Ragù e polenta

Ragù e polenta
Ragù e polenta

😃 This is a guest post by none other than Devvers! 😃

The other Sunday we finally had time to do some slow cooking, and after looking through “Essentials of Classic Italian Cooking” by Marcella Hazan, we decided to make ragù and polenta.

For those of you which are not familiar with this book, it is an encyclopaedia of Italian cooking; there is a section talking about ingredients and techniques and every recipe is detailed and precise. It truly is kitchen essential, and definitely worth investing in.

The ragù took about four and a half hours to make, so it can’t be rushed. We served the ragù on top of the polenta and grated plenty of parmesan cheese on top – delicious!

So, to the recipes: Continue reading “Ragù e polenta”

Paella (traditional Valencian style)

Valencian Paella
Valencian Paella

Paella is a very simple dish that Valencian peasants would cook using cheap, fresh and widely available ingredients. Yet despite its innate simplicity, people repeatedly misunderstand and complicate it, causing us Valencians a great deal of stress in the process, because we know it could be so much better and yet people keep insisting on bastardising our national dish in every possible way! 😭

Also if you, like me, do not live in Valencia and hence do not have access to some of the “niche” local ingredients, I will also provide acceptable replacements that follow the original spirit. I live in the UK, so my suggestions will reflect what I can find in local markets and supermarkets. If it’s not in my list, it quite probably is not acceptable, so don’t add it 😜

Hope you enjoy it!
Continue reading “Paella (traditional Valencian style)”

Roasting all the things

We didn’t really know what to have for dinner, but we also had a lot of random vegetables that we had to eat before they went off. One pepper… another single potato… an aubergine… a fennel… What to do with all these bits and pieces?

The answer, obviously: roast all of them in the oven!

Then we had them with some olive oil (of course), a bit of chorizo and a fried egg (“for protein” 😅). And I made a salad for lunch the following day ✌🏻

Ingredients

Basically any random vegetable that you might have in your fridge, but in our case:

  • 1 potato
  • 1 aubergine
  • 1 red pepper
  • 1 onion
  • 1 fennel
  • Tomatoes
  • Garlic cloves
  • Olive oil
  • Paprika
  • Pebrella (if you have it) or oregano
  • A piece of chorizo (optional)
  • One egg per person (optional)

If you skip the chorizo and eggs, this could be a totally vegan dish. Do as you feel!

Preparation

  1. Put some water on a pot so we can lightly boil the fennel before roasting it (that way it will be tender). Set the heat to high.
  2. Set the oven to 200C
  3. Cut any ugly bits off the fennel, chopping off the ends and perhaps the outside leaves. Wash off any soil. When the water is boiling, add the fennel to it.
  4. Prepare one or more trays (depending on how many vegetables you want to get rid off), oiling them lightly or perhaps adding some aluminum wrap if you don’t want things to stick to your tray
  5. Peel or wash very thoroughly the potato (sometimes I like to keep the skin), and slice lengthwise. Lightly cut the flat sides so they get better cooked. Then place on the trays.
  6. The aubergine is pretty tedious to peel, so I don’t. Wash it carefully and slice it like the potato, and place on the tray too.
  7. Peel a few garlic cloves, slice them and place them on the aubergine slices. It adds a nice garlicy flavour!
  8. Peel the onion, slice it in four parts and place on the tray.
  9. When the fennel seems to have softened a bit, take it out of the pot, and (slice in 3 or 4 parts, place in tray)
  10. This is our tray of things that will take longer to cook: Aubergine, potato, fennel and onion
    Add a bit of olive oil and salt, and place in the oven so it starts cooking. 
  11. And now for the tray of delicate things that take less to cook: the tomatoes and pepper.
  12. Wash the pepper and slice longitudinally. Remove any seeds, and place on the tray.
  13. Wash the tomatoes and slice in somehow thick slices (don’t go too thin or they just evaporate down to nothing). Place in the tray, and then add some olive oil to everything, and sprinkle with pebrella or oregano over the tomatoes.  And place it in the oven.Pepper and tomatoes on the tray
  14. Keep an eye on the food as it cooks. Some things take less to cook, so you might need to take a tray out and remove some of the ingredients to prevent things from burning. Vegetables being roasted in the oven
    TIP: If it’s hard to look at the tray underneath because the oven light is on top, you can use your mobile phone’s flashlight function as a “lantern”.
  15. When things are cooked to your liking (e.g. some people prefer the potatoes more done and crispy, others prefer them tender…), arrange them in dishes, ready to serve. Roasted vegetables
  16. Optional: Right after turning the heat in the oven off, take a piece of chorizo, peel the skin off, slice it in two and place them in the oven to gently warm up while we cook the eggs. This will release its smokiness and soften the fats, so it’ll take a darker colour. Chorizo pieces
  17. Optional: Fry the eggs, and place on the dishes. Fried egg
  18. Add some paprika on top of the potatoes. I’m using smoked paprika like the one in this recipe.
  19. And there we go! Ready to eat 😋

Roasted vegetables with egg and chorizo

We had never roasted fennel before, and this was such a nice surprise. It turns way mellower than when raw, and the aniseed flavour is sort of surfing on top of a gentle wave of sweetness. It conjured visions of walking across fields on a slightly chill, crisp Autumn Sunday morning; muddy boots and all.

You would wonder: can a roasted fennel do ALL THAT to your mind? And my answer is that the only way to find out is to try it by yourself.