The euphoria of having the kids back in school has worn off and the malaise of homework and the PTA has set in. The premonition of free time has been a mirage.
Meal planning looks something like this at the beginning of the week:
Monday: braised veal with risotto
Tuesday: beef braised in Barolo with potatoes and peas with pancetta
Wednesday: seafood stew
Thursday: roast suckling pig with vegetables
Friday: lasagne
By mid-week the menu has been revised to:
Monday: braised veal with risotto
Tuesday: beef braised in Barolo with potatoes and peas with pancetta
Wednesday (forgot my oldest has a quiz the next day!!!): leftovers
Thursday (forgot to fill out paperwork for the next day): sandwiches
Friday (had to run to the pool to collect something my youngest left behind): order in “pizza party”
Juggling a full schedule means I need to be more realistic about how much time I have to cook between the kids returning home from school at 4 to do homework and their dinner time at 5.
Here are 6 fabulous, quick mid-week meals which are popular with the whole family. I include tips for people who have families with multiple dietary requirements. To stage meals for husbands or wives returning late from work, I have a few suggestions.
Tagliatelle con ragu alla bolognese veloce (quick tagliatelle with meat sauce)
Everyone loves eating pasta with bolognese sauce but most people do not have the time to make the authentic recipe. Here is a quick shortcut to approximating the recipe. For gluten free people, substitute gluten-free pasta. For people who are dairy intolerant, substitute olive oil for the butter and leave out the milk and cheese.
For illustrated step-by-step instructions, click here.
To stage this meal, make this sauce and ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water. Keep the sauce cooking, adding water if it becomes too dry. Keep the pasta water heated in a covered pan until the next serving and repeat.
1 onion, peeled and finely chopped
1 carrot, washed, peeled, ends cut, and finely chopped
1 rib of celery, washed, ends cut, and finely chopped
50 grams of butter
150 grams pork sausage (look for ones with flavouring such as fennel seed, herbs, etc)
300 grams of minced beef, finely diced (can replace some of the beef with minced veal and/or pork)
50 mls red wine
200 mls tomato puree (passata)
120 mls milk
350 grams dried egg tagliatelle pasta
40 grams Parmigiano-Reggiano cheese
Bring to a boil 5 litres of water and 50 grams of salt.
In a sauté pan over medium heat, sauté the onion, carrot and celery in the butter until the vegetables are soft, about 3 to 5 minutes.
Turn the heat up to high and add the beef and the sausage. Stir with a wooden spoon until the meat has coloured.
Add the red wine and let it evaporate by 2/3rds, about 10 minutes. Then add the tomato, salt, and pepper.
When the meat has cooked, about 20 minutes, add the milk and cook for as long as possible.
While the sauce is cooking, cook the pasta for the time indicated on the package. Drain the pasta well (do not rinse or add olive oil to the pasta). Divide the pasta into 4 bowls and top with the sauce. Serve with Parmigiano-Reggiano cheese.
Linguine al granchio veloce (quick crab linguine)
This is the quick version of my linguine al granchio which is just as impressive a presentation but missing some of the depth of flavour of the original (not that anyone else would know).
For gluten intolerant people, use gluten-free pasta. This dish is also dairy free. For illustrated step-by-step instructions, click here.
To stage this meal, make this sauce and ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water. Remove the remaining sauce from the heat. Keep the pasta water heated in a covered pan until the next serving and repeat.
350 grams dried linguine
80 mls extra-virgin olive oil
3 cloves garlic, minced
1 shallot, finely chopped
1 pinch dried chilli flakes
300 grams crab, white meat
30 mls fish sauce
20 mls (1 tablespoon plus 1 teaspoon) lemon juice
10 grams (¼ cup) flat leaf parsley, washed and finely chopped
2 egg yolks
Sea salt
Black pepper, freshly ground
Bring to a boil 5 litres of water and 50 grams of salt.
Add the linguine to the salted water and cook for 2 minutes less than according to the timing on the package.
While the pasta is cooking, heat a saucepan over medium heat until hot, add the olive oil, garlic, shallot, and dried chilli.
Cook until fragrant, about 2 minutes, but before the garlic turns golden.
Add the the crab meat and fish sauce to the pan.
Cook for 5 minutes. Add the lemon juice, salt and pepper to taste.
Drain the pasta and do not rinse. Add the pasta immediately to the sauce.
Turn off the heat and then add the parsley and two egg yolks, stirring through, turn the heat on low and bring the sauce to a simmer for 1 minute until the sauce has thickened.
Serve with freshly cracked black pepper over the top.
Spaghetti con gamberi di fiume (spaghetti with crayfish)
This is a super elegant and effortless dish. My children squeal with delight when they see it on the dining table. What more can you ask for?
For illustrated step-by-step instructions, click here.
To stage this meal, ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water. Keep the pasta water heated in a covered pan until the next serving and repeat.
450 grams shelled langoustine, crayfish, Norway lobster or Dublin bay prawns (in brine is fine)
350 grams spaghetti, fettucine or farfalle
1 garlic clove, peeled and bruised
45 mls extra-virgin olive oil
125 mls white wine, dry
10 grams flat-leaf parsley, rinsed, dried, leaves removed and finely chopped
Heat a large pot filled with 8 litres of water and 80 grams of salt to a boil. Add the spaghetti to the water.
In a saute pan, fry the garlic in the olive oil until coloured. Remove the garlic and discard. Add the crayfish and the wine and cook for about 6 minutes. Add salt to taste.
Drain the pasta when al dente (check the package and taste), reserving 100 mls of the pasta water.
Toss the pasta with the crayfish and parsley. If needed, add some of the pasta water. Serve immediately.
Maccheroni al gratin veloce (quick macaroni and cheese)
This is the quick version of the traditional recipe based on a bechamel sauce. For gluten intolerant people, use gluten free pasta. For children sometimes I add cubed ham to the pasta.
For illustrated step-by-step instructions, click here.
To stage this meal, ideally boil the water in a pentola. If a pentola is not available, boil the pasta for the first serving (90 grams of pasta per person) and use a slotted spoon to remove the pasta from the water and toss with the sauce. Keep the pasta water heated in a covered pan until the next serving and repeat.
350 grams short pasta such as penne, fusilli, etc
1 garlic clove, skinned and cut in half
80 mls single cream
120 grams medium firm cheese such as gruyere, etc. (do not use mozzarella)
40 grams Parmgiano-Reggiano cheese
Sea salt
Bring to a boil 5 litres of water and 50 grams of salt.
Rub the serving bowls with the garlic clove.
Boil the pasta for the time indicated on the package.
Drain the pasta, reserving 100 mls of the pasta water. Add the pasta, cream and both cheeses to the bowl. Stir together until the cheeses have melted. Serve.
Scaloppine al limone (veal escalopes with lemon) -from Lombardia
This is a quintessential Italian dish, made quickly at home and can be served with salad. It is naturally gluten free.
For illustrated step-by-step instructions, click here.
Serves 4
4 veal escalopes, pounded to 3 mm thick
2 lemons
90 mls extra virgin olive oil
Sea salt
Black pepper, freshly ground
Juice the lemons and mix the juice with 75 mls of the olive oil, a pinch of salt and a pinch of freshly ground black pepper. Pour this mixture over the veal, cover and let it marinate for 10 minutes to an hour maximum.
Heat a frying pan over medium high heat and add 15 mls olive oil. Remove the veal from the marinade, reserving the marinade, and add to the frying pan in a single layer. Cook for 1 to 2 minutes until coloured and turn over. Cook for another 1 to 2 minutes and remove the veal from the pan and place on a serving plate. Add the marinade to the pan and cook until it has reduced and very little liquid is left. Remove from the heat and pour over the veal to serve.
Pesce al cartoccio (fish baked in parchment paper)
This is a super simple yet impressive dish. It can be flavoured in different ways: tomatoes, garlic, olives and rosemary or capers, anchovies and parsley. While the fish is in the oven, you are free to make a salad or other vegetables. You can also chop 200 grams of potatoes into small cubes and place it on the foil and top with the fish. This recipe can also be done in individual portions by selecting 300-400 grams whole fish or 150 gram fillets of fish and dividing up the aromatics and wrapping them in 4 different containers (but the cooking time will be reduced).
This dish is naturally gluten-free. For illustrated step-by-step instructions, click here.
1.5 kilos whole fish, gutted and scaled (sea bass, gilt head bream, mullet, sea bream or snapper) or a 600 gram fillet of cod or hake
1 lemon, cut into rounds
3 cloves of garlic, whole with skins removed
20 grams flat-leaf parsley
extra-virgin olive oil
sea salt
black pepper, freshly ground
Heat the oven to 200C.
Take a sheet pan large enough to accommodate your fish and line it with a piece of foil or parchment paper twice the size of the pan. Centre the paper or foil on the sheet pan and drizzle the middle of it with olive oil. Place the fish in the middle of the paper or foil. Open the belly of the fish and stuff it with the lemon rounds, garlic cloves and parsley. Sprinkle salt and pepper and drizzle olive oil over top of the fish.
Fold in the edges of the foil to seal the fish in. If using parchment, roll the paper in (you can secure it with toothpicks if necessary). Do not wrap the fish tightly, there should be space around the fish for the steam to accumulate. Bake the fish for 30 to 40 minutes (depending on the thickest part of the fish- about 10-12 minutes per 2.5 cm (1 inch) of thickness). Remove from the oven when done and place on a plate to be opened at the table. The aromas from inside the paper will whet everyone’s appetites!
For more quick and easy meals, click here.
What quick and easy meals do you like to cook when time is precious?
If you know of anyone looking for inspiration for mid-week meals, please share this post with them.
