Delishuss Blog

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Penne with sausage, pancetta and Swiss chard December 19, 2011

Filed under: Favourites,Pasta — delishuss @ 9:25 pm
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I saw this recipe being made on Saturday Kitchen on BBC and was dying to try it. So that I did and I wasn’t dissapointed. It’s really easy to make and really tasty. Possibly not so good for the waistline but sure what odds. Word of warning though, don’t do what I do and shake the chilli flake pot into the frying pan 🙂


Preparation method

  1. Trim the ends of the Swiss chard and cut the green leaves off the white stems.
  2. Cut the stems into fine matchsticks and blanch in boiling salted water for 1-2 minutes, or until soft. Drain and set aside.
  3. Blanch the green leaves in boiling salted water for 4-5 minutes, then drain and chop roughly.
  4. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5-6 minutesm, or until soft.
  5. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat.
  6. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4-5 minutes. Season to taste, with salt and freshly ground black pepper.
  7. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water.
  8. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce.
  9. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated parmesan.

Note: I used spinach as I forgot to get the chard in the shop, it works well I think.



Risi e bisi- Rice and peas May 1, 2011

Filed under: Meat,Rice and Grains — delishuss @ 10:55 pm
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I got this recipe out of ‘Mama’s Italian Cookbook’. It’s similiar to a risotto. Lovely and comforting food. Give it a go, you won’t be disappointed.

Serves 4


1 litre chicken stock

6 tbsp butter

3 shallots, finely chopped

115g/4 oz pancetta or rindless lean bacon, diced

225g rice

150ml dry white wine

175g petis pois, thawed if frozen

Salt and pepper

Parmesan cheese shavings to garnish


1. Pour the stock into a large saucepan and bring to the boil.

2. Reduce the heat and leave to simmer gently.

3. Melt 4 tablespoons of the butter in a large, heavy-based saucepan.

4. Add the shallots and pancetta and cook over a low heat, stirring occasionally, for 5 minutes, until the shallots are soft.

5. Add the rice and cook, stirring constantly, for 2-3 minutes, until all the grains are thoroughly coated and glistening.

6. Pour in the wine and cook, stirring constantly, until it has almost completely evaporated.

7. Add a ladleful of hot stock and cook, stirring constantly, until all the stock has been absorbed.

8. Continue cooking and adding the stock, a ladleful at a time, for about 10 minutes.

9. Add the peas, then continue adding the stock, a ladleful at a time, for a further 10 minutes, or until the rice is tender and the liquid has been absorbed.

10. Stir in the remaining butter and season to taste with salt and pepper.

11. Transfer to a warmed serving dish, garnish with cheese shavings and serve immediately.