Shrimp pesto pasta with roasted fennel

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!IMG_0049
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.

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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!IMG_1430

 

 

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  DSC_0907
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.

DSC_0894Take 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!

 

 

 

 

DSC_0898For the Love of Parmesan:

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!

Salmon and Fennel Lasagna

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So life has been keeping me busy! First you are still enjoying a IjustgotbackfromSpainhowgreatwasthat-feeling, then you’re home working full days and really not having the time to write on your food blog. I did cook ofcourse, and there were some highs as well. Top of the list was my Indonesian night, from Rendang to nasi goreng to sajoer beans and sambal eggs. I have never been to Indonesia but I felt it was a pretty good effort. The table looked pretty good too. I remember thinking ‘maybe I should take a photo and put this on my blog’. By then I was already halfway through my plate. And just kept on eating:).

Working every day can be a pretty tiring thing to do as well, so my meals this last few weeks became smarter and I cooked in bigger portions. I have an insanely larger freezer now (I didn’t have one before), so I am making good use of it. I am in love with onepot dishes right now that can be frozen. Perfect!

Easy, fast dinners can still be delicious and a bit culinary as well! I am also thinking of ways to eat more (healthy) fish. And my boyfriend absolutely loves salmon. Now I haven’t cooked a lot of salmon before. This all led me to this lasagna. Funny thing is my boyfriend didn’t even get to eat it! I ended up cooking it for my mum, and the leftovers which went into the freezer I ate myself, hehe.

Because taking your time grocery shopping isn’t always on my favorite to do list I opted for a big shopping spree on Sunday so we’re good to go for the week. That’s why I worked with frozen salmon and frozen spinach. If you do have time to hit the market, go for it! Nothing beats fresh produce.

Ingredients

  • 1 celery stick
  • 1 carrot
  • 1 red onion
  • 3 cloves of garlic
  • 1/2 fresh chilipepper, or some dried chillie flakes
  • Spinach, either fresh or from the freezer.
  • pepper, salt
  • Olive oil
  • Fresh fennel seeds
  • 1 big glass of vegetable broth/stock
  • Fresh or frozen salmon
  • 1 fennel
  • optional: green lasagna sheets

Instructions:

1. Cut up the celery, carrot and onion. Take the spinach out of the freezer.

2. Heat up some olive oil in a crockpot or pan. Add cellery, carrot and onion. Give it a stir.

IMG_1080 3. Finely dice the chili and add to the pan. You can be as generous as like with the chili. For me, half a chili was just fine.IMG_1083

4. Finely chop the garlic or squeeze it and add to the pan. Keep stirring, we do not want the garlic to burn.

5. Add the spinach. Sprinkle with some freshly ground pepper, a pinch of salt and a tablespoon of fennel seeds. If you have a mortar you can roughly grind them before adding them to the pan. This will release more flavour.

6. Pour your broth over the veggies and put a lid on the pan. If I would have had white wine in the house, I would have definitely added a glass of that as well. The extra benefit being that that bottle needed drinking after that.

7. Thinly slice your fennel and cut up your salmon. If the salmon is still a little frozen, that’s ok.

8. Start building your lasagna! Start with a layer of fennel, then some salmon pieces. Pour over some of your veggiemix. Then repeat the layers again. I had some green lasagna sheets left so I used them as well for an extra layer, but those are optional. You can just use the fennel instead of the lasagna sheets.  Now you have your lasagna! You could just pop it in the oven, or sprinkle over some cheese. Or… you can make your own bechamelsauce like I did! This takes a little more effort but is not overly complicated. It is the perfect finish for any lasagna.

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My mum taught me how to make this bechamel, now let me share her instructions with you:

Bechamelsauce

Ingredients:

  • 50 grams of flour
  • 50 grams of butter
  • 400 – 500 ml of milk
  • fresh pepper
  • fresh dill (or parsley), chopped
  • grated cheese of your choice.

The most important thing is you use equal amounts of butter and flour and keep stirring continuously. You need a warm pan but not keep it on a low heat. Melt the butter in a small pan, then slowly stir in the flour. The butter must absorb all the flour until you have some sort of paste. Then slowly add the milk. How warmer the milk, the better it will go. It varies how much milk you need, but you need enough to make a sauce from the flour/butter mixture. Keep stirring, keep adding milk, until it has the consistency of a sauce. Stir in pepper and fresh herbs. I used a handful of fresh dill, which suits the salmon well. Then I mixed in some cheese, a small handful. Keep stirring while the cheese melts. The sauce might thicken because you added the cheese. You can always add a little bit more milk.

I don’t know if it sounds challenging, but why not give it a go. I tried it this week with blue cheese. Yes, that’s what I am talking about! Cover your food with a creamy blue cheese sauce, what is not to like?!

Whatever you do, enjoy cooking and eating this lasagna, and If you have any feedback, I would love to hear it!

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