Tag Archives: pasta

Cannelloni di funghi

Mushrooms and autumn go hand in hand. I’ve not yet found the perfect spots for chantrelles,  porcini and all other sorts in the woods near my newish hometown. Hence I headed to the grocery store for them. To my disappointment there were no first class chanterelles and I settled for a package of lightly salted mix of forest mushroom. Now I could make my cannelloni.This is what you need for a panfull (3-4 portions)

9 lasagne sheets, 1 tbsp 1 cup of chopped salted mushroom, an onion,  a clove of garlic, 1 tbsp oregano, 1 tbsp tomato pure in a tube

Bechamel: 2 tbsp butter, 1 tbsp flour, 2 cups of milk, 1/2 cup grated pecorino

50-100g of Grated cheese to top the dish (this can be a mix of Parmesan, Pecorino, Mozzarella or Emmenthal).

Cook the lasagne plates if you are not using fresh pasta. Chop the garlic and onion. Sauté them in butter. Rinse the mushroom in cold water to remove excess salt. Add the mushroom and tomato paste, cook for 10 minutes. Add the oregano and pepper. You will not need salt if the mushroom was in salt brine.

Make the bechamel. Melt the butter and add the flour. Cook for a couple of minutes. Add the milk whisking vigorously, you do not want clumps of flour. Add the cheese and cook for 5 minutes of so. Taste and add salt and pepper. You can even use a bit of nutmeg. 

Turn the oven to 180 C. Grease an oven pan. Take a lasagne sheet and place 1 -2 tbsp of the mushroom mix on it. Roll into a cannelloni looking roll, and place in the pan. Pour the bechamel over your cannelloni rolls and put on the cheese. Bake for 20 minutes.



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#17 Tagliatelle with Bolognese and Spinach

Another delightful dish with freshly made pasta -tagliatelle. My husband is getting to be a real pro at pasta making. This time it was served with a ragu of tomato, onion, minced meat and spinach.

A wonderful weekend dish.

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#Gnocchi di Patate a la Artusi

Another recipe from my lovely Artusi book. The recipe is for  gnocchi, and you need 400 g floury potatoes and 150 g flour.

Boil the potatoes. Let then cool a while, peel and press. Mix in the flour. Roll into finger thick sticks and cut into three centimeter pieces. Press with a fork, set a side on a plate and sprinklerit with flour.

Cook in salted water for 5-10 minutes. Serve with butter and sage. Or tomato sauce or with broth.



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Comforting Pasta with Black Chantarelle

A dark November evening, Thursday of a busy week. Pitch dark at half past six. Do not feel like grocery shopping and rummage in the pantry. A half full jar of dried mushroom, from the neighbour. Some spaghetti in the pasta jar, a splash of red wine and some herbs. And Parmesan. Just right for a meal.

This recipe is for two:

1,5 dl dried mushroom, 2 dl water, 2 tbsp tomato paste, 1 dl red wine, salt and pepper, 2 tbsp chopped parsley and the same amount of rocket and grated Parmesan. 150 g pasta per person.

Soak the mushroom in water in a pan for half an hour or hour. Enjoy a good glass of wine and olives while the mushroom is soaking.

Put the heat on and add the tomato. Put the pasta water on and cook the mushrooms  on low heat while the pasta is cooking. Mix the two together, and add the rest of the ingredients while the pan is still on the stove.

Enjoy! And have a restful evening.






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Artusi’s Gnocchi Baked with Cheese 

The blog may start repeating itself but I simply cannot stop testing different versions of my favourite dishes.

Potato gnocchi a la Pellegrino Artusi baked with blue cheese, Pecorino and rocket.

The gnocchi are quite easy to make and my fingers seem finally have learnt to turn the dough and roll it.

For a batch of two huge portions for two, you will need

Four large floury potatoes and 150 g flour, and water and salt for cooking them. For the oven bake you will additionally need 50 g Pecorino, 100 g blue cheese, 50 g rocket, nutmeg and olive oil.

Start with boiling the potatoes. Let them cool and peel and mash them with a fork. Work in the flour and roll into four inch thick rolls. Cut into 1/3 inch pieces that you roll in flour and press lightly with a fork. Cook the gnocchi in boiling salted water. They are done once they surface. Place the gnocchi into an oven formimage .

Great 50 g of Pecorino, mash 100 g blue cheese, rinse 50 g rocket salad. Place the “filling” in the form once you have cooked half of the gnocchi and save some of the Pecorino for the top. Grate some nutmeg on the form. Place the rest of the gnocchi in the form and top with grated Pecorino. Bake in 175 C for 20 minutes.

Enjoy! With or without a good red wine and green salad. Fresh fruit for dessert.

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Homemade Pasta

imageMy husband told me that he would take care of dinner today. I was back from work around six and dinner was served at seven.

The homemade pasta, tagliatelle was certainly worth the wait. Thank you Vittoria for the recipe. 100 g flour & one egg. As simple as that! It is then another thing to get the paste smooth and rolling smoothly through the pasta machine.

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Pasta with Asparagus and Lemon

Springtime calls for asparagus! This recipe unites it with lemon and pasta. 

I placed my first ever order at the neighbouring farnmers’ market shop, Raakatori, last Sunday. It is only five minutes to the shop but I wanted to plan my cooking and make a trial order. Unfortunately they were out of organic Finnish asparagus and I had to send my husband to another shop. The lemons and ginger were lovely – although not local produce. The organic oatmeal made the best porridge ever.  

This easy and quick recipe is for two.

6 asparagus stems

Lemon sauce: 1 tbsp butter, 1/2 tbsp flour, 2 dl water, juice and zest of one lemon, 1/2 tbsp chicken stock

Two small handfuls of pasta, salt and Parmesan 

Clean the asparagus and cut the stems  in two. Cook them in salt water and add some white wine vinegar.  Start with the thicker ends of the stems, cook them for 5 minutes. Add the tops and cook for 4 minutes. Set aside.
Set the pasta water to cook and make the sauce while the pasta is cooking. 

Melt the butter and add the flour. Stir well and do not let the mixture brown. Pour in the water stirring vigorously. Add the lemon zest and juice. Add some chicken stock or vegetable one. Let cook on low heat for 5 minutes. 

Pour the cooked pasta and asparagus in with the sauce and heat it up. Add salt to taste and a couple of tablespoons of Parmesan.



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Lovely Croxetti Pasta

Look at this lovely pasta! Coins for god luck for the new year? Pasta like communion wafers?

Prepared an easy recipe tonight, a busy busy week. A good week behind with many tasks completed and finished in an alumni mingle on campus.

This is what we need for two light dishes: A handful of croxetti – cook the pasta. Three kale leaves, 2 tbsp freshly made pesto, chunk of Parmesan and 1 tbsp pumpkin seed oil.

Sauté the kale while the pasta is cooking. Mix the kale and pesto with the pasta. Spoon an a plate and serve with Parmesan, the oil and toasted country bread.

Does anyone know how croxetti should be prepared and served?


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Spaghetti con cavoletti di Bruxelles e Pancetta


Another pasta dish with autumn flavours. I remember reading a recipe similar to this some time last year. The Brussels sprouts and bacon were the main ingredients and thought they went well together. I do not have the recipe and am improvising.

For two
200 g spaghetti
150 g Brussels sprouts, stems cut out, halved and rinsed
75 g pancetta or bacon, chopped
black pepper, one small dried hot chilli pepper, 1 tbsp chopped chives
2 tbsp grated Parmesan, 1 tbsp olive oil.

Set the pasta to cook and prepare the Brussels sprouts and bacon while the pasta is cooking.
Put the chopped bacon on a cold pan and heat it up. Add the Brussels sprouts once the bacon starts sizzling. Add the chives and chilli. Let cook on medium heat for 10 minutes.
Pour the pasta into a colander and the to the pan. Turn and add the pepper and cheese. Serve immediately.

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Canneloni with chanterelles

This was perfect dinner last night. A light dinner after a long and sunny day in the garden. It does not take long to make it either, half an hour for the preparations and another half an hour in the oven.

Chanterelle-filled canneloni for four

10 lasagne sheets
0,75 l chanterelle
1 onion
Handful of chives and parsley
Salt and pepper
1 tbsp tomato paste
1/2 dl grated Parmesan

Bechamel sauce
1/2 l full milk
2 tbsp flour
1 dl grated Parmesan

Clean and chop the mushrooms. Chop the onion, chives and parseley. Place the mushrooms on a hot pan. Let all the liquid evaporate and add a tablespoon of butter. Add the onion and tomato paste. Let cook for 15 minutes. Add the herbs and salt and pepper to taste.
Pre-heat the oven to 180 C.
Make the Bechamel sauce (melt the butter, add the flour, mix in the milk, let cook and thicken, add grated Parmesan and salt if needed).
Grease an oven pan with olive oil.
Cook the lasagne sheets in salt water. Cook them lightly just before filling them. Rinse in cold water. Take one lasagne sheet at a time and place a full tablespoon of the mushroom filling on it and roll into a canneloni. Place in the oven pan.

Pour the Bechamel sauce over the pasta rolls and top with Parmesan.
Cook for ca. 30 minutes or until golden brown.




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