Updated: Tagliatelle with Tomato, Burrata and Crispy Parma Ham Crumbs

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As you may know by now, I like to change and perfect recipes until I’m 100 per cent satisfied. Take the dish of Spaghetti with tomato, burrata and crispy parma ham for example; it’s utterly delicious and I have cooked it many times since it’s inception, making little changes here and there, really evolving the recipe until it’s in Goldilocks words is ‘just right’. 

So, let me present to you the new and improved version of my tomato, burrata and crispy parma ham pasta!

The flavour was spot on from the beginning, but I found that the pasta shape could be improved upon and this creamy tomato-y sauce coats tagliatelle so much better than the more slipper spaghetti. And the parma ham. Although perfectly crisp and delicious it just didn’t work as well with a whole slice on top (both aesthetically and flavour wise) as the parma ham chopped small and covering the whole dish like sprinkles on an ice cream; deliciously interspersed with every bite! And it turned out the addition of parmesan was actually redundant. I can’t believe I just wrote than sentence, but sometimes less is more. Just trust me on this. Instead I added more burrata and a little more cream to the sauce so the dish is now rather indulgent. And so it should be!

Small changes, absolutely. But worth mentioning as the impact is huge and I always strive for pasta (and burrata!) perfection.

So do try this at home; it’s almost as fun to make as it is to eat!

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Tagliatelle with tomato, burrata and crispy parma ham crumbs, serves 3

400 g tagliatelle

6 slices parma ham

1 garlic clove, finely chopped 

1 tbsp light olive oil 

270 g cherry tomatoes, halved 

100 ml white wine

chopped basil

2 tsp caster sugar 

salt, black pepper

6 tbsp tomato sauce 

1 tsp herbs de provence

50 ml double cream

To serve:

2 smaller or 1 large burrata, at room temperature

more chopped basil

Pre-heat the oven to 200C fan. Place the ham slices on parchment covered baking tray and put it in the oven for 7 minutes or until crisp. Remove from the oven and leave to cool. Once cool, chop into small pieces. 

Cook the spaghetti al dente according to the instructions on the packet. In the meantime, make the tomato sauce. Add oil to a medium sauce pan and put it on medium heat. Add the garlic and shortly after the cherry tomatoes. Let them soften and caramelise. Once mushy add the wine and basil and stir occasionally. Add sugar to taste.

For more sauciness, add 6 tbsp tomato sauce and the herb de Provence. Add the cream and lower the heat while the sauce is thickening a little. Season to taste with salt, pepper and sugar.  

Drain the pasta and add it to the saucepan. Mix throughly and divide between bowls. Top with the burrata torn into smaller pieces. Finish off with chopped basil and scatter generously with the crispy parma ham crumbs.    

Recipe: spaghetti carbonara with girolles

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As we’re bang in the middle of the mushroom season (and it looks like a great mushroom year this year, judging from the bounty my foraging friends present) I thought it appropriate with a little homage to the lovely girolle. Which also happens to be one of my favourite mushrooms!

I think mushrooms and pasta go well together, and I have several great recipes on the blog already, but as I learned to perfect a proper carbonara I couldn’t help but experiment with it too. You see, I couldn’t get the idea out of my head that the addition of girolles to the creaminess and saltiness of a carbonara would work really well, and so I tried it out on my favourite guinea pigs; my best friend, her husband and my boyfriend.

As I really wanted the girolles to take center stage I was afraid the salty pancetta would take over, but with the double amount of girolles compared to pancetta in weight, it worked really well. I also fried the mushrooms separately to the pancetta, adding plenty of butter, garlic and seasoning to really make them hold their own.

Hope you like my little experiment as much as I do. For me, this is just the perfect Friday night pasta, especially in autumn, obviously paired with a large glass of smooth red wine and great company.

Spaghetti carbonara with girolles, serve 4

6 egg yolks 

80 g parmesan + extra for serving

175 g good quality pancetta, diced

350 g fresh girolles, washed and patted dry

2 tbsp butter

400 g dried good quality spaghetti 

2 garlic cloves

olive oil

salt and black pepper

Put the egg yolks. in a bowl and grate the parmesan into the bowl. Add some pepper and mix thoroughly with a fork. Put to the side. Cook the spaghetti in salted water according to the instructions on the packet, until al dente. 

Fry the mushrooms in butter and a little oil on medium-high heat. Finely chop a garlic clove and add it to the pan. Season well. Pour the mushrooms into a bowl and leave to cool a little. Fry the pancetta in oil on medium-high heat. Peel a garlic clove, crush it with the palm of your hand and add to the pan – remove it if it browns or when the pancetta is cooked. Drain the cooked pancetta on kitchen towel. 

Fill a mug or small jug with pasta cooking  water and drain the pasta. Mix the spaghetti with the pancetta and mushrooms and remove from heat. Pour everything back into the pasta pan, add some pepper and some of the pasta cooking water. Add the egg and parmesan mixture and mix well. Add more pasta water if the mixture is too dry. Divide into bowls and serve with grated parmesan and black pepper. 

Recipe: open crab lasagne with white wine and tomatoes

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Sometimes recipes, or recipe ideas – to be more exact, pop into my head without any context (or warning) at all. But then I do think about food an awful lot… This open crab lasagne happened just like that. I was thinking of what I could cook for the weekend and suddenly this idea formed of an open crab lasagne.

And it turned out really well! The white wine, cream and tomatoes compliment the crab beautifully without overpowering the seafood. I really wanted this dish to taste of fresh crab, although in a ‘pasta with a creamy sauce’ kind of setting. And I find it genius using lasagne sheets like this (obviously not my idea in the first place), as it puts the focus on the crab and not the pasta. I hope you enjoy this little dish of mine as much as I did!

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Open crab lasagne with white wine and tomatoes, serves 2

4 lasagne sheets 

1 tbsp butter + 1 tbsp neutral oil 

approx 120 g cherry tomatoes, cut in half 

50 ml white wine

150 ml double cream

1/4 vegetable stock cube

100 g fresh crab meat (white and brown)

1/2 lime, zest only

dill, finely chopped + extra for serving 

parsley, finely chopped

salt & pepper

dried edible flowers for serving (optional)

Boil the lasagne sheets until soft in salted water. Heat up a non-stick frying pan, add butter and oil and when melted the tomatoes. Let them caramelise and soften for approx 5 minutes. Pour in the wine and let it boil for a minute or two. Add the cream and the stock cube and stir. Let it thicken for a few minutes. Add lime zest and season to taste. Add half the crab meat and all the herbs (apart from the garnish).

Place two low bowls or plates near the stove. Take one lasagne sheet at the time and place it in the frying pan to coat it with sauce. Move it to the bowls/plates and place one, a bit folded over, on each plate. Add a spoonful more of sauce on each plate. Place the second sauce-covered lasagne sheet in the bowls slightly overlapping the first one. Add more sauce and divide the crab meat. Decorate with dill and dried flowers. 

 

Recipe: orzo with bacon, mushrooms and parmesan

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When I think of this dish an image comes to mind, of Nigella in her silk dressing gown, opening that famous fridge door to get herself a late night snack. The leftovers from this dish would be perfect for midnight snacking and all you need is a bowl and a fork. But it’s really nice for supper a regular week night when you want something fast, easy and filling on the table in 15 minutes flat. It does that and more.

The comforting flavours of earthy mushrooms and salty bacon together with the silky orzo pasta comforts you from within. And it’s that comforting feeling that is sometimes most important for me when I cook for myself on a day that just feels a bit meh. May it be from the incessant London rain, the fact that the weekend feels far away or a rubbish day at work – regardless of the reason you will feel better after a bowl of this. Promise!

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Orzo with bacon, mushrooms and parmesan, serves 3-4

200 ml orzo pasta (the one that looks like rice)

1/2 stock cube, vegetable 

200 g chestnut mushrooms, sliced

1 small garlic clove, finely chopped

ca 120 g bacon, cut into small pieces

150 ml creme fraiche

plenty of grated parmesan

salt and black pepper

Cook the orzo pasta in plenty of water. Add salt and half a stock cube to the water for extra flavour. Cook until al dente (approx 10 minutes or according to the time on the packet). Drain and pour the pasta back into the pan. Stir in some oil or a knob of butter so it won’t become one sticky lump. 

While the pasta is cooking, fry the mushrooms in butter and oil mon medium heat and make sure not to crowd them. If you have a small frying pan fry the in batches instead. Add the garlic towards the end of their cooking time. Add salt and pepper and transfer to a bowl. Then fry the bacon pieces on medium heat until crispy and brown. Drain on kitchen towel. 

Mix the creme fraîche into the pasta, then add the mushrooms and bacon. Mix well and add in some grated parmesan. Season to taste. Serve in bowl and top with even more parmesan.  

Taking it easy

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I was ill again last week. So typical. So I stayed in bed Monday and Tuesday but felt better on Wednesday and could go to work. So the rest of the week I just took it easy after work, to rest as much as possible. I really don’t want to get ill again between now and Christmas (or on my Christmas break!), too much to do!

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The weekend was quiet as well, which was nice. On my lunch break on Friday I went to Whole Foods to buy some nice things for the weekend. Love it there and it’s a treat to go now when I don’t have one close to me anymore.

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I bought mussels that I cooked that night with white wine, cream and potatoes. So yummy!

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On Saturday we slept until noon, had poached eggs for breakfast and then went for a walk around Wimbledon Common. It air was crisp but the sun was out and it was perfect weather for an autumnal walk.

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When we got backed we watched a bit of the tennis and some rugby before going for a drink at the local pub followed by dinner nearby.

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Sunday treated me to another lie-in and then I pottered around, making pudding for supper and prepping ahead. For dinner I made a lovely pasta dish I will post about later, and lemon posset for pudding. Then we cuddled up on the sofa watching The Handmaid’s Tale and when I couldn’t take it anymore, an episode of Stan Lee’s Lucky Man.

The next month will be busy, but I hope I can squeeze in another cosy weekend without plans. Sleeping until one wake up naturally is just the best!

Recipe: tagliatelle with prawns, tomatoes and mushrooms

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I made this pasta with prawns, mushrooms and tomatoes back in Sweden in August for my parents and I for supper and we all really enjoyed it.

It feels fresh and light although it has cream in it and the prawns work so well with both tomatoes and mushrooms.

And it’s actually the tomatoes that steal the show for me! Look out for those little bursts of juicy sweet tomato that comes with almost every bite. I had the luxury of using my mother’s homegrown cherry tomatoes in different colours (they were delicious!) but any small tomatoes in season will work just as well (I’ve made this dish a few times since August using store-bought on-the-vine British cherry tomatoes).

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Tagliatelle with prawns, tomatoes and button mushrooms, serves 3-4

500 g fresh tagliatelle

1-2 shallots, finely chopped 

1 garlic clove, finely chopped

plenty of butter and neutral oil for frying

200 g chestnut mushrooms, sliced

50 ml dry white wine

150 g cherry tomatoes, cut in half

300 ml double cream

1/2 stock cube (fish or vegetable) 

400 g frozen Atlantic shell-on prawns, defrosted and peeled (or approx 250 g fresh ones) 

approx 2 tsp caster sugar

salt and pepper

chopped parsley

Fry onions and garlic in butter and oil on medium heat without browning. Remove from pan. Add more butter and oil to the pan and fry the mushrooms on medium-high heat until golden brown. Season and remove from pan. Add a little more oil to the pan and add the tomatoes and let them cook on medium geat for a few minutes. Add the wine and let some evaporate before adding cream and stock cube (no water). Stir and let the sauce thicken. Add onions, garlic and mushrooms and season to taste with sugar, salt and pepper (the sugar will balance the acidity from the tomatoes). You want the sauce to have depth and taste a lot as the pasta will dilute the flavours. Cook the pasta in a large pot and drain.  

Take the sauce off the heat and add the prawns. Stir and add the pasta. Mix properly so every strand of pasta is coated with sauce. Adjust the seasoning if needed. Top with chopped parsley and serve immediately.  

London: amazing pasta at Sorella

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Some restaurants just has that little bit extra, that you can’t quite put your finger on, but that makes you like a place straight away. It’s a bit like clicking with someone on a first date; you can’t really pinpoint what you like about the person, but there’s something.

That’s the feeling I (and I think my dinner companion too) got when we walked into Sorella in Clapham. Something about the ambience felt nice, the staff was friendly and the food amazing.

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The menu consists of snacks and sharing plates as well as a few main courses, that are also perfect for sharing. To start off with we ordered some bread (much needed when you’re verging on hangry) and a starter to share.

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The restaurant made ricotta with the softest pea purée and a flavoursome oil was a delicious start. Smooth, soft and subtle but still with lots of flavour.

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Then we moved on to what we came here for; the pastas. The tagliatelle with a slow-cooked ragu was heavenly.

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But it was soon overshadowed by the dreamy linguine with morels cheese and heaps of truffle. IMG_6469.jpg

I still of dream of this dish, that’s how magnificently delicious it was. I hope this stays on the menu forever.

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After the pasta we had a little breather before getting started on the main course.

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We had perfectly cooked cod with Swiss chard and a lovely jus.

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And on the side the crispiest potatoes I’ve ever come across. Wonderful!

But what really stayed me were the pasta dishes. It’s hand to heart some of the best I’ve had.

Race you back?!

Sorella, 148 Clapham Manor St, London SW4 6BX