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Spinach, Pignoli and Goat Cheese Lasagna

the chefs — Mon, 09 Nov 2009 10:00:00 +0000

If using dry lasagne sheets, cook them according to the manufacturer’s instructions. Stir-fry the chopped onion in a heavy based frying pan until soft. Add the garlic and, quickly, the spinach. Toss and let it steam. Season with salt and pepper and set aside. Crumble the ricotta with a fork and grate the goat cheese. Toast the pine nuts, tossing them in a dry pan. In a greased ovenproof dish, line layers of noodles, spinach, crumbled ricotta and grated goat cheese, seasoning with a bit more salt and pepper. Drizzle each with extra virgin olive oil. Finish with a layer of pasta and cover it with the cheeses. Bake it in a 200C oven until golden on top.

Basic Basil Pesto (Genovese)

the chefs — Mon, 09 Nov 2009 10:00:00 +0000

Wash and dry the basil well with a tea towel. Add all the ingredients in a food processor and mix until you have a fine crumbly texture. If you have a pestle and mortar and want to do it the traditional way, bruise the basil and salt into a paste (do not bash the leaves, instead, make a continuous circular motion with the pestle). Add the chopped garlic and, when smooth, add the pine nuts. Keep mashing everything and finally add the grated cheeses. When it gets really thick, add the oil, a bit at a time. The paste will keep for several days if stored in the refrigerator, covered with a layer of olive oil.

Before serving, cook your pasta of choice in abundant salted boiling water until al dente. When ready, mix some of the pasta water with the basil paste to give it a creamy texture. Drain the pasta and mix in the sauce.

Baked Stuffed Courgettes

the chefs — Fri, 01 May 2009 18:00:00 +0000

Remove and reserve the stem ends. With the thin blade of a knife, remove the centre pulp from each courgette, starting from the cut end, leaving a 5mm thick unbroken shell. Dice the salami slices and provolone and chop the parsley. Skin, seed and chop the tomatoes. Slice the onion thinly. In a large bowl, add the breadcrumbs, Parma ham, salami, provolone, parmesan, pecorino, parsley, pine nuts and tomatoes. Mix in enough olive oil and water to hold the stuffing together. Pack the stuffing inside the courgettes and cover them with the reserved stem ends, securing them with wooden toothpicks. Coat the bottom of a frying pan with olive oil and, turning occasionally, gently sauté the courgettes until golden brown. Transfer to a baking tray. In the same pan, cook the onion until soft, then add the wine and finish with the butter, salt and pepper. Pour this sauce over the courgettes and bake in a 150C/300C oven for 45 minutes. Leave to cool then cut into slices and serve on a platter, with the sauce drizzled over.

Fig, Parma Ham, Piñoli and Parmesan Salad

the chefs — Fri, 01 May 2009 18:00:00 +0000

Trim the tops of the figs and quarter. Toast the pine nuts in a dry frying pan. Leave to cool. Tear the Parma ham slices in large pieces. Place the figs in a bowl along with the salad leaves and pine nuts. At the last minute, season with the balsamic vinegar, olive oil and freshly ground black pepper. Gently mix together. Serve by placing a bunch of salad leaves on the centre of the plates and garnish them with the figs and ham pieces. With a vegetable peeler, cut thin slices of parmesan to finish.

Linguini al Pesto Genovese

the chefs — Fri, 01 May 2009 18:00:00 +0000

Wash and dry the basil well with a tea towel. In a pestle and mortar bruise the basil and salt to a paste (do not bash the leaves, instead, make a continuous circular motion with the pestle). Add the garlic and, when smooth, add the pine nuts. Keep mashing everything to a paste, and finally add the grated cheeses. Once the mixture becomes very dense, add the oil, a little at a time. The paste will keep for several days if stored in the refrigerator, covered with a layer of olive oil. Before serving, cook the pasta in salted boiling water until al dente. When it’s ready, mix some of the pasta water with the basil paste to dilute and give it a creamy texture. Drain the pasta and mix in the sauce.

Spinach, Goat’s Cheese and Pine Nut Lasagna

the chefs — Fri, 01 May 2009 18:00:00 +0000

Precook the lasagne sheets and set aside (store them with cling film between layers so they don’t stick). Sweat the onions and garlic in some olive oil. Add the spinach and cook until soft. Remove from the heat. Grate the goat’s cheese and crumble the ricotta with a fork. In a dry frying pan, lightly toast the pine nuts. Oil an ovenproof dish and lay enough lasagne sheets to cover the bottom of the dish. Spread a layer of ricotta, sprinkle some of the grated cheese and pine nuts, and spread a layer of spinach. Cover with another layer of lasagne and repeat until the dish is full. Finish with a layer of pasta and a generous amount of grated hard goat’s cheese on top. Bake in a medium oven until the cheese is crispy and brown.