#my favourite pasta shape are tortiglioni | Explore Tumblr Posts and Blogs

martsonmars · 4 months

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@messofthejess asked: If each member of the Carry On cast was a type of pasta, what type would they be?

[Tumblr killed the ask]

OMG obsessed. Thank you for the question it's so important to me. I'm limiting myself to the main gang but PLEASE (you or anyone else) feel free to send asks or comment with other characters, I'd love to answer but I don't want to feel overwhelmed with choices.

I'm also not letting myself overthink this. There might be better answers but I'm going with gut feelings or I'll never post this. I'm going with shapes.

Baz is definitely long pasta. Reginette, with they're elegant, fancy, sharp edges. I just know the guy doesn't want to fit in the pot. So many people don't know how to handle him. Long and thin. HARD TO KILL BUT NOT TO BREAK. And when he's safe he reveals his true form. Which is still hard to handle. You need practice. You might be tempted to cut into smaller pieces. But the only way to actually savour who he is is to get past all these obstacles and wrap him around your fork and you finally understand. He could be trenette/linguine too but mostly because in my region they're eaten with pesto, and you know. Basil. Etc.

Simon is rigatoni or tortiglioni or any of the similar shapes. He's a sturdy pasta. A fighter. One the people love, but might take for granted. And yet he'll always be ready to save your meal, square shoulders and jaw. He's ready to take any challenge, and when it's finally time to rest he won't let himself go too soft. He'll keep his fierce, solid, thick shape and demand to be loved strongly. He can take it. And we all know that this is the kind of pasta to eat with a nice, rich sauce, just like our boy deserves. A sauce that sticks, that fills up all the spaces. Because we know that holes just want to be filled.

Penny is penne. Of course. The name speaks for itself, but it's also a correct choice. A no bullshit shape. One that thinks she's better than anyone else, but is she? Only trial and error will tell. But she remains a solid choice, reliable and always there for you if you're one of her trusted friends. She'll never let you down. As long as she doesn't start doubting herself. But she won't for too long, because who would doubt penne?

Agatha is difficult. I'm going with farfalle. She's pretty and elegant and sophisticated, but also misjudged and belittled and mistreated. People will see only what's on the outside and take it at face value — seeing her as too good to be true, or instead as childish and not caring about what truly matters — and won't delve deeper to see the truth. Which is that her core — the core of her beauty, of her power — is stronger than one thinks.

Shep is one of my favourite shapes — ruote. I was going to pick lasagne for him (rich and intense and friendly and happy to use their layers to host different kinds of savoury experiences), but this is perfect too. For his truck, his sense of adventure, chasing tornadoes and creatures and friends and never letting anything — danger or unpleasant British mages — stop him from being one of the best guys you'll have the fortune of meeting on your path.

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summergirl2408 · 3 years

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I don't trust people who like all pasta shapes equally

You know what ? Tag this with your favourite and your least favourite pasta shape

#food #pasta #there is good pasta and there is bad pasta #my favourite pasta shape are tortiglioni #my least favourite are long maccheroni (those maccaroni the size of spaghetti)#those are absolutely disgusting imo

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prettyediblestylist · 7 years

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Za’atar Courgette Fritters with Whipped Feta Cream, Honey & Oregano

I’ve decided to come out as an all-singing and all-dancing courgette fan. And it’s because of this, I feel eternally grateful to my dear friend Lesley who grows her own with an ever-increasing bounty year on year - and luckily for me this year’s plant was fruiting its socks off! Of all the vegetables, this one has to be the most renowned for peak season gluts, so only last week I opened my door to a joyous crate brimming with crimson yellow and earthy green courgettes. With their skins shiny and taut, some were traditionally marrow-shaped, others like mini rugby balls. All however a perfect ‘easy to handle’ size having been picked at just the right the time - before a sun-soaked growth spurt had turned them into enormous beasts (If this does happen though, all is not lost. These are wonderful stuffed and roasted!)

So I present you here with a dish to make these green goddess beauties shine. After all, this is a vegetable we should be making the most of this time of year, whether we want its comfort in, say a gratin, or like here, lightly grilled with olive oil until they are charred to perfection, intensifying their delicate green flavour. You don’t have to apply heat either - young courgettes are delicious raw when delicately sliced into ribbons, tossed through a simple, fresh salad or pasta dish for a late-summer lunchtime. (Find my recipe showcasing this method here for Buckwheat Tortiglioni with Broad Bean Pesto, Buffalo Mozzarella & Basil.)

The Italians - who call them zucchini - know how to get the best out of them. It’s a vegetable that marriages so well with so many other bright Mediterranean flavours of Italian (and Greek) cooking: garlic, lemon, tender herbs, heart-warming spices - the savoury strength of salty cheeses such as feta or parmesan, and the gentle milkiness of mozzarella.

Za’atar Courgette Fritters with Whipped Feta Cream, Honey & Oregano GF, DF & Vegan (see substitutes below)

This delicious and summery light - but full-of-flavour - dish is topped with creamy whipped feta and yoghurt, more-ish Za’atar spices, sweet honey nectar, lemony fresh oregano and crunchy sesame seeds. If you can, use a mix of green and yellow because they scream summer sunshine, but this recipe is still guaranteed to impress even if you go all green! Perfect with torn chunks of your favourite rustic loaf.

Serves 2-4 (depending on whether you want this as a starter, side or light lunch)

400g medium-sized courgettes (ideally about the size of your hand, from palm base to fingertips), sliced horizontally into 1cm strips 50g buckwheat flour (I like to use Clearspring)* 1 tbsp Za’atar spice mix, plus extra to serve 75g feta, whipped until creamy (substitute with a vegan-friendly cheese if you prefer) 50g Greek or natural yoghurt (you can use soya, coconut or another dairy-free alternative if you wish) 2 tbsp runny honey (use agave nectar to make this vegan) a large handful of fresh oregano leaves (or you can use 2 tsp dried oregano) ½ tbsp sesame seeds 1. In a bowl mix together the flour, Za’atar with some salt and pepper until combined. Pour out on to a large plate and spread use your hands to even single layer. 2. Warm a shallow layer of olive oil in a griddle pan (or you can use a plain frying pan - the bigger the better) and one by one, coat each side of the courgette slices in the flour mix before lowering them into the pan into a single layer. Allow them to cook for 3-4 minutes until golden and charred lines have formed. Turn carefully, adding more oil if necessary, and brown the other side. They should be lightly crisp. Continue until all the courgette is cooked. Transfer to a warm serving dish and set aside. 3. Meanwhile, mix together the whipped feta and yoghurt. Scatter the oregano and sesame seeds among the courgette, then generously drizzle the honey and feta/yoghurt cream across the surface. Finish with a couple of pinches of za-atar and ideally serve whilst warm. Recipe, styling & photography: Natalie Seldon Follow me on instagram: @prettyediblestylist

The lowdown on buckwheat: This seed from a flowering fruit related to sorrel and rhubarb has come to prominence of late thanks to its nutritional properties and gluten-free status, but we also love it for its nutty flavour and texture - when cooked it still retains a little bite which works well in porridge and risotto. Buckwheat flour also forms an ideal, wonderfully crispy coating for these soft and sweet courgette fritters.

*You can find buckwheat flour by Clearspring here

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prettyediblestylist · 7 years

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Buckwheat Tortiglioni with Broad Bean Pesto, Buffalo Mozzarella & Basil

I'm a pasta fiend; an oversized bowl is my first choice for a quick and delicious supper whatever the season. Contrary to belief, it doesn't have to be all about the lovingly slow-cooked bolognese, there's a middle ground of light, fresh sauces, often vegetable-based, which hit the spot much better at this time of year. And for me, it’s this simple Sicilian-inspired pesto that always wins points and satisfies. Using fresh broad beans alongside basil, mint and pine nuts, it's a fresh take on a classic and ideal for any Sicilian weather that might come our way. Best of all, as far as I'm concerned, you can knock it up in 10 minutes. Lazy and tasty; the perfect combination.

A focus on Buckwheat; Understandably, many of us would assume the aforementioned contains ‘wheat’ when in actual fact it is a darling of the fruit seed family that is related to rhubarb! Making it of course, gluten-free friendly and a suitable grains substitute for people who are Coeliac, sensitive to wheat or other grains that contain protein glutens. Energising and nutritious, it is beneficial to your cardiovascular system, contributes to blood sugar control and is packed full of nutrients and antioxidants such as magnesium and vitamin C. All in all, I think we can safely class them as a food hero. Clearspring’s new buckwheat range can be sourced here.

Buckwheat Tortiglioni with broad bean pesto, mozzarella & basil This delicate, nutty-flavoured tortiglioni has a firm texture with a satisfying bite. It holds its shape and contains delicate ridges, making it the perfect casa for sauces and pestos just like the below. Buckwheat pasta also makes an ideal base for a salad. Simply rinse under cold water after cooking and mix with your favourite fresh ingredients and a dressing of your choice.

Serves 2

150g Clearspring Buckwheat Tortiglioni (or any pasta of your choice) 1 x 200g ball of Buffalo Mozzarella, torn into small pieces (I also like to use Bocconcini for this recipe which are smaller mozzarella balls) 50g freshly podded green peas (or you can use frozen) 75g freshly podded & skinned broad beans (or you can use frozen) 3 baby courgettes, sliced into ribbons horizontally 1 tbsp toasted pine nuts fresh basil & mint leaves

For the broad bean pesto (makes about 250g): 150g podded & skinned fresh broad beans (or you can use frozen) 1 large garlic clove, crushed 2 anchovy fillets 20g parmesan 25g toasted pine nuts juice & zest of 1/2 small lemon 60ml rapeseed or olive oil a large handful of fresh basil and mint leaves 1. Begin by making the pesto. Cook the broad beans in a pan of boiling water for 2-3 minutes or until just cooked. Drain and quickly run under ice-cold water to stop them cooking. In a food processor or high-speed blender, add the broad beans along with the rest of the pesto ingredients and pulse for a few seconds until combined, but still a bit chunky. Set aside until needed. 2. Cook the pasta according to the packet’s instructions. Place the broad beans and peas in a separate pan of boiling water and cook on a simmer for a few minutes, or until just cooked. Drain and run under cold water to stop them cooking any further. When you are ready to serve, toss together the pasta, 100g pesto (you can add more if you wish and the remaining can be kept sealed in the fridge for up to a week), the broad beans, peas, courgette ribbons and mozzarella until evenly coated. 3. Divide between two plates, then scatter with the pine nuts, a few fresh herbs and a little seasoning. Drizzle with a little oil if you wish.

Recipe, styling & photography: Natalie Seldon Follow me on instagram @prettyediblestylist

*To make this strictly vegan, simply omit the mozzarella and replace with more vegetables. The pesto can be made without the anchovies and you can substitute the parmesan with a vegan-friendly version, or leave out completely if you wish.

**For other ideas using buckwheat, a favourite recipe of mine from The Goodness of Nuts & Seeds is my Gluten-free Waffles with warm date chocolate sauce & fresh berries. I love to cook up a batch of these for a delicious and nutritious weekend brunch with family and friends. Quite frankly, any excuse!

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