Spicy Salami Pasta

This delicious salami pasta recipe was shared with us by Ele Trois, the restauranter behind Melbourne’s Sassy Italian Restaurant. It’s called Ele’s Spicy Salami Penne and it is a customer favorite at this top-rated Italian restaurant in Melbourne, Australia.

Ele’s homemade spicy salami is made the traditional Italian way with all natural products and cured over 6 week period. Check this article for more information about Italian cured meats. We also use homemade Carolina reaper chili oil to enhance the flavors that combine with olives, capsicum (red peppers) and homemade Napoli (Marinara) sauce. 

Perfectly cooked penne pasta is tossed in a flavorful sauce, creating a satisfying and comforting meal that will transport your taste buds straight to Italy.

This dish was created by Ele’s grandfather and passed down to Ele while working as a chef. Ele has combined a modern twist while conserving the true Italian taste.

Enjoy!

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Spicy Salami Pasta

This spicy salami pasta, dubbed Ele's Spicy Salami Penne, is a delectable pasta dish featuring al dente penne pasta tossed in a flavorful Napoli (Marinara) sauce, combined with spicy Italian salami, garlic, olives, and finished off with a sprinkle of Parmesan cheese.

Course Dinner, Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 1 serving

Author Ele Trois

Ingredients

• 200 g penne pasta
• 150 ml Napoli sauce (Marinara)
• 100 grams spicy salami thinly sliced
• 1 tsp garlic finely chopped
• 1 tsp chili finely chopped
• 50 grams red peppers (capsicum) chopped and roasted
• 50 grams olives chopped
• 50 grams parmesan shaved
• 2 tbsp olive oil
• generous serve of Carolina reaper chili oil (or chili flavored olive oil)

Metric – US Customary

Instructions

• In a medium hot pan, add some olive oil, garlic and chili.
• Once the garlic and chili are lightly sauteed, add spicy salami, olives and capsicum (red peppers) and sauteed for 1-2 minutes.
• Gently toss the pan for the ingredients to blend.
• Bring a pot of salted water to boil, then add penne pasta and cook according to package instructions (should be about 11 minutes to al-dente).
• Add napoli sauce to the pan, bring to a simmer and keep stirring for flavors to blend.
• Add the pasta to the pan.
• Continuously toss the pan so the pasta and flavors can combine.
• A light sprinkle of parmesan cheese.
• Add a touch more of Carolina reaper chili oil, then give it a final toss.
• Turn off the heat, and ready to plate up.
• Garnish with shaved parmesan and parsley.

Notes

Related: Italy’s Most Popular Pasta Dishes
Related: Pasta Carbonara

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Pasta Carbonara

Pasta carbonara is a cornerstone dish of Italian cuisine. According to the legend, it was invented by chef Renato Gualandi, who made it in 1944 for American troops in Rome to lunch on. With a creamy consistency and a deliciously smoky and peppery aftertaste, Carbonara is the number one pasta dish both inside and outside of Italy. It’s a must try dish when visiting Rome, but you can prepare this delicious recipe at home as well.

The pasta carbonara recipe below was shared with us by Ele Trois, the restauranter behind Melbourne’s Sassy Italian Restaurant. The recipe is a customer favorite at this top-rated Italian restaurant in Melbourne, Australia.

The recipe is made with fettuccine pasta. We chose fettuccine pasta specifically to get the maximum infusion of the flavors. Pancetta is typically used in a traditional carbonara which elevates the salt & sweetness taste to the pasta. We use the yolk of the egg combined with parmesan to create a creamy texture to preserve the traditional method of Italian cooking, says Ele Trois.

Enjoy this delicious pasta carbonara recipe!

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Pasta Carbonara

Pasta Carbonara is a culinary delight, that will transport you to the heart of Italian cuisine, elevating your dining experience to new heights of satisfaction.

Course Dinner, Main Course

Cuisine Italian

Prep Time 3 minutes minutes

Cook Time 10 minutes minutes

Total Time 13 minutes minutes

Servings 1 serving

Author Ele Trois

Ingredients

• 180 grams Fettuccine pasta (homemade preffered)
• 50 grams sliced pancetta
• 1 small shallots sliced
• 1 tsp minced garlic
• 1 tbsp grated parmesan
• 150 ml vegetable stock
• 50 ml egg wash
• 1 tbsp parsley (chopped)
• 50 grams pecorino (shaved to garnish)
• drizzle of olive oil
• salt and pepper to taste

Metric – US Customary

Instructions

• In a medium hot pan, add some olive oil.
• Once the pan is hot, place in pancetta, and cook until brown.
• Add shallots and garlic to the pan and cook for 30 seconds.
• Deglaze pan with vegetable stock and reduce by half.
• Add grated parmesan and allow to melt.
• In a separate saucepan or pot, bring lightly salted water to a boil. Cook your fettuccine pasta until it's al dente.
• When your pasta is suitably al dente, use tongs or a fork to lift the fettuccine out of the water and add to pan.
• Off the heat, add chopped parsley and egg wash, stir and toss continuously until egg wash starts to thicken.
• Once it’s thickened, turn of the heat.
• Serve in a bowl and garnish with shaved pecorino and drizzle with olive oil.

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Chicken Shish Kabob (Kebab) with Tabbouleh

Transport your taste buds to the vibrant flavors of the Middle East with this tantalizing shish chicken kebab (kabob) with tabbouleh.

Succulent pieces of marinated chicken are skewered and grilled to perfection, creating a mouthwatering dish that is bursting with aromatic spices. Served alongside a refreshing tabbouleh salad, this recipe is a celebration of fresh ingredients and bold flavors.

For more information about the history of this delicious dish, including an overview of various regional variations, check out this article on shawarmas and kebabs by Turkish Chef Feyza Kirmaci.

Now, let’s dive into the preparation of this delightful dish:

Cube the chicken meat and marinate with sumac, paprika, olive oil, lemon juice, salt, and pepper. Dice the pepper and onion.

Preheat the grill to medium-high or the oven to 400°F (200°C). Soak the skewers in water. Arrange the meat, peppers, and onions on the skewers.

Grill for about 10-15 minutes, turning every couple minutes to ensure even cooking. The chicken is cooked when the internal temperature reaches 160-165°F (70-75°C). Typically, the chicken is done cooking when it feels firm to the touch, if you don’t have a thermometer on hand.

For oven cooking, place the skewers on a baking sheet at least 1 inch apart. Bake at 400°F (200°C) for 10-15 minutes until the chicken is completely cooked through, then place under the broiler for another minute to brown a bit.

To make the tabbouleh, boil the bulgur in salted water, drain, and rinse with cold water.

Peel the cucumber and finely dice. Cut the tomato into quarters, remove the seeds, then finely dice. Finely chop the parsley and mint leaves.

Put together the cucumber, tomato, bulgur, mint, and parsley, and mix in the lemon juice, olive oil, salt, and pepper.

Serve the warm skewers over either warm or refrigerated tabbouleh.

Please find the detailed chicken shish kabob recipe below.

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Chicken Shish Kabob (Kebab) with Tabbouleh

An extremely delicious Turkish chicken kabob recipe.

Course Dinner, Entree, Main Course

Cuisine Arabic, Turkish

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Author Razvan Stupar

Ingredients

Shish kebab

• 3 boneless chicken thighs
• 1 red pepper
• 1 onion

Marinade

• 1/2 tsp sumac
• 1/2 tsp paprika
• 1 tsp olive oil
• 1/2 lemon
• salt
• pepper

Tabbouleh

• 80 g bulgur
• 1 cucumber
• 1 tomato
• 2 bunches parsley
• 10 mint leaves
• 1/2 lemon
• salt
• pepper
• 1 tbsp olive oil

Metric – US Customary

Instructions

• Cube the meat and marinate with sumac, paprika, olive oil, lemon juice, salt, and pepper.
• Dice the pepper and onion.
• Soak the skewers in water. Arrange the meat, peppers, and onions on the skewers.
• Grill for about 10-15 minutes, turning every couple minutes to ensure even cooking. The chicken is cooked when the internal temperature reaches 160-165°F (70-75°C). Typically, the chicken is done cooking when it feels firm to the touch, if you don't have a thermometer on hand.
• For oven cooking, place the skewers on a baking tray in a preheated oven at 400°F (200°C) for about 15 minutes, then place under the broiler for another minute to brown a bit.

For the tabbouleh:

• Boil the bulgur in salted water, drain, and rinse with cold water.
• Peel and finely dice the cucumber. Cut the tomato into quarters, remove the seeds, and finely dice. Finley chop the parsley and mint.
• Put together the cucumber, tomato, bulgur, mint, and parsley, and mix with the lemon juice and olive oil. Season with salt, and pepper.
• Serve the warm skewers over the warm or refrigerated tabbouleh.

Notes

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Related: Most Popular Middle Eastern Foods
Related: Most Popular Turkish Foods

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Baked Trout with Buttery Potatoes and Quince

Combining the delicate flavors of fresh trout and buttery potatoes with the subtle sweetness of quince, this dish is a true celebration of both taste and aesthetics. With its golden, crispy skin and tender, flaky flesh, this recipe is sure to captivate the senses and leave your guests craving for more.

The trout’s natural richness pairs perfectly with the subtle sweetness of the quince, enhanced by the aromatic touch of fresh thyme. The trout is served with some delicious buttery boiled potatoes flavored with fresh parsley.

This is a delicious and healthy trout recipe that your entire family with love.

Please find the recipe below!

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Baked Trout with Potatoes & Quince

If you have a quince that is not quite ripe enough and you don't know what to do with it, try this winning baked trout recipe. 

Course Main Course

Cuisine International

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 servings

Author Razvan Stupar

Ingredients

• 2 pcs trout
• 1 quince (or an apple)
• 4 potatoes
• 2 garlic cloves
• 1 small lemon
• 1 bunch parsley
• 2 sprigs thyme
• 40 g butter
• 20 ml olive oil
• salt
• pepper

Metric – US Customary

Instructions

Boiled Potatoes with Butter and Parsley

• Gut the trout and peel the potatoes and garlic.
• Cut the potatoes into large cubes and boil in salted water.
• Strain the potatoes and top wıth the butter and finely chopped parsley.

Baked Trout

• Gut the trout.
• Slice half a lemon. Cut each garlic clove into 3 slices. Put the lemon, thyme and garlic inside the trout and season with salt and pepper.
• Put the fish on a try lined with a baking sheet.
• Cut the quince into large cubes and add to the tray. Sprinkle the olive oil over the top.
• Bake the fish in a preheated oven for 20 minutes at 180°C ( 356° F) . For a crispy skin, bake for a further 5 minutes on the fan option.

Assembly

• Serve the the trout with the buttery boiled potatoes and a bit of lemon for extra flavor.

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Related: Trout Tacos Recipe

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