Category: pasta

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Bella Italia

I quite like Bella Italia, yes I know it is a chain and they use a range of pre-made ingredients in their cooking and it’s all systems and less about flair and passion. Even having said that compared to other places I enjoy the food, the service, the atmosphere and the Italian’ess.

I was there on Monday for lunch and had an enjoyable meal. I started with the calamari and unlike other places which serve pre-cooked rubbery squid rings, at Bella Italia they do use the whole squid. However they do seem to overcook it, it would  be much better if they cooked for half the time that they do. Still nice, but not how I like it. It arrived with lemon and mayonnaise.

I had pizza for my main course, a Quattro Stagioni, the four seasons; pepperoni, smoked ham, roasted mushrooms and artichokes. It was quite nice, I prefer the pizza from Pizza Express, but this is so much better than the pizzas you can get in other (so-called) pizza eateries. The smoked ham was too salty for me, so that went off, but the mushrooms and artichokes were done well. The pizza base was just right, thin and not too crispy or too soggy. The tomato sauce was slightly too salty, but did taste of tomates. I would have liked a little more cheese.

The pasta dish ordered by my other half was very nice as well, Penne Funghi Pancetta. which was pancetta bacon, mushrooms and penne pasta sauteed in a creamy cheese sauce.

We had soft drinks and left before we could have coffee as we were pushed for time.

The service was fine, though it did take a little time for our main courses to arrive, and it felt like they had been waiting for a while.

Overall it was a nice place for lunch and I would make a return visit.

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Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan

Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan.

Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan

Fresh Trofie pasta.

Into a pan of boiling water (no salt, no oil).

Cook for ten minutes.

In a blender/grinder, handful of basil leaves, olive oil, blitz and blend. Add more basil leaves and more oil, blitz.

Drain pasta.

Dribble olive oil in.

Toss and coat pasta.

Add basil pesto, handful of pine nuts, handful of grated parmesan.

Mix.

Serve.

Eat.


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Linguine with mushrooms, cream and saffron

In an pan of boiling water add the linguine. This will take 11 minutes to cook, but check the packaging to be sure. No need to add salt or oil to the boiling water.

In a pan, heat some olive oil.

Add some cubed pancetta and a finely chopped onion,

Cook until the onion has softened.

Add some sliced mushrooms.

Once the mushrooms are cooked (how long this takes depends on the size of the pan, how hot it is and the quantity of ingredients) add creme frache and a few strands of saffron.

Stir on a low heat until the saffron has imparted a golden tinge to the cream mixture.

You could use cream instead of creme frache, I use creme frache as I like the flavour. You don’t need to use saffron, but it adds a wonderful flavour as well as colour to the dish.

Once the linguine is cooked, drain, add the cream mixture, a handful of grated parmesan, a good twist or two of ground black pepper.

Stir well and serve.