Ndundari con salsa di pomodoro e basilico di Contaldo

basil

Today I present you a recipe from Gennaro Contaldo.
I discovered the existence of this dumplings in 'The greedy Italians'. 
I'am talking (actually writing) about Ndundari. Ndundari are Italian ricotta dumplings that Gennaro's mother used to make for him. 


For this recipe you will need:

 -200 gr of flour (tipo '00')
-220 gr of ricotta
-3 egg yolks
-20 gr parmesan
-Salt and pepper 
-Vegetable oil
-Homemade tomato sauce
-Fresh basil
Optional: nutmeg, parmesan to sprinkle over the dumplings

 Proceeding:

 Start off by making your usually tomato sauce*.
While your tomato sauce is cooking, make your ricotta dumplings.

 In a big bowl mix the flour with the ricotta, egg yolks, parmesan and salt and pepper (if using: nutmeg). 
Knead three to five minutes.
Roll the dough out to 'sausage' and cut it into little squares. 

 In the meantime bring some salted water to boil. When it boils add a teaspoon of vegetable oil to the water and add immediately the dumplings. Cook them two to five minutes.

 Drain the Ndundari.

 Assemble the Ndundari with the sauce. Finish off by adding a leaf of basil.


Serve immediately!
XO

*If you want a recipe for the tomato sauce: go to the original recipe of the Ndundari.





One-pan pasta from Martha Stewart

basil

Today a fast and quick recipe to celebrate my come-back on the blog.

 I know I have been absent of the blog, but that was because of  my exams. Now I am BACK to make some great stuff. As I didn't had a sea of time, because I was studying a lot, I made this recipe many times! It's simple, healthy and tasty... what can you ask for more?

 I found this recipe on Martha Stewart (link here).

 For 4 you will need:

 12 ounces or 340 gr of linguine (in my case spaghetti) 
12 ounces or 340 gr  of sliced tomatoes (in my case cherry tomatoes)
1 sliced onion
1 clove of garlic
A piece of peperoncino
Some fresh basil
2 tablespoons extra virgin olive oil
Salt (1 teaspoon) and pepper 
4 1/2 cups (560 ml) of water
Optional: freshly grated parmesan, pecorino, ricotta salata

 Now just put all the ingredients in your pan, even the water. And let the water come to a boil.
Once it boils, lower the heat and let it cook accordingly to time on the package of your pasta (in my case 20 minutes).



Time passed, the pasta should be cooked and the water dissolved.

 Serve immediately with some freshly grated parmesan, pecorino, ricotta salata or with nothing, like I did.



Buon appetito e a la prossima! 



Nachos especial

cheddar



Nachos especial is a starter that I used to eat in a Mexican restaurant in Brussels.

Unfortunately the restaurant had to close. And they took with their closure one of the tasties nachos I had ever eaten.

You have to keep in mind that those nachos aren't the ones we get in the movie theater.

The ingredients for this super delicious nachos are

a bag of natural flavoured nachos ( don't take the doritos)
mais
two tomatoes
sour cream
100 gr cheddar
guacamole (optional)
foil paper

Pre-heat your oven on the highest grill stand of your oven.
Take a big plate and dispose your nachos on it.
Grate the cheddar and put the grated cheddar on your nachos.
Put your plate in the oven. Make sure it doesn't burns.

In the mean time cut your tomatoes in little parts. 

Once your cheddar has melted take the plate out of the oven.
Dispose the mais, tomatoes and (three dots) sour cream on your nachos.

Serve immediately (on a nice summer day)!







Popular Posts

Like us on Facebook

Flickr Images