Tag: pasta

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Pasta with eggplant

Pasta with eggplant

Here is a typical summer receipe. Very good and interesting that like also ti children : Pasta with eggplant. Here the receipe:

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pasta with eggplant
 
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Pasta with eggplant, pasta topped with a creamy vegetable pulp and a little spicy
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of pasta
  • 1 large eggplant
  • 300 g of tomato puree
  • 1 clove of garlic
  • 1 shallot
  • salt to taste
  • oregano to taste
  • basil to taste
  • shavings of ricotta salata
  • extra virgin olive oil
Preparazione
  1. Fry with a little oil the garlic and shallots.
  2. Join half eggplant cut into small cubes and cook for 5 minutes
  3. Add tomatp sauce, salt, basil and oregano
  4. Bake until the shrinkage of the sauce (about an hour), stretching with a little water.
  5. Slice the other half of the eggplant and cook in a separate pan with a little oil until it blush.
  6. Cook pasta and toss in the eggplant sauce by adding a little of the cooking water if necessary.
  7. Serve pasta combining eggplant and grated salty ricotta cheese

Good week to everybody Pasta with eggplant photo 4 Pasta with eggplant photo 3 Pasta with eggplant photo 2

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Spaghetti with bottarga

spaghetti with bottarga

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
 
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Spaghetti with bottarga, a dish seasoned with a delicate Italian specialty based of tuna eggs dried and salted dried and salted
Autore:
Ricetta: Main
Cucina: Italian
Ingredienti
  • 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.
Preparazione
  1. Bring salted water to a boil
  2. Cook spaghetti cooked until just firm
  3. In a wok brown a drizzle of olive oil a clove of garlic and a little pepper, (to me prepared for the Sicilian spaghetti).
  4. 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 '.

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Pasta with spinach and philadelphia

Short pasta with spinach and philadelphia

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:

5.0 from 1 reviews
Pasta with spinach and philadelphia
 
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Short pasta with spinach and philadelphia, save dinner fast and complete
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 100 g of spinach in cream
  • 1 shallot
  • 100 g of Philadelphia
  • extra virgin olive oil to taste
  • salt to taste
  • 320 g short pasta (such as the Italian penne)
Preparazione
  1. Blanch the spinach in salted water, drain and sauté them with a little shallot, oil and blend.
  2. Philadelphia mix with the spinach mixture to make a smooth paste.
  3. Cook pasta al dente in salted water and toss in the cream cheese and spinach.
  4. Serve with a drizzle of olive oil and parmesan.

I know that this is an obvious and simple pasta, but  if you do not have an idea on what to do, now yes! … Hello everyody and Happy weekend!

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Paccheri stuffed salmon and philadelphia with bechamel sauce

Paccheri stuffed salmon and philadelphia with bechamel sauce

This is a recipe wonderful according to my taste. It’s perfect for Sunday lunch or for a delicious dinner. In fact, that’s what we prepared on Sunday.

Finally came the sun, they could not be more:

Here paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger:

Paccheri stuffed salmon and philadelphia with bechamel sauce
 
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Paccheri stuffed salmon and philadelphia with bechamel sauce flavored with ginger, delicacy at the table with a twist.
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 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
Preparazione
  1. In a bowl, mix well philadelphia previously cut into small pieces.
  2. Combine the finely chopped chives and a pinch of salt
  3. Leave the cream
  4. Prepare the sauce. (see here)
  5. Cook paccheri in boiling salted water for just 5 minutes, drain and fill with the cream of salmon obtained
  6. Grease a baking dish and arrange the paccheri standing up with the sauce over
  7. 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?

 

Bye bye

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Small pasta gorgonzola and chard

Small pasta gorgonzola and chard

This receipe reminds me when I was a child! It ‘s a favorite pasta shape to me, my mom made ​​myself often with tomato sauce (Childhood memories).

Since we gave kindly gorgonzola and we do not like very much, I decided to make us receipe of pasta, for dinner insured, pasta with gorgonzola and beets:

Small pasta gorgonzola and chard
 
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Small pasta gorgonzola and chard, a first for big tasty reminiscent of the small
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
  • 320 g of small pasta
  • 5-6 large leaves of chard
  • 100 g of gorgonzola (blue cheese)
  • extra virgin olive oil
  • 1 shallot
  • 1 clove of garlic
  • salt to taste
  • grated cheese to taste
  • pepper to taste
Preparazione
  1. Boil for ten minutes in salted water the beets
  2. Drain and Cook them with the garlic, shallot and a clove of garlic for Twenty Minutes.
  3. Cook the pasta in salted water, drain and toss with the beets and gorgonzola cheese
  4. Serve with grated cheese and Lovely, a little olive oil and a sprinkling of pepper.

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Small ridged pasta with peas and smoked cheese

Small ridged pasta with peas and smoked cheese

Hola guys! how are you? Here is pulled forward, sometimes I seem to lose the light of reason and I pissed, but then I take the reins … uffff ….

Today’s recipe is great, also liked to Romina … anyway, Let’s go to the recipe, Small ridged pasta with peas and smoked cheese:

Small ridged pasta with peas and smoked cheese
 
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Small ridged pasta with peas and smoked cheese, quick and easy recipe that appeals to children
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 320 g of Small ridged pasta (In Italy it is called "ditalioni rigati")
  • 30 g of peas (also frozen)
  • 120 g of smoked
  • A knob of butter
  • pepper to taste
Preparazione
  1. Boil peas in salted water for 15 minutes.
  2. Add pasta and cook for the time indicated on the package (usually 10 minutes)
  3. Meanwhile, cut cheese into cubes and melt it in a pan with a knob of butter.
  4. Drain the pasta and dress with the cheese melted.
  5. Mix well and sprinkle with a little 'pepper.
  6. Serve hot

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Penne with chard and ricotta cheese

Penne with chard and ricotta cheese

The Chard!!!Here is a receipe  for a light dinner and different from the usual light: Penne with chard and ricotta cheese

Penne with chard and ricotta cheese
 
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Penne with chard and ricotta cheese, main dish with vegetable seasoning alternative to the usual spinach and ricotta cheese
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 1 small bunch of chard
  • 80 g of ricotta cheese (soft white Italian cheese)
  • 220 g of pasta type penne
  • extra virgin olive oil q.b.
  • 1 onion
  • 1 clove of garlic
  • grated cheese
Preparazione
  1. Wash and chop the bunch of chard.
  2. Soak them for 20 minutes in salted water
  3. Drain.
  4. Sauté in a pan with a little oil, garlic and onion and put vegetables to taste.
  5. Finish cooking for about 15 minutes and season with salt
  6. When cooked, blend everything
  7. Cook the pasta in salted water
  8. Meanwhile, combine the ricotta cheese pureed vegetables and mix well with a little oil.
  9. Drain the pasta and serve with the sauce obtained.
  10. Sprinkle with grated cheese

This receipe  is born because I need to invent something to tuck the fateful vegetables to my little girl and  because I had already advanced from lunch.

So it works even a little recipe recycling … it’s different from the usual cream cheese and spinach.

It does not matter if then she saw my white pasta and wanted that in the end I swapped the plate of penne with vegetables ,What can you do .. the children are like so!

Now I go to bed, hints of influence on me!  …. byebye

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Pasta with cooking cream and zucchini

Pasta with cooking cream and zucchini

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:

Pasta with cooking cream and zucchini
 
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Pasta with cooking cream and zucchini, a first course greedy lightened by the presence of zucchini
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 1 large zucchini
  • 250 g.di cooking cream
  • 250 g. shirt pasta (like italian "penne")
  • salt to taste
  • garlic to taste
  • extra virgin olive oil to taste
Preparazione
  1. Sautè the garlic in a pan with a little oil .
  2. Dice the zucchini and cook for 20 minutes without too wet with water as it has to remain a bit crunchy.
  3. Put the cooking cream and cook for a minute.
  4. Cook penne in boiling salted water and toss them in the zucchini sauce.
  5. Pepper (to those who like it)

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Oven-baked paccheri a type of italian pasta

Oven-baked paccheri a type of italian pasta

Hola!!! Oven-baked paccheri a type of italian pasta tonight. Quick Post for a simple recipe. Since time is saied, hot but with the right air (at least here), you can turn on the oven.

The classic recipe oven-baked pasta isn’t really so, usually I put sauce or mozzarella and mortadella in cubes but this time…

Oven-baked paccheri a type of italian pasta
 
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Oven-baked paccheri a type of italian pasta
Autore:
Ricetta: First Course
Cucina: Italian
Serves: 3
Ingredienti
  • 250 g paccheri
  • meat sauce as needed
  • 250 g of fresh cream
  • grana padano
  • bread crumbs as needed
Preparazione
  1. Cook 4-5 minutes pasta
  2. Butter a baking sheet storing paccheri and sauce with meat sauce and cream.
  3. Sprinkle of grana padano cheese, breadcrumbs and bake in the oven until it makes a nice crust.
  4. Simple but good

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Penne with mushrooms and speck ham

Penne with mushrooms and speck ham and cream

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:

Penne with mushrooms and speck ham
 
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Penne with mushrooms, cream and speck ham. A dish from the scent of mountain mushrooms and smoked bacon softened by the delicacy of fresh cream
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 400 g of dried porcini mushrooms
  • 3 hg speck ham (about three slices cut a little high)
  • 250 g of tomato sauce
  • marjoram to taste
  • Approximately 1.5 L of fresh cream (this may 'need less depends on how mushrooms need)
  • garlic to taste
  • parsley to taste
  • white wine to taste
  • vegetable broth (a ladle)
Preparazione
  1. Soak the dried mushrooms (fresh or frozen them who do not)
  2. Dice the speck ham thin
  3. Fry the garlic in a pan and fry the speck ham (about two minutes).
  4. Throw the mushrooms in the pan, sprinkle with parsley, salt and sprinkle with white wine.
  5. After 5 minutes, add the tomato puree (I made a sauce with fresh tomatoes).
  6. Sprinkle with marjoram.
  7. Bake basting occasionally with vegetable broth for 30/45 minutes.
  8. The mushrooms cooks fairly quickly, I recommend: Taste, if all goes well cooking add the cream and cook for 5 minutes.
  9. The sauce should not be too liquid, it must have a thick consistency.
  10. Try it is very good ... there is no Alpinoman without this typical pasta!!!

 

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Pasta whisky and salmon

Pasta with cooking cream and zucchini

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) .

Follow me, Pasta whisky and salmon:

Pasta whisky and salmon
 
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Pasta whiskey and salmon, a dish that combines the Mediterranean countries of northern Europe. It's very man
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 300g short pasta (such as the Italian penne )
  • a slice of salmon
  • a box of fresh cream
  • 1 clove of garlic
  • parsley to taste
  • salt and pepper to taste
  • a splash of whiskey
Preparazione
  1. In a wok , put a little oil ( Just very little) fry the garlic.
  2. Remove garlic and cook salmon, salted and sprinkled with parsley, after a minute put a splash of whiskey.
  3. Let it cook for about ten minutes.
  4. At the end add the cream leaving it on the fire until a little narrow and off.
  5. Let rest to flavor .
  6. Cook the pasta in plenty of salted water and cooked in a wok sauté salmon with the sauce mixture.
  7. If it is too dry add a little of the cooking water.

They are really wonderful!

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Salmon trout and Zucchini pasta

Salmon trout and Zucchini pasta

Ciao!!!

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:

Salmon trout and Zucchini pasta
 
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Salmon trout and Zucchini pasta, recipe for a first fish dish simple, lightweight and economical
Autore:
Ricetta: First course
Cucina: Italian
Serves: 3
Ingredienti
  • 200 g of pasta (linguine extruded in bronze if possibile)
  • 1 large courgette
  • 1 Trout Fillet
  • 1 clove of garlic
  • salt and pepper to taste
  • oil ages
  • parsley to taste
  • white wine to taste
Preparazione
  1. In a pan Fry a clove of garlic with oil add the courgettes cut into washer (half).
  2. Clean and fillet the salmon trout fillet, cut into small pieces and add to zucchini, season with salt and sprinkle with parsley.
  3. Deglaze with white wine.
  4. Cook for about 20 minutes.
  5. Cook pasta in salted water, drain and add it in fish sauce.If necessary add water.
  6. Serve with a nice peppery, there is just fine, and then a drizzle of raw oil!! Enjoy It!

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