Ciao, we're Emily and Nathan. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust.
Inside The Rustic Kitchen is dedicated to real good Italian food. That means you'll see a mix of authentic and traditional recipes as well as Italian inspired recipes where we put our own spin on the classics.
Ingredients 1.5 lbs (680g) potatoes (medium-small sized), (maris piper or russet) 2 bell peppers, (red and green) 1 white onion ¼ teaspoon oregano 1 small dried chilli or chilli flakes, to taste ⅓ cup (80ml) olive oil Salt Instructions Cut the bell peppers into strips discarding the seeds and trimming the membrane. Peel the onion and cut it in half. Cut it into thin slices and add them to a bowl alongside the peppers, set aside. Peel the potatoes and cut them in half lengthways. Cut them into half moon shaped slices about 1/2cm thick (slightly smaller than 1/4 inch). Add the olive oil to a large pan on a medium heat. Once hot add the potatoes and saute them for 10 minutes. Don’t stir them too often but make sure they don’t burn. After 10 minutes add the potatoes and onions alongside the oregano, chilli flakes and a good pinch of salt. Fry the vegetables for about 25 minutes until the peppers are soft and the potatoes are cooked through. Stir every now and then so some of the potatoes get nice and crispy. Taste for seasoning and add more salt if needed. You can also adjust the chilli at this point and add more to taste. Serve warm or at room temperature as a side or on a slice of soft or chargrilled white crusty bread.
I am from Ladakh (trans Himalayan region ) India, and we have some pasta like traditional dishes in which one of the dough shape resonates with your orecchiette shaped, or I should say it’s just the same shape and they both look the same after preparing. We call it Skyu in Ladakh. It’s fascinating how it’s so similar.
FULL RECIPE🇮🇹Pasta Positanese (Sausage, Tomato and Burrata) Ingredients 14 oz (400g) orecchiette pasta (or other short pasta shape) 1 lb (450g) cherry tomatoes 3-4 Italian sausages (325g/11.5 oz) 1 ball burrata (150g/5oz) 1 clove garlic 3-4 large basil leaves Salt and pepper Equipment Immersion blender or blender Instructions Bring a large pot of water to a boil and salt it well. Slice the tomatoes in half and peel the garlic then set them aside. Remove the sausages from their skins and brown them in a large pan on a medium heat. Break the sausages up with a wooden spoon to get a crumbly texture. Fry the sausage until browned and slightly crispy then remove them from the pan to a bowl and set aside. Add the sliced tomatoes and whole, peeled garlic clove to the same pan (you shouldn’t need any oil as the sausages will have released fat). Saute the tomatoes until soft but still holding their shape. Set aside 3 slices of tomatoes per person for topping (12 total) and a little sausage. Add the remaining tomatoes to a bowl with the burrata and basil. Blitz with an immersion blender until smooth and creamy (you can also do this in a blender). Add the pasta to the boiling water and cook until al dente. When the pasta is almost cooked, add the sauce and sausage back to the pan on a low-medium heat. Add the cooked pasta and stir to coat in the sauce. If your sauce looks a little thin keep it on the heat for 1-2 minutes to help it reduce. Serve the pasta in bowls topped with a little leftover sausage and tomatoes.
@insidetherustickitchen Thank you very much. You may also be able to put it in the "Description " section. Stop by The Insecure Chef (@theinsecurechef) and say hello 👋.
1 cup cream , boil. Add 2 cups 56 to 65 percent chocolate and stir til smooth. Make 3 cups of creme an glaze doubling the sugar and cool to 90 f over ice bath add 1 cup cream and pit 8n ice cream machine. In 20 min, add the ganache and mix til the machine stops.👍👍😘
Why do you need to refigerate it for 4hours.does it make a diference?i didnt do it and i also mistakenly did it on 350 though i had ti cut the time to 12minutes as they were browning.they came out pretty good still.but next time i will follow the recipe more closely.i didnt use the orange essence and they were still pretty good.
Hi, the full ingredients list is in the description. 3 eggs for the pastry and 8 eggs for the filling. You can see the full recipe in detail here www.insidetherustickitchen.com/pizza-rustica/
I used to put all those vegetables, sauteed in olive oil , pulsed a bit finer, and added Durham, and hg flour and made pasta, ravioli and lasagna sheets🎉👍😜
Very nice pie. You don't see anybody serving this type of food anymore. Last Italian restaurant I worked in was in 2006 and they tried to recreate the dads recipes that remember in the late eighties. I did the breads and pastries but, they couldn't recreate the food. ❤🎉🎉. Thanks...
