Pasta with Sardines and Fennel

Pasta with Sardines and Fennel

  1. Main course
  2. Serves 2
  3. Fish
  4. Ready in about 35 minutes

Equipment

- Chef’s knife

- Chopping board

- Pan

- Frying pan

Pantry

- Olive oil (4 tablespoons)

- Salt

- Pepper

Ingredients

1 onion

1 clove garlic

1 red chilli

2 fennel bulbs

30 gr pine nuts

60 gr raisins

6 fresh sardines

3-4 anchovy fillets

400 gr spaghetti

10 threads of saffron

2 tomatoes

Method

1

Finely chop the onion, garlic clove and chilli pepper. Finely slice the fennel and cut the tomatoes into cubes. Bring a pan of salted water to the boil.

2

Place the saffron in a small espresso cup with luke-warm water. Clean the sardines; cut the heads off the sardines, flatten them with the palm of your hand and pull out the bones in one piece, cut them off by the tail (leaving the tail on). Rinse in cold water and dry them on a piece of kitchen paper.

3

Heat a frying pan over medium heat with 3 tablespoons olive oil, add the onion and sweat for 5 minutes. Add the garlic, pine nuts, anchovies and chilli pepper to taste and fry for 1 minute. Add the fennel and fry for 5 minutes.

4

Cook the spaghetti for about 7 minutes. Add the saffron, raisins and tomatoes to the fennel and fry for 3 minutes. Drain the spaghetti, reserving a cup of the cooking liquid. Return the spaghetti to the pan and add the fennel mixture, adding enough of the cooking liquid so that it’s not too dry. Season with salt and pepper.

5

Heat the frying pan over medium heat with 1 tablespoon olive oil. Season the sardine fillets with salt and pepper and fry for 30 seconds on each side. Divide the spaghetti between 2 plates, lay the sardines on top and serve immediately.

 

 

Pasta met sardientjes en venkel

  1. Hoofdgerecht
  2. Tweepersoons
  3. Vis
  4. Bereidingstijd: ca. 35 minuten

 

Benodigdheden

- Koksmes

- Snijplank

- Pan

- Koekenpan

 

Voorraadkast

- Olijfolie (4 eetlepels)

- Zout

- Peper

 

Ingrediënten

1 ui

1 teentje knoflook

1 rode chilipeper

2 venkel

30 gr pijnboompitten

60 gr rozijnen

6 verse sardientjes

3  ansjovisfilets

400 gr (spelt)spaghetti

10 draadjes saffraan

2 tomaten

 

Bereiding

1

Snijd de ui, knoflookteentje en rode peper fijn. Snijd de venkel in dunne reepjes en tomaten in blokjes. Breng een pan met water en zout aan de kook.

2

Doe de saffraan in een klein espressokopje met lauwwarm water. Maak de sardientjes schoon. Snijd de koppen van de sardientjes af, druk ze plat met je vlakke hand, trek de graat er in een keer uit en snijd graatje voorzichtig los bij de staart

(laat staartje zitten). Spoel ze af met koud water en dep ze droog met keukenpapier.

3

Verwarm een koekenpan op medium vuur met 3 eetlepels olijfolie, voeg de ui toe en smoor 5 minuten. Voeg knoflook, pijnboompitjes, ansjovis en chilipeper naar smaak toe en bak nog eens 1 minuut. Voeg de venkel toe en bak nog eens 5 minuten.

4

Kook de spaghetti in 7 minuten beetgaar. Voeg de saffraan, rozijnen en tomaten toe aan de venkel en bak 3 minuten. Giet spaghetti af en bewaar een kopje kookvocht.

Doe spaghetti terug in de pan en voeg venkelmengsel toe, voeg indien nodig wat kookvocht toe en breng op smaak met zout en peper.

5

Verwarm de koekenpan op mediumvuur met 1 eetlepel olijfolie, bestrooi de filets van de sardientjes met zout en peper en bak ze 30 seconden aan elke kant.

Verdeel de spaghetti over 2 borden, leg de sardientjes er bovenop en serveer direct.

 

 

 

 

 


Courgette soup

Courgette Soup

  1. Main course
  2. Serves 2
  3. Vegetarian
  4. Ready in about 30 minutes

Equipment

- Chopping board

- Chef’s knife

- Pan

- Frying pan

- Vegetable peeler

- Stick blender

Pantry

- Olive oil (4 tablespoons)

- Salt

- Pepper

Ingredients

2 courgettes

1 aubergine

1 floury potato

1 pack flat leaf parsley

1 pack feta (75 gram)

1 vegetable stock cube

1 onion

1 clove garlic

Method

1

Finely chop the onion and garlic. Peel the potato and cut in cubes. Cut the courgettes into 2 cm cubes and dissolve the vegetable stock cube in 750 ml hot water.

2

Cut the aubergine into 1 cm cubes.

3

Heat a pan with 2 tablespoons olive oil and sweat the onion until soft. Add the garlic and fry for 1 minute. Add the courgette and potato and fry for 2 minutes, add the stock and simmer gently until the courgette is soft.

4

Heat a frying pan with 2 tablespoons olive oil and fry the aubergine cubes until golden brown. Season with salt and pepper. Crumble three-quarters of the feta into the soup and cook for 2 minutes. Finely chop the parsley and stir through the aubergine.

5

Puree the soup with a stick blender or blender. Season with salt and pepper. Divide between 2 bowls. Spoon the aubergine on top and crumble over the remaining feta. Serve with crispy bread.

 

Courgettesoep

  1. Hoofdgerecht
  2. Tweepersoons
  3. Vegetarisch
  4. Bereidingstijd: ca. 30 minuten

Benodigdheden

- Snijplank

- Koksmes

- Pan

- Koekenpan

- Dunschilleer

- Staafmixer

 Voorraadkast

- Olijfolie (4 eetlepels)

- Zout

- Peper

Ingrediënten

2 courgettes

1 aubergine

1 kruimige aardappel

1 pakje bladpeterselie (15 gr)

1 pakje feta (75 gram)

1 groentenbouillonblokje

1 ui

1 -2 teentje knoflook

Bereiding

1

Snijd de ui en het knoflookteentje fijn. Schil de aardappel en snijd in blokjes. Snijd de courgette in blokjes van 2 cm. Los het bouillonblokje op in 750 ml warm water.

2

Snijd de aubergine in kleine blokjes van 1 cm.

3

Verwarm een pan met 2 eetlepels olijfolie en smoor de ui zacht. Voeg knoflook toe en bak 1 minuut. Voeg courgette en aardappel toe en bak alles 2 minuten, voeg dan bouillon toe en laat zachtjes koken tot courgette zacht is.

4

Verwarm een koekenpan met 2 eetlepels olijfolie en bak hierin de aubergineblokjes goudbruin, breng op smaak met zout en peper. Kruimel ¾ van de feta toe aan soep en laat 2 minuten koken. Snijd de peterselie fijn en mix dit door de aubergine.

5

Pureer de soep met een staafmixer of in een blender, breng op smaak met zout en peper. Verdeel over 2 kommen, schep de aubergine er bovenop en kruimel de resterende feta er overheen. Serveer met wat brood.

 

 

 

 

 


Meatballs with Fennel and Ricotta

We know that we've been talking a lot recently about comfort food. The truth is really, that during the this strange time we're all experiencing and the lack of human contact, there's nothing better than plate of something delicious and comforting to lift us up and give us a big culinary hug.

Serves 2

Ingredients
8 veal meatballs of 50g each (bought from a butcher or self-made)
250g ricotta
2 onions
2 bulbs fennel
30g panko
1/2 chicken stock cube
30g grated Parmesan
35g pine nuts
600g floury potatoes
5 tablespoons olive oil
splash of milk
50g butter
salt and pepper

Method
Preheat an oven to 200°C. Finely slice the onion and fennel. Reserve the green herby ends of the fennel.  Dissolve ½ the stock cube in 200 ml hot water. Peel the potatoes and cut into chunks. Place in a pan of salted water and bring to the boil. Simmer gently for about 15 minutes until soft. Drain off the water and mash the potatoes. Add 50 g butter and a splash of milk, stirring until smooth. Season with salt and pepper and keep warm over a low heat.

Heat a frying pan over medium heat with 3 tablespoons olive oil and sweat the onions for 10 minutes until golden brown. Add the fennel and fry for a further 5 minutes. Season with salt and pepper.

Add the stock and boil to reduce by half. Transfer to a roasting dish. Add 2 tablespoons olive oil to the frying pan and fry the meatballs until golden. Add to the roasting dish with the onions and fennel.

Spoon the ricotta around the meatballs and sprinkle over the grated Parmesan, panko and pine nuts. Place in the oven for 12-15 minutes until the top is lightly coloured.

Finely chop the reserved herby fennel. Reheat the mashed potatoes. Remove the meatballs from the oven and sprinkle over the chopped fennel. Serve with the mashed potatoes.

 

Nederlands

voor 2 personen

Ingrediënten
8 kalfsgehaktballetjes van 50gr per stuk (gekocht of zelfgemaakt)
250gr ricotta
2 uien
2 venkel
30gr panko
1/2 kippenbouillon blokje
30gr geraspte Parmezaan
25gr pijnboompitjes
600gr kruimige aardappels
5 eetlepels olijfolie
scheutje melk
50gr boter
zout en peper

Bereiding
Verwarm een oven voor op 200° C. Snijd de uien en venkel fijn. Bewaar het groen van de venkel. Los ½ van het bouillonblokje op in 200 ml warm water. Schil de aardappels en snijd ze in stukken. Breng ze in een pan met koud water en zout aan de kook. Kook ze zachtjes ongeveer 15 minuten totdat ze zacht zijn. Giet het water van de aardappelen af en stamp ze fijn. Voeg 50 gr boter en een scheutje melk toe. Breng op smaak met zout en peper en houd warm op een laag vuurtje.

Verwarm een koekenpan met 3 eetlepels olijfolie en smoor de uien in 10 minuten goudbruin. Voeg de venkel toe en bak nog eens 5 minuten, breng op smaak met zout en peper.

Voeg de bouillon toe en laat voor de helft inkoken. Doe ze in een ovenschaal. Voeg 2 eetlepels olijfolie toe in een koekenpan en bak de gehaktballetjes rondom goudbruin. Voeg ze toe aan de ovenschaal met de uien en venkel.

Lepel de ricotta eromheen en besprenkel met de geraspte Parmezaan, broodkruim en pijnboompitjes. Zet in de oven ongeveer 12-15 minuten, totdat de bovenkant licht gekleurd is

Hak het groen van de venkel fijn. Verwarm de aardappelpuree. Haal de gehaktballetjes uit de oven, bestrooi met het venkelgroen en serveer met de aardappelpuree.


Ravioli with Sauce Vierge

We all have our favourite ravioli, whether it's filled with pumpkin or spinach and ricotta. This recipe works whatever your favourite ravioli is.

English

Serves 2

Ingredients
16 pieces of your favourite ravioli
2 tomatoes
1 shallot
1 garlic clove
2 tablespoons capers
small bunches each of basil, flat leaf parsley and chervil
75g rocket
60ml olive oil
salt and pepper
1 tablespoon red wine vinegar

Method
Bring a pot of salted water to the boil. Finely chop the tomatoes, shallot and garlic.

Place the olive oil in a small pot and stir through 1 tablespoon red wine vinegar. Add the tomatoes, 2 tablespoons capers, shallot and garlic and heat gently (do not let the ingredients fry!).

Cook the ravioli gently for 3 to 4 minutes or until al dente. Finely chop the herbs. Drain the pasta.

Divide the pasta between 2 plates. Stir the herbs through the sauce and season with salt and pepper. Spoon the sauce over the ravioli. Dress the rocket with a drizzle of olive oil, salt and pepper. Place on top of the ravioli and serve at once.

Nederlands

voor 2 personen

Ingrediënten
16 stukjes van je favorite ravioli
2 tomaten
1 sjalotje
1 teen knoflook
2 eetlepels kappertjes
klein bosje elk basilicum, platte peterselie en kervel
75g rucola
60 ml olijfolie
zout en peper
1 eetlepel rode wijn azijn

Bereiding
Breng een pan water met zout aan de kook. Snijd de tomaten, sjalot en knoflook fijn.

Doe de olijfolie in een pannetje en meng de azijn er doorheen. Voeg de tomaten, kappertjes, sjalot en knoflook toe en warm lichtjes op (niet laten koken!).

Kook de ravioli in 3 tot 4 minuten gaar. Hak de kruiden fijn. Giet de pasta af.

Verdeel de pasta over 2 borden. Meng de kruiden door de saus, maak op smaak met zout en peper en lepel over de ravioli. Maak de rucola aan met olijfolie, zout en peper. Leg bovenop de ravioli en serveer.


Spring Minestrone

A classic Italian soup which has been simplified for you to get on the table within 30 minutes.

English

Serves 2

 

Ingredients
1 onion
1 leek
1 potato
2 sticks celery
1 small carrot
1/2  savoy cabbage
2 organic vegetable stock cubes
1 tin chopped tomatoes
2 tablespoons pesto
2 tablespoons olive oil
salt and pepper

Method
Finely chop the onion, leek, celery and carrot. Peel the potato and cut into cubes.

Heat the oil in a pot and add all the chopped vegetables. Fry over medium heat for about 5 minutes.

Dissolve the stock cubes in 1 litre hot water. Remove the core from the cabbage and slice into thin strips.

Add the stock, tomatoes and cabbage to the pan and bring to the boil.

Season with salt and pepper and simmer for 15 minutes.

Divide the soup between 2 bowls and spoon the pesto on top. Delicious served with a slice of crusty bread.

 Nederlands

voor 2 personen

Ingrediënten
1 grote ui
1 prei
1 aardappel
2 stengels bleekselderij
1/2 savooi kool
2 groentebouillonblokje
1 blik blokjes tomaten
2 eetlepels pesto
2 eetlepels olijfolie
zout en peper

Bereiding
Snijd de ui, prei en bleekselderij fijn.Schil de aardappel en snijd deze in kleine blokjes.

Verwarm de olie in een pan en voeg de ui, prei, bleekselderij en aardappels toe en smoor voor ongeveer 5 minuten.

Los de bouillonblokjes op in 1 liter warm water. Snijd de kern van het koolblad eruit en snijd de blaadjes in dunne reepjes.

Voeg bouillon, tomaten en kool toe aan de pan, breng de soep aan de kook.

Breng op smaak met zout en peper en kook het zachtjes voor 15 minuten.

Verdeel de soep over 2 kommen en schep een lepel pesto er bovenop. Lekker met een sneetje knapperig brood.


"Homemade" marinated olives

To make a great quick to go with wine or drinks, take some good quality olives and mix them together with extra virgin olive oil, a split chilli pepper, a sprig each of fresh thyme and rosemary, a smashed garlic clove, lemon and orange rind a bay leaf.

Leave to marinade in the fridge overnight and serve in a bowl.

These keep well in the fridge for a couple of weeks, but make sure that the olives and flavourings are all covered in olive oil.


Toscanini

Toscanini is an institution in Amsterdam. For those of you who may not know it, it's one of the best Italian restaurants in the city.

Bernadette and chef/owner Leonardo Pacenti go back a number of years. At one stage, Bernadette made the desserts for the restaurant for a couple of years.

Leonardo has teamed up with Maud Moody and Nina Bogaerts to bring 'De Bijbel van de Italiaanse Keuken' or The Italian Kitchen Bible to life.

This comprehensive book covers every aspect of the Italian kitchen, the equipment you need, basic ingredients and the essential recipes that everyone who has an interest in Italian cuisine should know.

Go get yourself a copy while sipping on an espresso and getting some food to go from their new location, Magnani, just a few doors down from the main restaurant.


Tuscan Bread

Ingredients

1st Fermentation
35 g yeast
1 Tbsp flour
125 ml lukewarm water

1250 g flour
500 ml lukewarm water
pinch of salt

Method
1
1st fermentation – Dissolve the yeast in 125 ml lukewarm water. Add 1 tablespoon flour and leave to rise.

2
Place the flour in the bowl of a mixer, add the fermented mixture and the remaining 500 ml water. Add a little more water if necessary to get a soft but not sticky dough.

3
Mix all together and knead for 5 -10 minutes to a small ball.

4
Shape into an oblong and wrap in a cloth dusted with flour, leave to rise for 1 hour.

5
Carefully remove the bread from the cloth and place in a baking tray dusted with flour.

6
Bake in an oven, preheated at 180°C for about 50 minutes.


Soft Polenta with Sausage Ragout

Serves 2

Ingredients
1 onion
1 garlic clove
4 salciccia or Italian sausages
1 tin chopped tomatoes
1 chicken stock cube
1 tin tomato paste
2 sprigs rosemary
120 g quick cook polenta
75 g smoked cheese
2 Tablespoons olive oil
Salt and freshly ground black pepper

Method
Finely chop the onion, garlic and rosemary leaves. Remove the skins from the sausages. Dissolve a quarter of the chicken stock cube in 100 ml hot water. Bring a pot with 300 ml water to the boil.

Heat a frying pan over medium-high heat with 2 tablespoons olive oil. Fry the onion for 3 minutes. Add the garlic and fry for a further 1 minute. Add 1 tablespoon tomato paste and fry for 1 minute. Add the sausage meat to the pan, breaking the meat up well with a wooden spoon. Fry for about 3-4 minutes. Add the tin of chopped tomatoes, the stock and rosemary to the pan. Bring to the boil and simmer gently, uncovered, for 8-10 minutes until the liquid has partially reduced.

Add the polenta to the pot of boiling water and cook gently, stirring continuously, for 5 minutes. Grate the smoked cheese; add to the polenta along with some salt and pepper.

Season the sausage ragout with salt and pepper. Divide the polenta between 2 plates and spoon over the ragout.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Klik hier voor het recept in Nederlands.


Pizza Bianca

Ingredients
1 1/2 mugs self raising flour
about 1/2 mug luke warm water
8 tablespoons olive oil
1 clove garlic
3 sprigs rosemary
75 g grated Parmesan
75 g grated Provolone
2 medium roseval potato
50 g rocket
6 anchovy fillets
salt and pepper

Method
Preheat the oven to  220 °C. Place the flour, water, a pinch of salt and 2 tablespoons olive oil in a food processor and plus to a smooth dough. This can also be done by hand if you don't have a machine. Leave to rest for 10 minutes. Roll the dough out on a work surface, sprinkling with a little extra flour to prevent the dough from sticking. Drizzle 1 tablespoon olive oil in a frying pan. Roll the dough over a rolling pin and lay it carefully into the pan. Place the pan over medium heat and cook until the dough is cooked through, turning once during the cooking.

Strip the leaves from the rosemary stalks. Rinse the roseval potato and slice as thinly as possible. Peel and finely chop the garlic clove and place in a bowl with 2 tablespoons olive oil, about a third of the rosemary and a pinch of salt. Brush the pizza base with half the garlic oil.

If the frying pan you're using doesn't fit in the oven, transfer the pizza base to an oven tray. Spinkle over the Parmesan, Provolone and remaining rosemary, leaving a 1 cm border.

Divide the finely sliced potato evenly over the pizza and drizzle with the remaining garlic oil. Season with a touch of salt. Place in the oven for about 10 minutes, until the pizza id golden brown and the potatoes are cooked through.

Remove the pan from the oven and sprinkle over the anchovies.

Dress the rocket with olive oil. Top the pizza with the salad, drizzle all with a little extra olive oil and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours