NDUJA RECIPES RECIPES
EASY BUT IMPRESSIVE RECIPES | BBC GOOD FOOD
Less stress, more seduction...
Provided by Good Food team
Number Of Ingredients 1
NEAPOLITAN PIZZA BASE | JAMIE OLIVER RECIPES
Based on a lot of research, this is my take on a classic Neapolitan pizza base, and it’s really reliable at home. The method might seem a bit back to front, but Neapolitans start with the liquid, then add the dry ingredients. Using a pizza stone in a conventional oven gives fantastic results, but a wood oven is the real holy grail.
Total Time 45 minutes
Yield 6 pizza bases
Number Of Ingredients 3
Steps:
- Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). Preheat the oven to full whack (240ºC/475ºF/gas 9) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a fat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving. Working quickly and with restraint, add your chosen toppings. Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 7 or 8 minutes and it’ll be golden, crisp and ready to eat.
Nutrition Facts : Calories 569 calories, FatContent 2.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 23.8 g protein, CarbohydrateContent 112.7 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 1.7 g salt, FiberContent 4.3 g fibre
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A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!
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Total Time 30 minutes
Category Dinner, Main course, Pasta, Supper
Calories 608 calories per serving
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Total Time 30 minutes
Category Dinner, Main course, Pasta, Supper
Calories 608 calories per serving
- Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.
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SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving
- Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
- Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
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- PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!
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From bbcgoodfood.com
Total Time 30 minutes
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Calories 608 calories per serving
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This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
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Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving
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Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving
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- Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
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