Pasta, rice and grains
Spaghetti bolognese
a classic dish
Preparation time: 30 minutes (plus cooking time)
Per serving approx. 733 kcal/3069 kJ
41 g P, 28 g F, 76 g CH
Serves 4
1 onion
1 garlic clove
75 g streaky bacon
1 carrot
½ stick celery
2 tbsp olive oil
400 g minced meat
100 ml red wine
salt
pepper
100 ml milk
1 tsp freshly chopped oregano
400 g chopped tinned tomatoes
1 tbsp sugar
400 g spaghetti
50 g grated Parmesan
thyme for garnishing
1 Peel and chop the onion and garlic. Cut the bacon into cubes. Peel the carrot, wash the celery, and cube both. Heat the oil and fry the bacon. Add the vegetables and then the mince, and fry until the meat is brown, stirring constantly.
2 Pour in the red wine and leave the mixture to simmer until the liquid has boiled off. Season with salt and pepper. Stir in the milk, and boil the sauce down until it is smooth. Stir the oregano, tomatoes and sugar into the sauce and cook everything until tender over a low heat for approx. 30 minutes.
3 In the meantime, cook the spaghetti until al dente according to the packet instructions, then drain. Transfer to plates, divide the sauce between the spaghetti, sprinkle over the Parmesan and serve garnished with thyme.
Bucatini
with Gorgonzola and ham
Preparation time: 25 minutes
Per serving approx. 905 kcal/3789 kJ
35 g P, 46 g F, 87 g CH
Serves 4
400 g bucatini
150 g Gorgonzola
250 ml cream
salt
pepper
sugar
150 g slices Parma ham
1 bunch parsley
1 Cook the bucatini according to the packet instructions. Remove the Gorgonzola rind, cut the cheese into cubes and melt in a wide pan over a low heat.
2 Stir in the cream, season with salt, pepper and sugar, and leave the mixture to boil down for approx. 3-5 minutes, stirring occasionally.
3 Cut the slices of ham in half and warm in the cheese sauce. Wash, dry and finely chop the parsley.
4 Mix the bucatini with the Gorgonzola sauce and serve sprinkled with the parsley.
Spaghetti
with pesto
Preparation time: 30 minutes
Per serving approx. 518 kcal/2169 kJ
17 g P, 11 g F, 86 g CH
Serves 4
1 tbsp pine nuts
1½ bunch basil
1 garlic clove
salt
3 tbsp Parmesan
60 ml olive oil
pepper
500 g spaghetti
1 Toast the pine nuts in a dry pan. Tear the basil leaves from their stalks, then wash and dry. Peel the garlic and chop roughly together with the pine nuts and basil.
2 Blend the basil, garlic, pine nuts and salt to a paste. Stir in the Parmesan and olive oil, and season with pepper.
3 In the meantime, cook the spaghetti in plenty of salted water according to the packet instructions, until al dente. Mix with the pesto and serve.
Ravioli
with mushroom stuffing
Preparation time: 35 minutes (plus resting and cooking time)
Per serving approx. 714 kcal/2989 kJ
26 g P, 30 g F, 77 g CH
Serves 4
400 g flour
5 eggs
salt
40 g butter
400 g mushrooms
1 garlic clove
100 g onions
100 ml white wine
1 bunch flat-leaf parsley
½ bunch thyme
pepper
100 g ricotta
40 g Parmesan
4 tbsp olive oil
300 g tomatoes
2 tbsp chives
1 Mix the flour, 4 eggs, 1 teaspoon of salt and 1-2 tablespoons of water together to form a stretchy dough. Wrap in cling film and place in the fridge to cool for 30 minutes. Heat the butter, dice the mushrooms and fry for 3 minutes in the butter. Add the chopped garlic clove and the chopped onions and fry for 2-3 minutes. Deglaze the pan with the wine. Add the bunch of parsley and the chopped leaves of the ½ bunch of thyme, and cook for another 3 minutes. Season with salt and pepper and leave to cool.
2 Separate the remaining egg. Mix the mushroom mixture with the ricotta, 20 g finely grated Parmesan and the egg yolk. Roll the dough out on a floured surface until it is about the thickness of 2 plates (2-3 mm) and cut it into 4 wide strips, each about 10 cm wide. Spoon the filling onto 2 of the strips every 3-4 cm, leaving about 1 cm free around the edges. Whisk the egg white with 2 tablespoons of water, and brush it between the mounds of filling. Place the remaining strips of dough on top of the first two, press down lightly around the filling and cut through the areas in between with a pastry wheel.
3 Cook the ravioli for 6-8 minutes until al dente, then fry briefly in olive oil. Skin and dice the tomatoes, add them to the ravioli, fry for 1 minute, and then add salt and pepper. Grate the rest of the Parmesan over the top, and serve sprinkled with the chives.
Ricotta gnocchi
with sausage ragout
Preparation time: approx. 30 minutes (plus frying time)
Per serving approx. 276 kcal/1157 kJ
38 g P, 57 g F, 29 g CH
Serves 4
500 g ricotta
4 egg yolks
salt
black pepper
1 pinch nutmeg
100 g plain flour
100 g freshly grated Parmesan
For the sauce:
1 onion
2 garlic cloves
2 sprigs rosemary
1 sprig oregano
1 sprig thyme
2 small sticks celery
1 carrot
3 small pork sausages
2 tbsp olive oil
1 tin peeled tomatoes
125 ml red wine
salt
black pepper
freshly grated Parmesan for sprinkling
1 Drain the ricotta well and stir with the egg yolk until smooth. Season with salt, pepper and nutmeg. Mix the cheese and egg combination with the flour and stir. Allow the dough to rest for 30 minutes.
2 To make the sauce, peel the onion and garlic, and dice finely. Wash the herbs, shake dry and chop. Wash the celery and peel the carrot. Dice both very finely. Press the sausages from their skins in small pieces.
3 Heat the olive oil in a pan. Sauté the onion, garlic, vegetables and herbs in the oil, and fry the pieces of sausage with the mixture. Mash the tomatoes and put them in the pan with the juice and red wine. Cook for 30 minutes without a lid on a low temperature; season with salt and pepper.
4 In the meantime, bring some salted water to the boil in a large saucepan. Using two damp teaspoons cut out little dumplings from the ricotta mixture and slip them into the boiling water. Half cover the pan with the lid and allow the gnocchi to steep for 10 minutes. Then lift them out of the water using a slotted spoon and place on pre-warmed plates. Pour the sauce on top and serve with Parmesan.
Spaghetti
al pomodoro
Preparation time: 30 minutes
Per serving approx. 553 kcal/2315 kJ
25 g P, 16 g F, 76 g CH
Serves 4
400 g spaghetti
salt
1-1.5 kg ripe beef tomatoes
2 shallots
1 small chilli
pepper
6 tbsp olive oil
12 fresh basil leaves
200 g mozzarella
1 Cook the spaghetti in salted water until al dente, according to the packet instructions. Score the tops of the tomatoes with crosses and remove the stalks, cover with boiling water, then take out, skin, deseed and cut the flesh into dice.
2 Peel and chop the shallots. Deseed the chilli and cut into thin strips. Mix the shallots and chilli together, season with salt and pepper, and add the olive oil. Wash and dry the basil leaves and chop. Add the shallot mixture and basil to the tomatoes.
3 Cut the mozzarella into 2 cm cubes. Drain the spaghetti and leave to dry. Place in a cooking pot and toss with the tomatoes and cubes of mozzarella. Heat gently, turning, for 2-3 minutes, until the mozzarella is beginning to melt.
Risotto
with Gorgonzola and artichokes
Preparation time: approx. 20 minutes (plus cooking time)
Per serving approx. 739 kcal/3032 kJ
24 g P, 35 g F, 71 g CH
Serves 4
60 g rocket
2 spring onions
2 tbsp butter
1 pinch sugar
500 g risotto rice
8 artichoke hearts (from a jar)
1 l vegetable stock
1 lemon
100 g Gorgonzola
salt
pepper
oregano
basil leaves
1 Wash the rocket, shake dry and chop finely. Wash the spring onions and cut into fine rings. Heat 1 tbsp butter and brown the spring onions in it. If necessary, add a pinch of sugar. Add the rice.
2 Drain the artichoke hearts and cut into quarters. Add 250 ml vegetable stock and the quartered artichokes to the rice. Peel the lemon, cut the flesh into pieces and add to the rice. Simmer the rice uncovered, stirring frequently, until the liquid is absorbed.
3 Add a further 250 ml stock and allow to reduce. Gradually add the remaining stock and cook on a medium heat for about 20 minutes, covered, stirring frequently. Add a little water if required.
4 Dice the Gorgonzola and mix into the rice with the remaining butter and the rocket. Finally, season with salt, pepper, oregano and basil, and serve.
Pasta
with sardines
Preparation time: 30 minutes
Per serving approx. 458 kcal/1917 kJ
23 g P, 12 g F, 62 g CH
Serves 4
8 sardine fillets
1 bulb...
