Tagliatelle with Fennel and Zucchini

Tagliatelle with fennel and zucchini

There is a myth that pasta makes you fat. Every time I go to Italy, I remember that it isn’t the pasta that makes us fat, but what we dress it with. Nonna believed in everything in moderation; she was a tall slender woman who ate pasta every day. These days I make more homemade pasta dough, but dress it with healthier sauces. Tagliatelle with Fennel and Zucchini makes me think of nonna’s cooking.

When I made pasta with nonna, we hung a broom pole right across the kitchen to dry the noodles. She would let me hang them as she rolled and cut by hand. I carried them over to the pole on a wooden spoon. It was so much fun. We seasoned life with laughter mixing fun and making memories.

My nonna and mom encouraged us all to cook; they believed that no one was born a great cook, but we learn by doing. The person doing the cooking brings soul and love to the recipe. For them food was medicine and when you eat well you feel well. Isn’t that some of the advice we hear today? With more and more people getting sick, we need to get back to basics; therefore, ditch the packaged stuff and spend a little more time in the kitchen.

Today’s sauce contains olive oil, garlic, pepperoncino, and zucchini. It does not get simpler or healthier than this. We eat pasta twice a week and for me it’s as easy as opening the refrigerator and choosing some fresh ingredients.

For a simple pasta, don’t forget this easy recipe: https://recipesatmytable.com/old-time-pasta-dough/

I can’t take enough pictures of the flour and eggs; so simple, but good.

The dough comes together with a little water.

Wrapped in plastic and ready for resting.

A Modern machine makes my life easy in the kitchen.

After I cut all the sheets, I use the tagliatelle attachment.

I dust the noodles with semolina. It keeps it from sticking and doesn’t clump like flour.

I make little nests and they go into the refrigerator.

Fennel is one of my favourite vegetables. I eat it raw, but today it will make the sauce for these noodles.

Sliced thinly it hits the frying pan.

It is soft and ready to come out of the pan and into the blender.

I chop the zucchini and onion.

Use the same frying pan to sautee them.

Then I pour the pureed fennel into the zucchini.

The noodles don’t take long to cook.

I dress the pasta with the sauce and add the fennel fronds.

All plated and I use one of the garlic cloves that I pulled out earlier.

Tagliatelle with fennel and zucchini

An easy healthy pasta sauce.

Course Main Course

Cuisine Home Cooking in Canada, Italian

Keyword Tagliatelle with fennel and zucchini

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4

Author Renata Solski

Ingredients

The tagliatelle

2 1/3 cups all purpose flour
3 eggs
5-6 tbs cold water

The Sauce

1 bulb fennel remove outer layers, wash
2 cloves garlic
3 tbsp olive oil reserve 1 tbsp for zucchini
1/2 tsp pepperoncino
1 small onion diced
2 small zucchini
salt and pepper
grated parmesan to dress pasta
1 cup water reserve 1/2

Instructions

The Pasta

Place flour and eggs in a food processor.
Pulse on high.
Add water one tbsp at a time until dough forms a ball.
Remove and knead for a minute.
Wrap in Plastic and put in refrigerator for at least 30 minutes.

The Sauce

Wash the fennel and remove the outer leaves.
Thinly slice include the fronds. Reserve a couple of tablespoons of the fronds for dressing the pasta.
In a large sauce pan place the 2 tbsp of olive oil and the garlic. Let the garlic infuse the oil. Be careful not to burn the garlic.
Remove the garlic and add the pepperoncino.
Add the thinly sliced fennel and sauté.
Add the vegetable broth and cook to soften the fennel.
Remove add the other 1/2 cup water and puree.
To the same pan add 1 tbsp of olive oil and the diced small onion.
Cut the zucchini into small bite size pieces and sauté.
Introduce the pureed fennel sauce to the pan.
Stir and remove from the heat.

The Pasta

Remove the dough from the refrigerator.
Roll it out and make the tagliatelle.
Bring a large pot of water to a boil and add the pasta. Salt the water generously after you put in the pasta.
The pasta will cook quickly.
Remove with tongs and place in the pan with the sauce. At this point turn the heat on to medium for your pan.
Toss. This is where you might need a bit of the pasta water to thicken the sauce.
Remove from heat. Add the cheese and a little more olive oil.

May 30, 2019February 16, 2020

Carbonara Brussels Sprouts Soup

Carbonara Brussels Sprouts Soup is a great way to bring some old flavours to a new dish. Made with brussels sprouts, this soup is nutritious. Serve it with a sandwich or some good crusty bread and your family will come to the table with smiles. Today it’s all about cleaning out my refrigerator and freezer. There is a frozen bag of brussels sprouts that needs cooking.

Nonna often made meals from what she saw in the refrigerator. Italians don’t like to keep things in the refrigerator or freezer for long. Growing up, I went to the local butcher and grocers with nonna on a daily basis. I definitely don’t hoard food in the refrigerator or on my shelves like I did when I lived in Nunavut.

I try to find different ways to bring my Italian favourites to the table with a twist. As you know, I love brussels sprouts. The weather isn’t cooperating, and soup is still a thing at our house. I played with my other favourite thing here, the flavours of a carbonara. This is a starter that is wonderful at a dinner party. It is elegant!!

I use frozen brussels sprouts and place them in the pot with some olive oil.

I add good organic chicken stock.

Once they are cooked, I blend them.

I prepare the flour slurry that goes in next, followed by the parmesan. I whisk the egg with the yogurt.

The soup is off the heat and I add the yogurt and egg to thicken the soup and I quickly whisk so that the egg doesn’t scramble.

Today I add crips Canadian Back Bacon, but usually I use pancetta or prosciutto.

A little black pepper, some more yogurt and those crunchy, savoury bacon bits. This is a meal to entertain with at your table.

Carbonara Brussels Sprouts Soup

No pasta here, just the carbonara flavours.

Course Starter

Cuisine Home Cooking in Canada, Italian

Keyword Carbonara Brussels Sprouts Soup

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Author Renata Solski

Ingredients

1 500 g bag frozen burssels sprouts
salt and pepper to taste
4 tbsp olive oil divided
1 tbsp Italian seasoning
960 ml chicken broth
1 tsp salt
2 tbsp flour
3 tbsp yogurt
1 egg yolk
1/4 cup parmesan
1/4 tsp nutmeg optional
3 bacon strips cooked and crumbled
croutons if you prefer over bacon
freshly ground pepper to garnish

Instructions

In a large pot place 2 tbsp of olive oil and warm up.
Add the Italian seasoning and the brussels sprouts.
Cook for 2 minutes.
Add the broth and salt.
Cover and cook on medium for 20 minutes.
Use a food processor or hand blender to pulse until smooth.
Put the remaining 2 tbsp of olive oil in the pot and add the flour to make a roux.
Gradually pour the pureed soup into the pot.
Cook for a minute or two.
Remove from heat.
Mix the yogurt, egg yolk, nutmeg and parmesan.
Add to soup and stir to incorporate.
Ladle into bowls and sprinkle with bacon.
It may be served without bacon and you can sprinkle croutons.

Recipe Notes

For the bacon you can also use pancetta or prosciutto.

May 9, 2019February 16, 2020

Instant Pickled Cucumbers and Peppers

When I think of pickling vegetables, the old method seems archaic. It involved hours and hours of preparation, cooking and then preserving. Today with vegetables readily available any time of year, this quick method allows fresh pickled products. Instant Pickled Cucumbers and Peppers are great for appetizer trays or a nice topping for hamburgers. They keep in the refrigerator for 2 weeks and you have the satisfaction of knowing that everything in them is fresh. Made by you, these are a keeper for your table or a gift.

I am blessed with loving friends and my yoga sisters are no exception. My friend Rolla is one of the kindest and most genuine woman I have met. She is sincere and we share the immigrant experience together. Anyway, last week she came to visit for tea and brought me the brightest greenest cucumbers and most vivid orange peppers ever seen. Some went to my daughter Lauren who loves fresh veggies and the others ended up pickled. LOL

This is such an easy method that I do it often with many vegetables. For another quick pickled recipe check out: https://recipesatmytable.com/dilly-green-beans-and-carrots/

Farm Fresh cucumbers and peppers make this pickling extra special!!

I dice everything into small chunks.

Instead of dill, I use fresh mint.

I add the salt, mint and garlic to my veggies and let them hang out while I make the brine.

Enough for two 475 ml jars.

I pour in the brine. let them cool and then into the refrigerator.

5 from 2 votes

Instant Pickled Cucumbers and Peppers

Easy as 1, 2 and 3.

Course Side Dish

Cuisine Home Cooking in Canada, Italian

Keyword Instant Pickled Cucumbers and Peppers

Prep Time 30 minutes

Author Renata Solski

Ingredients

The Brine

2 cups water
1/2 cup apple cider vinegar
1/4 cup sugar

The Veggies and spices

4 medium cucumbers
1 large bell pepper orange or red
2 1/2 tbsp salt
1 large clove garlic sliced
2 tbsp mint leaves rough chop
1/2 tsp peppercorns 1/4 tsp bottom of each jar

Instructions

The Brine

In a medium pot combine water, apple cider vinegar and sugar.
Bring to a boil.
Take off burner and let cool a few minutes.

The Veggies and spices

Wash cucumbers and peppers.
Take the ends of the cucumbers and cut lengthwise and then into 1/2 inch chunks.
Cut the pepper into strips and then into little cubes.
Give the mint leaves a rough chop.
Toss the veggies with the salt, garlic and mint leaves.
Let this sit for about 10 minutes.
Put 1/4 tsp peppercorns in the bottom of each jar.
Pack each jar with the veggies.
Pour the warm liquid into each jar. There will be extra liquid: see recipe notes.
Let the jars cool.
Put lids on and place in refrigerator.

Recipe Notes

The brine makes enough for a second batch. You can double this recipe or cut the brine ingredients in half. 🙂

May 7, 2019February 16, 2020

4 Comments

Linguini With Pancetta and Zucchini

I am always looking for pasta any time of the week and this dish serves up easily. Linguini with Pancetta and Zucchini cooks in 20 minutes. Set a pot of water to boil and start making the sauce. If you never cooked with Linguine, it is thicker than spaghetti, but not as wide as fettucini. They are best for light sauces; perfect for vegetables. I often like to make my own pasta, but there are so many good dried pasta brands on the market. There is nothing wrong with dried pasta.

It is nice to have a variety of vegetables incorporated into our meals, and this one is a fun one with the matchstick-sized zucchini. I cut them thicker to keep some shape and crunch. I don’t like overcooked vegetables. The sauce is velvety and simple. I use a little wine, but you can omit this. Don’t forget to use some of the pasta water for your sauce; it is the best for adding creaminess. Long before all the famous chefs started doing this, I watched my nonna and mom use the pasta water to work its magic. One simple dish we always made consisted of ricotta, pasta water and parmesan cheese. Try it sometime!!

I love pancetta; it is our version of bacon. As Italians, pancetta makes us happy and makes us smile. Pancetta is pork belly which is salted and cured. Sometimes we add spices to the pancetta. I go to the butcher and ask him to give me half inch slices for pasta. That’s enough for two!! Lol

A good pasta guide for sauces go to: https://www.chowhound.com/food-news/54492/when-pasta-met-sauce/

My zucchini cut into Thick matchstick slices.

This pancetta is vibrant and tasty.

All I need to add is olive oil and I use lemon zest at the end.

Two pot supper: side by side.

The Pancetta and onions in the pan.

The zucchini goes into the pan. Then i add a splash of Lemon Juice.

My Linguini ready for the pot.

The pasta joins the party in the pan.

A platter of flavours ready for my table.

Linguini With Pancetta and Zucchini: Recipes at My Table

Linguini With Zucchini and Pancetta

An easy any night supper!!

Course Main Course

Cuisine Home Cooking in Canada, Italian

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 2

Author Renata Solski

Ingredients

225 gr linguini half package
1 large zucchini cut into thin matchstick slices
1 large onion
1/2 inch pancetta slice
1/2 cup white wine optional
1 tbsp freshly squeezed lemon juice
2 tablespoons olive oil
1 tbsp Italian seasoning
1 medium lemon zest of half
1/4 cup grated parmesan cheese

Instructions

Set a large pot of water to boil.
In a large sautee pan put in 1 tbsp olive oil and the pancetta.
Once the bacon browns some add 1/2 a cup white wine and let it evaporate or you can add 1/2 cup water here.
Render the bacon and then add the onion.
Add the Italian seasoning.
Let the onion become tender and add the zucchini.
Once browned, hit with one tbsp of freshly squeezed lemon juice.
Put the pasta in the pot and follow the package directions. Always cook al dente and add the salt after the pasta.
When the pasta is ready, toss it into the pan with the pancetta, zucchini and onion.
Use about a cup of the pasta water to interfuse all the ingredients.
Put on a large platter and drizzle with the remainder 1 tbsp olive oil.
Sprinkle with parmesan cheese and the zest of half a lemon.
Serve with a smile.

Recipe Notes

You can double this recipe and serve 4 hearty portions.

May 2, 2019May 4, 2019