Alexandra Zazi: Pomodoro Pasta Recipe

Thank you for submitting your recipes, questions, and opinions about the Food column. Continue with it! It is always fun to read. In this column, I thought I’d collect some of the questions coming through social media that my food editors and I have picked up between acquaintances and friends. I’ll try to be brief so I have room for more answers. first exit:

There are a lot of funnels this year – what can you do besides risotto?

Yes, of course it was a beautiful mushroom year. This wonderful seasoning is full of what we chefs refer to as umami. Here are three quick tips!

  1. Chop and fry in butter and mix in minced meat. Good for both rolling meatballs or making loaf. Make a big round and freeze it until Christmas.
  2. Dry, mix in a food processor and put on the table. Good for everything!!! How about a fancy little breakfast egg?
  3. Mushroom sandwich, mushroom mashed potatoes, mushroom sauce, mushroom soup….Mushrooms are good for most things, preferably with butter or cream! Or crunchy with garlic and parsley.

I’m tired of lollipops. Is there a more pleasant alternative to Advent, preferably with saffron?

How about my saffron biscuits? Make it large or small, dip half of it in white chocolate and sprinkle with chopped pistachios, toasted chopped almonds, and shredded rind of organic oranges or pearl sugar. Here is the recipe:

Saffron biscuits

  • 2.5-3 dl sugar
  • 100 gm butter
  • 3 eggs
  • 0.5-1 packet of saffron (depending on your taste)
  • 10 dl of wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 vanilla bean
  • 2 dl of almonds or hazelnuts

Soft saffron biscuit with almonds covered with powdered sugar. Photo: Malin Hoelstad/SvD/TT

Feel free to do the following:

  1. Beat butter, saffron, and porous sugar together with an electric mixer.
  2. Crack the eggs one at a time and whisk into the mixture.
  3. Roughly chop the almonds (or keep them whole) and scrape out the seeds from the vanilla beans. Stir in the mixture.
  4. Mix the salt, wheat flour and baking powder and mix them together into a dough.
  5. Roll it out into a sausage 25-30 cm long. Put it on a plate and spread it out so that it is 4 cm high in the center and narrow at the edges. Or make another shape, big or small, for different sizes of cookies.
  6. Bake for 25-30 minutes at 180 ° C. Make sure it feels firm when you take it out and place it on a dry, odorless cutting board.
  7. Cut into thin slices (about 1-1.5 cm) and place back on a plate with the cut side down. Use several dishes.
  8. Reduce the oven temperature to 130°C and dry the cake for 1-1.5 hours, until golden and dry. to calm down. Store it at room temperature in a container.
  9. Turn it into chocolate if you wish.

Read more: How to bake a festive vegetarian meringue cake

I would like to learn fast daily pasta, preferably on things that are usually available at home.

What a great question, no one has missed out. I love pasta in all its forms. Sometimes I also wonder what pasta you eat most often in Italy and whether you really eat pasta every day. And yes, you do! Italians love pasta, and I would say that the simplest and most common type of pasta is penne with tomato sauce, herbs, olive oil and grated Parmesan.

If you look at the person who usually ranks first, lasagna almost always ends up being number one in restaurants. And now to Penne al pomodoro, a simple recipe. It can grow right with what would be in the hiding places in the house. Salad, can of tuna, leftover meat or fish, grilled halloumi, burrata or three… Yes, my friends, you make the accessories. Personally, I think pasta can be eaten in one gallon as long as you garnish it with good olive oil and plenty of Parmigiano-Reggiano.

Benny Pomodoro

4 people

  • 1 dl olive oil
  • 2 cans whole peeled tomatoes of good quality
  • 1 clove finely minced garlic
  • 0.5 yellow onion, finely chopped
  • 2 teaspoons thyme
  • Salt and black pepper
  • 400g penne or other pasta
  • 2 dl freshly grated Parmesan cheese
  • 15 fresh basil leaves (if you have them)

Feel free to do the following:

  1. Add pasta water with salt.
  2. Pour olive oil into a saucepan, add onions. Leave the sweat without getting coloured.
  3. Pour the tomatoes, chop with a potato stalk or a fork and simmer over low heat.
  4. Taste it with thyme, salt and pepper. If you have a little wine or balsamic vinegar at home, you can taste it. Let it simmer for at least 20 minutes.
  5. Boil the pasta, then pour the pasta water (but keep some water) and stir the pasta into the sauce in the saucepan.
  6. Add a little butter and a little pasta water and bring to a boil on the stovetop.
  7. Add the grated basil and half of the Parmesan cheese. Pour into plates and sprinkle on top of the rest of the cheese and a little extra good olive oil. Bon appetite!

Read more: “Is it dangerous to have dishcloths at home in the kitchen?”

Each week, Chef Alexandra Zazzi answers GP readers' questions about food and recipes.  Photo: Anna Svanberg

Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg

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