A bitter, sweet, creamy, quick pasta dish. Combination of flavors that work beautifully together, creating a perfect balance.
Homemade gnocchi isn’t neither labor-intensive, nor time-consuming. Often they are combined with a tasty tomato sauce, but today we have preferred a creamy leek sauce, a revelation to your tongue.
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.
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?
On summer evenings, a fresh soup can be a nice idea to eat something light and simple. We chose melon which combined with shrimps, creates a light and tasty dish. To serve cold this soup is sure to be appreciated by your friends.
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.
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.
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 …