All posts tagged: primi piatti

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.

soup 7

Broccoli, Stilton and pear soup

Wonderfully rich and creamy, this soup has been taken from Gordon Ramsay’s book “Cooking for friends”. Only one change:I found necessary to cook the pears for longer than suggested (1-2 minutes each side.) As he says, here’s a soup that’s perfect foe entertaining, both for its elegance and for its ease of preparation. The soup can be prepared a day in advance, ready to reheat……So, why not?  

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.

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 …