Recipe: Stuffing to beat all stuffings...

So for Thanksgiving, there are generally only a few things that I'm in charge of (although when I'm here in Italy I'm pretty much in charge of everything lol) one of which is stuffing.  But usually we use premade... Stovetop or one of those things and I just add in other things.  My favorite things to mix in are apple, sausage, onion, carrot and celery (sometimes mushrooms) all cooked down in some butter... mmmm yummy... seriously my mouth just started watering thinking about all of the delicious flavors...

And then yesterday for the first time I decided to make stuffing from scratch!  I was a little stressed out so I needed something time consuming to make.  So of course my brain still semi being on thanksgiving decided that stuffing was the way to go.  So how do you make stuffing in Italy when no one has sent you a package of stuffing? 
Tis a very good question.  One that I shall answer.

STUFFING FROM SCRATCH
1 very large round loaf of Italian bread
olive oil
butter
4-5 carrots
1/2 a whole stalk of celery
1/2 a large onion
1-2 apples or pears (a combo of both would also be great)
around 200-250 grams of sausage
1 boullion cube
salt, pepper, red pepper flakes, oregano, garlic flakes, and nutmeg

Remove the crust of the bread and cut into fairly even cubes.   Put into a baking sheet, drizzle with olive oil, salt, and oregano.  Bake for a half an hour to an hour and check periodically (don't let the bread burn!!). 
In the meantime, dice the carrots, onion, celery and apples into small cubes.  Keep the onion in a separate dish. 
Heat some olive oil in a pan and sautee the onions.  Add garlic flakes (or fresh garlic finely diced).  When they begin to turn clear add in the other diced vegetable and fruit.  Simmer and stir for about 10-15 minutes.  When the vegetables start to lose their crispness add in the sausage and stir rapidly so it spreads evenly through the mixture.  Sprinkle with salt, pepper, red pepper flakes, and a good dose of nutmeg.  When the sausage is almost cooked all the way through add in butter to taste (the more the better). 
In a small pan boil water and a boullion cube.
Remove the bread from the oven and place into a large bowl.  Pour in the sauteed mixture and stir well. Very slowly add in the broth making sure that the bread does not become too soft.  When the bread has absorbed enough water and the vegetables are mixed well, put the mixture into a large baking tin. 
Cover with alumnum foil and bake at a moderate temperature for 1-2 hours.  Check periodically to make sure that it hasn't dried out.

mmmm goodness right there :D

You can't really see the stuffing clearly, but that's my first version from Thanksgiving.
Yummo!!

~Raspberry Truffle

Recipe: Penne with cream, peas and pancetta

Wow, I haven't posted anything up here in ages!  I assure you, I've been cooking and making delicious things as per usual, I just haven't taken too many pictures... And I haven't been nearly as creative, I think I'm getting a little boring and repetitive, even if it does taste delicious.
That being said, I'll post up one of my favorite meals, that I make way too often for my own good!

Penne in a cream sauce with peas and pancetta
serves about 4 (although I often cook it for one lol)


penne (around 400-500 gramsish)
frozen peas (1/2 bag normal bag being around 1000grams)
pancetta dolce (container 250 grams... if you're in the states, use a package of regular bacon, and dice it into small pieces)
1 container of panna (states, heavy cream, you need about a cup and a half)
rosemary
pepper
hot pepper flakes

Start boiling water, add pasta to water as usual.
In the meantime place your pancetta in a hot pan, when it's about half way cooked add in frozen peas and about a tablespoon of rosemary, and pepper and hot pepper flakes to taste.
When the pasta is almost al dente and when the peas are no longer frozen, add the cream to the peas and pancetta.  Do not allow the cream to boil (i.e. lower the heat).
When the pasta is done drain, and add to cream mixture.  Mix well and serve :)

I've done other variations on this as well.  I've added onions which adds a nice little sweetness.  Instead of peas I've added potatoes diced into tiny cubes (which is a little heavier, but still delicious).

Get creative!
~Raspberry Truffle