Pizzoccheri...

We were given some wonderful foody presents by our Italian friends on holiday...

1. This rustic pasta (pizzoccheri). As you can see by the box it has survived

many weeks of travelling...

2.  Some gorgeous Italian Parmesan - the real deal...

3. This special herb from the mountain area of northern Italy...

We got to try the original version of the pizzoccheri pasta with a family 

in the Italian alps near the Swiss border. This is it:

This is the family:

Here's the New Zealand/Solomon Island version:

Yummy!

Recipe for 2:

Ingredients 

250g pizzoccheri 

100g butter

1 clove garlic

100g cheddar cheese

Grated Parmesan

Salt and pepper 

150g cabbage or spinach (we used choisam)

2 potatoes cut in small cubes

Instructions

Put the diced potatoes and green vegetables in a large pan of salted water, bring to the boil. When the water boils add the pizzoccheri and cook for a further 10 minutes. Drain. 

Arrange a layer of pizzoccheri, then cover with small pieces of cheese and sprinkle with Parmesan. Repeat until all ingredients are used.

Season with a sauce of melted butter with garlic, diced onion and fresh sage. When golden brown pour over the prepared dis and season with freshly ground pepper (we used the pesteda). 

Decorate with a sprig of sage.

What to do with a can of tuna!

Solomon Islands is the land of canned tuna...

It is one of the food staples here and a big industry.

So very easy to come buy some good quality cans of tuna.

I've always thought canned tuna was your pantry desperate measure of what to put on a sandwich...
But since living here and trying to figure out something interesting to do with it, I've discovered it's a
delicacy to many!

This lead me to a fantastic and easy Italian pasta recipe.

Here it is...

Linguine con Tonno, Capperi e Olive

Linguine with Tuna, Capers and Olives
(Julia Della Croce)

Serves 4

Ingredients

1 x 175g can tuna packed in olive oil, drained and flaked

125ml extra-virgin olive oil

3 tbsp freshly squeezed lemon juice

2 tbsp chopped fresh flat-leaf parsley

125g mixed green and black sharply flavoured olives

3 tbsp drained small capers

1 large clove garlic, finely chopped

5 anchovy fillets in olive oil, drained and cut into small pieces

Freshly ground pepper, to taste

500g linguine

Salt, to taste

1.  In a serving bowl, combine all the ingredients for the sauce, tossing thoroughly to distribute
them evenly, then set aside.

2.  Cook the linguine until al dente, stirring frequently to prevent sticking. Drain the pasta, rinse it
rapidly and toss with the sauce in the bowl. Serve immediately.