Zucchini Noodles with a Roasted Red Pepper Sauce

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recettebilingue

This past week-end was an amazing one! I just got back from a great trip to Montreal, where I got to visit a friend of mine over break! I had only been there once before and had forgotten most of it, so it felt really good to go back and rediscover the city. I really enjoyed the beautiful crisp weather, the fall color palette of the trees on Mont-Royal, walking across old city and chinatown, and obviously lots of Canadian delicacies. Continue reading “Zucchini Noodles with a Roasted Red Pepper Sauce”

Fridge Friday: Tagliatelle with a Spicy Beef Bolognese

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recettebilingue

Mama mia! It’s been a while since I last posted a pasta recipe, which is funny considering I eat it at least once a week. I figured Fridge Friday would be a good occasion to post one, since I usually turn a lot of leftovers into pasta sauces. So for this second edition, I came up with a twist on a classic bolognese, using leftover beef.

Continue reading “Fridge Friday: Tagliatelle with a Spicy Beef Bolognese”

Sweet Potato Gnocchi with a Brown Butter and Sage Sauce

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recettebilingue

A few weeks ago, I took a great cooking class at school! Not only was I extremely happy to learn new recipes, but I also loved the idea of cooking at school. Unfortunately, we can’t ordinarily take cooking classes here. Wouldn’t it be amazing to bake a cake, grill a steak, or poach an egg for credit? I certainly would love to! And I truly believe that cooking is a lifelong skill that should be taught like sciences.

Continue reading “Sweet Potato Gnocchi with a Brown Butter and Sage Sauce”

Lentil “Meatballs” with a Cherry Tomato-Red Pepper Sauce

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Happy Monday! This week is a good week: it’s my last week of classes as a Sophomore. I can’t believe I’m almost halfway done with my college career. Time really does fly. In celebration, I’m not afraid to say that this dish is one of the best I have cooked since I started Stovetop Story. Though I don’t usually have a set of preferred recipes, this may be one of the best culinary surprises I have had so far.

Continue reading “Lentil “Meatballs” with a Cherry Tomato-Red Pepper Sauce”

Warm Caprese Pasta with Pesto Rosso

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It’s good to be back! Though I had a wonderful Spring Break, it’s time to get back to work, and start cooking again. It’s been a while since I last posted a (pasta) recipe, and I feel like it’s necessary for me to do so, since I eat so much of it! It’s also always good to have an extra recipe to switch things up a bit. So get ready, because this isn’t your typical Caprese salad… For starters, I should admit that I don’t really like pasta salads. Pasta is just so much better when it’s warm, that I never even think of eating it cold. Additionally, the pasta is too often mushy, or completely drowned in sauce. So this week, I decided I’d give a classic, the Caprese Pasta Salad, a little twist and make my delicious *warm* version of it. The star of this recipe is obviously the pesto rosso, or red pesto, which is basically pesto with a mix of fresh and sundried tomatoes. It adds a wonderful touch to the dish and make the flavors and textures of the fresh mozzarella and cherry tomatoes stand out in contrast. It’s also incredibly easy to make, with ingredients that you probably already have in your fridge or pantry! This recipe makes about two servings of pesto so you can keep the rest in the fridge and add it to scrambled eggs, or a bowl of quinoa the next day. Ti amo, Pesto Rosso… Bon appétit!

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Prep time: 15 minutes

Ingredients for the Pesto RossoServes 2

  • 1/4 cup sundried tomatoes
  • 1/6 cup cherry tomatoes
  • 1/4 garlic clove
  • 6 fresh basil leaves
  • 1/8 cup chopped blanched almonds
  • 1/8 cup olive oil
  • 1/2-1 tbsp grated romano cheese
  • balsamic vinegar
  • salt, pepper

Ingredients for the Caprese Pasta:

  • 80g medium shells pasta
  • 1/2 pesto rosso preparation
  • a handful of cherry tomatoes (chopped)
  • 1/4 cup fresh mozzarella cheese (diced)
  • chopped fresh basil (optional)

Directions:

  1. Bring salted water to a boil in a large pot, and cook the pasta for the time written on the packaging (mine takes about 9 minutes).
  2. Meanwhile, make the pesto rosso. In a food processor, add the sundried tomatoes, garlic, basil, and almonds. Pulse until everything is roughly chopped, and chunky. Next, add the cherry tomatoes, and a light splash of balsamic vinegar. Pulse again, until well combined. Then, add the olive oil with the cheese and keep pulsing. Finally, add 2 tablespoons of the pasta water and pulse until the sauce is creamy and homogeneous. Season to taste with salt and pepper.
  3. Drain the pasta and put it back in the pot, add the diced fresh mozzarella and cherry tomatoes, and toss with the pesto rosso. Top with parmesan cheese and chopped fresh basil. Mamma mia how delicious it is!