Pasta...Again!

You're getting a bit of cooking lately...it must be the colder weather!

Use the pasta recipe from the previous post to make some delicate tagliatelle or pappardelle.

Take two leeks, top and tail them so that you are left with the white, tight part of the leeks. Split them down the middle and then slice each half very finely - transversely. Throw about 25g of unsalted butter in a pan and gently sweat the leeks. You want them to be soft and translucent but not in any way browned.

Take 4 large, brown mushrooms, start at one side and slice them thinly, including the stalk. Add them to the leeks along with a dollop of olive oil and continue to cook on a low heat until very soft and well cooked down. There should be only a little moisture in the pan.

Put on your pasta water.

In another pan heat about 50ml of olive oil and add 2 finely sliced small, hot, red chillis and 4 anchovy fillets. Fry off until the anchovies disintegrate. Add 600g of chicken mince and cook on a moderate heat until cooked but still tender. Add the leek and mushroom mixture, and 3 finely chopped sage leaves, mix and cook on a moderate heat.

Put your pasta on.

Add about 80ml of pouring cream to the chicken and vegetable mixture, adjust the seasoning and mix through.

Drain the pasta. Take the chicken sauce off the heat and sprinkle a quarter of a cup of finely chopped broad leaf parsley onto it.

Serve the pasta and sauce with a bottle of good olive oil for sprinkling and some good grated parmesan.

Magic Pasta

This is a wonderful pasta dish. First make the pasta: put 500g of strong flour and 5 large eggs into a food processor. Pulse process until it comes together in a crumb. Turn it out onto a board and knead until it forms a silky dough. Wrap the dough in cling wrap and set aside at room temperature to rest for an hour.

After the pasta has rested process it through a pasta machine, making sure that it is well laminated. Then progressively work the pasta down to the finest setting on the machine. Once it is thin enough, use the die of your preference to cut into strips - tagliatelle, parpadelle or whatever you prefer.

Meanwhile take 8 or 10 leaves of cavolo nero and strip the leaves from the stems. Roll the leaves and cut into a coarse chiffonade. In a fry pan add a good dollop of olive oil, a couple of crushed cloves of garlic, six anchovy fillets and a finely chopped hot red chilli. Saute until fragrant and then add the cavolo nero. Put a lid on and braise for 20 minutes, you probably won't need to add any water.

Put on the water for the pasta and when it boils salt it and add the pasta.

Meanwhile steam two heads of broccoli until very well cooked. When it is well cooked crumble it and add to the cavolo nero along with 200g of finely sliced smoked salmon. Mix well and warm through.

Drain the pasta when al dente. Serve with the cavolo nero sauce, freshly chopped flat leaf parsley, grated parmesan, ground black pepper and a good olive oil to sprinkle on top.

Buon appetito.

Note: The word "laminate" may be alien to you when used with respect to pasta. In my view it's the key to getting good home made pasta. Maybe the real experts get to the same place another way, but if they do I'm not aware of it. Lamination is a simple process. Set the pasta maker on the thickest setting. Take pieces of dough and run them through. As they become wider fold the two sides together and put them through again. As they become longer fold the two ends together and put them through again. You need to put the dough through about 10-12 times. At the end the dough will have changed. It will now be durable and flexible, not like a biscuit dough as it may have been at the start. The dough should be about 1/3 to 1/2 the width of the pasta machine rollers and ready to be rolled thin. This is in my experience the way to get pasta that is delicate yet robust at the end of the process, when it's cooked.

Autumn

I've always had mixed feelings about Autumn. When I was younger - still at school - I disliked autumn because I knew that meant the rain was coming. We'd have to work outside on the farm in wet weather gear, we'd never be dry, and there'd always be mud. It would be like that until October usually.

I like summer, I don't like the searing heat of the really hot days but the milder days of summer are just right for me. Autumn has its own share of beautiful days but it means winter is coming. Shorter days, colder and (with luck) some rain. This year autumn has been like an Indian summer, the days have been warm and sometimes hot and the nights mild. We've had little rain until the last week or so.

For us it's also the time of the year when we can at last grow a decent garden. We only have a small rooftop area and so we plant in containers. The summer makes such an approach very inefficient in terms of water use so we have given up. Instead we focus on getting seeds and seedlings in as soon as the fiercest part of summer is over.

This year we're growing rocket, coriander, lettuce, cima di rapa, curly and flat leafed parsley, buok choy, cavolo nero, radichio, mint, basil and chives. I miss Italian winter vegetables, they're hard to get in the shops and they are closely connected with winter in my mind. So we're taking the opportunity to grow them for ourselves. It's pretty rewarding because the cima di rapa in particular is so fast growing. It germinates in a week and is ready to eat from about 40 days.

It also gives me a real feeling of satisfaction to wake up in the morning and to see the garden, the plants seeming to have grown overnight!

What's been particularly interesting is the lettuce. We planted mixed red and green lettuce. The green lettuce has been a pretty dismal failure but the red lettuce has really boomed away and we've had several lovely salads from it already.

Enough of the garden however. What's perhaps more interesting is that we have the winter parliamentary recess coming up and then sometime soon after that a general election. The incumbent government have done the impossible and despite their substantial majority and first term status it is a real possibility that they may lose the election.

The core issue for this government is performance - or a woeful lack of it to be exact. They're great at making announcements but they just can't carry through. They either try to deliver and completely stuff it up (the insulation program, the aboriginal intervention, the schools infrastructure program) or they simply fail to get off the ground - computers in schools anyone?

I think that part of the issue is that the Australian population is turned off by Kevin Rudd. He's shown himself as, by turns, querulous, ill-disciplined, incomprehensible and arrogant. Not a good mix I wouldn't have thought.

The question is: can we bring ourselves to vote for Tony Abbott? He is too right wing for many, he alienates women, he has the light of zealotry in his eyes and he just appears a little flakey across the board.

Still it will make for an interesting few months. That situation is made more interesting by a state election in Victoria due around the same time. So we have plenty of politics to keep us warm this winter.

Note: If you are interested in getting some Italian vegetable seeds then have a look at the Italian Gardener. They are the Australian agents for Franchi Sementi - a premier Italian seed producer. The range is excellent and the customer service is great. Give them a ring for great advice.