Tag: first course

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Linguine pasta with red mullet

Hola! Have you spent the weekend well?

What good pasta with fish! Eat it in every way, this is the most simple way, here’s the recipe:

Linguine pasta with red mullet
 
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Bavette with sauce mullet
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of baby bibs
  • 200 g of filleted mullet
  • 300 g of tomato sauce
  • salt to taste
  • 1 clove of garlic
  • 1 shallot
  • extra virgin olive oil
  • 30 g breadcruds
  • pepper to taste
Preparazione
  1. Fry in a wok finely chopped shallots and garlic.
  2. Add the tomato puree, salt and cook for about an hour, adding a bit of water if it shrinks too.
  3. Now add the mullet filleted to which we removed the lischette the center.
  4. Add a little of parsley and cook for about 10 to 15 minutes, stirring occasionally.
  5. Mullets are they going to pieces by itself.
  6. In a frying pan with a little oil to toast the bread crumbs and set aside.
  7. Cook pasta in salted water.
  8. Drain, toss them in the sauce of red mullet.
  9. Complete the dish with a sprinkling of bread crumbs and some pepper.

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Bye bye

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Pasta and beans

Today I begin the post with a dish that everybody usually cook ,I believe in a different way depending on the region.

My version is a mediterranean one, it was the pasta that my grandmother done, obviously with tomato sauce <3 <3.

If you do not know what to cook … :

Pasta and beans
 
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Pasta e fagioli, a first nutrient that acts as a single dish
Autore:
Ricetta: Primo piatto
Cucina: Italiana
Serves: 4
Ingredienti
  • 320 g of pasta
  • 120 g of dried beans
  • tomato sauce
  • basil q.s.
  • salt
  • extra virgin olive oil
  • 1 shallot
  • 1 carrot
Preparazione
  1. Soak the beans half day.
  2. Wash, drain well and boil them in salted water about an hour and a half with a piece of carrot, a tablespoon of sauce and a bay leaf.
  3. Cook the sauce with shallots, garlic, basil and chopped carrot.
  4. Whisk a handful of beans.
  5. Cook pasta.
  6. The last five minutes of cooking add beans.
  7. Drain and serve with the sauce.

 

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Good week to everybody! Byebye…

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Pasta with chilli sauce with shrimp

Here a fantastic pasta made with chilli and with shrimp! Very yummy!

Pasta with chilli sauce with shrimp
 
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Pasta with chilli sauce with shrimp, pasta from Abruzzo topped with a spicy flavor of shrimp
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 280 g of chitarrina pepper
  • 500 g shrimp
  • extra virgin olive oil to taste
  • 1spicchio garlic
  • parsley to taste
  • 1 carrot
  • 1 shallot
  • 1 stalk of celery
  • 1 green chilli
Preparazione
  1. Cut the shallots into small pieces the carrot, celery and red pepper.
  2. Saute the vegetables for 5-10 minutes with the garlic in a little oil.
  3. Add shrimp already peeled and cooked with white wine blending for about twenty minutes.
  4. Cook the pasta for 8-10 minutes in salted water with a little oil and cook them in the sauce for shrimp.

See you! Byebye

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Pasta salad with sun-dried tomatoes

Hola people! Today a simply receipe useful for these last hot days (here summer is crazy..hot and raining!!!)

Here the receipe:

 

Pasta salad with sun-dried tomatoes
 
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Pasta salad with sun-dried tomatoes, with a strong Mediterranean flavor
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of pasta like penne or fusilli
  • 3-4- anchovies
  • sun-dried tomatoes to taste
  • some kind of black olive baked
  • salt to taste
  • extra virgin olive oil to taste
  • salt to taste
Preparazione
  1. In a bowl combine the olives, anchovies and chopped sun-dried tomatoes.
  2. People have dried tomatoes in oil, drain a little oil and place them in the bowl of preserves, but those people have dry ones, cook them for few minutes in boiling water.
  3. Cook pasta al in salted water.
  4. Drain, add it to the mixture, season with a little 'raw oil and sprinkle with parsley.

 

Pasta salad with sun-dried tomatoes Pasta salad with sun-dried tomatoes Pasta salad with sun-dried tomatoes

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Barley Salad with fish

This is one of those recipes that I call smart!Here is another mouth-watering dish for the summer. Sometimes you just need a little …

Barley Salad with fish
 
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Barley Salad with fish, fresh, healthy and delicious
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 300 g of pearl barley
  • 80g of tuna in brine
  • 1 slice of swordfish
  • 10 cherry tomatoes
  • olives to taste
  • parsley
  • extra virgin olive oil
Preparazione
  1. Cook in boiling salted water for about 30 minutes the barley
  2. Drain and allow to cool
  3. In a separate pan, sauté in a little oil with the garlic fish with the tomatoes, salt and cook for about 15-20 minutes.
  4. Combine the tomatoes, fish and barley.
  5. Also add the drained tuna and olives
  6. Sprinkle with parsley and then drizzle with a little olive oil.
  7. Store in refrigerator until ready to serve

 

Barley Salad with fish Barley Salad with fish

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DIY potato dumplings with sauce of swordfish

Hola! I’m back! Having done a wonderful week in the mountains, I’m relaxed!
it was beautiful and the amazing thing is that the baby was very good, she took up the sticks, which are closed at her height and started walking as if he had a life! A true mountain walker! She is like the father, mother instead is a “woman of the South Sea” and comes from the sea … now propose a fine first fish and not with the usual pasta but with gnocchi! The recipe is from my friend Ileana! Thank you! They were the best of the best! Cooked them over a fantastic dinner at her house!
Voila is the recipe:

DIY potato dumplings with sauce of swordfish
 
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DIY potato dumplings with sauce of swordfish, an unusual condiment for dumplings
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 1 kg of potato dumplings
  • 1 large slice of swordfish
  • 10-15 cherry tomatoes
  • basil and parsley to taste
  • salt to taste
  • extra virgin olive oil to taste
  • some black olive
  • 1 clove of garlic
  • white wine to taste
Preparazione
  1. Wash, dry and cut into chunks swordfish
  2. Wash and cut in half 'the tomatoes.
  3. In wok jumps paste brown a clove of garlic in a little oil, add the tomatoes and the fish into chunks.
  4. Season with salt and sprinkle with parsley and basil and cook for 10-15 minutes, blending with white wine.
  5. The last 5 minutes add the olives.
  6. Cook the gnocchi in salted water, and remove quuando come to the surface.
  7. Season with fish sauce!

Good Sunday!

gnocchi con pesce spada gnocchi con pesce spada photo 3 gnocchi con pesce spada

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Spaghetti with beans peas and saffron

Hello! Today a lght vegan receipe : Spaghetti with beans peas and saffron:

Spaghetti with beans peas and saffron
 
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Spaghetti with beans peas and saffron, a fist course in vegan theme
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of spaghetti
  • 80 g of shelled broad beans
  • a handful of pecorino
  • 100 g of frozen peas
  • bread crumbs as required
  • a shallot
  • a sachet of saffron
  • basil to taste
  • salt to taste
Preparazione
  1. Shelling beans, blanch in salted water for 20 minutes and peel them.
  2. Keep aside.
  3. Boil the peas in salted water and keep aside.
  4. Saltapasta In a wok, saute the shallots previously chopped, add the peas and broad beans, sprinkle with basil, add the cheese and cook for few minutes stretching with the water from the pasta.
  5. Aside finely chop the bread crumbs and make it blush in a pan with a little oil.
  6. Cook the pasta, drain and toss with the peas and beans by adding the saffron made ​​previously melted in a little 'cooking water.
  7. Serve the pasta with the bread crumbs here and there '
  8. Spaghetti with beans peas and saffron

 

Spaghetti with beans peas and saffron photo 3 Spaghetti with beans peas and saffron photo 2 Spaghetti with beans peas and saffron

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Pesto of Trapani

Hello! Today pesto recipe! We wanted it!. today I have started production, both of the Genoese that the Sicilian, but this time of Trapani. There is also the generic Sicilian pesto recipe that has ricotta, but this time I opted for the one of Trapani, here’s the recipe, Pesto of Trapani, a sicilian sauce:

Pesto of Trapani
 
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Pesto of Trapani, pesto recipe to prepare with ingredients typical of the Sicilian province of Trapani. Great for pasta
Autore:
Ricetta: Second Course
Cucina: Italian
Ingredienti
  • 100 g basil leaves about
  • 400 g cherry tomatoes
  • coarse salt to taste
  • 40 g of cheese
  • 40 g of grated cheese
  • 40 g almonds
  • Approximately 100 ml of oil
Preparazione
  1. Carefully wash the basil leaves
  2. Wash the tomatoes and cut them in half
  3. Put in a blender with the remaining ingredients, begin to whisk slowly add the oil to form a paste.

 

Pesto of Trapani photo 3 Pesto of Trapani photo 2 Pesto of Trapani, a sicilian sauce

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Pasta with salmon cherry tomatoes and zucchini

That silence on the blog … I feel abandoned!

We see that spring has arrived! Well then I color a bit my dishes.

This recipe has not only a beautiful color, it has also a great nutritional level and above all tasty.

Voila, salmon pasta with cherry tomatoes and zucchini, the happiness of my husband:

Pasta with salmon cherry tomatoes and zucchini
 
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Pasta with salmon cherry tomatoes and zucchini, with a great nutritional level and above all tasty
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 150 g salmon fillet filleted
  • 10 cherry tomatoes
  • 1 small zucchini
  • 1 clove of garlic
  • 250 g of pasta
  • parsley to taste
  • extra virgin olive oil to taste
  • salt to taste
Preparazione
  1. Cut the zucchini into small cubes
  2. Cut tomatoes in half
  3. In a wok fry the garlic with a little oil.
  4. Cook for 5 minutes the zucchini and cherry tomatoes
  5. Cut the salmon into chunks, add them to the vegetables and cook for another 10 minutes.
  6. Meanwhile, cook pasta and after drained, toss them in the wok with the sauce of fish.

 

Pasta with salmon cherry tomatoes and zucchini Pasta with salmon cherry tomatoes and zucchini photo 3 Pasta with salmon cherry tomatoes and zucchini photo 2

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rice with basil cream and burrata

Hello everybody! How did you spend the weekend? We, as the rainy weather, sprawled on the couch! Today’s Receipe has been made on Easter Day! In fact it is a first impressive and elegant, also quicker to do. We cook at the time. I got this idea from the blog “un pizzico di noce moscata” Valeria Fina, a very young girl, whitch has many resources! Then I adapted a little ‘me and the only thing that I did not put are the pine nuts. Here is the recipe:

rice with basil cream and burrata
 
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rice with basil cream and burrata, delicate and refined
Autore:
Ricetta: First Course
Cucina: Italiana
Serves: 4
Ingredienti
  • 320 g of rice Canaroli
  • thirty basil leaves
  • Oil as required
  • salt to taste
  • 50 g of cheese
  • white wine to taste
  • Vegetable broth as needed
  • 20 g of butter
  • 1 shallot
  • burrata
Preparazione
  1. Wash the basil leaves, put them in a blender (or better) crush them with a little salt oil and pecorino cheese until creamy.
  2. Meanwhile, fry in a little oil to the shallot slices made ​​previously.
  3. Add the rice and toast it, then deglaze with the white wine and cook from time to time by combining the broth for 18 minutes.
  4. At the end of cooking, add the basil cream, stir in butter and cheese.
  5. Serve with a central burrata made ​​into small pieces

rice with basil cream and burrata photo 3 rice with basil cream and burrata photo 2 rice with basil cream and burrataGood week to all!

 

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Pasta saffron zucchini

Hello everybody! here a simply receipe but very yummy!!!

 

Pasta saffron zucchini
 
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pasta saffron zucchini, yellow-colored pasta enriched by green zucchini. Delicate and delicious
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g pasta (type fusilli)
  • 1 large or 2 small zucchini
  • 1 clove of garlic
  • 1 sachet of saffron
  • salt and pepper to taste
  • extra virgin olive oil
Preparazione
  1. Wash and dice zucchini, cook for a score with a bit of olive oil and a clove of garlic, occasionally adding water if necessary.
  2. Cook pasta
  3. Dissolve the saffron in a little water from pasta.
  4. Drain the pasta and toss in the sauce zucchini pouring saffron dissolved.
  5. Sprinkle with pepper and serve.

 

Pasta saffron zucchini Pasta saffron zucchini photo 2

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Pasta purple potato with mushrooms on cheese fondue

Pasta purple potato with mushrooms on cheese fondue

Hola! Easter is coming ! What do you do for  menu? I think I ‘ll cook light also because the next day I’ll have a wedding
In fact, this recipe could be a starting point for Easter lunch.

To be honest , the inspiration I took from the blog “La cucina di stagione ” by Claudia Bonera, she had called them potato strudel with seafood, what I would do at Easter.

Today, however, I propose my own version, I first thought to use purple potatoes because I wanted a dazzling color (which does not have given probably the potatoes were not mature enough and therefore not enough purple .. boh ), however the flavor was a huge success.

I made a mushroom filling, I combined it all with a cheese fondue and waffles .

Here is the recipe, Pasta purple potato with mushrooms on cheese fondue:

Purple potato pasta with mushrooms
 
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Purple potato pasta with mushrooms on cheese fondue, a giant dumpling dough from soft
Autore:
Ricetta: first course
Cucina: Italian
Serves: 4
Ingredienti
For the potato dough:
  • 400 g of purple potatoes
  • 1 egg yolk
  • enough flour
  • salt to taste
  • I!nterior of mushrooms:
  • 50 g of fresh mushrooms
  • extra virgin olive oil
  • half an onion
  • 1 clove of garlic
  • salt to taste
  • parsley to taste
  • a splash of white wine
For the cheese fondue.
  • 100 g of cheese
  • fresh milk to taste
Preparazione
Stuffed mushrooms:
  1. I used dried mushrooms soaked in water a few hours.
  2. Fry with a little oil the onion and garlic, add the mushrooms , salt and deglaze with the white wine, sprinkle with parsley and cook for thirty minutes.
For the dough:
  1. Boil the potatoes in their skins for about half an hour
  2. Still warm , peel and pass them masher .
  3. Add a little salt , egg yolk and enough flour to form a homogeneous mixture such as gnocchi.
  4. Roll out the dough maybe keeping it inside the baking paper to facilitate the operation. Form two rectangles and fill them with previously cooked mushrooms :
  5. Once you have filled rectangles with mushrooms roll the dough and place on sheets of aluminum foil rolling well and good ending .
  6. Boil for about 7 minutes.
  7. At this point drain them , let them cool, cut them into chunks of 4 or 5cm in length and sauté them with a little butter.
  8. Meanwhile melt the cheese with a little milk for garnish and flavor the dish.

 

Pasta purple potato with mushrooms on cheese fondue photo 3 Pasta purple potato with mushrooms on cheese fondue photo 4 Pasta purple potato with mushrooms on cheese fondue photo 2 Pasta purple potato with mushrooms on cheese fondue