Latest news with #Serrano
Daily Maverick
2 days ago
- Entertainment
- Daily Maverick
Penne rigate with Serrano ham and zucchini
Here's a recipe for a pasta sauce that brings a touch of Spain into the Italian cookbook. Chopped Serrano ham and bright red chillies blend with a cheesy sauce to add some salsa to your pasta. It's not entirely impossible that I was influenced by the movie I'd watched earlier in the day when concocting this sauce. Russell Crowe plays an Italian priest who specialises in demonic possession in The Pope's Exorcist, set in both Italy and Spain. It is a horror movie that could have been far more serious than it is; by resorting to the full-tilt schlock of the Count Dracula school of horror, with every possible terror bursting from the screen to have you reeling in your armchair, its utter lack of restraint results in it losing far more than it gains. This is not to say it's not worth a watch for some arresting performances. It's on Netflix. Like that movie, this recipe is pretty cheesy too, with a gory red chilli bite. I used three cheeses (mozzarella, Danish blue and Grana Padano). So I guess there's a touch of Denmark in it too. There are a lot of zucchini growing in my garden right now, so I picked four of them for this recipe. Or call it calabacita, the Spanish, if you prefer. The red spring onions are from my garden too. And you should just see the tomatoes; scores and scores of them: coming soon to a recipe near you. (Serves 2 generously) Ingredients 250 g penne rigate Olive oil 3 or 4 courgettes, sliced thinly on the diagonal 2 red chillies, sliced thinly, seeds and all 2 red spring onions, sliced 2 garlic cloves, sliced 70 g Serrano ham 50 g blue cheese 150 g mozzarella, chopped into small dice 1 glass dry white wine 200 ml cream Pasta water Salt Black pepper Grana Padano, grated Method Put a deep pot of lots of water on to boil. Pour a generous splash of olive oil into another heavy pot. When hot, add the sliced courgettes and spring onions, cook, stirring, until softened, then add the garlic and chilli and cook for a couple of minutes more. Add a glass of dry white wine and reduce until mostly cooked away, but leave some liquid in the pan. Add the cream and bring to a simmer, and cook gently for about five minutes while the cream takes on all the flavours and thickens. Season with salt and black pepper, and add the mozzarella, blue cheese and ham. Stir while the cheeses melt into the sauce and amalgamate. Meanwhile, once the pasta water is boiling briskly, add the penne and stir immediately with a wooden spoon, thereby preventing it from clumping. Boil until al dente. Strain quickly in a colander but, while there's still a little pasta water left, return it swiftly to the pasta pot. Put the pot on the stove and toss the pasta sauce through it immediately. Serve with finely grated Grana Padano. DM
Sydney Morning Herald
2 days ago
- Sydney Morning Herald
Spain's version of the classic pub schnitzel is the ultimate booze food
The dish: Cachopo, Spain Plate up They don't mess around in Asturias, the verdant mountainous region in the north of Spain. They don't do dainty little tapas plates to go with their bottles of cider. You'll find no patatas bravas here. No gambas al ajillo. Instead, you will find cachopos, one of the biggest, most filling and tastiest foods-to-match-with-booze out there. Cachopos are typically served in Asturian sidrerias, local restaurants that specialise in Asturian cider. This key dish is essentially a cordon bleu, only far, far bigger: two veal cutlets are pounded thin and then sandwiched around Serrano ham and local cheese, then the whole thing is dipped in flour, egg wash and breadcrumbs and deep-fried. The resulting schnitzel is served on a gigantic plate with patatas fritas (fries) as well as peppers and sometimes mushrooms. Variations on the fillings include local blue cheese queso Cabrales and picadillo, a spiced mince made from the filling of a chorizo sausage. If you visit Asturias, this is a dish you should try and you should share. Loading First serve There's conjecture over the origin of the cachopo, though the most common theory is that the dish was first served in a bar in the city of Oviedo in the 1940s. Back then, Spain was in the grip of postwar rationing, and this luxurious, meaty behemoth failed to gain much of a foothold. It wasn't until the late 20th century that the cachopo's popularity really took off, and by the early 21st century it had become a staple at Asturia's sidrerias. It's for this reason, however, that Asturians don't really consider this a traditional dish, but rather a modern obsession. Order there
The Age
2 days ago
- The Age
Spain's version of the classic pub schnitzel is the ultimate booze food
The dish: Cachopo, Spain Plate up They don't mess around in Asturias, the verdant mountainous region in the north of Spain. They don't do dainty little tapas plates to go with their bottles of cider. You'll find no patatas bravas here. No gambas al ajillo. Instead, you will find cachopos, one of the biggest, most filling and tastiest foods-to-match-with-booze out there. Cachopos are typically served in Asturian sidrerias, local restaurants that specialise in Asturian cider. This key dish is essentially a cordon bleu, only far, far bigger: two veal cutlets are pounded thin and then sandwiched around Serrano ham and local cheese, then the whole thing is dipped in flour, egg wash and breadcrumbs and deep-fried. The resulting schnitzel is served on a gigantic plate with patatas fritas (fries) as well as peppers and sometimes mushrooms. Variations on the fillings include local blue cheese queso Cabrales and picadillo, a spiced mince made from the filling of a chorizo sausage. If you visit Asturias, this is a dish you should try and you should share. Loading First serve There's conjecture over the origin of the cachopo, though the most common theory is that the dish was first served in a bar in the city of Oviedo in the 1940s. Back then, Spain was in the grip of postwar rationing, and this luxurious, meaty behemoth failed to gain much of a foothold. It wasn't until the late 20th century that the cachopo's popularity really took off, and by the early 21st century it had become a staple at Asturia's sidrerias. It's for this reason, however, that Asturians don't really consider this a traditional dish, but rather a modern obsession. Order there
Miami Herald
5 days ago
- Sport
- Miami Herald
Katie Taylor tops Amanda Serrano in decision to sweep trilogy
Katie Taylor won another instant classic against Amanda Serrano on Friday night, earning a majority decision at Madison Square Garden in New York to remain the undisputed female super lightweight champion. One judge had the match even at 95-95 while the other two scored it 97-93. The win gave Taylor (25-1) a sweep of her trilogy with Serrano (47-4-1), though a sweep hardly does the rivalry justice. Taylor won the first match in 2022 via split decision and beat Serrano with a unanimous decision in November of last year. Three fights, 30 combined rounds. "I just want to thank Amanda history-makers," Taylor said following the win. While admitting she had some issues with the result, Serrano was gracious in defeat and equally effusive in her praise of her opponent. "I'm crying because it's all about you guys (the fans)," Serrano said. "Thank you, Katie Taylor, for an amazing three fights." Taylor and Serrano both vowed they wouldn't fight each other again. Here's a round-by-round breakdown of the fight (with unofficial scoring for each round): Round 1: Both women spent the round feeling each other out, neither landing anything significant outside of a few jabs. Taylor won the round, per Netflix's unofficial scorecard. Round 2: Serrano pushed Taylor back against the ropes, picking smarter shots but not letting the Irish native land counter shots. That evened the score at 19 apiece on the unofficial card. Round 3: The pace started to pick up, as both women found their footing in the pocket and traded punches against the ropes. Serrano kept the pressure on Taylor despite Taylor finding openings throughout. Round 4: Much of the same, as neither could find the knockout but kept a frenetic pace despite the two minutes seemingly flying by. That made it 38-38, unofficially. Round 5: Arguably the most competitive round. Serrano and Taylor remained inside each other's range with hard power shots, but neither could put the other on the canvas. Serrano unofficially led 48-47. Round 6: Serrano walked Taylor down but Taylor was able to survive the early flurry. As the round progressed, Taylor continued to hang in the pocket and find Serrano's chin. Another close round, but Serrano led 58-56. Round 7: Taylor continued to find her rhythm of her strikes -- albeit at a slower pace -- as Serrano backed up against the ropes. Taylor closed to within 67-66. Round 8: Serrano returned to putting Taylor against the ropes but Taylor landed potentially the stronger counter shots. Neither found a defining knockdown, however, and Serrano was back up two, 77-75. Round 9: Both combatants fought more desperately, trying to sway the judges. Big shots were thrown on both sides, but Serrano swung to the final bell as Taylor was on her back foot for much of the round. Taylor still won the round, narrowing Serrano's lead to 86-85. Round 10: In the final minutes of the trilogy, both women stood in the center of the ring and traded blows, with the final unofficial scorecard a 95-95 tie. --Field Level Media Field Level Media 2025 - All Rights Reserved
Irish Daily Mirror
22-07-2025
- Entertainment
- Irish Daily Mirror
Amanda Serrano makes big announcement following third loss to Katie Taylor
Amanda Serrano has took to social media following her defeat to Katie Taylor at Madison Square Garden earlier this month. Serrano, who was born in Puerto Rico and raised in New York, suffered a points decision defeat to Taylor as The Bray Bomber claimed a third straight win against her opponent. However, it seems Serrano has no plans of slowing down and has vowed to return to the ring to defend her featherweight titles. READ MORE: Ben Healy so close to conquering Mont Ventoux in thrilling Tour de France stage READ MORE: Liverpool hero Joey Jones dies aged 70 as John Aldridge leads tributes Posting on Instagram, the 36-year-old said: 'It's Monday & already back on my Grind! Time to get back down to 126lbs to defend my Titles. 'As nice as it was being able to eat as much as I wanted to go up them 3 divisions (140lbs) It actually feels better going on a strict diet & the discipline it tales to make fight weight. 'I'm also going back to establishing the 12x3rds fights. It felt good being the 1st to do it & go the entire time, proving it Can be Done! Let's Get It!! #Blessed #1Of1 #SoyDeAqui' The unified WBA, WBO, IBO, and Ring Magazine featherweight world titles are all currently held by Serrano. Speaking after the trilogy bout with Serrano, Taylor couldn't hide her joy: "Thank God, another great win. It was a clear victory, and I was able to box a bit smarter tonight. "Even at the public weigh-in, I couldn't believe the amount of Irish people that were there. I knew it was going to be jammed, listening to the crowd, it gives you goosebumps. People are spending their hard-earned money to support me, it means so much to me. "Like I said, I represent my country every time I step into that ring and it's amazing they are all here to support me." Get the latest sports headlines straight to your inbox by signing up for free email alerts.
