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Let's cook Italian!

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Showing 1-25 of 102 posts in this discussion
Initial post: 6 Nov 2012, 16:35:40 GMT
Martina says:
Hi everyone, I was speaking in one of the discussion about italian food and someone suggests to write some italian recipes as I am Italian and I have spent all my life in Italy, I moved to England only few years ago.
Today dish is: Pasta with prawns and asparagus (for two)

I love to cook grilled asparagus and every time I cut the last bit at the end, that is hard. With that hard bit you can make a nice pasta!

In a pot pour boiling water, add a pinch of salt and add the pasta you like. While the pasta is cooking take a frying pan, put a little of olive oil, add four or five prawns cutted into pieces (if you like more prawns just add some more), add the "hard bit" of the asparagus cutted in little fine slices.
Adjust with salt, pepper, a little of white wine and parsley. Let it cook for few minutes, as soon the pasta is cooked, add the pasta to the frying pan.

This is a white and super light condiment for pasta, very very quick but taste.
Add some cheese on top is you like it.

And that's it!

This is real Italian food, quick and simple!

I hope you will like it!

In reply to an earlier post on 6 Nov 2012, 16:40:55 GMT
Do I like it?!! - Martina it's fantastico!!! :o>

In reply to an earlier post on 6 Nov 2012, 16:50:31 GMT
pixie says:
Thanks Martina...we will all enjoy this thread!x

Posted on 6 Nov 2012, 16:52:44 GMT
Great recipe keep them coming ! Will be putting up the goosegog cheese cake later,promise x

In reply to an earlier post on 6 Nov 2012, 16:54:17 GMT
Last edited by the author on 6 Nov 2012, 16:58:21 GMT
pixie says:
Suzy...that's a recession buster recipe...I love asparagus and have a great recipe but always wonder what to do with the end stalk...great tip from Martina!x

In reply to an earlier post on 6 Nov 2012, 16:55:35 GMT
pixie says:
That would make a fine dinner menu JC pasta with prawns and asparagus and your goosgog cheesecake...bliss!

In reply to an earlier post on 6 Nov 2012, 17:03:13 GMT
Martina says:
Exactly! Cook nice food without spending a fortune!

Posted on 6 Nov 2012, 17:04:23 GMT
Martina says:
Thanks a lot to evryone...I will try to write as often as I can! One recipe a day will be good!

In reply to an earlier post on 6 Nov 2012, 17:33:58 GMT
That would be amazing!

In reply to an earlier post on 6 Nov 2012, 17:42:46 GMT
Martina, that sounds great.

Posted on 6 Nov 2012, 20:39:56 GMT
Here as promised is the Gooseberry cheesecake
5oz crushed digestive biscuits
1 level tsp cinnamon
2 1/2 oz melted butter
1 1/2 lbs of gooseberries topped and tailed
6 oz caster sugar
5 level tsp powdered gelatin
2 tbs water
12 oz cream cheese
1/2 pt double cream
1/4 tsp arrowroot

Mix the crushed biscuits with the cinnamon and melted butter . Mix well. Press into a base lined 20.5 cm (8inch) spring release cake tin and chill.
Place gooseberries in a pan with the sugar,stir over a gentle heat until the juices run,cover,and simmer to a pulp. Sieve to remove seeds.their should be 1pt of purée .
Sprinkle the gelatin in water,when it has swelled stir in 3/4 pint of the purée ,allow to cool but not set.
Beat the cheese til smooth gradually add the cooled purée .whip the cream till half whipped and fold this into the jellied purée .Place mixture into the tin and chill until firm.
In a pan,blend arrowroot with remaining purée .bring to the boil,cook for 1 minute.
When Luke warm spread over cheesecake. Leave to set.Decant out of tin and serve.
To freeze. Open freeze in tin,and then remove from tin carefully and wrap.
Bon Appetit

Posted on 6 Nov 2012, 20:47:44 GMT
pixie says:
Deffo giving that a whirl...thanks JC...will have to use frozen goosgogs from the farm shop..but that's ok ?

In reply to an earlier post on 6 Nov 2012, 20:49:14 GMT
Yes I usually use frozen ,hope you enjoy it.

Posted on 6 Nov 2012, 21:32:14 GMT
Charlie says:
Ooo what an exciting new thread. Martina the pasta sounds lovely, can't wait to try it. JC, I froze this years gooseberry haul and now have a wonderful way to use them. I love cheesecake more than any other other pudding.

Posted on 7 Nov 2012, 00:34:42 GMT
Thanks Martina sounds really good,I,ve copied it to my notebook. It,s the kind of thing I could cook just for me, hubby doesn,t like pasta or asparagus. He is such a boring person to cook for, good job he,s got a few other good points though, ,else I,d kick him out. Xxxx

Posted on 7 Nov 2012, 00:40:07 GMT
Last edited by the author on 7 Nov 2012, 00:43:33 GMT
Caain says:
Martina, benvenuti e grazie :)
Anche io sono una novice nel forum ...
Welcomed Martina and told her I'm also a novice in this forum..:)

I already know a few posters re Amazon "eleswhere" good, lovely and nice posters.
Caain x x x

In reply to an earlier post on 7 Nov 2012, 01:44:58 GMT
Last edited by the author on 7 Nov 2012, 01:45:24 GMT
Hiyah Caain!
And a very warm welcome to the Foodies & Fruitcakes Forum!
With the odd exception, this really IS one of the nicest Forums on Amazon. We do serious - and silly - and downright daft posts on here! - so do jump in?.....because the water's lovely!.....x

In reply to an earlier post on 7 Nov 2012, 03:24:49 GMT
Hello Caain. Welcome and nice to meet you.

Posted on 7 Nov 2012, 07:47:46 GMT
Martina, thank you! I've always felt bad about throwing out the "woody bits" of asparagus. I used to boil them and freeze the resulting broth for soup but this sounds better.

In reply to an earlier post on 7 Nov 2012, 08:57:17 GMT
pixie says:
Hi Caain...nice to have you post...x

In reply to an earlier post on 7 Nov 2012, 09:40:03 GMT
BeeJayTee says:
Or freeze them with other vegetable scraps and peelings for stock.

Posted on 7 Nov 2012, 14:04:17 GMT
A. bailey says:
JC thanks for the goosegogs recipe.

In reply to an earlier post on 7 Nov 2012, 20:02:54 GMT
Martina says:
Grazie! Adoro questo forum! I love this forum!

In reply to an earlier post on 7 Nov 2012, 20:04:39 GMT
pixie says:
And we love having you!..one of my non italian favs is pasta with vodka...it is an american/italian invention...Patricia Wells introduced me to it...lush!

In reply to an earlier post on 7 Nov 2012, 21:28:44 GMT
monica says:
What?! How? Why?? You can't blithely refer to 'pasta with vodka' and just leave it at that . . . I mean, how would you feel if I dashed off a post about that delicious Malaysian-Finnish dish of chili with marshmallows and Drambuie and didn't hang about to explain myself?
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Discussion in:  cooking discussion forum
Participants:  18
Total posts:  102
Initial post:  6 Nov 2012
Latest post:  17 Jan 2013

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