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Pennoni recipe with anchovy pesto, parsley and celery – Italian Cuisine

  • 300 g pasta type pennoni smooth
  • 50 g celery heart
  • 20 g parsley leaves
  • 20 g leaves of celery
  • 8 anchovy fillets in salt
  • a persimmon apple
  • a lime
  • a clove of garlic
  • Pecorino Romano Dop
  • extra virgin olive oil
  • salt

For the recipe of pennoni with anchovy pesto, parsley and celery, peel persimmon, cut into small triangles and marinate in lime juice for 10 minutes. Cut the celery heart into small pieces. Chop the parsley and the celery leaves. Desalt the anchovies. Cook the pasta in plenty of boiling salted water.
Melt 4 anchovy fillets in a pan with 5-6 tablespoons of oil and the crushed garlic with the peel; then add the celery heart; after a minute add the chopped parsley and celery leaves. Stir, turn off the heat and sprinkle with 2-3 tablespoons of pasta cooking water. Season the flagpoles with the pesto, distribute them in the dishes and complete with marinated persimmon, 4 chopped anchovy fillets and flakes of pecorino cheese.

Gordon Ramsay's roast turkey with lemon, parsley and garlic

Cream of Cauliflower – Come for the Soup, Stay for the Bacon Gremolata

We’re heading into the heart of hot soup season, and this
cream of cauliflower will ward off autumn’s chill with the best of them. I’m a
big fan of the cauliflower in all forms, but this simple soup may be my
favorite application.

Of course, human nature being what it is, I wasn’t satisfied
with just the soup, and wanted to garnish with something new and exciting.
Unfortunately, I couldn’t think of anything, so I decided to follow that age-old
advice which says, “when in doubt, bacon.”

I’ve garnished soups like this with bacon before, but never
tried toasting breadcrumbs in the rendered fat. Not surprisingly, it worked
very well, and the additions of lemon zest and parsley elevated things even
more. The only problem with a recipe like this is the next time I’m served a
cream of cauliflower, no matter how good it is, I’m going to be a little sad
there’s no bacon gremolata floating on top.

By the way, I realize there are no breadcrumbs in a true
gremolata, but I thought it sounded kind of cool, and besides, I’ve never been
that big on respecting the sanctity of culinary terms. I was going to go with
“baconized breadcrumbs,” but that sounded a little too much like molecular
gastronomy, which is much worse.

If you’re not into eating animals, some diced shiitake
mushrooms and a pinch of smoked paprika would be a great substitute in the
gremolata. You’d also need to add some olive oil to replace the rendered bacon
fat, but you probably knew that.

Now that I think about it, that vegetarian version sounds
pretty amazing as well. Maybe next time I’ll skip the bacon and…oh, who am I
kidding? Anyway, I hope you give this delicious fall soup a try soon. Enjoy!

Ingredients for about 8 servings:
1 onion, chopped
1 rib celery, chopped
1 tbsp olive oil
3 cloves garlic
salt to taste
1 large russet potato, peeled, quartered
2 heads cauliflower, trimmed
1 quart chicken broth
1 quart water
1/2 cup cream
cayenne to taste
For the gremolata:
4 strips bacon
1 1/2 cups fresh breadcrumbs