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Salty Pancake/Crepe

9 August , , , ,

pancake-crepe

This is a family recipe, my mother did not want that I published…hehe, but I said that what is good we have to share. Here, at home everybody waits the pancake day anxiously, everybody loves it and at least each one eats 6 of them, so we need to make 2 or 3 recipes. But the only filling that people like is with tuna, we don’t like chicken, meat, nothing, only tuna, I don’t know why but for us only tuna match. Of course with a tomato sauce on top and a lot of cheese. Delicious!

Salty Pancake/Crepe
± 25

Ingredients:

1/2 cup all-purpose flour
1/2 cup cornstarch
1 – 1/2 cup of milk
1 tbsp butter
1 tsp baking powder
1 pinch of salt

Directions:

Beat all the ingredients in a blender and let it rest for 30 minutes. Spray your frying pan with the nonstick spray, or pour in a teaspoon or two of grease, as preferred. Put the pan on the stove and set it to medium heat. Lay the pancakes out onto plates, place the tuna filling and roll them.

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Tuna Pasta (Jamie Oliver)

12 March , , ,

Tuna Pasta (Jamie Oliver)

“This is Jools’—Jamie’s wife’s—favorite quick Saturday afternoon pasta,” Jamie says. What makes it to be so tasty is that besides being simple and very practical of making, it has a cinnamon touch that makes it all special. Another thing that I added another day was mozzarella cheese on the top and led to gratinate, it gets even more tasty.

Jool’s Pasta

Ingredients:

1 pound, 2-ounce good-quality fusilli or penne
1 small onion , peeled and finely chopped
1 garlic clove finely chopped
1 can good-quality whole peeled tomatoes chopped
2 cans (10 ounces) good-quality tuna in olive oil, drained and flaked
1 to 2 fresh red chilies , deseeded and finely chopped
1 level teaspoon ground cinnamon
1 bunch fresh basil , leaves picked, stalks chopped
Sea salt and freshly ground black pepper
1/2 lemon , zest and juice
Salt
Small handful freshly grated Parmesan cheese

Directions:

Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chili, cinnamon and basil stalks on a medium to low heat for 5 minutes until onion has softened and is slightly sweet. Turn up the heat and add your tomatoes, tuna and a good pinch of salt. Bring to a boil and simmer for about 5 minutes. Taste for seasoning.

Meanwhile, cook the rigatoni in a pan of salted boiling water according to the pack instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water.

Toss the pasta into the tuna and tomato sauce with the roughly torn basil leaves, a glug of olive oil, the lemon zest and juice, and mix together well. Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and serve immediately with Parmesan.

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