Hola people! While I’m writing this post finally there is a ray of sunshine!
Today I cooked spaghetti with bottarga I met for the first time thanks to a friend Sardinian who has kindly given me a long time ago, came directly from the original Sardinia!
The bottarga is a food made up of the gonads of the fish, whose eggs are salted and dried by conventional methods.
It’s obtained from the eggs of tuna or mullet.
I embellished with a spectacular Sicilian condiment made with chillies and spices that I was affectionately given to me by my friends, directly from Pantelleria!! So ‘here’s the great spaghetti with bottarga:
Spaghetti with bottarga, a dish seasoned with a delicate Italian specialty based of tuna eggs dried and salted dried and salted
320 g of spaghetti
40 g of bottarga
extra virgin olive oil
cooking water as much as necessary.
1 clove of garlic
1 teaspoon of spices for spaghetti or some pepper
parsley as much as necessary.
Bring salted water to a boil
Cook spaghetti cooked until just firm
In a wok brown a drizzle of olive oil a clove of garlic and a little pepper, (to me prepared for the Sicilian spaghetti).
When pasta is ready, drain, place in the wok and sprinkle with grated bottarga. Sprinkle with parsley and sauteeing pasta for few seconds, adding a little cooking water. Serve with grated bottarga here and there '.
I know philadelphia again, I have not taken the craze, do not worry.
Since the pairing in sofficini was a success, I’m here to make a small pasta for dinner short pasta with spinach and philadelphia. Yes, because these are made in the first second, they are light and therefore suitable for dinner:
Paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger, delicacy at the table with a twist.
Ricetta: First Course
320 g of paccheri
150 g of salmon affumincato
200 g of Philadelphia
400 g of white sauce
chives to taste
salt to taste
bread crumbs as required
ginger to taste
For beschamel sauce
40 g of butter
40 g of flour type 00
400 ml of milk
In a bowl, mix well philadelphia previously cut into small pieces.
Combine the finely chopped chives and a pinch of salt
Leave the cream
Prepare the sauce. (see here)
Cook paccheri in boiling salted water for just 5 minutes, drain and fill with the cream of salmon obtained
Grease a baking dish and arrange the paccheri standing up with the sauce over
Sprinkle with bread crumbs and ginger, bake for about twenty minutes until the crust is formed.
For this you need to make compliments to my husband because during the preparation I did not feel well, so he cautiously help me and me lying, he followed all the instructions and prepared them in the end … he was good at it?
Hello guys! Talking about food, the receipe of today is made with a kind of pasta called penne, with a zucchini cream. It’s nothing original but very yummy for those who like cream. If you do not have much time so here is a quick meal and , in my opinion, not so caloric.
Here you are, Pasta with cooking cream and zucchini:
Finally I can post the pasta with mushrooms! The party of the “Alpini Group” ended a week ago (here you can see some pictures of the party) and I would say very well, so I am going to write the recipe of one of the many sauces proposed. This recipe has given me three years ago, the first time I was commissioned, the husband of my former owner, a cute person who was a chef … it is yummy!
I state that the photos for this post are basic as they are true, in the paper plate and the doses given are for about 4 liters of gravy. You do according to servings you wish to prepare! here it is:
How the legendary Montalbano says “don’t break the cabbasisi”! here is what I said for a while when my husband asked me to give him whiskey and salmon pens …
Obviously I thought my daughter , I’d put her in a separate saucepan poor joy pasta with salmon yes, but without cream and whiskey. There is time for elaborate meals.Well this season I find them comfortable , especially at noon , they are fast and simple to make , then combined with a little fruit salad and the meal is done. In the evening you opt for grilled meat or cheese and sliced fresh (not always) .
Tonight I’m posting after a nice bike ride and after doing my daughter a dutiful trip to park.
This is a receipe that I’ve done on Sunday lunch, the place just now for time matters. I realized that I’m posting mainly pasta, but I don’t want to, seconds are too elaborate … at least pasta with fish is light.
This is very easy, very delicate and if I can afford low cost! to you: