Tag: versatile

Ricotta: versatile and proudly Italian – Italian Cuisine

Ricotta: versatile and proudly Italian


Abroad it is consumed above all natural, with fruit or jams. In Italy, instead, ricotta is above all the ingredient of many dishes. A chef has collected over 250. All to try

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Top chicken recipes for August

We’ve rounded up the 20 very best chicken recipes for you this August and don’t worry, there’s something for everyone from creamy chicken pie fillings, herby burgers to spicy skewers and lots more.

Chicken is one of the most versatile meats available so don’t just stick to expensive cuts like breast and try some of our affordable and of course, delicious options this month using wings, legs and thighs instead.

Keeping the bone in these recipes means your meat will be more tender and retain its moisture better as well as adding flavour back to the cooking juices – you learn something new everyday!

We’ve got lots of affordable, easy and quick recipes to help you through the mid-week slog like pasta and rice dishes as well as meals to impress the family to take you into the weekend such as our tasty coq au vin. 

Have a look through our top 20 chicken recipes for August and feel inspired to get in the kitchen this month!

Red pesto tagliatelle

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Traditional green pesto is a versatile staple to any cook’s fridge. Red pesto is a great alternative; it’s sweeter and makes a great accompaniment for any pasta. This tagliatelle recipe can be whipped up and on the table in a super speedy 20mins and is sure to be a favourite with kids and adults alike. A clever tip is to freeze any leftover pesto in ice-cube trays; great for adding extra flavour to sauces, stews and even as a bruschetta topping

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Another way to make red pesto is to use jarred pimento red peppers instead of sundried tomatoes. Or if you have the time, roast your own peppers in the oven with a drizzle of olive oil until very soft

Ingredients

  • 400g tagliatelle pasta
  • 100g sundried tomatoes
  • 30g fresh basil leaves
  • 50g almonds
  • 60g parmesan, finely grated
  • 2 garlic cloves
  • 100ml olive oil

Method

  1. Cook the pasta according to the packet instructions. Drain, reserving a cup of the cooking water. Set aside.
  2. In a food processor, whizz up all pesto ingredients until smooth. Add the pesto to the pan and stir through the pasta, adding a little of the reserved water if needed. Serve immediately with a fresh grating of parmesan.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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