Category Archives: Pasta

Step-By-Step Recipe: Cacio E Pepe Romano

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You might recall me raving about a certain Cacio E Pepe Romano in a previous Travelogue about Rome. 3 months after visiting Rome, I still think about this pasta once in a while – For it to have left such a deep impression on me, you must realize that this pasta is capable of being really, really good. And this is why I am posting this recipe here – It’s so delicious yet it’s so simple! Only 4 ingredients, which includes its own pasta water AND the pasta itself. I think it makes a perfect quick but quality meal for anyone who is in a rush for time (or just extremely hungry and in need of instant gratification)! Continue reading

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Step-By-Step Recipes: Aglio Olio

Aglio Olio

Spaghetti Aglio, Olio e Peperoncino, or commonly shortened to Aglio Olio, is a minimalist dish with maximum gratification. You have a plate of spaghetti which looks deceptively plain, but a bite of it unleashes the distinctive robust flavour of the garlic, with the heat of the chilli, both brought together by a delicate olive oil. What’s more surprising is that there are only four ingredients in this dish, and the name itself is the ingredient list!

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Step-By-Step Recipe: Organic White Truffle Oil Creamy Mushroom Tortiglioni

This isn’t just the ordinary Creamy Mushroom Pasta. This is Creamy Mushroom Tortiglioni  with a truckload of the freshest mushrooms and a most generous lashing of an incredible Organic White Truffle Oil. Yes, you didn’t hear that wrong. There’s Organic White Truffle Oil in the house — TummyTroll has officially transcended to the elite class (of the food world)! Oh whee.

“Wilt thou bless us mortals, thy holy Organic White Truffle Oil?”

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Short Recipe: “Oriental” Cold Angel’s Hair Pasta with Norwegian Caviar

Has anyone been to Gunther’s Restaurant at Purvis Street (Singapore)? I would love to dine at the acclaimed 84th Best Restaurant in the World, but I hadn’t, unfortunately. Then again, it doesn’t hurt to dream about tasting the divine Cold Angel’s Hair Pasta with Oscietra Caviar, a signature dish at Gunther’s. Today at TummyTroll, we dare not recreate this renowned modern French dish for we neither have the talent nor the finesse. Instead we borrowed the idea of a cold angel’s hair pasta tossed with simple seasoning, garnished with a touch of savoury Norwegian caviar – Courtesy of a recent vacation to Norway. Just right for the scorching summer of Singapore, we think. For the lack of the truffle oil which is a trademark of the original Gunther’s classic, we played an oriental twist with the addition of toasted sesame oil. Top grade, no less. The result? A sleek and light creation we’re proud to tuck into! :)

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We’re eating… Pan-fried Peri-Peri Pasta (PPPP)

Just some days ago I had some extra Peri-Peri sauce from making Peri-Peri Prawns and I’d been wondering what to do with it. Tossing it with some pasta seemed like a good choice! And so I did.

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Short Recipe: Tuna & Sweetcorn Cheesy Pasta Bake

Cooking up a decent pasta bake is really a most useful skill that poor college students need to possess:

  1. It’s a no-brainer food that still tastes good – Lovely, because we need to direct our brain power to school work and revision. We don’t have time to think about complicated recipes for dinner…
  2. It’s really cheap – Canned tuna, cheese, sweetcorn kernels (frozen ones are infinitely cheaper and last forever), pasta… It is this simple! Helps us save up more pennies for that big trip coming up in Summer!
  3. It’s fast and almost effortless. Assembling a few ingredients, boiling pasta, dumping it into the oven – How long can this take? And leftovers can be easily kept in the fridge for your next meals.
Find out how I make a Tuna & Sweetcorn Cheesy Pasta Bake, all in a few steps!

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CHEAT! / Step-By-Step: All Basics Lasagne

Due to a lack of affordable (and authentic) Italian restaurants when I was growing up in Singapore, I’ve only tasted authentic lasagne for the first time when I was 18. In fact I could barely pronounce it. Le…Zaa… Nia? I used to think that making lasagne was extremely laborious, a la the Nonya kueh lapis where you must actually prepare the different layers separately. Well, the truth is not too far from that but it’s definitely a lot simpler than making kueh lapis!

Readers from the UK would be familiar with Sainsbury’s, a large supermarket chain in the country, akin to NTUC in Singapore. As students on a budget, we often try to suss out the cheapest deals that give us the most bang for a buck, and today we’d put ourselves up to the challenge by making a mushroom and beef lasagne using only ingredients from the Sainsbury’s Basics range!

For the uninitiated, the Sainsbury’s Basics range looks like that:

Most distinctive from the simple orange and white packaging! From fresh fruits to ready-made pasta to spices to toilet paper, it’s a fairly comprehensive range of budget products. The Basics range is a poor student’s best friend because the items tend to be so much cheaper although understandably they aren’t always of tip-top quality. However, a meal for less than a dollar sounds too attractive to resist isn’t it? Today we’ll demonstrate how to make a fuss-free and delicious lasagne, from scratch, using only ingredients from the Basics range! :)

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Short Recipe: Garlic & Mushroom Alfredo Pasta

Not Fettuccine Alfredo but still the same good ol’ Alfredo everyone loves!

Pasta names can be confusing, from the pasta types to the specific pasta titles. So we have linguine spaghetti gnocchi fettuccine penne fusili pappardelle cannelloni rigatoni trenne lasagne tagliatelle (and on and on and on)…. Then we have Carbonara, Bolognese, Pesto, Aglio Olio, Marinara (and on and on and on)…

Then we have the penultimate Alfredo, the king of all calorific pasta (okay what kind of pasta is not calorific but still). If you love cream and cheese and sinful rich guilty delights, I see no reason why you shouldn’t love Alfredo too! It’s special because the pasta isn’t tossed into the pan after cooking, but requires the piping hot drained pasta to warm up and cook the Parmesan cheese and cream sauce in the plate just before serving. It’s basically just made up of butter, cream, cheese and pasta… So why does it taste this sensational? I don’t know but I give all my thanks and appreciation to the Alfredo who created this dish. Thanks for inventing a pasta so out of the world! And no thanks for the extra weight on the tummy…

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Step-By-Step: Pumpkin Paradise Pasta

Pump-pump-pumpkin galore! Pumpkin in every corner. This is the kind of intense dish that has pumpkin and nothing else (almost). If you hate pumpkins… Well, you can start running away now.

Before we get to things proper, just a clarification: Technically the name of this dish is a misnomer because we used Butternut Squash not Pumpkin. Confused?

Pumpkins versus Butternut Squash: What is the difference?
Pumpkins – The larger round babies used during carving for Halloween. Has a stronger flavour, typically a deep orange colour with more flesh!
Butternut Squash – Gourd-like, longish and highly popular in the UK due to its sweet and mild nutty flavour. More yellow than orange.

I just named it Pumpkin Paradise Pasta because it’s more catchy and the alliteration is just… attractive. You can, if you like, substitute Butternut Squash with Pumpkin of course, no one’s stopping you! In the following post I’ll just refer to it as “pumpkin” in general.

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We’re eating… Breaded Chicken Cutlet and Smoked Cheese, with Curry Penne

Not as good as a Wiener Schnitzel but at least my oven-baked chicken cutlet coated with breadcrumbs was pretty tender. And no the smoke cheese was no “tumour”, it just turned a delightfully camouflaging brown after a short stay in the oven. Yum.

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