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Sourdough Tortelli Piacentini

April 20, 2013 By Korena in the Kitchen 38 Comments

IMG_1473Several months ago, Jamie Oliver posted a photo on Facebook showing the most beautiful pasta I had ever seen, which immediately prompted me to start a frantic search to find out what it was called and how it was made.

The picture came from a British food TV show called Simply Italian, which of course I couldn’t watch in Canada, but I did manage to find the recipe for “wedding tortelli“. Unfortunately it didn’t give very clear instructions for how to shape the tortelli, so I turned to the Google machine and found a related pasta shape called culurgiones:

Culurgiones are also known as Sardinian ravioli and usually have a potato filling, sort of like a cross between a ravioli and a pierogi. They are formed in a manner similar to the tortelli in question, however they are more round and plump like dumplings versus the tapered, almost leaf-like shape of tortelli, which is what I was after.

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Filed Under: Pasta Dishes, Recipes Tagged With: browned butter, butternut squash, hazelnuts, italian, pasta, recipe, sage, sourdough, Sourdough Surprises, tortelli piacentini

Pumpkin, Sausage and Sage Risotto

June 11, 2011 By Korena in the Kitchen 2 Comments

Do you remember the days before the Food Network? Before Diners, Drive-ins and Dives and Top Chef and Cupcake Wars and Giada Di-Whatshername and Iron Chef, when channels like the Knowledge Network and KCTS9 aired cooking shows of the same calibre as Bob Ross’ The Joy of Painting? I loved those shows. I used to sit in front of the TV, watching, with a pen and paper to write down the recipe and ingredients because there was no internet to get it from after the show. This risotto is based on a recipe from a show called Nick Stellino’s Family Kitchen, and believe it or not, the original recipe is now available on the internet!

After making Nick’s recipe several times, I’ve taken those flavours and put them into my basic risotto method. It comes out just as delicious but in a smaller, easier to manage quantity. If you’ve never made risotto, you should give it a try – it takes a while but is not actually difficult to make, and the results are worth it: creamy, flavourful, carbohydrate-laden deliciousness. Risotto is made of simple things – essentially just it’s rice and stock – so it’s important to pay attention to the ingredients. Use a flavourful stock, either homemade or good quality store bought. Don’t use bouillion cubes – your risotto will taste terrible. I know this from unfortunate experience :(. The rice must be specific for making risotto: short-grained round, Italian rice, and it will probably say “risotto” on the package. Arborio rice is the type I can usually find, but Carnaroli is another choice. Other kinds of rice (sushi, long grain, etc) won’t work.

“Arborio Rice – Ideal for Risotto”

And a quality parmesan (Parmegiano-Reggiano, if you can get it) makes a big difference in taste (I’ll admit that I used Canadian Parmesan for this because I’m feeling poor, but normally I’d splurge!).

Also important to note: this recipe calls for canned pumpkin purée, NOT pumpkin pie filling.

This packaging is somewhat misleading because it shows a slice of pumpkin pie, but the label reads “100% Pumpkin”

Make sure you read the ingredients on the package – it should be just pumpkin, no sugar or spices or anything else pie-like.

Nothing but pumpkin

If you are feeling industrious, you could steam some squash and make your own purée (about 1 cup), but I find opening a can to be much easier 😉

And I realize that these flavours might seem more suited to fall cooking, but my sage plant is currently sprouting leaves like mad so I figured this would be a good way to use up some of the bounty!…

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Filed Under: Main Dishes, Recipes Tagged With: cooking, dinner, food, italian, pumpkin, recipe, rice, risotto, sage, sausage, squash

Pork Tenderloin with Honeyed Butter and Sage and Perfect Roast Potatoes

April 14, 2011 By Korena in the Kitchen 8 Comments

This pork tenderloin is delicious. Honey-y and butter-y and sage-y and delicious. The recipe is adapted from my trusted friend Martha (I added the sage – rosemary or thyme would probably be really good as well), and as usual, she did not disappoint. This is easy enough for a weeknight but tasty enough for company. I can’t think of anything else to say, other than DELICIOUS.

The roast potatoes are adapted from Clothilde’s roast potatoes on Chocolate & Zucchini. I think her original recipe has the oven temperature a bit higher, but I find that they roast better at 375˚ F. The trick is parboiling the spuds, then draining them and giving them a good shake (with the lid on!) to bash them around a bit and create a soft, slightly mashed layer on the outside of each potato piece that gets nice and crunchy in the oven. Preheating the oil (I hear duck fat makes the best roast potatoes!) in the oven ensures that the spuds don’t soak up too much oil. It might sound complicated, but it’s really not, and it’s definitely worth the extra steps of parboiling and shaking! (Actually the shaking part is pretty fun 😉 )…

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Filed Under: Main Dishes, Recipes, Soups, Sides & Snacks Tagged With: butter, cooking, dinner, food, honey, pork tenderloin, recipe, roast potatoes, sage

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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