All posts filed under: Pasta

Fusilli 2 web

Long fusilli with courgettes and pistachios pesto

I live in the countryside since 1 year, and it presents some advantages: health on first. But there is nothing better than gather some fresh ingredients from the kitchen garden almost every day, to prepare a sauce. Here is a special summer pesto, prepared with the ingredients coming from our kitchen garden, that works perfect for a long pasta shape. The best.

Fusilli, broccoli sauce and Pecorino

Pasta, staple of the italian diet. Many shapes of pasta exist, and one of my favourite is Fusilli. Coming from Campania, fusilli are used for cold or hot dishes. Being a spiral-shaped pasta they deeply absorb pasta sauce, and perhaps they are one of the most popular of the shaped pasta cuts.Today’s recipe offers a soft broccoli sauce combined with strong flavors such as jowl bacon and Pecorino cheese. A stunning dish to taste!

Pumpkin ravioli

Pumkin ravioli are a traditional Christmas eve meal. They appeared for the first time in the areas of Mantova and Ferrara at Gonzaga and Este courts. Their flavour is sweet, balanced because of  the ingredients of the stuffing: the sweetness of the pumpkin and the salty flavour of the fruit mustard together with the nice taste of Amaretti cookies, give the pumpkin ravioli bitter-sweet flavour making them unique and particular.

Bread crumb bucatini

Typical dish of the poor originating in the south of Italy,the pasta with bread without crust (or bread crumbs) is a recipe  that is very diffused in the culinary tradition of the “Bel Paese”. With little variations, from Calabria to Sicily, the preparation of the dish is passed down from generation to generation within families. Bread crumbs were used, many years ago, instead of the greated parmesan: for this reason it was called “the parmesan of the poor”. This type of recipe is generally done using long pasta; mouth-watering and rich, it is prepared by melting anchiovies fillets, garlic and chilli in olive oil. Bread crumbs are then added and made go brown and crispy. Everything is then added to the pasta and served hot.

Spaghetti alla chitarra with pesto and red plums

Today, near Volpedo, the inauguration of the open market of the Coldiretti has developed, where individual farmers offered the best of the harvest of their fields. Among the many proposals, we were especially attracted by the small delicious, red plums. After tasting it, we decided immediately to their best use. A good plate of pasta is always nice. The fresh egg pasta is usually combined with classic sauces, but today, thanks to the plums, we dared a bit, adding their sweetness to the savory of pesto.   Spaghetti alla chitarra with pesto and red plums (serves 4) 11.2 ounces (320 gr.) spaghetti alla chitarra (Flat egg pasta) 4 red plums (about 1.4 ounces (40 gr.) each) 1 shallot 1 weak ounce (25 gr.) pine nuts 1 weak ounce (25 gr.) fresh basil leaves 20 twigs fresh marjoram 2.8 tablespoons (40 gr.) grated Parmesan cheese 2 tablespoons dry wine olive oil salt coarse salt pepper Wash and dry the fresh aromatic herbs leaves. With a sharp knife chop the pine nuts together with the erbs; collect …

Poppies golden spaghetti

Poppies golden spaghetti (serves 4) 11.2 ounces (320 gr.) spaghetti 1 package saffron 2 egg yolks 2.8 tablespoons (40 gr.) grated Parmesan cheese 20 poppies flowers 2 teaspoons poppy seeds salt ground pepper Dissolve the saffron in 2 tablespoons of warm water. Gently wash the flowers and set aside the petals. In a bowl, slightly whisk the egg yolks, add dissolved saffron, the cheese and season with salt and pepper. Add the poppy petals and mix gently, until well combined. In a large pot of salted boiling water cook the pasta, drain the spaghetti “al dente”, pour them in a large bowl and season with the sauce and olive oil. Sprinkle with poppy seeds and serve immediately.