DINNER

“This section features dishes that I personally cook and recommend for dinner. Each recipe is designed to be enjoyed in the evening for optimal flavor. I also suggest a wine pairing to complement each dish.” 

Pasta with zucchini and prawns

Pasta with Zucchini and Prawns

Sauté onion and zucchini, blend into a sauce. Boil pasta, cook prawns, then mix everything together. A quick, tasty pasta with creamy zucchini and prawns!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4 people
Course: DINNER
Cuisine: Italian
Calories: 657
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium Onion
  • 2 medium Zucchinis
  • 250 g Raw prawns (peeled and deveined)
  • 320 g Pasta (penne or fusilli recommended)
  • 2 tbsp Olive oil extra virgin
  • 3 tbsp Salt and black pepper (add more for the pasta's water)

Equipment

  • 1 Large pan
  • 1 Pot
  • 1 Pasta drainer
  • 2 Chopping boards You must separate vegetable and seafood to avoid cross contamination.

Method
 

  1.  
    How to make Pasta with zucchini and prawns
    Onion: Cut the onion into small slices (0.5–1cm thick).
    Zucchini: On a separate chopping board, slice the zucchini into similar-sized pieces.
    Heat 1 tbsp olive oil in a large pan over medium heat for about 30 seconds.
    Add the onion and sauté gently until translucent (about 3–4 minutes).
    Add the zucchini to the pan and cook for about 10 minutes, stirring occasionally. Avoid burning.
    While the zucchini cooks, peel and clean the prawns. Set aside.
    Fill a large pot with water, add salt, and bring to a boil.
    Once boiling, add your chosen pasta and cook according to package instructions for al dente (usually about 10 minutes).
    When the zucchini is tender, transfer both the zucchini and onions into a blender.
    Add salt and black pepper to taste.
    Blend until smooth and creamy. Set aside.
    In the same pan used for the zucchini, add another drizzle of olive oil if needed.
    Add the prawns and cook for 2–3 minutes per side, until pink and cooked through. Season with a pinch of salt and pepper.
    Once the pasta is cooked, drain it (reserve a little pasta water).
    Return the pasta to the pan with the prawns.
    Add the zucchini sauce and toss everything together over low heat for 1–2 minutes. Add a splash of pasta water if the sauce needs thinning.
    Taste and adjust seasoning with extra salt and black pepper if needed.
    Plate your pasta, garnish with a drizzle of olive oil or fresh herbs if desired.
    Buon Appetito!

Notes

pasta with zucchini and prawns
For a better result, ensure that the prawns' sauce is mix with the zucchinis sauce to give a succulent taste. 
Risotto with Asparagus and Pancetta

Risotto with Asparagus and Pancetta

This creamy Italian risotto features tender asparagus and pancetta, cooked with fragrant onions and Arborio rice. The dish is prepared by toasting the rice, then gradually adding hot broth until it reaches a velvety consistency. Finished with butter, this risotto is rich, comforting, and perfect for a satisfying family meal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting time 2 minutes
Total Time 2 minutes
Servings: 4 people
Course: DINNER, Lunch
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Onion
  • 2 tbsp Olive Oil
  • 30 g Butter
  • 1 bunch Asparagus
  • 100 g Pancetta
  • 400 g Arborio Rice
  • 1 Stock Cube
  • 1 L water
  • 1/2 glass White Wine

Equipment

  • 1 Large Frying Pan
  • 1 Small Pot
  • 2 Chopping Board
  • 2 small Kitchen knives

Method
 

  1. Take the onion, cut it in small pieces using the chopping board.
  2. Wash and trim the asparagus, removing the tough woody ends.
    Cut the tips off and set aside. Slice the stalks into rounds.
  3. Get the pan, turn up the stove for 30 seconds, then add olive oil
  4. Wait another 30 seconds to warm, then add the onion and the chopped asparagus till the onions reach a golden colour
  5. At this stage add the rice and make it toast for couple of minutes, stirring at times
  6. Pour in the white wine and let it evaporate
  7. Add a ladle of hot broth to the rice and stir. Continue adding broth one ladle at a time, stirring frequently, allowing the rice to absorb the liquid before adding more.
  8. Add the pancetta to allow cooking and soften. (if you love it crispy then fry it in a small pan for few minutes before transferring it to the large pan with the risotto)
  9. When the rice is cooked, remove from heat. Stir in the butter to give a better taste and consistency to the risotto
  10. Plate the risotto with a bit of the sauce left from the pancetta and asparagus. Serve immediately while hot.

Notes

risotto with asparagus and pancetta
The secret to make this dish tasty and delicious is to preserve some of the broth and butter mixed with pancetta and asparagus flavors. 
Scroll to Top