Proper Pasta and Pizza Flour

Earlier this week I spotted a tweet from Damien Mulley requesting food bloggers to get in touch with Roma for a free bag of pasta flour and as the offer contained 2 of my favourite things, pasta flour and “free”. I immediately popped an e-mail to the appropriate address and received a prompt response that left me feeling on top of the world, my new contact in Roma is a fan! It’s the little things that make yer day :)

Roma Gift Box
Roma Gift Box

Yesterday morning the door bell rang so I headed for the front door to be greeted by a courier with a package for me. It was a bit large for a bag of flour, I thought and sure enough once the paperwork had been signed and the courier thanked, I hurried inside to open the package.

Not only was there the flour as promised, but also a re-usable pasta box filled with dried penne and a recipe card. The recipes are for ravioli and a calzoni pizza. Now as some of my long-time readers know I’ve posted both pizza base and pasta recipes previously and I’ve posted about my difficulty in finding Farina Tipo 00 in Ireland so I’m overjoyed to hear that Roma are now bringing this product in to Ireland and that Superquinn and the larger Dunnes Stores will be stocking it. Thanks so much, the shopping trips to Italy were getting a bit pricey! :)

I’m also really looking forward to playing around with my pizza base recipe and hope to get a little bit closer to that genuine Italian pizza flavour at home, in the next few days so keep an eye out for a new recipe in the coming weeks.

More Pizza

A few Weeks back, I did a post about and highlighted some of my favourite pizza places in Dublin. Since then I’ve visited a few more and want to add to that post a little.

In particular I want to mention two restaurants; one fantastic and the other a bit of a let down. I like to finish my posts on an upside whenever possible so I’ll start with the disappointment.

Milano was the most recent addition to my summer long search for good Italian style pizza in Ireland. I should point out 2 things before I go too far into this, the first is that it was the restaurant in Temple Bar that we visited and secondly we were there as a result of a special offer they had advertised, which allowed us a Pizza for €0.15 with every main course ordered.

The initial impression was quite good as the restaurant was busy when we arrived and even though we had not booked in advance I was pleasantly surprised that we were seated immediately. We were given menus and allowed plenty of time to make our choices but not so much as to make us feel neglected. Our orders were taken, two starters, two main courses (both pizzas) and two drinks, a Peroni for myself and wine for Elly.

It was when the drinks arrived things started to go wrong. Our waiter poured my beer at the table which would have been nice except for it was a terrible pour and if that wasn’t bad enough the beer had only been in a cooler for a few minutes before serving, judging by the temperature, but it was drinkable and I wouldn’t even be mentioning it if the rest of the service had been good.

The starters weren’t exactly earth shattering and to be honest given the descriptions on the menu I was expecting more. Then there was the extended wait between courses. During which I spotted the carton of bechamel sauce in the kitchen area of the restaurant. Now call me a food snob, but if I’m in a restaurant I don’t expect to be eating processed food!

When our pizzas did arrive my regular pizza was small and unusually thick based for an Italian pizza, Elly’s thin base option was rolled so thin that it couldn’t support the moisture of the sauce and was a bit soggy and limp while somehow managing to be difficult to cut and chewy.

We were availing of a rather good special offer which meant that at least we didn’t over pay, but having now sampled Milano’s fair I can say with confidence that there are at least three other restaurants (Bar Italia, Botticelli and Le Med) within 100 yards that will serve you better pizza and for less than the regularly priced menu in Milano.

So that’s enough about them, the other restaurant that we visited recently was Pregos in the Ballyowen Shopping centre, Lucan‎. As they don’t seem to have a website they can be contacted on 01 610 9119 (Location Map)‎.

I’ve heard a lot about Pregos and have been eager to try it out as it’s close to home and has a good reputation locally. From the outside you could be forgiven for thinking that Pregos was a pizza take-away/delivery place on closer inspection you see that there is a restaurant upstairs, so in we went and up the stairs to one side of the counter where we were greeted by an Italian waiter and cosy little restaurant space with seating for about 40 people.

After a very brief wait while a table was cleared for us we were seated. We were not made to feel rushed at any time and the only hitch we encountered was with the bottle of wine we initially ordered as it was out of stock but a very pleasant alternative was suggested (with a little bit of local knowledge from our waiter sealing the deal) and greatly enjoyed. The service was quick and attentive without making us feel rushed at all. Both our starters and main course were fantastic. The pasta was great and the presentation simple but effective.

While we were enjoying our meal I spotted some Pizzas being delivered to other tables and was a little disappointed that I had decided to be a grown up and order pasta instead, not that there was anything wrong with the pasta just that the pizzas looked that good.

As we left the restaurant that evening there was a queue of people on the stairs waiting to be seated and as we walked home I realised that at no point had any seat in the restaurant been empty for more than a few minutes in the time we were there, and I fully understand why, the food is simply superb.

The following evening neither myself or Elly felt like cooking so we telephoned a take-away order in and drove round to collect our pizzas. They really didn’t disappoint, the bases were thin, crisp and a little bubbly with really fresh toppings and cooked quickly in a pizza oven. The only negative I can give is that the Pizza oven was not wood fired which really does add the final touch to the flavour but even without this Pregos’ pizzas are exceptional. If you happen to find yourself in Lucan then do treat yourself, you really won’t regret it.

Recipe: Quick and Tasty Pasta


150g dried pasta (the smaller the pieces the better)
40g butter
2 cloves of garlic finely diced
1 tablespoon of fresh thyme, chopped
Juice of half a lime
Handful of grated parmesan

Serves 2

Begin by preparing the pasta as per the packaging. Then when you drain the pasta get your pan back onto a high heat and add the butter to the pan.

Once the butter has melted add the garlic and fry this for about one minute, then add the thyme and stir it in well. Finally, add the lime juice and stir for about thirty seconds before adding the pasta back in, mixing together well and serving with some grated parmesan.

You can also add some chopped salami, pepperoni or even chorizo at the same time as the garlic if you want some additional flavour.

Our Winner

Rhyelysgranny with her prize
Rhyelysgranny with her prize (Photo by Grannymar)

Back at the start of this month, Elly announced the winner of our first competition, if you remember the prize was “Easy Entertaining” by Darina Allen and a Ballymaloe Cookery School apron and the winner chosen at random was Rhyelysgranny.

When we announced the winner it came to our attention that Grannymar (frequent commenter, fellow blogger and Elly’s Mum) was planning on meeting up with Rhyelysgranny for afternoon tea and she volunteered to act as courier for the prize.

So last week, the two met for afternoon tea, a chat and the “prize giving” and from both accounts they had a wonderful afternoon and are looking forward to doing it again.

Recipe: Oriental Sea Trout with Noodles

Oriental Sea Trout and Noodles
Oriental Sea Trout and Noodles


2 sea trout fillets
1 thumb of ginger, grated
1 red chilli, roughly chopped
A handful of coriander, chopped
2 tablespoon soy sauce
1 teaspoon of sesame oil
Juice of half a lime
1 large handful of fresh baby broccoli
6 spring onions, chopped
Medium egg noodles

Serves 2

Begin by adding the ginger, chilli, coriander, soy, sesame oil and lime juice to a resealable container big enough to hold both pieces of trout and stir it all together (Ziploc-style bags work great for this). Next, pop the trout into the marinade, seal it and place in the fridge for about an hour.

While the fish is marinating, rinse the baby broccoli and chop off the florets, then chop the stalks diagonally into lengths of 1 – 2 centimetres.

About 10 minutes before the marinating is complete take a pan, fill it with water and bring it to the boil. You will need this ready for when the fish goes on so that you can cook your noodles at the same time. You will also need a wok and a frying pan.

Using the wok, poach the broccoli in lightly salted boiling water, for about two minutes. This is best done just before the fish goes on. When poached, take the pan off the heat and drain the hot water, leave the broccoli to one side.

Brush off the marinade before frying the trout in a hot pan for about 2 minutes on each side. Make sure the frying pan is as hot as possible before adding the fish skin side down. Do not discard the marinade.

Follow the instruction for the egg noodles and cook them in the saucepan of water you brought to the boil earlier.

Get your wok back onto the heat, add a lug of sesame oil and then pop the broccoli and chopped spring onions in. Stir fry these for about a minute then add the reserved marinade to warm it up. Add the noodles and toss together in the wok.

Once the fish is ready serve immediately.