Wednesday, April 13, 2011

Tutto Italiano.....Pasta al Nero di Seppia and Strawberry Panna Cotta with Rose Water

 Pasta al Nero di Seppia with Cherry Tomatoes, Olives, 
and Mushrooms in a Cognac Cream Sauce
Strawberry Panna Cotta with Rose Water 

Weather is so good, we feel the spring is finally here!!....We are having warm and long days...nice salads are present on our tables......But......I was craving Italian food!!!.....Yes.....Pasta and Dessert.....I love Italian Food !!

Pasta al Nero di Seppia with Cherry Tomatoes, Olives, and Mushrooms in a Cognac Cream Sauce

500 grams of squid-ink pasta. I make my own pasta, as I shown in a previous post. I add 1 teaspoon of squid-ink per egg.
300 grams of cherry tomatoes
250 grams of mushrooms
100 grams of black olives (sliced)
300 cc of thick cream
1 Garlic (chopped)
1/2 onion (chopped)
1/4 cup of cognac
Olive oil
Sea salt
Sage (4 leaves)

Make your own squid-ink pasta or buy it. If you make your pasta, then let it dry.

Wash the cherry tomatoes. In a pan, add some olive oil and garlic. Once it is hot, add the cherry tomatoes and roast them. Sprinkle it with sea salt and pepper. When they are cooked, set aside.

In a pan, heat some olive oil, and add the chopped onion and the sage. When the onion is translucent, take the sage out, and add the garlic. Incorporate the mushrooms, add the cognac, and cook the mushrooms while the alcohol evaporates. Add the cream and stir it. Add the black olives. Season it with salt and pepper, and set aside.

In a big pot with boiling water and salt, cook your squid-ink pasta. Once it is cooked, drain it and put it in a big bowl. Add the roasted tomatoes, and toss it, then add the mushrooms/olives/cognac cream and toss it. Serve it and sprinkle with Parmiggiano cheese. Enjoy!!!

Strawberry Panna Cotta with Rose Water 

Panna cotta:

3 cups of cream (I use 35%)
85 grams of sugar (you can use more or less)
3.5 teaspoon of gelatin powder
5 tablespoon of water
Seeds of 1 vanilla bean

Strawberries Mix

350 grams of strawberries
70 grams of sugar (more or less depending on your taste)
3 tablespoons of rose water

Wash the strawberries. In a blender, mix the strawberries, sugar, and rose water until you have a puree. 

Put the gelatine in a cup, and add the water. Wait until the gelatine absorbs the water and makes a gel.
In a pot, place the cream over medium heat with the sugar, and the seeds of vanilla bean. Mix it. Once the cream starts to boil, add the gelatine and cook for two minutes at very low heat.When the mixture is warm, distribute half of this mix on glasses. Place it in a refrigerator until is set. Add half of the strawberry pure to the remaining cream, and put this mixture in the glasses (second layer). Place it in a refrigerator until is set. Once this part is set, put the strawberry coulis on top and garnish with a mint leave.  Enjoy!



  1. both pasta and starwary pannacota is yummy and refreshing

  2. tremendamente impresionada con esta ricura..bexinos