Wipe the pan clean and put it on a high heat. Pour a teaspoon of oil into the pan, then add a third of the shimeji (or oyster or king oyster mushrooms) and cook, stirring often, for two to three minutes, until lightly golden all over. Tip into a large bowl, then repeat with the remaining shimeji, cooking them in two more batches and adding a teaspoon of oil. When the last batch of shimeji is cooked, return them all to the pan. Mix the mirin and soy in a small bowl, pour over the top of the shimeji, stir to coat, then tip out into the large bowl and set aside. Stir the butter and cheese through the polenta, then transfer it to a lipped platter. Top with the prawn mix, sprinkle the parsley on top and serve at once.

Al Dente: A Small Pasta Spot Punching Well Above Its Size Al Dente: A Small Pasta Spot Punching Well Above Its Size

Put 1.3 litres of water and three-quarters of a teaspoon of salt in a large pan and bring to a boil. Turn down the heat to medium-high, add the pasta and cook until al dente. Two minutes before the pasta is done, return the saute pan to a medium heat and, once it’s hot, add the oil and garlic and cook, stirring, for 30 seconds, until fragrant. Commonly found in Spanish food, smoked paprika, or pimentón, adds a subtly sweet and smoky flavor, while sherry vinegar brings a pop of brightness to this creamy, comforting meal. Onions, lots of garlic, and pantry-hero tomato paste form the base of the dish, then get a luxurious glug of cream and a little butter to take it from saucy to glossy. Very al dente pasta is thrown straight into the simmering sauce along with starchy pasta water for an impressive restaurant-quality sauce, before chunks of chorizo bring a warm heat that’ll leave you wanting another bite. You don’t normally feel hungry when your stomach’s in knots, but in the gutwrenchingly tense strudel scene in Quentin Tarantino’s Inglourious Basterds, I found myself distracted by the sheer perfection of the apfelstrudel: the precision of the slice, the crisp pastry, the swirl of cream on the side. I had to make my own. Try to get hold of Turkish filo pastry: it has a robustness that makes it easier to roll, plus it lends itself to extra-crunchy layers. Don’t worry if you can’t, though: use any good filo and take a bit more care when handling it, because it’s more delicate; use 30g less each of icing sugar and butter, too. Cacio e Pepe, simple recipe, full of taste! Try the spaghettoni, or gluten free tagliatelle 😋🧀 . . . #handmadepasta #pasta #italianrestaurant #pastificioaldente #foodlover #itssolondon #eaterlondon #hotdinners #foodismuk #food #london #foodiegram #eatingfortheinsta #eathotdinners #pastapasta #pastaporn #buzzfeedfood #feedfeed #thefeedfeed #huffposttaste #foodprnshare #droolclub #thekitchn #sweetmagazine #tastespotting #forkfeed #eeeeeats Discover freshly made pasta dishes inspired by different recipes across Italian regions. Stepping into any of our locations will transport you straight to a pastificio in Italy. From sipping on an Aperol spritz on the terrace to sharing a myriad of dishes with loved ones, you’ll feel the Italian authenticity immediately through our distinct ambience.

Weeknight pasta gets the Spanish treatment with a silky, smoky tomato sauce and spicy chorizo-style sausage in this 30-minute dinner recipe. This easy dish comes together in a snap thanks to basic pantry staples upgraded with smoked paprika and a touch of sherry vinegar; it's like your midweek dinner took a trip to Spain! Ravioli, Zucca e Pecorino. Delightful ravioli parcels of pumpkin, pecorino and ricotta cheese, served with a sage butter sauce. Thanks to a whole lot of ricotta, this baked pasta is so creamy and milky that it’s nearly as fluffy as pudding. The dish has a sweet tang from roasted lemon and tomatoes, plus a crisp bread crumb topping to contrast all that plushness. Because the sauce is mostly cheese, it’s worth seeking out ricotta that doesn’t have gum or stabilizers; you’ll get the best results from ricotta that is made of just milk, salt and perhaps a vinegar or natural culture. Read More

Strudel, meat-free carbonara and shrimp: Yotam Ottolenghi’s

In a 9-by-13-inch/3-quart baking dish, toss together the lemon quarters, tomatoes, onion, 3 herb sprigs (if using) and 2 tablespoons olive oil. Season with salt and pepper and roast until onion is tender and tomatoes burst, 20 to 25 minutes. Step 4 Using a large slotted spoon, transfer pasta to sauce and increase heat to high. Vigorously stirring, add pasta water, about 1/3 cup at a time (you may not need to use it all), until pasta is al dente and sauce is glossy. Return chorizo and any accumulated juices to pot and stir to combine; add more vinegar or salt, if needed.

Bustling atmosphere and very popular, not sure they take bookings so it’s probably not always easy to get in. Thank you for sharing this lovely review. We're glad you had a positive experience at our restaurant, and we look forward to welcoming you again soon! Put all the filling ingredients in a large bowl, mix to combine, then set aside for about half an hour, so the apples release some of their juices. Drain, then discard the liquid. Heat the oven to 425 degrees. Bring a large pot of salted water to a boil. Zest the lemon into a medium bowl, then cut it into quarters. We're sorry to hear your experience with us wasn't up to our usual high standards. If you would please be so kind as to send us more information to [email protected], we can investigate this further.

Pasta Recipe - Delish Best Creamy Chorizo Pasta Recipe - Delish

Again using the cloth to help you, carefully lift the strudel on to a large oven tray lined with greaseproof paper. Brush with the reserved butter, then dust with the reserved icing sugar. Using a sharp serrated knife, cut six evenly spaced 7cm diagonal slashes across the top of the strudel to reveal the filling inside. Bake the strudel for 45-50 minutes, until the pastry is crisp and deeply golden, then remove and leave to rest for 15-20 minutes.Heat the oven to 200C (180C fan)/390F/gas 6. Put a large, slightly damp, clean tea towel on a worktop: this is to help you roll the strudel later. Lay a sheet of filo on top of the tea towel, brush it generously all over with melted butter, then, using a sieve, lightly dust it all over with about a tablespoon of icing sugar. Repeat with the remaining filo, melted butter and icing sugar. Inspired by a shared passion of handmade fresh pasta, the right cottura al dente, and traditional Italian recipes passed down through generations, Al Dente was created by a group of friends who wanted to share their passion with the rest of London.

Al Dente - Charlotte Street - Deliveroo Al Dente - Charlotte Street - Deliveroo

Thank you so much for your kind words! We're glad you enjoyed your meal at Al Dente. We hope to see you again soon! Step 2 Meanwhile, in a large, high-sided skillet over medium heat, heat oil. Add chorizo and cook, turning occasionally, until golden brown, 4 to 5 minutes. Transfer to a plate, leaving oil in skillet. Thank you so much for your review, we're so happy to hear you loved the food! We hope to see you again soon! 🍝 Desserts, service, wine list, the restaurant's friendly buzz — all of those are living up to the pasta, with the only letdown being some dry, tough focaccia, the only carb of the evening that's less than great. Now for the carbonara. Put the egg yolks, parmesan, soy and mirin in a bowl, add a few good grinds of pepper, mix well and put aside.