begin to break down.

Crush some beans with the back of a spoon to further thicken the soup. Stir in the shredded cavolo nero or kale and simmer for a final 5 minutes, adding a little water if it becomes too thick. Stir in half the pesto and half the cheese, dividing the soup between bowls and serving the remaining pesto and cheese on top of each bowlful.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/tuscan-style-winter-vegetable-soup.html

Ingredients:

6 cups chicken broth, or as needed
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 medium shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
4 tablespoons butter
3 tablespoons finely chopped chives
⅓ cup freshly grated Parmesan cheese
sea salt and freshly ground black pepper to taste

Directions:

Warm broth in a saucepan over low heat.

Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.

Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.

Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.

Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Season with salt and pepper and serve immediately.

Article from: https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/

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