RSS Element,demiblog Class,Language,Link,Title,Description
channel,,en_GB,http://tobyinkster.co.uk/tag/italy/,"Articles Tagged with ""Italy""",
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/04/06/tagliatelle-fennel-asparagus/,06/04/2008: Tagliatelle with Fennel and Asparagus,"<p>It is nearly asparagus season in the UK (although you can buy imported asparagus all year round). Here&#8217;s a recipe I made up tonight&#8230;</p>  <h2>Ingredients</h2>   <ul> <li>250 g saffron tagliatelle, or plain tagliatelle</li> <li>10 asparagus spears</li> <li>&#188; fennel bulb, finely sliced</li> <li>2 tbsp <a href=""http://www.italianfoodlovers.com/products/pesto.aspx#125"">fennel pesto</a></li> <li>lemon-infused olive oil, or plain olive oil</li> <li>zest of 1 lemon, or 2 lemons if using plain olive oil</li> <li>1 tsp saffron, if using plain tagliatelle</li> <li>30 g butter</li> <li>salt</li> </ul>    <h2>Method</h2>  <p>Boil the asparagus and tagliatelle in separate saucepans of salted water. The asparagus will take about 5 minutes. The tagliatelle may take from 3 minutes to 10 minutes, so consult the packaging. You want to time things so that the tagliatelle finishes cooking about 5&#8211;6 minutes after the asparagus.</p>  <p>When the asparagus is nearly cooked, heat the butter and a generous glug of olive oil in a griddle pan. Drain the asparagus and add it with the fennel to the griddle pan.</p>  <p>When the pasta is cooked,&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/03/23/hypnotist/,23/03/2008: Best... News... Story... Ever!,"<blockquote><p>Police in Italy have issued footage of a man who is suspected of hypnotising supermarket checkout staff to hand over money from their cash registers.</p></blockquote>   <ul> <li><a href=""http://news.bbc.co.uk/1/hi/world/europe/7309947.stm""><span class=""caps"">BBC</span> News</a></li> <li><a href=""http://www.smh.com.au/news/unusual-tales/hypnotist-in-supermarket-cash-smash/2008/03/24/1206206966887.html?s_cid=rss_news"">Sydney Morning Herald</a></li> <li><a href=""http://www.timesonline.co.uk/tol/news/world/europe/article3606461.ece"">The Times</a></li> </ul>  "
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/01/26/sausage-casserole/,"26/01/2008: Fennel, Sausage and Bean Casserole","<p>This recipe is ideally made with plain pork sausages, or pork <abbr class=""amp"">&amp;</abbr> leek. Try to avoid overly seasoned sausages. If peeling the tomatoes is too much bother, using half a tin of tomatoes would probably work fine.</p>  <h2>Ingredients</h2>   <ul> <li>4 Sausages</li> <li>2 &times; 440g tins of cannellini beans, drained</li> <li>&#188;&#8211;&#190; bulb of fennel</li> <li>4 medium tomatoes</li> <li>300 mL chicken stock</li> <li>olive oil</li> </ul>    <h2>Method</h2>  <p>Submerge the tomatoes in boiling water. Simmer until their skins split. Remove the tomatoes from the pan and run under cold water. Peel their skins off and chop the tomatoes.</p>  <p>Grate the fennel with a cheese grater, or chop very finely.</p>  <p>Chop each sausage into 6&#8211;8 segments. The skin may tear or come loose&nbsp;&#8212; discard any loose bits of sausage skin.</p>  <p>In a casserole dish, heat a generous amount of olive oil. Fry the chopped sausages, stirring continuously to prevent them from sticking. Cook for 5&#8211;10 minutes, until they are browned.</p>  <p>Add the beans, tomatoes, fennel and stock. Stir until well mixed. Simmer gently for about 30 minutes.</p>  <p>Serve with focaccia or a similar bread.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2008/01/15/gnocchi-allamatriciana/,"15/01/2008: Gnocchi all'Amatriciana al Forno","<p>This is a very easy Italian-style meal of my own creation, combining <a href=""http://en.wikipedia.org/wiki/Gnocchi"">gnocchi</a> with a simplified <a href=""http://en.wikipedia.org/wiki/Amatriciana"">sugo all&#8217;amatriciana</a>. If you prefer, macaroni or another small, cut pasta could be used in place of gnocchi.</p>  <h2>Ingredients</h2>   <ul> <li>500g pack of gnocchi</li> <li>400g tin of tomatoes</li> <li>6 rashers of pancetta, or 4 rashers of unsmoked streaky bacon</li> <li>1 medium onion, finely chopped</li> <li>2&#8211;3 cloves garlic, finely chopped</li> <li>1 green chilli, deseeded and finely chopped</li> <li>a small handful of parsley, chopped</li> <li>black pepper</li> <li>150g mozzarella</li> </ul>    <h2>Method</h2>  <p>Preheat an oven to 190&deg;C.</p>  <p>Prepare the gnocchi according to the instructions on the packet. Drain and set aside.</p>  <p>Dice the pancetta or bacon and fry with the onion, garlic and chilli. When cooked through, add the tomatoes, black pepper and parsley. Simmer for ten minutes.</p>  <p>Stir the gnocchi into the sauce and then transfer the mixture to a large ceramic baking dish, such as one suitable for making lasagne. Pat down and flatten the surface using the back of a wooden spoon.</p>  <p>Scatter torn mozarella over the top of the dish and bake for 30&#8211;40 minutes.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/spag-bol/,31/08/2003: Spaghetti Bolognese,"<p>Yes, I know Spag Bol isn&#8217;t actually Italian, but it is Italian-style. The sauce doesn&#8217;t just have to be served with spaghetti - any other pasta will do, as would chips, baguettes, garlic bread or jacket potato.</p>  <h2>Ingredients</h2>   <ul> <li>450g tin of chopped tomatos</li> <li>500g of lean minced beef, frozen</li> <li>4 rashers of pancetta or smoked bacon</li> <li>1 medium onion, chopped</li> <li>2 to 4 mushrooms, chopped</li> <li>2 to 3 cloves of garlic, finely chopped</li> <li>1 glass of red wine</li> <li>1 1/2 teaspoon of dried chopped basil</li> <li>1 teaspoon of dried chopped oregano</li> <li>a little beef gravy powder or cornflour</li> <li>salt and pepper to taste</li> <li>olive oil</li> <li>150g dried spaghetti</li> <li>2 to 3 tablespoons of mushroom ketchup (optional)</li> <li>10 black olives, sliced (optional)</li> </ul>    <h2>Method</h2>  <p>Grill the pancetta or bacon until it starts to crisp. Then leave to cool. Once cool, chop as finely as possible.</p>  <p>Fry the onions and garlic in the olive oil until they start to become transparent. Then add the minced beef. Cook the beef, stirring occasionally, until it has browned. Now&#8230;</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/penne-gorgonzola/,31/08/2003: Penne Gorgonzola,<p>Simple but tasty pasta dish.</p>
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/neopolitana/,31/08/2003: Neopolitan Sauce,"<p>A very simple Italian tomato sauce, suitable for pasta.</p>"
item,B,en_GB,http://tobyinkster.co.uk/blog/2003/08/31/carbonara/,31/08/2003: Spaghetti alla Carbonara,"<p>Traditionally, Carbonara sauce includes raw egg, but that of course carries with it a risk of salmonela infection. My recipe instead uses white sauce as a substitute&#8230;</p>"