Simple and easy to make, adding some of the pasta cooking water to the ricotta makes this dish creamier. My family used to use ditaloni pasta – a short pasta shaped like small tubes – which is eaten with a spoon, but here I’ve used spaghetti. We would also mix a tablespoon of sugar into the ricotta, without adding extra grated cheese... a real indulgence!
A happy marriage between a roulade and a quiche! Usually roulade is sweet, but the technique works well for a savory treat too. The creamy celery root and parsnip filling adds a touch of luxury and finesse. I usually serve this as an appetizer, but it also makes an ideal veggie entrée to feed 4 people.
I absolutely love making this soup now that I have figured out how to make it using my food processor. It used to be quite labor-intensive to cut all the vegetables by hand. Now, I just throw them into the food processor to chop into small pieces, then toss them into my Dutch oven. So quick, so simple, and I also vastly prefer the texture of the soup prepared this way to the traditional way I was taught to make it. The vegetables don’t all come out the same perfect size, which I like, and the rice or pasta is cooked at the same time, making it possible to get my soup on the table pretty quickly.
You can, literally, put any vegetables in soupe au pistou. In spring, I add asparagus and loads of fresh peas. In summer, more ripe tomatoes. In fall, I add butternut squash. It is a substantial soup, and served with a baguette, it could easily be the meal’s main course. A green salad is a nice accompaniment.
When I first saw references to this all-in-one method of making pasta, I was sceptical. Surely it couldn’t be possible to cook the sauce and the pasta all at once in the same pan? It seemed to violate every rule in Italian cooking. But then I realized that the method is not really so far from a risotto. The bonus of this technique—aside from incredible speed and ease and minimal washing up—is that the pasta is seasoned by the sauce as it cooks and becomes deeply flavored with wine, aromatics, stock—whatever you choose to add. It works with any shape of pasta—but a good quality brand makes a big difference here—and almost any combination of vegetables and other flavorings such as anchovies or cured meats. You just have to be careful to measure the ratio of pasta to water accurately, use a wide shallow frying pan or sauté pan (it won’t work in a tall narrow saucepan) and be generous with your seasoning.
Some things are classic for a reason. Eggplant parm is the ultimate freezer food because it somehow holds up more perfectly than almost anything else no matter how much you deviate from the recipe or how long you leave it in the freezer. This might not look like the Italian American version you know, due to its lack of breading, but this is a take on what they serve in southern Italy. This dish is easier and healthier – with no frying involved - but keep in mind that the ingredients here truly matter. Buy a high-quality mozzarella and marinara sauce, and try to shy away from the huge eggplants because their seeds will add a lot of bitterness. You can slice them and salt them for a few hours, but I find that that’s a step too far when medium-sized eggplants are just as readily available. The main thing to keep in mind is that this dish is meant to be easy.
This pasta is perfect for when summer is at its peak and tomatoes from the market are sweet and juicy. It gets an umami punch from both the tinned mackerel and the Parmesan cheese. There is nothing sadder than pregrated Parmesan cheese, so splurge for a chunk. Grate it over the fettuccine before serving, using the small holes on a box grater or a Microplane.
Ingredients
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.
We have several farmhouse goat-cheesemakers in Ireland. We use Ardsallagh goat cheese, St. Tola from Inagh in County Clare is also heaven, as is Gortnamona from Cooleeney farm in County Tipperary and Corleggy from County Cavan.
This recipe comes from my brother Rory O'Connell. During the 5-6 weeks when wild garlic is in season, it is woven in and out of the menu at the School every day. There are two types of wild garlic: the wider-leafed Allium ursinum, which grows in shady places along the banks of streams and in undisturbed mossy woodland; and Allium triquetrum, with long thin leaves, which grows alongside roadsides and country lanes. The latter is also known as the three-cornered leek or snowbell because it resembles white bluebells.