Posh Pasta: Over 70 Recipes, from Perfect Pappardelle to Tempting Tortellini

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Pour in the double cream and enough pasta cooking water to make a sauce that will coat the pasta strands. The consistency should be creamy. The type of equipment you use will have a big impact on how the recipe turns out. Some pans or stoves will take alonger time to heat up and cook. For that reason, please adjust the recipe's cooking time as needed. Place the cooked pasta in a skillet. Add a small amount of water or broth then reheat the pasta over medium-low heat for a few minutes until the pasta is heated through and the liquid is fully absorbed.

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Pour the remaining 2 tbsp oil into the frying pan and add the mushrooms and garlic. Fry over a medium heat for 3-4 mins until the mushrooms are golden. Take off the heat and set aside. Shoreditch boasts a rather fetching collection of excellent pasta restaurants. Many of which have made it onto this list of the best pasta restaurants in London. The crown jewel of the lot, however. might just be Burro e Salvia. With its pleasant interior and passionate staff, Burro e Salvia is an epitome of a feel good place to eat. Not only is the food made with a helping of love, but each pasta dish is also riddled with the best ingredients. Rich ricotta affumicata and 24 month-aged grated Parmigiano-Reggiano both underline Burro e Salvia's meticulpus attention to detail. The restaurant's signature pasta dish of agnolotti cavour al Burro e Salvia is a prime example of how mixing beef and pork can bring out the best of each meat's respective flavour profiles – but only real Burro e Salvia heads know that the lamb meatballs are another essential. The menu changes every month so pop round often to keep up-to-date with the latest shapes the talented team of pasta makers are throwing. Want to have a go yourself? The affordable pasta workshops are a wonderful chance for you to turn yourself into London's next great sfoglina. Or, at the very least, the best tortellini slinger in Bethnal Green. From gnudi to gnocchi, panzanella to pasta, here are our favourite primi recipes. Fried gnocchi with broad beans, parma ham, ricotta and sage What do you get if you cross an ex-Trullo chef with an ex-Barrafina GM? Legare, that's what. This new Italian restaurant in Tower Bridge from Matt Beardmore and Jay Patel is one of the latest restaurants in London to try its hand at serving up plates of excellent fresh pasta. Four, to be exact. Legare keeps things simple by specialising in just a handful of options. You can opt for the tajarin burro e salvia, the orecchiette with fennel sausage and cavolo nero ragù, the stracci with crab, chilli, garlic, saffron and pangrattato, or the agnolotti with Neal's Yard goats curd and tomato consommé. All are bloody great and worth sampling over multiple visits until you find your absolute fave. When it comes to neighbourhood restaurants capable of delivering as much chic scandi design as cosy comfort, Legare has got the market cornered. Savurè is the real deal – its debut outpost is in Turin, northern Italy, which means you'll find traditional techniques and top-notch ingredients at its first UK branch in Shoreditch. Its range of daily made pastas include agnolotti, pansotti, tagliatelle, maccheroni, gnocchi di patate, with sauces ranging from pesto Genovese to a hearty beef ragù. The best bit? You can also take the raw pasta home to cook. It doesn't call itself an artisan pasta lab for nothing, y'know.Place the minced (ground) pork and beef in a large bowl. Add the onion marmalade, a third of the grated onions, the Parmesan, chopped basil stalks, parsley, nutmeg and ½ tsp each of salt and pepper. Scrunch and mix everything together with your hands. Roll the mixture into 16–20 equal-sized balls and place on a plate lined with baking parchment. Cover and chill in the fridge for 30 minutes. Wash your hands often before, during, and after preparing food, especially after touching raw meat. Heat the oil in a frying pan over a medium-low heat. Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the chilli flakes, then the olives and capers, and turn up the heat slightly until you can hear them sizzling. Chapters cover soups, first courses, fish and shellfish, poultry and game, meat, pasta and rice, vegetables, salads and yes puddings and cakes.

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Oregano.Oregano goes well with any tomato recipe, such as pasta and pizza. I just used a small amount of dried oregano to add an earthy flavor with a hint of sweetness to the pasta sauce. Drain the pasta well, then tip into the frying pan and toss well to combine. Divide between bowls and top with the parsley.Pasta bakes are the easiest comfort food to make – you can make them in advance and bake when you're ready to feed a crowd. Think twists on family favourites such as kale and ricotta lasagne, stuffed pasta shells and mac 'n' cheese with a hidden layer of rich beef ragu Chorizo.Use Spanish chorizo in mild, sweet, or spicy variations. Spanish Chorizo is a cured, hard sausage made from coarsely chopped pork and heavily seasoned with paprika. The River Cafe and Sforza add dried oregano to their sauces, while almost everyone else relies on fresh flat-leaf parsley alone – Contaldo suggests basil instead. I don’t think it needs either; though the sweetness of the basil makes an interesting change, I find the oregano too strong, and neither marry as well with the other flavours as the peppery parsley. If fresh parsley doesn’t tend to lurk in your salad drawer, or on your windowsill, then by all means substitute a tiny pinch of dried oregano at the same time as the chilli, or indeed leave this a herb-free zone. Extras In a small bowl, combine the eggs and most of the Parmesan (reserve 2 tbsp for sprinkling). Season with salt and pepper. When the pasta is almost done, return the frying pan to a low heat. Scoop out a ladleful of the pasta cooking water and reserve. Drain the pasta in a colander or large sieve.

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It doesn't get much more Italian than pizza! Here is a selection of our favourite pizza recipes. Sicilian-style aubergine pizzas Hi, I'm Rika! Through Posh Journal I share my passion for food, travel and other things I enjoy along the way. Don’t let the name fool you, most of my recipes are easy to cook and can be enjoyed on a daily basis. Pasta.You can use any pastatubes, gluten or gluten-free. You can substitute penne with any tubular pasta such as ditalini, rigatoni, or ziti. These pasta alternatives will hold creamy pasta sauce well too. Pasta is loved the world over. Whether it’s a pile of saucy spaghetti, a creamy cheesy bake or unctuous buttery parcels, pasta is the go-to dinner choice for millions around the globe—no other food is so versatile, so comforting and so delicious. Fact. In her new book Mary Berry Cooks the Perfect, er, Mary Berry cooks the perfect..well, lots of things.Mary Berry may be the Queen of the Great British Bake Off, but theres more to the legendary cooks repertoire that bread, cakes and biscuits. Try our Italian dessert recipes, from summery Amalfi lemon cake to rich semifreddo, we've got lots of treats to end your Italian meal. More Italian dessert recipes here. Classic tiramisu Add the diced tomatoes. Use a spatula to crush most of the tomato chunks and gentlyscrape any brown bits from the bottom of the pan to prevent burning. Tip the pasta into the pan containing the bacon and mushrooms. Remove the pan from the heat and mix in the eggs and cheese. Stir in the cream and 120ml of the reserved pasta cooking water. As always, use this recipe and ingredients as a starting point. You can always swap the ingredients based on your liking and availability. I will share some variations you can use in another section.