BRUSCHETTA pronounced“ BROO-SKEH-TTAH” is not only a very popular Italian dish but it is also one of many Italian words that people mispronounce. With this recipe I combined some cookery skills along with language skills. As a language tutor I find that people learn quickly with practical examples and by referring to words that regularly pop out on a daily basis.
Here is a word that everybody would know though: CHIANTI and I am sure we all know how to say it! “KEY-AN-TEE” …. Just like that!
“CHI” and “CHE” always sound “KEY” and “KEH” therefore whenever we find words with these syllables we need to remember to pronounce them as there was a ‘K’ .
Have a go now with some other popular words:
MOSCHINO (brand) MÁCCHINA (car)
ORCHÉSTRA (orchestra) MÁSCHERA (mask)
MARCHE (a region) TACCHÍNO (turkey)
CHILO ( kilo) FORCHÉTTA (fork)
While we are all saying these words out loud we can make this very tasty recipe….and by now we should know exactly how to pronounce “Bruschetta” 🙂
Serving 4 people
300g closed up mushrooms, washed and chopped
1 bunch of flat leaf parsley, washed and finely chopped
300g double cream
2 garlic cloves , finely chopped
2 loaves of tiger bread or ciabatta
3 tbs extra virgin olive oil
Parmesan cheese, shavings
1 pinch of salt
Heat the olive oil in a medium sauce pan. Add the mushrooms and cook for a 3/4 minutes.
Add the garlic and the parsley. Stir it and pour the cream in, add a pinch of salt and cook for 2 minutes at low heat.
Slice the bread and toast or grill it. Place the bread on a large serving plate.
Pour the sauce on the bread and add the parmesan shavings.…Pronto!!!
This is the dish that made me realise how much I enjoy cooking for other people. The passion for food has always been there but my (Spanish) flatmates at “Uni” helped my passion to become a real “THING”…….simple ingredients made a dish that still today is one of my fortes. Gracias Merce, Virgi y todas las cumpañeras de piso de Greenstead!
TAH-LLYA-TEH-LLEH (Tagliatelle) ai Funghi e Pancetta
Pancetta and Mushroom Tagliatelle
I would normally make my own tagliatelle but it’s just as tasty (and quicker) using the pre-packed one. Any local supermarket would sell it! Follow the cooking time on the packet and make sure you add some course salt in the water as it starts to boil. Instead of the pancetta you can use cooked ham (finely chopped). Or if you want to make this dish vegetarian you can completely miss out the pancetta……it’s still extremely tasty and simple.
Serving 4 people
350g fresh tagliatelle (roughly 2 nests per person)
150g closed up mushrooms, finely chopped
150ml double cream (single cream for less fat content)
1 glove of garlic, finely chopped
1 handful of flat leaf parsley, finely chopped
130g smoked Italian pancetta (cubes)
olive oil 2tbsp
salt, a pinch
In a large saucepan pour some water (1/1.5 l) and bring it to the boil. Add a large tablespoon of coarse salt and put the pasta in.
Put the olive oil on a pan, add the pancetta and cook for a couple of minutes until the pancetta is crispy. Add the mushrooms and gently mix together. Add a pinch of salt and cook for 5 minutes on a low heat. Add the garlic and the parsley keep stirring and cook for a minute. Pour the cream and cook with the lid on for a couple of minutes.
The tagliatelle should be cooked by now! Drain the pasta, put it onto a large serving dish, pour the sauce and mix together. Add some parmesan cheese…..Pronto!
Yes, I know the title doesn’t leave much to the imagination (mushroom rice without the mushrooms?????) but this was my first attempt to make Risotto. It all started at Uni when I was a language student and between one lecture and another I would experiment my cookery skills nearly every day. My flat mate Rita would make her famous VOV for dessert ( a creamy liquor made of eggs). Although it was actually a quite strong liquor, the fact that it was home made it made it completely legitimate!!!! I, on the other hand was responsible for the main. The intention was to make a earthy mushroom risotto, but I didn’t get to go out to buy the mushrooms and the only thing that tasted like a mushroom was some “knor” mushroom cubes!!!! Hence why the mushroom flavour without the mushrooms 🙂 After that episode I would carefully add “propel” mushrooms!
Serving 4 people
300g Arborio rice
500ml chicken stock or 500ml hot water (1 gelatine type chicken cube to mix in the water)
white onion, half, finely chopped
saffron, 1 bag (optional)
150g mushrooms (any type, I would use chestnut mushrooms), sliced
fresh parmesan, as much as you like!!!!!
Place the butter on a no-stick pan and melt in on a low heat, add the onion and simmer until golden. Add the rice and stir it. The rice will start roasting and it’s important that it doesn’t burn. Add the mushrooms and mix them with the rice. Have your stock ready and make sure it’s hot, alternatively melt the gelatine cube in the hot water and mix it thoroughly. Gradually add the stock in the pan and keep stirring the rice, repeat this until you have used all the stock. Sprinkle the saffron and mix it throughly. Cook for another 2 minutes. The rice will look creamy and will taste “al dente” . Serve it with some fresh parmesan, shavings or grated. Pronto!
P.S. Rice takes 14/15 minutes to cook, should you have used all of your stock and the rice feels still quite hard, I would recommend to add a little water but don’t over cook it! Never cook your rice for longer than 15 minutes !
P.S.2. I like to use the same basic recipe with other flavour combinations: Asparagus and Mushrooms, Broccoli and Sweet corn, Asparagus and Salmon, Prawns and Courgette……and so many more……..