Monthly Archives: July 2012

Pasta con Broccoli e Pancetta

Sunday is always my favourite day to cook. I can spend more time planning and studying my meal. I always like trying something new on a Sunday, maybe without looking too much to the calories but with the only aim of enjoying myself cooking, and afterwards eating regardless the result of the cooking section.

This Sunday I wanted to make something fairly light but rich in taste. Therefore I opted for a delicious Pasta with Broccoli and Pancetta. I love pasta (I am Italian, you know!?) in every shape and with almost every kind of condiment or sauce.

INGREDIENTS (For 2 people)

180 g of pasta (penne or any short shape)

130 g of broccoli tops

60 g of diced bacon



Extra virgin olive oil

1 shallot

Start off boiling for 5 minutes the Broccoli in salted water. In the main time, finely chop the shallot and cook 5 minutes in Extra Virgin Olive Oil until golden. At this point add the diced Pancetta (you can also use Speck, if you like that smoked flavour) and live it to cook for 5/10 minutes. By now the Broccoli are ready, take them out of the water and leave some of it on the side. Add the Broccoli to the pan where you previously cooked the pancetta and cook all together for 5 minutes more, adding some of the water put on the side if necessary.

Cook the pasta in boiling salted water for 2 minutes less than indicated in the packet. Drain the pasta when still “al dente” and finish cooking with the rest of the ingredients, adding the water, previously put on the side, and some Extra Virgin Olive Oil. Add some Parmesan Cheese and enjoy it.



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Pannacotta with peaches, an easy dessert!

Pannacotta is a classic Italian dessert. I loved it since I was a child, but I never thought was so easy to make. So last Sunday I was looking for a quick dessert to sweeten our afternoon, I finally got the inspiration browsing some menu of Italian restaurants. You’ll find this in many of them.



80 g sugar

4 dl single cream

12 g Fine leaf Gelatine

3 or 4 peaches

1 tbs brandy or any other sweet spirit.

Put the cream to boil, add the sugar (keep aside a tablespoon) and stir, when melted add the gelatin (which need to be soften previously in cold water). Stir to dissolve. Pour the mixture into a mold or molds in multiple-dose and placed in the refrigerator for a couple of hours. Meanwhile, cook for five minutes the peaches with sugar left out. Add the brandy and allow to cool. Pour the sauce over panna cotta and serve.



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