Sunday, 18 March 2012

Recipe - Spaghetti Amatriciana, Toastie Spaghetti, RoastedGarlic and Spinach Risotto

I don't understand this big deal that everyone makes about smelling of garlic. GUM AND PERFUME. Anyway, I usually smell of garlic because it goes in almost everything I cook and the kitchen that I use has a window which only opens by an inch since someone was caught climbing on the roof. The reason I have garlic on the mind is because I was left lots of leftovers at the end of term and had 5 days to use most of them up in. I think I was quite clever with it. Especially since most of what I was left was garlic. Six bulbs of it, in fact. So here are the recipes. Unfortunately I only bothered to photograph one of them. But they all tasted and looked quite good.
Spaghetti Amatriciana (3 large portions)
4 cloves garlic, finely chopped
4 rashers streaky bacon, chopped into lardons
1 chilli, finely chopped
2 tbsp tomato purée
350g spaghetti
Black pepper
Juice of half a lemon
50g parmesan cheese
Handful parsley, finely chopped

Place the chilli, bacon and garlic in a frying pan on a medium heat and allow to fry in the fat of the bacon.
Boil the pasta in salted water.
Add the tomato purée and a few tablespoons of the starchy pasta water.
Simmer until the pasta is done.
Drain pasta, reserving a little water.
Add the bacon mixture, black pepper, lemon juice, Parmesan and parsley and toss well to combine.

With this, I had garlic bread which involved placing garlic parsley butter (made from 100g butter, 6 cloves crushed garlic) within a baguette then placing in an oven wrapped in foil for 15 minutes.

'Toastie' Spaghetti (3 large portions)
All the ingredients of a toastie but with a different carb.
350g spaghetti
200g cheshire cheese, grated
4 pieces thick, cured ham, chopped
75g frozen broad beans
A handful of frozen spinach
Black pepper
25g butter
1 red onion
5 cloves garlic

Chop the onion and garlic finely and drizzle with oil on a baking tray. Place in oven at 220 for 15 minutes.
Boil pasta in salted water as per cooking instructions.
Add the frozen beans and spinach for the last 5 minutes of cooking.
Drain the pasta and vegetables, reserving a little cooking water.
Combine with the ham, cheese, butter, roasted vegetables and pepper and stir well.

Roasted Garlic and Spinach Risotto
200g spinach, finely chopped
2 bulbs garlic
25g butter
1 onion, chopped
200g risotto rice
1 glass white wine
1l chicken stock
Lemon juice
Salt and pepper

Half the bulbs of garlic lengthways. Place the bulbs cut side up and drizzle with olive oil, salt and pepper.
Place in the oven at 220 for 45 minutes.
Once done, remove from the skins and squeeze out into a plate and mash.
On a high heat, fry the onion until translucent in a little butter.
Add the risotto rice and roasted garlic and fry for a minute, coating the rice well in oil.
Add the wine and let the alcohol evaporate off for a minute.
Add the stock a little at a time, stirring the risotto constantly until the rice is cooked.
Once cooked, stir in the spinach and lemon juice. I would've added parmesan if I hadn't been eating it with seafood. Or rather, I did that anyway and regretted not taking the lemon route.
Check the seasoning and serve.

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