..cooking pasta
- use plenty of boiling salted water, you will need about 1litre per 80gr of pasta. Add the pasta and stir it for a couple of minutes so it will not stick.
- add the salt once the water is boiling. If you add it to cold water it will take longer to get to the boil.
- drain the pasta a couple of minutes earlier than what stated on the pack, saving a mug of the water. Add the pasta to the pan with the sauce and toss it adding the liquid a little bit at a time (you might not need all of it). If you like, at the last minute you can add an handful of grated parmesan and stir it in. Sorry but I hate when I see a plate with a pile of white spaghetti and a huge blob of sauce on top...the pasta goes dry and it is impossible to stir the sauce in.
- when buying dry pasta I stick to the brands I used to buy in Italy like DeCecco, Buitoni or Barilla. You can find them in most supermarket and shops and they are not dearer than the other brands but better quality.
More tips to come!!!
Yummy things
This is a 5kg fresh salmon that I have stuffed with prawns and a ginger, chilli, garlic and coconut sauce and you can see the final result below. The recipe is from Good Food Magazine (http://www.bbcgoodfood.com/). It is called Hot Salmon Parcel. I have adapted the recipe to my taste, using the top half of a coconut milk tin (full fat!!), and as for the glaze I only used soy sauce, lime juice and chopped parsley (I hate fresh coriander and honey)
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