The spanish fly is a tapas bar that I had been dying to try out for a few months. A few of my friends had raved about how beautiful the food was, so when I tried it out, I saw what all the fuss was about! From the Sangria to the octopus, to the mushroom-filled Tortellini, the food reminded me of the many Tapas bars I visited whilst in Barcelona a year ago. I would definitely recommend trying this place out!
This is my signature dish (signature because I make it over and over again at work!) It is the easiest dish to make, and if you follow the few simple instructions, your boscaiola sauce will be thick and creamy!
For the Pasta:
1 cup Flour
1 large egg
1 Tbsp Olive Oil
1 boiled potato, mashed
1 cup ricotta cheese
1/4 cup parmesan
salt and pepper
1 cup cream
1/2 cup bacon pieces
1/2 cup sliced mushroom
1 cup of fresh bread crumbs
For the pasta, mix all the ingredients until a smooth ball forms. Need the dough for ten minutes until soft.
Laminate the dough ten times in a pasta machine and then continue to roll the dough until you reach the smallest setting. Cut the dough into round pieces and cover with a tea towel.
Mix the pasta filling together and place small amounts in the centre of the circular pieces of dough. Fold the dough to form a semi-circle and seal the edges together with water. Fold again to form the Tortelloni shape.
For the Boscaiola sauce, on a high heat fry bacon pieces in a little oil until crispy. Add the mushroom and continue frying until the mushroom pieces are also crispy. Turn the stove to low and add cream, parmesan and pepper and let the sauce bubble away for approx. eight minutes. Do not stir! After the eight minutes the sauce should be dark and thick. Boil the pasta for one minute and then add to the sauce.
For the Pangritata, add ingredients into a hot pan and fry until all the bread crumbs are golden and toasted. Pour over pasta. Add some crispy pancetta pieces and serve.
My first experience of Italy was everything I had imagined it to be! Vibrant people flooded the narrow alleyways, occasionally deviating into small delicatessens. It was almost as if Italian grocers only sold prosciutto and parmesan cheese. But It was to my excitement that I experienced the most sublime array of delicatessens the world has to offer – Bologna, being home to some of the best! Enormous cured pig legs rimmed the ceiling of the store, followed by a lower rim of dried Italian sausage. The counters were packed with piles of age old parmesan quarters and below the sectioned off cooler was home to some of the most delicate nona-style tortellini, tortolloni and Ravioli. It was as if every Delicatessen in every alley way was having a full-blown pork-fest. Heaven!