I love when basil is in season. Instead of the puny grocery store offerings, I get to come home with something I would describe more like a ‘bouquet’ of basil. As I walk home from the market, the basil wafts out of my canvas bag and I try to decide what exactly to do with all of this basil. Unless I’m feeling adventurous, there is really only one answer that will suffice. PESTO.
Continue reading Basic Basil Pesto
I mostly picked this recipe because it uses a crazy amount of fennel, and a pile of seafood. How often do I get to use fennel in a dish on purpose?
Continue reading Italian Seafood Stew
I think I cheated by picking a recipe from the same cookbook as last time, La Cucina Italiana. It wasn’t planned – I actually chose three different recipes from three different cookbooks. This just happens to be the first of the three that I made.
This is a ricotta-based dumpling dish called ‘Malfatti’. The malfatti get pressed into small eggs, using spoons.
Shaping the malfatti into “quenelles” using two spoons.
Unlike other European dumplings I’ve had, these were light and not as dense as I expected. They were, however, filling. Four malfatti were enough for me!! The sauce was a bit of a departure for me – my sauces are usually a bit of a ‘kitchen sink’ concoction where I add a mix of herbs and spices, as many veggies as I can fit, and whatever else I have in the fridge. This sauce was simple, red pepper and tomato being the main ingredients, with oregano and s&p as the only seasoning. I think I showed great restraint by not adding in sautéed mushrooms, chili pepper, or any other herbs. (I did add a few fresh chives to my dish, but I don’t think that counts!!)
A few grilled scallops and shrimps rounded out the meal. They were a good addition, because they are also lightly flavoured. We considered having rainbow trout, but I think that would have been a little too much alongside the malfatti.
This was a tasty dish, good to make whenever you have a little bit of extra time. It takes a little more preparation than your average pasta meal, but the extra effort is definitely worth it!
Recipe after the jump.
Continue reading Malfatti with Red Sauce