Rigatoni al Granchio – Recipe

Rigatoni sugo granchi

This recipe celebrates all that is delicious about crab. The combined sweetness of the crab and tomatoes is a great flavour match for the fresh, aniseedy kick of the fennel.

 

olive oil
2 large fennel bulbs
4 cloves of garlic, finely sliced
1 bunch of flat-leaf parsley, stalks finely chopped
1 tsp dried chilli flakes
½ teaspoon fennel seeds
2 lemons
2 x 400g tins of chopped tomatoes
250 g cherry tomatoes, on the vine
500 g rigatoni, dried or fresh
250 g undressed brown crabmeat, from sustainable sources
250 g white crabmeat, from sustainable sources

 

Place a frying pan over a medium heat and add a good glug of olive oil. Peel and finely chop the outer layers of the fennel. Set the leafy tops and inner hearts aside to make a salad later. Add the chopped fennel and garlic to the pan and cook for 2–3 minutes, or until soft.

Add the parsley stalks, chilli flakes, cinnamon and fennel seeds to the pan and fry for 2–3 minutes. Finely grate in the zest from your 2 lemons (reserve the lemons) and add the tinned tomatoes. Sit the cherry tomatoes, vines and all, on top to poach. Cover, reduce the heat to low and leave to simmer for 15 minutes.

Meanwhile, cook the pasta according to packet instructions.

While the pasta and sauce are cooking away, crack on with the salad. Push the reserved fennel hearts and one of the zested lemons through the thinnest slicing attachment on your food processor – or use a mandolin (or a knife). Tip into a bowl and season with a good pinch of salt and pepper. Add the reserved fennel tops and gently toss with your fingers. Put aside until you’re ready to serve.

Check the tomato sauce – it should look rich and glossy and the tomatoes should be soft and squashy. Carefully pick out and discard the vine, leaving the tomatoes in the pan. Gently stir in the brown crabmeat and let it heat up.

Drain the pasta, reserving a cupful of cooking water, then gently fold it through the ragù with the white crabmeat, adding a little of the reserved pasta water to loosen the sauce if needed. Serve the pasta on a lovely big platter with the fennel salad bang on top so you can mix and toss the two together as you serve. Chop the remaining lemon into wedges and serve on the side for squeezing over. The mix of flavours is a knockout!

BUON APPETITO!!!!

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Polpette Di Melanzane

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The cooking of Puglia, the region that encompasses the ‘heel’ of the Italian peninsula on the Adriatic Sea, deserves to be much better known. It practically defines the Mediterranean diet, with a strong focus on simply prepared fruits of the sea and fresh produce like fava beans, cime di rape and eggplant. Puglia produces some of the best olive oil in Italy, of the deep green, fruity kind, which is used with abandon in the region’s dishes.

 

Ingredients

1 medium eggplant
100g grated parmesan cheese
1 egg
1 clove garlic
A handful of parsley
Salt and pepper
Bread crumbs (as much as needed)
Olive oil for frying
Directions

Roast the eggplant, whole and unpeeled, in a hot (200°C/400°F) oven for 15-20 minutes. Remove the eggplant from the oven and let it cool a bit. Skin the eggplant and place the flesh into a food processor. (If you find the flesh is watery, gently squeeze out the excess liquid with some paper towels.) Add the remaining ingredients (other than the bread crumbs) and process until well amalgamated and fairly smooth.
Then, spoonful by spoonful, and using the pulse function on your processor, mix in bread crumbs until the mixture holds together into a soft but workable paste. (Use only as much as you need, no more.)
Take a bit of the mixture at a time, form little ‘meatballs’. Shallow fry the meatballs in olive oil, or a mixture of olive oil and vegetable oil, until golden brown on all sides.

BUON APPETITO!!!

The Tam Dao Bear Sanctuary – Meet Mausi

mausi

MAUSI

Female
Mausi arrived at our Vietnam sanctuary in June 2007 after being discovered with two other tiny cubs in a secret compartment under a passenger bus – headed for a life of torture on a bile farm. Mausi thrived in her new environment and her excitement over anything new was a joy to watch. She has grown into a sweet-natured, playful young bear. She shares her den and outdoor enclosures with a large group of bears, mostly energetic juveniles but also a couple of mature bears. Mausi gets along famously with them all.

Spread over an area of 12 hectares, the sanctuary has over 10,000 square metres of seminatural outdoor enclosure space designed to stimulate the bears’ natural behaviour The Vietnam Bear Rescue Centre is about a two-hour drive from Hanoi. You can visit the bears on these dates:

 4 and 18 October
1, 15 and 29 November 13 and 20 December
To book your visit, please email info@animalsasia.org

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https://www.animalsasia.org//intl/our-work/end-bear-bile-farming/what-we-do/bear-sanctuaries/vietnam-bear-sanctuary/vietnam-bear-sanctuary.html