Tuesday, 20 January 2015

Panna & Tartufo
Pappardelle

This luscious "game changing" dish hails directly from Italy!
I have relatives visiting from Lazio, Italy just outside of Rome.
To my delight my cousin's husband brought
7 precious  Truffles considered here in the Western World as "black gold". He forages through the neighboring forest with help from the nose of his trusty experienced dog.
 They have a delicate woodsy light mushroom scent which is just divine!
Carefully wrapped in paper towels and then vacuumed packed so as not to spoil they arrived in my kitchen.
I just happened to have 35% cream leftover from
the Holidays and he made a spectacular lunch that everyone devoured!
Most of you may not be able to acquire this  item but, it is wonderful if you can get your hands on it.
 
Here's What You'll need:

2 pkg. 500g. fresh dried pasta
500ml 35% cream
2 garlic clove, smashed
3 tbsp EVOO
1/4 cup butter
3 truffles
salt
Parmigiano cheese 
 
Under running water scrub the truffle with a vegetable brush.

 Bring a large pot 3/4 filled with water to a boil.
Add 1 tbsp salt.
Drop in the pasta and cook, stirring often.

Meanwhile place a small sauce-pot on a burner.
Preheat to med. heat add oil and butter. 
Stir to melt.
Grate 2 or 3 truffles finely into the fat. 
Stir to cook on med. low heat for 2 min.
 This brings out a wonderful aroma.
Add the garlic and continue cooking for another min. until the garlic is golden brown.
Remove the garlic.

Add the cream and 1 tsp salt
Cook for 5-10 min on med. high heat
to thicken slightly.
Do not let the cream come to a boil, it will curdle
Drain the pasta reserving 1/4 cup of liquid.
Add the cream to the pasta.
Add reserved liquid if the "sauce" is too thick.
Grate or shave more truffles on top if you desire.
Sprinkle with Parmigiano cheese.

Tuesday, 13 January 2015

Bumble Berry Crisp

Crisp oatmeal and soft succulent Berries
top this crisp that is made in a
Crockpot!
 
This hot dessert will get you back into your
groove
for the New Year
and eating right.
 
Berries are full of antioxidants, fiber and
vitamins!
 
 
This gluten free dessert is also
guilt free! 
 
Bumble Berry Crisp
 
 
You'll need:
 
4 pints of mixed berries; blue, cran, black, raspberries
 
1/4 cup honey
 
1/4 cup water
 
1 cup oatmeal
 
2 heaping tbsp. dark buckwheat flour
 
1/4 cup margarine or butter
 
 2 tsp cinnamon
 
1 tbsp. brown sugar
 
pinch of salt
 
Tip all of the berries into a crock pot
*or casserole dish*


Top with honey and water no need to mix.

 
Add oatmeal, buckwheat, salt, margarine, brown sugar and spice to a small bowl 

 
 
Using a pastry cutter, cut margarine into
the dry ingredients.

 
To a crumbly mixture
 

 
Pour over fruit to cover completely.
 
Place a piece of wax paper on top.

This prevents too much moisture from collecting and making the Crisp soggy.
Turn the crockpot onto low for 2 hrs.
or
Bake in a preheated 350F for 45 min.
 
 
Serve with frozen yogourt or ice-cream if you want to be bad!
 
Enjoy with love!