The Vegetarian Valentine

What to do on Valentine's Day? Restaurants are fully booked unless you're organised and booked in good time, otherwise it's a 5pm or 10pm booking! Dinner for two at home? Many supermarkets offer dine-in deals and we did succumb to a Waitrose offer. I had what would have been the starter (a pea and spinach risotto) whilst my other half enjoyed the salmon. We shared one side of cauliflower cheese and I cooked him roast potatoes. Obviously we ate the dessert and drank the prosecco! The other side dish was roast veggies which I have had for tea tonight. The other salmon en croute is in the freezer. Good value at £20.00

I did make a bit of effort on Saturday night by cooking my heart shaped pasta from Italy. I made a puttanesca sauce to go with it - black olives, capers and tomatoes with plenty of garlic and a kick of chilli. Good job we both ate it! 

Raw dried pasta hearts

Cooked pasta hearts

Air Pie and Windy Pudding

On a recent trip to Italy we were served some gnocco fritto/panne fritta (fried bread). It is literally crispy air filled pillows of deliciousness. Watch out though as traditional versions are made using lard although they can be made with sunflower oil.

A friend from Essex said that when he was a boy and asked what was for tea, the answer he got from his mother was "air pie and windy pudding" which meant "nothing!" This description fitted the food perfectly.

A similar old saying is "wind custard and air pie" or "air custard and wind pie." It possibly comes from the Great Depression or War Years when there was, literally, nothing to eat and the cupboard was bare.

Saluti

A short break in Venice provided the perfect excuse to drink my favourite wine-based cocktail/aperitif; Aperol Spritz. I prefer this to the bitter Campari Spritz which has a higher alcohol content.

They are made with:-

Aperol/Campari

Soda Water

Prosecco

Ice cubes, olive and orange slice

This time I encountered a third contender. The Hugo Spritz:-

Gin

Elderflower cordial

Soda water

Prosecco

Ice cubes, mint leaves and lime wedge

All delicious and refreshing

Knocked-up Gnocchi

Just back from soaking up some late summer rays with a taste of Tuscany. In a restaurant in Lucca I was served homemade gnocchi with a Gorgonzola sauce and mint. Genius! The fresh mint cut through the richness of gnocchi and cheese.

When cooking gnocchi at home I find it clumps together in a rather unattractive mush. My trusted remedy is now to dry pan fry the gnocchi until it resembles miniature roast potatoes. These are delicious as an accompaniment or added to other ingredients to form a tasty meal.

My favourite recipe was taken from the Waitrose magazine but instead of boiling the gnocchi I use the above method. You can switch ingredients slightly, using whatever might be lurking in your cupboard or fridge and can vary the amount of garlic and chilli to taste. 

- Sauté garlic (2 cloves) and fresh chilli (1) before adding fresh cherry tomatoes (200g).

- Boil or microwave tender-stem brocolli (220g) for a minute or two before rinsing in cold water. Chop and add to tomato mixture.

- Cook the gnocchi  (500g) (boil or pan-fry or both) and add to tomato mixture

- Serve in preheated bowls with chopped, toasted hazelnuts, lemon zest and Gran Moravia cheese

The Waitrose recipe says it will serve 4 but I've found it serves 2 with hearty appetites.

Pasta Zucchini!

Exactly four weeks ago I was in Capri with husband and friends having taken the hydrofoil from Sorrento. We were like the Famous Five (without the dog) and, rather than take the funicular up to town, we climbed the endless slopes and steps, pausing to look back at the bay we had left behind. After a quick coffee we charged back down to the harbour to meet our boatman at the allotted time. We then experienced a wonderful two hour boat trip around the island courtesy of our wonderful guide, Salvatore.

Back on dry land and in need of sustenance we went to the nearest restaurant (L'approdo) overlooking the small harbour and sat down to a glass or three of rose. Whilst the guys went for fish and meat dishes, we girls opted for a delicious courgette pasta which was one of their specialities. We were hungry after the boat trip and fresh sea air and were definitely seduced by the island with its colourful boats bobbing in the deep blue sea and the overhead cries of the gulls. The food was heavenly much, I suspect, like the rest of Capri.

Back home I have since tried to recreate that wonderful pasta dish. I had a courgette, some pasta and a block of parmesan. With the aid of a clip from Nigellisima I succeeded in making a delicious courgette pasta (almost) as good as my Capri experience.

Cook casarecce pasta according to instructions (used by Nigella, L'approdo and myself but any pasta shape would do) 

A large courgette peeled in stripes then diced

A couple of spring onions sliced (or finely chopped onion/leek)

Cook in garlic oil until soft and squidgy

Splash of vermouth (I used dry white wine)

Chopped parsley (I didn't have this)

Put the lid on the pan and cook gently.

Add a little grated parmesan (enough to add a bit of goo and a lot of flavouring)

Melt in a knob of butter

Add the drained pasta, stir and serve

The Nigella recipe states chilli flakes but I didn't see her add them nor did I detect any in Capri.

And there you have it (although Nigella eats hers out of the pan); a little bit of Capri in a bowl.

La dolce vita!

I am just sitting on the hotel balcony overlooking the beautiful bay of Sorrento in Italy. The people, the sights, the shops and the food have all been amazing. Whilst there is always an abundance of fresh fish and some meat on the menu, there is also a good choice of vegetarian food and the waiters are eager to provide whatever you may wish for. Grilled vegetables, pastas, pizzas and salads are made with the freshest of ingredients and taste delicious.

One of my favourite dishes (of all time) is a Caprese salad made with sliced mozzarella (made locally here in Sorrento), tomatoes and basil with a seasoning of salt and a drizzle of olive oil. The red, white and green are the colours of the Italian flag and look wonderful served on a plain white plate. To wash this down I enjoy a glass of rose - in Sorrento Lacrima Christi!

Back at home in the UK we have Italian restaurants on every high street. Once, whilst enjoying a girls weekend in York, a dear friend asked the waiter for a mozzarella and beef tomato salad. When he brought her dish she asked where the beef was!! How we laughed and have re-told the tale many times. It's quite ironic given that we vegetarians normally are given meat or fish as a garnish when we don't want it; an anchovy here and some chorizo there, especially abroad. It would seem that no one can ever win!