It’s kinda surprising that I have not posted more recipes here, as I feel I am a better cook than I am a reviewer of restaurants. If that is what I am doing. Who knows.
But I am definitely a better cook than I am a photographer. As you can see from some of my fotos on these pages.
So in a way to put matters right, I am intending to put a few more recipes on this blog. Starting with last Sunday’s lunch that we had. I had intended to cook this on Saturday night, but a cinema outing laid waste to any thoughts of cooking late at night.
So I decided to cook on a more casual basis on Sunday afternoon. We had two courses, Gnocchi in a Tomato Sauce, and Fennel Sausages and Lentils. I was in an Italian mood.
So for the Gnocchi and Tomato Sauce, just to make a note here I brought the gnocchi from Camisa and Sons in Soho. I don’t see the point sometimes of making things, when other people make then fresh for you at such low prices that it isn’t worth it.
100 – 150g Gnocchi per person
1 Tin of Italian plum tomato’s
1 Garlic clove, crushed with a back of knife and salt
A few good glugs of good olive oil
- Pop pot on low flame. Layer the bottom of the pan with the olive oil. Let it gently warm up.
- Add the diced shallots, stir around and turn down to lowest possible flam and cover.
- You will have to stir once in a while, but the lid on will help sweat the shallots. Once they are soft enough to squish between your fingers, add the garlic.
- Stir for a minute or two until you can smell the garlic.
- Add the tomato’s and a pinch of sugar. Stir. Bring to a simmer and lower heat and cover.
- After about an hour or less, you will have a good thick tomato sauce perfect for some gnocchi. Season to taste and set aside.
- Bring a pan of water to the boil. Add salt. When on a rolling boil, add gnocchi, cover until returns to a rolling boil.
- As you do this heat another small pan with a glug of olive oil in it. Add a couple of spoonfuls of the tomato sauce to heat.
- Drain the gnocchi and add to the tomato sauce. Increase heat to evaporate any excess liquid. Swirl or flip the pan constantly as you do not want this to stick.
- Pour into bowls, grate over fresh Parmesan cheese. Eat and enjoy.
For the second course, a classic dish of sausages and lentils.
Olive oil to coat the pan
1 onion finely diced
A garlic clove, skinned and smashed with the side of a knife
2 Italian sausages each
100g Lentils per person
- To cook the lentils. Warm a large pan and add some olive oil to coat the bottom of the pan. Add the diced onion. Cover, lower heat and leave to sweat, Stir once in a while.
- Once the onion is soft, add the lentils. Raise the heat a little and stir the lentils until you think they are beginning to stick to the bottom of the pan. Cover with water. Simmer till cooked.
- When the lentils are nearly ready, put a frying pan on the heat. Add more olive oil and the garlic clove.
- Cook for a minute or two then add the fennel sausages. Brown on all sides. Add the wine and let it bubble up for a few minutes. Add the water. Cover and cook on a gentle heat for about 10 – 15 minutes.
- With a fork, mash up the garlic. Season.
- Put the lentils in a warm dish, add the sausages then pour over the garlicky winey sauce. Sprinkle with some chopped parsley y voila. Enjoy.
We absolutely love this dish, and it is a perfect main course for anytime of the year, but works wonders on the soul on a cold autumn day. Enjoy.