Sunday 11 March 2012

Pizzoccheri Vivaldi (Fresh Wholewheat Pasta With Spring Vegetables and Sausage)



A sunny day! I had been so busy working away and writing, hour after hour, for two days, I felt the need to go outside. The birds were singing, the sky was blue, the daffodils fully out, in all their custard coloured glory, my beautiful gigantic camellia in full bloom, big and majestic, like a soprano... it all felt pretty good! 

In my little vegetable patch, my bietole (Swiss Chard) was beginning to show off its shiny green splendour: little green leaves lifting their "arms" towards the sun... and there I was, looking at all of this and trying to find the first few buds on my newly acquired red currant bushes, when I got the urge to "make" something good and beautiful, using some of the ingredients in front of my eyes.

I picked a couple of handfuls of shiny leaves, a lovely sprig of fresh rosemary, a bunchlet of Italian parsley and in I went!



I had seen this recipe in one of my Vero Cucina magazines which I have A LOT OF here and at our house in Italy, a recipe for Fresh homemade wholewheat pizzoccheri (pasta rectangles) with Swiss chard, sausage and fontina cheese.
Having got hold of all the ingredients, I decided to make it. I would also make my own pizzoccheri with wholewheat flour (a first for me!)

I think I definately re wrote Vivaldi's Primavera (Spring) with this one!

Pizzoccheri Vivaldi
(Fresh wholwheat pasta
with Spring
vegetables and sausage
For the sauce
(Serves 4)
4 tbsp olive oil
1 clove garlic
4 sausages
a sprig of fresh rosemary
a small bunch of fresh parsley
a glass of red or white wine
Parmesan cheese
Salt
black Pepper
200g ( 7 oz) Swiss chard
1 little gem lettuce
120 g Fontina cheese

Home made Pizzoccheri
(serves 4)
400g (14 oz) wholewheat flour
warm water
salt

I made my sauce first. Before I started, I took the skin off my sausages, so I would only have the meat, then chopped it finely.






Next, I chopped my garlic clove, my parsley  and rosemary (this needed to be chopped extremely finely, as rosemary can be a bit tough and woody.)
In a large frying pan, I heated the olive oil and, when piping hot I added the garlic, cooked until golden, then I put in my meat and fresh herbs. I stirred until the meat became brown, but not burnt.

At this point I added a glass of wine, turned the heat up and let all the alcohol evaporate ( the recipe calls for red wine, but I actually find that red wine is intrusive and turns meat a funny colour I dislike! )


                  


My sauce was  made! At this point I added a lot of grated Parmesan to my sauce, I grated mixed peppercorns all over it and tasted for salt. Quite, quite delicious...
Having washed my chard and my little gem lettuce, I decided to chop the lettuce, but leave my baby chard leaves whole, as they were so pretty, delicate and tender!

At this point, with the sauce off the heat, I put some cold water in a largish pan, to heat. Whilst I was waiting for it to come to the boil, I made my pasta, using flour and enough warm water  to make a firm, but soft dough. It took five minutes. I left my dough to rest for about 15 minutes, then I rolled it out and, using a large knife, I cut out my pizzoccheri. It was so easy!





By now my water was boiling, so I added all my vegeatbles with some salt, cooked for about 6 or seven minutes, then added my pizzoccheri pasta, making sure to stir.
Within six or so minutes, my pasta was ready to be drained, together with all those green beauties.




When I added  pasta and vegetables  to the sauce, and most f my fontina cheese, I began to smell a truly delicious aroma: fresh vegetables, wholewheat flour, fresh herbs, cheese, some meat: music on a plate!




I mixed everything together in the pan, added more cheese and pepper and garnished with more fresh parsley and a few diced pieces of fontina!



Don't be put off by the number of words I have used to describe this dish, as it truly is very, very easy and quick, and, of course, you don't have to make fresh pasta, if you don't want to (I normally wouldn't!)
BUONA PRIMAVERA!

32 comments:

  1. I am hungry now! This looks awesome! Hope you have a beautiful Sunday!

    Kristin xo

    ReplyDelete
    Replies
    1. Hi Kristin! It's been a very busy working Sunday, here, at home. I decided to cook this dish so I would allow myself a little break!

      I was very pleased with the way my wholewheat pasta tasted. It was a first for me, as I would normally prefer white. The absence of egg geve my pasta just the texture I wanted to achieve!

      Thanks for your comment!

      CIAO!

      ANNA

      xx

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  2. Hello Anna

    Another spectacular dish. Homemade pasta too! Living in North America the flour differs from European flour, so I buy dried pasta and always insist it be from Italy.

    I got enormous joy from your comment on my blog this week, as you can see at least one other commenter got a great laugh too from your story. Such fun and joy. Thank you Anna for your friendship and good cheer.


    Helen xx

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    Replies
    1. Helen, I got a great laugh, too, while I was writing it! Black sunglasses and a scarf wrapped round my head? What a disguise! My head felt like it was in a sauna (August in Southern Italy, over 40C, in full sun with your head wrapped in bandages!)

      The joys of being 17, eh?

      Helen, don't look for excuses... I know exactly what kind of flour they sell in America... I am very familiar with it: every kind you can imagine! So get making pasta!

      HUGS

      ANNA

      xxx

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  3. Good morning Anna,
    They looks delicious but I think it is difficult to make the pasta !! Can we use the pasta from surer market please ?
    Have a nice week
    Olympia

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    Replies
    1. Hello Olympia! Of course you can use pasta from the supermarket, like all Italians do, in Italy. I am doing a little projeact, here, as I am not a "pasta maker"... I am learning as I go along and have fun! Italian people are too busy, on a daily basis to actually make pasta. You should try making it, though. You can if I can!

      CIAO!

      ANNA
      x

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  4. Hello dear Anna,
    This is such a lovely springy post ( If I may call it that!). It's so exciting to see everything beginning to sprout and blossom and this looks a perfect recipe to match that happy feeling. I always have a little bottle of olive oil that I absolutely cram-pack with chopped rosemary. The flavours infuse and I use it instead of ordinary oil in recipes when I want a rosemary taste but am too lazy to chop it all up finely! Have a happy week, take care, Jane xx

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    Replies
    1. Hello Jane! How are you?

      I like flavoured oils, too! A favourite of mine is oil flavoured with sea weed (fresh from the sea) which I remember my cousin used to make when I was little (I love eating seaweed!) and, of course "olio santo" which is chilli oil, which I adore on Chinese food and some Italian dishes. I think you must have gathered by now that I LOVE hot food!

      CIAO!

      ANNA

      xxx

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    2. Abba, you are so brilliant, I have never even heard of seaweed oil! Which type of sea weed? It must taste like a summer holiday! Love Jabexx

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  5. A tribute to Northern Italy today! :)
    Ciao Anna, happy Spring to you!
    Michela x

    ReplyDelete
    Replies
    1. Yes, it was a tribute to Northern Italy, in a way, and way not? we are one nation, aren't we? All those people didn't die so we could then undo one of the most beautiful places on Earth!

      Cara Michela, amo l'Italia e tutti gli italiani, specialmente quelli simpatici!

      CIAO!

      ANNA

      xxx

      Delete
  6. My sweet 'Anna,
    You have many beautiful memories from my Country !YeS ,it was nice. I have been in Paros for 15 days I think at 1995 . We have travel at many islands except Dodecannisa ..(Rodos, Chios, Kos...).All the islands have especial beauty. They have leaved all the big I hope the God leave us our light sunshine and our smile !!
    Olympia

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    Replies
    1. Olympia,

      I really love Greece and I have lots of memories of Athens and the islands. On cold Winter mornings, I play Theodorakis in my car. Greek music reminds me of blue skies and sunshine.

      Things will get better, Olympia, and the sun will keep shining over your beautiful country.

      BUONA NOTTE

      ANNA

      x

      Delete
  7. Benvenuti primavera! What a recipe! Pizzoccheri is a traditional dish here in Switzerland as well! I exactly now what it tastes like! It's so beautiful and you made it so nicely with the Swiss card (what does it have to do with Switzerland? We eat it but it's nothing national...) and the sausage! Yum, yum - a heavenly and truly wonderful recipe... I won't promise when I'll make it... I still have to catch up! Anna, you are a godess! M.H. Christa

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    Replies
    1. Hello Christa!

      Now... SWiss chard... I don't know... in Italy we call it bietole, or bietole da costa, in England leaf beet or chard and in America they call it Swiss chard, most of the time.

      Why Swiss? It's just a name and, apparently, no connection with Switzerland! I grow it in my garden and love it with pasta! I could eat lots of it, and often.

      So, you eat pizzoccheri in Switzerland? I'm not surprised... they are good and so easy to make.

      My eyes are hurting, tonight... I have been doing a lot of writing, lately...

      BUONA NOTTE, Christa!
      xxxxxxx

      ANNA

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  8. I totally agree with Christa. Anna, you are a godess of excellent Italian cuzine.. I should imagine other dishes come into it too.. I can smell the arouma here..
    Its 9.30am.. and already i am hungry..!
    I am waiting for your cookbook!!

    thank you Anna.
    scrumtious blog..
    happy tuesday
    val xxx

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  9. Dear Val,

    I'm waiting for my cookbook, too! I will have to find an editor, unless they "find" me firts!

    Thank you so much for the compliments. I do love cooking. I had a teacher, my mother, who cooked with love. She had the hands of an artist and had a special way of touching food. Which is the reason why I love Jamie Oliver: it's all in his hands: love, passion, dedication and creativity. Plus he loves Italy and he wishes he had been born Italian.

    Jamie should get Honorary Italian Citizenship. Rather him than De Niro (it's wasted on him!)


    HAPPY TUESDAY TO YOU, TOO!

    ARRIVEDERCI!

    ANNA

    xx

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  10. My sweet Anna
    For the history they gave me this name in memory of my father's mum which has killed at B ' World War at 1946 .Do you know that except the History town at Pelopponisos this name was the mother of Alexander the Great ? (Macedonian Leader).Anyway in the present ,today they don't like this name .....They prefer something European.. Something else . You have the same name with my sister-in-law and my older girl friend , so I say this name many times in a day and I remember you too !
    My love
    Olympia

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    Replies
    1. Dear Olympia...

      Olympia IS a European name! Very much so! Remember that without Greece and Rome there would be no Western civilization. Rome and Greece laid the foundations for what we today know as Europe (the Romans took civilization well beyond Europe! It's a known fact!)

      Be proud of your beautiful name. I love it! I like my name... it's nice and short and sweet. I was named after my mum's sister. My husband says that Anna is the most beautiful name in the world... I can think of a few nicer ones, but... if he says so...

      BUONA NOTTE...Kalinihta!

      ANNA
      x

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  11. Hello Anna, how are you? I do often pizzoccheri, with flour, wheat germ, the sauce I make simple though, the idea of the sausage is excellent! Hello to you soon! Francesca

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    Replies
    1. Ciso Francesca... sto bene, ma molto, molto stanca...

      This was the first time I made and actually ate wholemeal pasta. I think white pasta is more like a white canvas which absorbs the flavour of the sauce, and is lighter. But I enjoyed the nutty flavour of wholmeal pasta!

      A mio marito non piace, Francesca. Pero`, i miei pizzoccheri erano veramente tanto buoni! E la ricetta originale. Provala!

      Oggi ho comprato due ceste di primule per il giardino. Molto belle!

      Thank you for the comment!

      BACI A ROMA!

      ANNA

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  12. Anna cara - I know you are romantic - I believe all Italians are... or am I wrong? Hope you are having a great weekend! Only 11 days to go until paradise! Ciao, take care! Christa

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    Replies
    1. Well, Christa, I hope you don't mind me bursting your bubble... I have always worried about Italian men who are too romantic: they are only after one thing and I assure you that when they have got what they were after, the romanticism goes down, "nel gabinetto!"

      Italian women, yes, they are romantic, in a different way from men. I think I am romantic, as I was brought up by a romantic couple (My Mamma and Babbo) who had to go through so much before they could get married, you wouldn't believe it!

      My mum got pregnant with her first child and was forbidden to get married before her brother, who was already engaged.

      My mum was seven months pregnant when she got married. The wedding happened and 7 in the morning, in the crypt of a church. She never wore a wedding dress (not allowed by her brother-her dad died before she was born) and got married in grey. My mum and dad were very much in love and shared everything, in life and in death. They now share a crypt. Romantic till the end...

      Ciao, Christa!

      Hugs

      ANNA
      x

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  13. Lovely food and photos as always Anna, to tempt the taste buds. I hope it is your book that you have been busy writing.

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    Replies
    1. Hi Lindy!

      No, it's not my book I've been writing, but I'm going to be busy for the next few days, unfortunately.

      It's mother's day here, tomorrow... I wonder if someone will give me a Lucio Dalla CD?

      Off to bed... BUONA NOTTE!

      CIAO

      ANNA

      xx

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  14. Dear Anna - I don't know how I missed this post, perhaps it was when I was away or just back from Sicily.
    The receipe looks delicious as I am sure it is.
    However, I have just read your comment to Christa, the story about your mother and father. What a terrible ordeal they put through, thank goodness that would never happen today.
    I am pleased that eventually everything worked out for them, and their life together was shared and happy.

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    Replies
    1. Hi Rosemary!

      I've been so busy! Thank you for reading the story about my parents. Yes, they were very happy together. My father was very romantic. After he saw my mum for the firts time, he would walk past ger house and drop a red rose by the door! Lovely, don't you think?

      I am very tired today, Rosemary... I'm off to bed!

      Hugs

      ANNA

      xxx

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  15. My sweet Anna
    How many kilos do you want to send you ? I really mean it !!!
    I wait for your answer !
    Olympia

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    Replies
    1. Olympia... if it's Greek,I could eat lots of it! 55 Kg should do. If you have any hummus, please I'll have 30 Kg of that, too! And 30 bottles of Retzina, plus 15 of Metaxa! Thank you!

      Hugs and Buona notte...

      ANNA

      xx

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  16. Ok !!! My hands up !You are joking !! I must send you those kilos with a truck !!Don't you reconcile with something little? And please what you mean hummus????
    Olympia

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  17. Olympia, hello... Hummus is that delicious Greek dip made with pureed chick peas, oil, garlic, lemon juice and tahini paste. We eat it with pitta bread and love it as it's really delicious. Maybe it comes from a different part of Greece to where you come from... more to the East, maybe...

    Anyway... I really, really love it!

    CIAO!

    ANNA

    xx

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  18. I made this for my girlfriend she was in heaven. Her favorite part was the fontina cheese.

    -Zane

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