This week, say “yes” to a one-pot, made in collaboration with Classico. To make it, boil the pasta in a savoury mix of rosé sauce and chicken broth, and then add pancetta and sautéed mushrooms for a rich and woodsy flavour. Add cheese, bake in the oven and you’ve got a traditional Italian dish made easy.
Рубрика: Recipes from the « Rentre colorée! » («A Colourful Back-to-School!») Issue
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One-Pot Pesto and Zucchini Orzo
The end of summer is the perfect time to use up the last of your garden zucchini. Add them to this orzotto recipe, in collaboration with Classico, a cross between an orzo dish and a risotto, with chicken broth, Parmesan cheese and pesto. The result is a pasta dish coated in a creamy sauce, garnished with cherry tomatoes and green olives. This meal comes together quickly and everyone around the table will be happy.
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Herbed Gnudi (Malfatti)
Gnudi are small dumplings made from ricotta, Parmesan, flour and herbs, which are poached. Their irregular shape gives them a rustic charm, so they don’t need to be perfectly round. They’re also sometimes called malfatti, which means “badly made.” Served with a classic garlic and red wine tomato sauce, to which Parmesan rind is included for added depth. You’ll feel like you’re eating fluffy little ricotta clouds!
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Omelette Rolls with Celery Remoulade
At our Café RICARDO restaurants, our Nordic shrimp rolls are a menu staple every summer. Served with a celery root and celery remoulade and a creamy tarragon dressing, on a brioche bun, this version is even more accessible and easy to make. Simply swap the shrimp for strips of omelette made in our egg cooker.
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Lamb and Halloumi Skewers
This recipe brings together many ingredients we enjoy on a skewer: lamb, halloumi cheese and vegetables. Serve them with a fresh herb sauce, that’s also used as a marinade. It’s a fresh meal idea, perfect for a barbecue with friends.
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Turkey Wrap Pinwheels with Bacon and Cream Cheese
Sandwich wraps are a practical lunchbox staple. In this version, we’ve loaded a tortilla with lettuce, turkey breast slices, crunchy vegetables and bacon. Wrap each tortilla tightly and then cut into pinwheels. Each is secured with a toothpick garnished with a cherry tomato or cornichon. Makes for a lunch with style!
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Grilled Corn on the Cob with Coconut and Peanuts
Inspired by a street food specialty from Cambodia, this dish highlights a mixture of coconut milk, sugar and fish sauce, which is brushed onto the cobs. When ready to serve, garnish with peanuts and grated coconut. This sweet, tangy and contrasting combination will take your corn up a notch and win over everyone.
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Corn on the Cob with Lemon-Tarragon Butter
If you’re looking for something original to serve on your corncobs, this is the recipe for you. Once the cobs are cooked, brush them with butter flavoured with lemon juice and zest, chopped tarragon and pepper. This topping is both tangy and anise-flavoured, which is a nice switch from the usual butter and salt, and will make your corn shine.
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Corn, Zucchini and Halloumi Fritters
When zucchini, corn and basil are in abundance, you must put them to good use. Let yourself be wowed by these golden, crispy and well-seasoned fritters. Add some grated halloumi for a salty touch and some lime zest for brightness to complete the dish, served with a wonderful green onion and basil sour cream.
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BLT Eggs
In this fun, BLT-inspired recipe, bread slices are replaced with hard-boiled egg whites, half filled with a mix of egg yolks and mayonnaise, and the other half with avocado cream. Filled with tomato slices, bacon and small romaine lettuce leaves, it’s a lunch the kids will ask for again and again. They’re even easier to make using an egg cooker.