Wheat Pasta Recipes
Delicious wheat pasta recipes recipes from www.nonnascooking.com
Mexican chilli crab (cangrejo a la diabla) | The Mexican term “a la diabla” literally means “to the devil”, and there should be something with a good kick of chilli to get you there. This recipe uses the heat of the habanero chilli along with the piquant flavour of guajillo chilli to make a rich paste that goes beautifully with shellfish. The avocado leaves impart a delicate and fragrant aniseed flavour.
Yucatan-style chicken fricasse (fricase de pollo al estilo yucatan) | This chicken dish is based on a recipe that’s popular in Yucatán, Mexico and uses ingredients familiar to both Mexican and Puerto Rican cuisines. This particular version, however, is based upon a sofrito of onions, spices and tomato paste, making it distinctly Puerto Rican. Fricasé is a common South American cooking technique whereby the meat is browned first before being simmered over low heat.
Baked chipotle chicken with black bean guacamole | Mexico's most defining ingredient is the chilli and there are over 100 varieties used in Mexican food. In this recipe, I have used chipotle paste which is made from the chipotle, a smoke-dried jalapeño chilli. The chipotle chilli imparts a mild heat, yet earthy and smoky flavour, and the paste is readily available in supermarkets along with the jalapeño chillies in the Mexican section. The black bean guacamole is made with a classic avocado mix
Ragù alla napoletana (il ragù di Gennaro) | This has to be my favourite dish, as it’s so reminiscent of my childhood. Historically meat ragù was slow-cooked in terracotta pots for up to 12 hours, which may seem absurd, but believe me the taste was amazing. Ragù is the traditional Sunday lunch for most southern Italian families: the tomato sauce dresses the pasta and the meat is served as a main course. Ragù is so popular that it is even featured in a 1990 Sophia Loren film, Saturday, Sunday, Mon
My big fat spicy Korean clam chowder | If you’re hoping for a slimmed-down, heart-friendly, decent and polite clam chowder, you’re not gonna find it. This recipe embodies every dirty habit a real clam chowder should be unapologetic for – pork fat as a starting point, a rich and thick body made almost entirely of whole [full-cream] milk and more cream, melty chunks of potatoes and big meaty bits of clams throughout. What makes it even badder is that it’s seasoned further with miso paste and Korea
Tomato and saffron pasta salad | Chef and author Dominique Rizzo shares her recipe for tomato and saffron pasta salad, based on her nonna’s cooking. My nonna was a very modest woman who had the most beautiful skin. I loved spending time with her, and even though she only spoke the Sicilian dialect and I could hardly understand what she was saying, we always managed to have lengthy conversations. This full-flavoured pasta salad was one of her special dishes.
Korean spicy noodle salad | Quick and easy to prepare, this recipe traditionally calls for Japanese wheat noodles called somen, but soba or ramen noodles will work equally well. The dressing, made with Korean fermented chilli paste and chilli powder, forms the foundation of this dish, so taste the mix to ensure it’s punchy and well-balanced.
Smoked trout tarhana | This would have to be where Campbell’s stole the idea for packet soup! Tarhana is a type of dried Turkish pasta made from cracked wheat and fermented milk or yoghurt that gives the soup a lovely tang. It’s a great dish with heaps of flavor and the original recipe didn't need much tweaking, but the smoked rainbow trout really helped lift what was already a cracking little entrée.