Origin: Marcella Hazan
Serves 6
Blend the basil, garlic, pine nuts, olive oil, salt and pepper to a rough puree. Stir in the cheese. Add a few tbsp of the boiling pasta water just before draining and mixing them together to loosen it up a bit.
Origin: The recipe below is mine, but adapted from three recipes. One is from the recipe book of the Walnut Tree Inn, from back when it was an excellent and highly regarded Italian restaurant, another from the River Cafe cook book, and the last is from Marcella Hazan’s Classic Italian Cooking. I highly recommend all three.
Origin: Moro cookbook
This is how I remember a recipe I cooked from the Moro cookbook. It's roughly right, and it worked fine cooked like this.
For two large portions
Origin: Alastair Fletcher
Alastair likes to be... efficient in his communications, so here is his jambalaya recipe in full:
Chorizo, red onion, garlic, ginger, chilli, celery, various peppers, chicken, prawns, tomatoes, smoked paprika, port. Put it in a pot and cook. Order probably doesn't matter too much!
Origin: Michael Hutchinson (verbatim)
There are 4 stages to this recipe, it's a long job but only because you have to let things cook. You do not use salt as the meat is salty, see below.
Origin: various cookbooks
Like risotto, there are a million ways to make paella. This is just one, it's a good thing to play about with.
There are quite a few stages to this, and if you're organised you can do them overlapping one another but it can get a bit hectic.
Origin: Olga
Beat 2 eggs. Boil 1/2 pt milk with 2 tablespoons sugar. Pour on eggs and mix. Put mixture in cooking dish - place in moderate oven for about 15 minutes.
Origin: various recipes on the internet
As I understand it, the basic recipe is:
I fried some streaky bacon (4 rashers) in plenty of olive oil, then set this aside, added 4 onions and 3 sticks of celery chopped and softened them. I then added some chicken stock to cover (homemade, see an earlier entry on this blog, the soaked beans (500g), 150g of chopped ham, and simmered for about 2 hours. I then roasted a tablespoon of cumin seeds, pounded them in a pestle and mortar and added that, along with some salt and cayenne pepper, to the soup. Cooked for another 10 minutes. Finally, I partially pureed it using an electric hand blender. This left some whole beans as well as some roughly and finely pureed bits, a nice combination of textures.