Latest news with #parmesan
Times
3 days ago
- Health
- Times
Three quick spaghetti recipes
When you're looking to make supper in a hurry, there's nothing quite like a good plate of spaghetti. The sauce needn't be anything more complicated than a drizzle of olive oil with some fresh parsley, finely sliced garlic and a little chilli. Plus, of course, heaps of grated parmesan. To get more creative, you can make a decent pasta sauce out of pretty much anything: toss in a tin of tuna and add some olive oil, black olives and chunks of fresh, juicy tomato; or black olives, olive oil and salty capers. For something richer, melt a hunk of gorgonzola (or whatever other cheese you like) with a generous splash of cream over a gentle heat and drizzle it over the pasta so it's swimming in thick, creamy cheesy sauce. The trick to good spaghetti — as with any pasta — is to cook it in very salty water and until al dente: typically that means cooking for less time than it says on the packet, so taste as you go. When you drain the spaghetti, save half a cup or so of the salted cooking water to mix in with the pasta and the sauce: the starch in the water will thicken the sauce to help give it that delectably creamy texture. Spaghetti with leeks, broad beans and courgettes I love all the greens here — the mix of sautéed almost-sweet leeks, the buttery beans and the delicate courgettes. You could swap the veggies: add some frozen petits pois (just toss them in with the broad beans) or thinly sliced fennel, which you can fry in the pan with the leeks and courgettes. For even more flavour, think about tossing in some fresh mint, basil, parsley or finely chopped dill. Serves 4 Ingredients • 130g frozen broad beans • 400g spaghetti • 4 tbsp olive oil • 2 leeks, trimmed and thinly sliced (roughly 220g) • 150g courgettes, diced Method 1. Bring a large pan of well- salted water to the boil. When the water begins to gallop, add the broad beans and simmer for 2-3 min until they float to the surface. Then use a slotted spoon to lift them out of the water and set aside. 2. Add the spaghetti to the boiling water and cook al dente as per the packet instructions. 3. Meanwhile, heat 2 tablespoons of oil in a large pan. Add the leeks and courgettes, then sauté over a high heat for 2-3 min, until the leeks almost look translucent and the courgettes are nicely coloured. 4. Add the blanched broad beans to the pan together with the remaining 2 tablespoons of olive oil and cook for 1-2 min to bring all the flavours together. 5. Drain the pasta in a colander, reserving a little of the cooking water, and toss the spaghetti into the pan together with the vegetables and water. Give everything a good stir to combine the ingredients, season to taste with salt and black pepper, and serve immediately. Spaghetti with fennel, anchovies and black olives SKYE MCALPINE This has a mix of subtle, sweet flavours from the fennel and mint, with punchy, moreish saltiness from the melted anchovies and pungent olives. You could add some torn fresh basil leaves or a little parsley for a more minerally flavour. Serves 4 Ingredients • 400g spaghetti • 2 medium fennel bulbs (roughly 500g) • 4 tbsp olive oil • 10-12 anchovy fillets • 100g black olives, pitted and roughly torn • A small bunch of fresh mint Method 1. Bring a large pan of well-salted water to the boil. When it begins to gallop, add the spaghetti and cook al dente, as per the packet instructions. 2. Trim the fennel bulbs, reserving the fronds for garnish, and slice thinly. 3. Meanwhile, heat the oil in a large pan, add the anchovies and fry over a medium-high heat for 1-2 min, until the little fillets have broken down and largely melted into the oil. 4. Add the fennel and fry gently over a medium heat for 4-5 min, until softened and almost translucent. 5. Drain the pasta in a colander, reserving a ladleful of the cooking water. Toss the pasta together with the cooking water and the torn black olives into the pan with the fennel. Give it all a good stir to combine the ingredients. 6. Top with a few torn fresh mint leaves and the raw fennel fronds, then serve immediately. Spaghetti alla poverella SKYE MCALPINE You can and should make this sauce in advance so the flavours have time to intermingle and intensify. Once you have your sauce, toss it through the pasta and serve either warm or at room temperature. And if you have any sauce left over, spoon it onto toasted crusty bread for the most delicious bruschetta. Serves 4 Ingredients • 600g baby tomatoes, quartered • 150g flame-roasted peppers from a jar, sliced into thin strips • 1 large celery stick (roughly 80g), thinly sliced • 1 tbsp capers, rinsed • A small bunch of fresh basil, coarsely chopped • 4 tbsp olive oil • 400g spaghetti Method 1. Combine the tomatoes, peppers, celery, capers and basil in a bowl. Add the olive oil and a generous grinding of black pepper, then rest (not in the fridge) overnight or for a couple of hours. 2. Bring a large pan of well- salted water to the boil. When the water begins to gallop, add the spaghetti and cook al dente as per the packet instructions. Drain the pasta in a colander, toss with the sauce, season with salt and pepper and serve immediately.
Daily Mail
3 days ago
- Health
- Daily Mail
THE CANNY COOK: Runner beans with parmesan pangrattato
Have you noticed how breadcrumbs have had a glow-up? They've come a long way from the brown, sandy crumbs I knew as a kid. A few years ago we discovered Japanese panko breadcrumbs, spiky shards that are brilliant for coating meat and fish. Now we can't get enough of pangrattato, which I see more and more on restaurant menus. Pangrattato, which means 'grated bread' in Italian, is usually the stale ends that have been whizzed or broken up into crumbs then fried in olive oil and garlic. Other seasonings, like chopped herbs, chilli flakes or lemon zest, can be added. Even in its simplest incarnation, pangrattato is golden, salty and crunchy: a superb textural condiment to garnish vegetables, fish and meat. In rural Italian cuisine, it is sometimes called 'poor man's parmesan', sprinkled over pasta, risotto and soup as an affordable alternative to cheese – a good example of the tradition for avoiding food waste. (It's also handy if you're cooking for vegans.) In addition, it's a great way to accessorise green veg. In this week's recipe, I've added parmesan and lemon zest to the crumbs for an extra hit of umami flavour and scattered them over runner beans, an underrated vegetable that's in season now. METHOD For the pangrattato, remove and discard any crusts from the stale bread, then pulse to coarse breadcrumbs in a food processor. Heat 1½ tbsp olive oil in a large frying pan over a medium heat. Finely grate or crush 1 garlic clove and fry for a minute until fragrant. Tip in the breadcrumbs and a pinch of salt and fry, stirring regularly, until golden (3-5 minutes). Meanwhile, trim the beans and slice thinly on the diagonal. Tip the pangrattato into a bowl and toss in the zest of ½ lemon and the grated parmesan. Wipe out the pan, add 1 tbsp oil and turn the heat to medium-high. Fry the beans with a large pinch of salt for 7-8 minutes until tender. Squeeze in a little lemon juice, then take off the heat and transfer to a serving bowl. Scatter with the pangrattato (you may not need it all) and serve. Any leftover pangrattato can be stored in an airtight container in the fridge for a week. *This cost assumes you already have some basic store-cupboard ingredients. prices taken from aldi and correct at time of going to press.
Telegraph
26-05-2025
- General
- Telegraph
Courgette and halloumi linguine
This would be great for a simple dinner or for lunch al fresco. Top with a few toasted pine nuts if you fancied a bit of crunch, or some fried breadcrumbs. And the addition of fresh, soft herbs such as basil wouldn't go a miss either. Overview Prep time 10 mins Cook time 15 mins Serves 4 Ingredients 2 large courgettes 400g linguine 1 garlic clove, finely grated Juice of 1 lemon 3 tbsp extra virgin olive oil 10g (about a handful) grated parmesan 100g (approx) halloumi Method Step Top and tail 2 large courgettes, then slice in half (not from root to tip, but through the middle). Using a mandolin or a sharp knife, slice lengthways into long, thin strips. When you have a stack of courgette slices, pile them on top of each other and use a sharp knife to slice into matchsticks slightly wider than the linguine. Step Put the courgette in a bowl with 1 tsp salt. Mix well, then transfer to a sieve and suspend the sieve over the bowl. Leave for 40 minutes, by which time a fair bit of water will have dripped into the bowl. Step When the courgette is ready, put some salted water on to boil for 400g linguine. Cook until al dente or according to the packet instructions, reserving about 50ml of the pasta water. Step Meanwhile, discard the water from the courgette bowl, tip the courgettes into the bowl, add the 1 garlic clove (finely grated) and juice of 1 lemon, stir and leave to sit while the pasta cooks. Step Put the drained pasta and the reserved cooking water back in the pan over low heat. Add the 3 tbsp extra virgin olive oil and 10g (about a handful) grated parmesan and stir vigorously for 1 minute.
Yahoo
18-05-2025
- Business
- Yahoo
Queues as Mr Parmo opens: 'Expect more Bradford brands to pick Blackburn'
People queued around the block in Blackburn for an opening day offer at the town's latest fast food offering, Mr Parmo. The new eat-in takeaway launched in Plane Street on Saturday with people queuing for several hours to get their hands on £1 parmesan, also known as parmos. The takeaway has a branch on Bradford's Great Horton Road and another in Rochdale. Blackburn is the third to open in the North of England, taking up a spot close to Kebabish. In the past year, a number of new burger and fast food brands have opened in the area, including Shake Bee and Love Donner. Mr Parmo offers a range of parmesan; the typical parmo is thin, breaded fried chicken covered in cheese. It also sells burgers, such as the Kashmiri parmesan burger and a variety of desserts. A queue ran all the way down Plane Street and then around the corner into Whalley New Road well ahead of the opening time of 4pm. Some young Mr Parmo fans had turned up at 1pm to be at the front of the queue for the one-day offer. The queue on Plane Street ran on to the junction with Whalley New Road (Image: Nq) The manager at the Blackburn site, which has 50 seats, is Haseeb Malik. He said: 'All around Blackburn there is no specific spot that does parmesans. So it is something new and different. 'It is a great response by the people of Blackburn to see a queue like this. We were expecting it though, it is busy wherever we open. 'The site itself has been renovated and rebranded, and it took about five or six months to complete. 'We are delighted with the result. And it has also brought this part of the town to life.' The site has been revamped both internally and externally Heseeb said more and more established halal Bradford brands were looking at Blackburn, which he said now had a 'booming' fast food and restaurant trade. He added: 'We have seen the likes of Akbar's and MyLahore in recent years. 'Blackburn is the new hotspot. Everywhere you go, there are new shops opening.' Tahir Rashid, a family friend, had attended the opening to help the owners. He said: 'We help out as much as we can for all the openings. 'Hopefully the people of Blackburn will make us feel welcome. 'Today has been phenomenal with the turnout. We want people to give their honest verdict and how our parmesans are. 'We are confident people will like them as much as other towns and cities have.'
