Hi guys, how are you?
So … I haven’t written anything in a while. I could make up excuses (I’ve had stomachflu, been on holiday…) all true, but the real truth is that I wasn’t really inspired and motivated for a new post. Yes, I cooked, some things turned out pretty alright, but blog-worthy, I wasn’t sure.
But that is all over now! Guess what did the trick? An inspiring, sunny, happy and tasty weekend in Turin, Piedmont, Italy! If you ever get into a cooking-rut so to speak, just jump into a car or plane and head down to Italy. Okay, jumping on a plane is not always the most realistic option, but a elaborate dinner at an extremely good Italian restaurant might help a little as well.
I just returned from a great weekend which I spend with my dad, walking through the city, exploring coffee bars, icecream shops, beautfiul buildings, arcades and interesting musea. Did you know that, outside of Cairo, Turin has the largest Egyptian museum in the world? I did not. Did you know the shroud of Turin supposedly holds the image of Christ? I did not. (I’m not saying it is really Christ, but still an interesting relic). Did you know the complete city centre of Turin is covered with beautiful, old arcades? I really did not. What a decadent way to shade shoppers from the sun. Did you know the Piedmont kitchen is absolutely to die for? I do know now!
We feasted on the most fantastic things, from espresso machiatto’s (like a Spanish cortado), to perfect pistachio ice-cream, fresh lemon granita-like ice cream, parmaham foccacias, fresh pastries and enormously tasty fresh fruits. And I haven’t even got to dinner yet! And the wines;). From a classic spaghetti bolognese or pesto-covered gnocchi, to a more modern salmon tartar with caramelized white onions and not at all rubbery but soft squid on a mousse made of cannelloni beans and fresh rosemary. And yes, the list goes on.
After getting home I already made a gnocchi and pesto dish, filled with scrumptious sun dried tomatoes I bought in Turin on an enormous food market. Also made a classic lasagne bolognese, radicchio and witlof salad and today I am thinking something with shrimp! Ow and I also fabricated an oven full of foccacia, made from spelt flour, because, well, that was what I had in my pantry!
Some of the lessons my last trip thought me:
Don’t be afraid to use freshly ground salt and pepper, be copious with the olive oil. Never dress a green salad in the kitchen but put some olive oil and (balsamic) vinegar on the table.Do not smother the pasta with sauce, here utter a little restraint and coat your pasta with sauce or pesto. Never accept anything then the best quality of produce. Whether it’s a coffee to go, a glass of wine on the plaza or a copious dinner. Never settle! If you are on a budget, do not disappear. beautiful produce is found on marketplace, directly at a farm or you can for example ask an excellent bottle of olive oil or balsamic vinegar as a birthday present. And last but not least: Adding cheese is always, yes always, a good idea.
Let’s start cooking!
Spaghetti with pesto, shrimp and roasted fennel
Ingredients for 2:
- about 125-150 grams of uncooked spaghetti
- 1 fennel bulb
- 4 or 5 sundried tomatoes
- half a chili pepper
- 2 gloves of garlic
- olive oil, extra virgin
- handful of shrimp
- handful of fresh basil
- small handful of pinenuts.
- small cube of Parmesan cheese
- freshly ground salt and pepper
- optional: fresh thyme
Put a large pot of water on the stove, bring the water to the boil, add salt and cook the spaghetti as instructed on the package.
Slice your fennel, toss in an oven dish with pepper, salt, olive oil and some fresh thyme if you have some. this takes about 12 minutes to roast in an oven on 200 degrees Celcius.
Then take out your foodprocessor and add 1 clove of garlic, the basil, the parmesan cheese, 1 clove of garlic, the pinenuts and a generous amount of oil, about half a cup. I am not giving specific measurements, because I never measure this out. Just use your intuition and quality ingredients. I blitz it all for a minute or so, taste, and sometimes add some pepper/salt or more olive oil, because it needs to have the consistency of a nice pesto sauce, so it cannot be too dry.
Heat a frying pan on the stove with olive oil. Chop up 1 garlic clove and some chili pepper (use however much you want, I prefer medium heat so I just added half a chili). Toss the chili and
garlic in a pan and add your shrimp. Then add some chopped sundried tomatoes. After a few minutes, when the shrimps seem cooked, add the spaghetti and pesto. Give it a stir and make sure everything is properly heated.
Take your fennel out of the oven. Taste your dish to see if there is anything missing, like salt or pepper or maybe a squeeze of some fresh lemon juice. Serve the pasta with the roasted fennel, and you’re done allready!
Parmesan really is a wonderful invention. Parmigiano Reggiano is a traditional Italian cheese, made from Cow’s milk and is usually an unpasteurized,hard, yellow-orange cheese. If you do not use it very often – unthinkable – you can freeze it can grate it straight from the freezer!