Malfatti With Tomato Sauce -Keto#EatTheWorld

Malfatti (Italian spinach ricotta dumplings) is Naked Pasta In Tomato Sauce. Gnudi or Malfatti, as they are also known, are a kind of gnocchi - balls/rolls of spinach and ricotta without any pasta covering them. The difference only is Malfatti (badly made) in Northern Italy, Gnudi (naked) in Florence.
I’ve heard it said that these rustic, poorly made, naked ravioli have a long history, going back to Roman times, and perhaps even earlier.

Ingredients
For The Sauce
4 Large Tomatoes - blanched & peeled
2 Tablespoons Olive oil
2 Tablespoons Butter
4 Cloves Garlic - chopped
1 Medium Onion - chopped
1 Teaspoon Red Chilly flakes
1 Teaspoon Dried Parsley
1 Teaspoon Thyme
Teaspoon Dried Celery

Salt & Pepper
To Make The Malfatti click Here
Method
For The Sauce

Blend the onion and tomatoes.
In a pan heat oil and butter add the chopped garlic fry for a minute add the blended tomato mixture add all the dry spices and herbs. Mix well, bring to a boil then reduce heat to low, partially cover and simmer for 10 to 15 minutes, stirring occasionally. Add salt & pepper to taste. When oil surfaces and the sauce thickens, switch off the flame.

Pour your sauce into a large serving dish and lay the Malfatti on top. Sprinkle freshly chopped basil leaves
and serve.

Labels: Keto, Low Carb, Malfatti, Ravoili, Pasta & Noodles, Ricotta, Tapioca Flour, Garlic, Spinach, Butter, Gluten free, International Cuisine, Italian, Eat The World

Check out all the wonderful Northern Italy recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Northern Italy".

• Palatable Pastime: Cheese Ravioli with Morel Sauce
• Sneha's Recipe : Malfatti With Tomato Sauce -Keto 
• Culinary Cam: Pesce Al Cartoccio with Tenuta Del Garda Riesling 
• A Day in the Life on the Farm: Risotto al Pesce Persico 
• Amy's Cooking Adventures: Tiramisu 

Vegetarian Rice Roni With Homemade Rice Roni Mix#SundayFunday

This Homemade Rice Roni is a blend of rice and pasta which then cooked in butter, chicken/vegetable stock and seasonings until light and fluffy. A quick easy dish that tastes so good. This Homemade Rice-A-Roni has no artificial ingredients and is absolutely delicious.

I had this Rice Roni many times when abroad. I loved it , but, here it's not available so made my own. This is a basic mix, you can have many add ons/flavorful spices to it when you are cooking this as a meal.

This Homemade Rice Roni is the perfect accompaniment to make a complete and delicious meal with chicken, fish, steak or shrimp. 
Ingredients
200 Grams Spaghetti - broken into pieces
2 Cups Basmati Rice
1 Tablespoon Oil
Method
Wash the rice with a wet cloth and let it dry for some time. In the meantime in a pan heat a tablespoon of oil and fry the spaghetti for a minute or two only. Cool and mix it with the rice.

Homemade Rice Roni Mix is ready.

Made a vegetarian version of this for our lunch.
Vegetarian Rice Roni

Ingredients
1 Tablespoon Dried Chives
1 Teaspoon Italian Seasoning Mix
1 Bay Leaf
¼ Teaspoon Black Pepper Powder or to taste
1 Vegetable Stock Cube
1 Scallion/Spring Onion - chopped
1 Medium Onion - chopped
1 Teaspoon Minced Garlic
5 - 6 Broccoli Florets
¼ Cup Diced Carrots
¼ Cup French Beans - chopped
½ Cup Colored Bell Peppers - chopped
1 Small Tomatoes - chopped
1½ Cups Rice Roni
3½ Cups Water
2 Tablespoons Butter
1 Tablespoon Oil

Method

Heat oil and butter in a large pot/pan, fry the onion, till translucent, add all the veggies, chives, seasoning , bay leaf and sauté for a minute.  

Add the stock cube, water , give it a light mix and bring this to a rolling boil.

Now add the Rice Roni , give it a light stir. Cover, let it be on high flame for a minute then reduce the flame to low and let it cook for 12 -15 minutes giving it a light stir after 5 minutes. Check for taste and seasoning, add black pepper powder to your taste ( this is optional).

When liquid has been absorbed, take a test bite to see if rice is cooked through. Add hot water if necessary and continue cooking if it needs a bit more time.

Delicious Rice Roni is ready to enjoy.

Serve this with Egg And Cauliflower Salad.
Labels: Broccoli, Carrot, Vegetarian, Pasta, International Cuisine, Capsicum, Rice Roni, Pasta & Noodles, Homemade, Rice, Sunday Funday

Check this recipe made with Rice Roni Mix  

• A Voyage into the Pasta Universe with Gluten-Free Pestazzule. Mafaldine. and Stringozzi by Culinary Cam
• Pasta alla Norcina Amy's Cooking Adventures
• Pumpkin Gnocchi by A Day in the Life on the Farm
• Spaetzle by Sid's Sea Palm Cooking
• Vegetarian Rice Roni With Homemade Rice Roni Mix by Sneha's Recipe

Maggie Noodle & Veggie Cake#SundayFunday

This is a two minute Maggie Noodles made into Maggie Veggies Cake. This is so simple, cheesy and deliciously yummy. Your kids and friends will love this. I took this to a get together with friends and all loved this. You can add whatever veggies you have in the refrigerator, no hard and fast rule in making this.

Ingredients

1/3 Cup Sliced Mushrooms
1/3 Cup Chopped French Beans
1/3 Cup Chopped Baby Corn
1/3 Cup Chopped Carrots
1/3 Cup Each Colored Capsicum - Green Red Yellow - cut into cubes
1 Large Tomato - deseeded & cut into cubed
1 Large Onion - thinly sliced
200 Grams Mushrooms - sliced
5 Cloves Garlic - chopped
½ Teaspoon Red Chilly Flakes
½ Teaspoon Black Pepper Powder
½ Teaspoon Mixed Herbs
½ Teaspoon Pink Himalayan Salt or to taste
½ Cup Fresh Cream
200 Grams Grated Cheese
1 Tablespoon Oil
1 Tablespoon Butter
3 Packets (280Grams) Instant Maggie Noodles

Method

Boil the Maggie noodles as per the packet instructions. When they are cooked all moisture evaporates add a teaspoon butter, spice mix,  3 tablespoons cheese and mix well with a fork. Keep aside.

In another large pan heat oil and butter, add the onion and garlic sauté on medium high flame till the onion is translucent, add the mushrooms, beans carrots and baby corn, sauté again on medium high flame till they are nearly done but still crunchy ( do not overcook the veggies). Then add all the seasonings, salt and the colored capsicums. Sauté again for a minute. Add 3 tablespoons of cheese and fresh cream. Mix well. Keep aside.

Grease a loose bottom pan with butter generously ( I used 10" loose bottom pan ). 

Add half of the cooked noodles at the base and press it well and level the base, then top it with just little cheese all the cooked veggies then again cheese 

again remaining cooked noodles then cheese sliced capsicums capsicum in center, for garnishing , then drizzle some fresh cream. 

Bake it in a preheated oven at 180°C for 15 minutes. Serve warm.

Labels: Baked, Vegetarian, Cheese, Indian, Appetizer, Main course, Mixed Veggies, Pasta & Noodles, Sunday Funday

• Karen’s Kitchen Stories: Beef Chow Fun 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Irish Whiskey Butter Noodles with Fennel 
• Culinary Cam: Longevity Noodles 
• Sneha’s Recipe: Maggie Noodle & Veggie Cake 
• Amy’s Cooking Adventures: Semolina Soup Noodles 
• A Day in the Life on the Farm: Vegetarian Drunken Noodles 

Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce#Foodieextravaganza

Gnudi are little balls which are more or less like a kind of gnocchi; balls are made of spinach and ricotta without any pasta covering them. So, hence the name Naked Ravioli.
These rustic, naked ravioli have a long history, going back to Roman times, and perhaps even much earlier.

For this gnudi, I did not add the whole egg, more the dough is loose the more flour will be required. So use only the yolk, so that the gnudi is soft and succulent (and not hard) after it's cooked. These are very delicate so while adding them to the boiling water, use a slotted spoon to drop each into the pan of boiling water.

Ingredients
For The Gnudi

200 Grams Homemade Ricotta Cheese
1 Large Egg Yolk - only
100 Grams Chopped Spinach
1 Tablespoon Finely Chopped Roasted Garlic
½ Teaspoon Dried Parsley
½ Teaspoon Dried Basil
¼ Teaspoon Salt
¼ Teaspoon Black Pepper powder
2 Tablespoons Heaped Tapioca Flour/ Starch
¼ Cup Grated Parmesan Cheese
1 Tablespoon Heaped Tapioca Flour/ Starch - for coating
For The Butter Garlic Sauce
2 Tablespoons Salted Butter
1 Tablespoons Olive Oil
4 Cloves Garlic - finely chopped
1 Wild Garlic - finely chopped
1 Tablespoon Chopped Scallion Greens - for garnishing
½ Teaspoon Salt

Method

Blanch the spinach for a minute in the microwave. Immediately dump it in cold water. Take a muslin cloth and squeeze the spinach of all moisture. In same cloth squeeze the ricotta cheese. 

In a large bowl combine ricotta cheese, spinach, egg yolk, dried parsley, dried basil, black pepper powder, salt, parmesan cheese, garlic mash them all well till well combined. Add the tapioca flour a tablespoon at a time and mash till well combined. Make a nice ball. Leave it aside covered for 5 to 10  minutes.
Take a small pinch and form into a ball.

To Test whether the ball will not disintegrated in water while boiling. 

Heat water in a pan when it comes to a boil add this tiny ball let it cook it it floats to the surface. If it does not break or disintegrated in water then the dough is perfect.

Now that the dough is perfect cover and keep aside for 5 to 10 minutes. Make 9 - 10 equal size balls. Roll them in tapioca flour, shake of any excess flour by rolling it in your hand. Keep all aside.

In the meantime heat a tall pan will water add a ¼ teaspoon salt. When the water comes to a rolling boil, place each gnudi with a slotted spoon gently into the water. Cover the pan with a lid and on medium high flame let them cook till they start to float on top. Once they float to the surface they are done. Remove each gently with slotted spoon and keep them in large plate to come to room temperature.

For The Butter Garlic Sauce

In a pan heat oil and butter, add the chopped garlic and wild garlic, when the garlic starts to brown add in the gnudi and sauté gently turning the sides.

Remove and serve hot garnish with chopped scallion greens.
These were so...ooo delicious. A must try recipe.

Labels: Keto, Low Carb, Gnudi, Ravoili, Pasta & Noodles, Ricotta, Tapioca Flour, Garlic, Spinach, Butter, Gluten free, International Cuisine, Italian, Foodie Extravaganza Party

• Easy Ravioli Lasagna from Food Lust People Love
• Garden Greens-Stuffed Ravioli from Culinary Cam
• Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce from Sneha’s Recipe
• Homemade Spinach and Cheese Ravioli with Tomato Sauce from Karen’s Kitchen Stories
• Seafood Ravioli from A Day in the Life on the Farm
• Toasted Ravioli from Palatable Pastime

Gluten-Free Quinoa Fusilli Pasta Ring#SundayFunday

This is a healthy pasta, quinoa pasta it's gluten free and delicious. I have noticed that when you normally cook pasta after cooling it clumps up, so requires to be oiled immediately. But that's not the case in this quinoa pasta it does not require oil after draining since it does not clump up after cooling. Loved the taste of this pasta.

Ingredients
2 Cups Gluten Free Quinoa pasta
1/3 Cup Chopped Carrot
1/3 Cup Chopped French Beans
1/3 Cup Parboiled Broccoli
1/3 Cup Boiled Shredded Chicken
1 Medium Onion - chopped
3 Big Cloves Garlic - finely chopped
2 Tablespoons Olive Oil
3 Tablespoon Pasta Sauce
¾ Cup Grated Cheddar Cheese
1/3 Cup Half & Half
2 Large Eggs
Salt to taste
A Dash of Black Pepper Powder
½ Teaspoon Paprika powder

Method

Boil the Gluten free quinoa pasta till 80% done.
Strain the quinoa pasta and run through cold water.

In a pan, heat oil, add the onions and garlic sauté till raw aroma of the garlic vanishes, add the chopped beans and carrot sauté for a minute. Cover and cook till the carrots are half done. Then add the pasta sauce and paprika powder, sauté for a minute or two. Add the broccoli, shredded chicken and pasta. Stir to combine, add the salt and give it a good mix. Keep aside to cool.

In a large mixing bowl add in eggs, half and half, pepper and salt whisk to combine well, add in the cooled pasta mixture and mix well till combined. Now add in 1/3 cup cheese and mix.

Grease a ring mold well with butter, sprinkle a little or the remaining cheese at the bottom. Press in the pasta mixture well, add the remaining cheese on the top. Tent the pan with a foil.

Bake in a preheated oven at 180°C for 20 minutes. After 20 minutes remove the foil and bake again for another 20 minutes or till a skewer inserted comes out clean.

Cool it for 10 minutes. Unmold and serve.

Delicious meal is ready!! Serve warm. 
Labels: Gluten free, Pasta & Noodles, Bundt, Quinoa, Egg, Chicken, Sunday Funday, Baked, Main course

Sunday Funday  - Noodle Ring Day

• Cheesy Noodle Ring with Creamy Shrimp and Scallops by Karen’s Kitchen Stories
• Gluten-Free Quinoa Fusilli Pasta Ring by Sneha’s Recipe
• Spaghetti & Meatballs Noodle Ring by Amy’s Cooking Adventures  

Shrimp Pasta Salad#FishFriday

A quick and easy summer salad, shrimp pasta salad comes together quickly and makes a complete meal. For this I used mixed pasta, you can use any pasta of your choice.

Serves 2
Ingredients
1½ Cup Mixed Pasta - boiled
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Shallots- thinly sliced
4 Cloves Garlic - chopped
A Juice Of One Lime
4 Tablespoons Tomato Puree
1 Teaspoon Cayenne pepper
15 - 16 Shrimps - deveined & cleaned
2 Tablespoons Chopped Parsley
½ Cup Diced Colored Capsicums
Salt to taste
Method

Cook the pasta in boiling water according to package instructions; add a dash of salt olive oil. When the pasta cooks to al dante, remove from the heat drain and keep aside.

Heat the butter and olive oil in a large heavy skillet. Sauté the shallots and garlic on medium high flame for 2 minutes. Now add the tomato puree, cayenne pepper and sauté for 3 - 5 minutes or until it's cooked on medium low flame. Add the shrimp and salt to taste. Cook for just 4 - 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp. Finally, stir in the colored capsicums and lemon juice, cook on medium flame for a minute or two only. Stir in pasta and parsley give it a good mix, remove from the heat.

Serve garnish with a generous sprinkling of chopped parsley.
Enjoy a complete and delicious shrimp pasta salad as a filling meal.
Labels: Shrimp, Prawns, Pasta & Noodles, Tomato, Parsley, Seafood/Fish, Fish Friday, Salad, Main course, Complete Meal

Fish Friday August 2022

• Anthony Bourdain’s Tuna Salad Sandwiches from Palatable Pastime
• Seafood Salad Tacos from Karen’s Kitchen Stories
• Shrimp Pasta Salad from Sneha’s Recipe
• Tortellini Salad with Grill Roasted Shrimp, Tomato and Green Beans from A Day in the Life on the Farm

Farfalle Pasta With Pesto Alfredo Sauce#Improv

Can I tell you how I am so happy that my plants are thriving, I have many herbed plants in balcony garden, basil, tomato, oregano, thyme, celery, mint, peppermint, kafir, lemongrass, curry leaves, betel leaf, colocasio / taro, ginger, wild garlic, turmeric, bitter gourd and many others. My baisl plant it thriving , so much that it has started to flower. So I trimmed it and made again this Pesto, all the flowers I have made basil flower oil. I made more than a cup of pesto.

Today I, made this wonderful flourless Farfalle Pasta Alfredo Pesto Sauce, its was so delicious, finger licking.

Serves 2
Ingredients
2 Cups Farfalle Pasta
2 Tablespoons Salted Butter
¾ Cup Milk
¾ Cup Fresh Cream
2 Cubes Cheddar Cheese
¾ Cup Basil Pesto With Almonds & Walnuts
1 Green Chilly Paste
2 Large Tomatoes - seeded and diced

Method
Cook the pasta until al dente and drain.

While the pasta cooks, in a large pan add the butter, cream and milk, green chilly paste and pesto , mix this well. Cook this over medium low heat till it comes to a rolling boil, stirring continuously, now grate one cube of cheddar cheese and add to the mix.   

When it starts to just thicken add the pasta and diced tomatoes, give it a good mix and cook till the pasta is just heated. Remove from heat and serve this hot with grated cheese. This pasta dish is saucy, tasty and super delicious.

Enjoy!!
Labels: Flourless, Pesto Sauce, Basil, Pasta, Pasta & Noodles, Homemade, Cream, Cheddar Cheese, Improv Cooking Challenge, International Cuisine, Vegetarian, Jain food

For Improv Cooking Challenge the theme this month is "Pasta & Greens".  

• Sneha’s Recipe : Farfalle Pasta With Pesto Alfredo Sauce 
• Magical Ingredients : Paneer and Spinach Stuffed Shells With Malai 
• Culinary Adventures with Camilla: Pesto Orzo with Broccoli
• A Day in the Life on the Farm: Spinach Pesto Pasta with Shrimp