Risotto cacio e pepe


Got a revelation the other day to try to combine one of my favourite pasta dishes ‘cacio e pepe’ with a risotto. Turned out really well. Below is how to do this cheesy, peppery and smooth risotto cacio e pepe.

Ingredients

Arborio rice or other prefered “risotto rice”

One onion

Garlic

Chicken stock (or vegetable)

Butter

Pecorino cheese

Chives

Cooking the risotto

The recipe is really simple. You make a standard risotto by first frying finely chopped onion and garlic in butter. When cooked till soft (but now browned), add uncooked arborio rice and “toast” for a couple of minutes. Poor in a glass of wine and let it reduce for a bit. Then just add stock (I use chicken stock) in portions (like with the wine let reduce, then add some more) until the rice is done. It should have some bite still in my mind and the risotto should be relatively runny.

Flavouring

Add finely grated pecorino cheese (you could use parmesan but it won’t really be the same), a knob of butter and lots of black pepper to the risotto. Stirr and taste. If taste’s good you’re ready to serve.

I added a layer of grated pecorino at the bottom, then the risotto on top, and then some extra pecorino, black pepper and finely chopped chives on top of the risotto. Enjoy!

Best hamburger sauce (or dressing) recipe ever

Cheeseburger with onion rings, fries, Lagunitas Pale Ale and burger sauce

I’m, like most people I reckon, a big burger lover, and hence from time to time I like to make my own burgers (or eat them at various places, but that’s another story). When I lived in Australia, I came across a really simple recipe for a burger sauce, or dressing as we call it in Sweden, that really elevated our homemade burger creations to the next level.

What you need:
2 dl (~ 1 cup) Good quality mayo (make your own or use store bought)
1 tablespoon of ketchup
1 tablespoon of mustard
1 tablespoon of minced/really finely chopped onion (shallots work well)
1 tablespoon of finely chopped gherkins (pickled cucumbers).

Mix all of the above, then let rest in the fridge for half an hour or so. Then put on your burgers, and enjoy. Works great as a dipping sauce for the fries too.

Quick “Greek flavoured” omelette


Cooked just for myself the other day, and lazy as I tend to be when I’m solo-eating, I wanted something really quick to make, yet tasty. I had been craving feta cheese tarte for some time and I realized I got almost get that, in the shape of a feta cheese, tomato, olive pie:ish omelette. I also microwaved another omelette for lunch the day after and it was really good as a lunchbox meal.

What you need (one omelette):

3 eggs, organic ones usually taste better

About 50 grams of feta cheese

About 20 grams of rucola (arugula/rocket)

1 tomato, sliced thin

Pitted olives, use your favourites

Olive oil for frying

Dried oregano

Salt and black pepper

A splash of water

How to do cook it:

1. Whisk/beat the eggs in a bowl. Add a small splash of water and season with salt and pepper.

2. Heat olive oil in a pan, distribute the tomato slices evenly in the pan and sprinkle with oregano and just a little bit of salt.

3. After a minute or so, reduce heat to medium and add the eggs, tilt the pan so the mixed eggs are evenly distributed.
4. Add rucola, olives and crubled feta cheese. Cook until the egg has firmed up in the bottom but is still a little runny on top (if eggs should be cooked through where you live, you should obviously do that though. In Sweden it’s okay to eat raw eggs).

5. Gently remove the omelette from the pan using a spatula. If you want to you can fold it, I had mine open.

Foodetc’s (spaghetti) Bolognese


Bolognese, preferably with spaghetti despite the above pappardelle, is probably my all time favourite dish. Read below for my go to recipe when it comes to the classic. If you want it healthier, remove the bacon and the finishing butter which however do add a lot of taste to the dish.

Recipe is for, roughly, four persons.

What you need
500 grams of minced beef
1 yellow onion
4 cloves of garlic
2 carrots
1 (relatively) small piece of celeriac
50 grams of pancetta/bacon (optional)
3-4 tbsp dried oregano
2 chicken stock cubes
20 cl red wine
1 tin canned tomatoes (I use Mutti finely chopped tomatoes)
butter
sugar (optional)

Serve with
Spaghetti or pappardelle (I use Martelli or De Cecco)
Parmesan cheese
Red wine (sort of optional)

How to cook
1. Peel and dice carrots and celeriac into small cubes, about peanut-sized. Also peel and finely slice garlic and onion.

2. Slice pancetta or bacon (optional) into thin strips. Fry until cooked through, but before it starts to crisp.

 3. If you haven’t used bacon/pancetta heat olive oil in a saucepan or a cast-iron pot. If you have, just add the vegetables to the already hot bacon pan and use its fat to fry. Start with the minced beef, and fry until it is starting to brown.

3a. If you are feeling ambitious set aside, and then fry all the diced and sliced vegetables in olive oil in a separate pan until soft, but not browned.

3b. If you are not feeling ambitious, just chuck the veggies into the beef pot and fry together with the minced beef until soft.

 4. If not already mixed, combine vegetables and fried minced beef into a saucepan. Add canned tomatoes (and some extra water if needed), red wine, stock cubes and oregano. Cover with a lid and let simmer on medium to low heat for at least an hour, but preferably three hours or more. Check and stirr once in a while. Add more water if it gets to dry/reduced. Add a pinch of sugar if needed (taste after 15 minutes or so of cooking).

5. When about 25 minutes remain of the bolognese cooking; add salt to and heat water for the pasta (it should taste almost like sea water). Cook the pasta al dente (check the package for directions if needed).

6. When pasta is almost done, turn off the heat on the bolognese sauce and add a knob of butter (optional but very tasty) as well as some additional oregano to it.

7. When pasta is done, strain it but reserve some of the cooking liquid. Then add spaghetti, bolognese sauce and two or three tablespoons of the cooking liquid (eg. the salt water) in a bowl and mix. You can also add pasta, some of the sauce and cooking water into the pasta pan and cook together on medium heat for about a minute to flavour the pasta with the sauce. It makes the dish much tastier, trust me.

8. Serve sprinkled with grated or shaved parmesan. A glass of red wine is (almost) mandatory with this if you are a wine drinker.