A bitter, sweet, creamy, quick pasta dish. Combination of flavors that work beautifully together, creating a perfect balance.
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.
A fast and savory recipe, with seasonal and simple flavors. A reinterpretation of the classic carbonara: asparagus offer to this summer and colorful dish a different and gorgeous taste. To try and enjoy.
Coming back from work I was really hungry and the weather was cold. I needed something hot and for sure, a dish of pasta. Opening the fridge, I found sausages, mushrooms and peppers. I did a little variation of the classic recipe with just mushrooms and sausage, but I was sure it could work. What is there nicer than a nice dish of pasta with a greedy sauce?
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!
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 “al brucio” (serves 4) ½ kilogram (500 gr.) spaghetti ½ onion 4 tablespoons olive oil 1.7 pound (800 gr.) diced tomato pulp ½ glass of dry white wine 4 twigs rosemary 1 stock cube 0.423 cup (100 ml.) heavy cream In a pan on medium heat, brown lightly the finely chopped onion with a little bit of oil. Add the white wine and blend. Add the tomatoes and rosemary and cook over medium heat for about ten minutes. Meanwhile, cook the pasta in salted water. Just before the pasta is ready, add the cream and stir. Drain the spaghetti “al dente” and stir them for a minute in the pan with the sauce. Serve immediately.