Category: Pasta & sauces (Page 2 of 5)

INGREDIENTS

320 g penne / 60 g grated parmesan cheese / 60 g grated pecorino cheese / 6 zucchini / 300 ml milk / 1 spoonful of corn starch / 1 clove of garlic / juice of 1 lemon / basil / salt

Dice the zucchini and marinate them in lemon juice, garlic and salt. Mix the corn starch with 2 spoonful of milk. Add the rest of the milk to the grated cheeses in a pot, let everything melt of low heat. Just before it starts to boil, add the corn starch and mix. Let the sauce thicken on low heat. Cook and drain the pasta, season it in a bowl with the cream of cheeses and add the diced zucchini and some basil leaves.

INGREDIENTS (4 servings)

250g diced ham (speck, pancetta, best would be guanciale) / 350g pasta / 100g ricotta / grated pecorino / pepper / salt

Cook the pasta. In the meantime brown the diced pancetta in a pan with oil until well crunchy. Turn off the heat and add the ricotta in the pan with a spoonful of cooking water to create a dense cream. Drain the pasta and mix it in the pan. Add the grated pecorino and stir till the cheese is melted.

INGREDIENTS

250 g pics pasta / 1 egg / handful of parsley / handful of basil / handful of marjoram / 3 spoonfuls of grated pecorino cheese / half a clove of garlic / 4 spoonfuls of extravirgin olive oil / salt / pepper

Cook the pasta in salted water. Boil the egg for 10 minutes, cool it under cold water and peel it. Prepare the sauce by blending together parsley, basil, marjoram, garlic and the boiled egg. Add the pecorino, some pepper and the oil. Add a spoonful of cooking water and blend again to have a creamy sauce. Once the pics are ready drain them, and sauté them in the herb sauce adding some more pecorino.

INGREDIENTS (4 servings)

350 g tagliatelle / 5 spoonfuls of fresh cream / 1 lemon / 50 g butter / 5 spoonfuls of parmesan cheese, grated / basil /  salt

Pour in a nail half a liter of cold water. Grate the lemon zest in it, add the butter, a pinch of salt and bring to a boil. Add the tagliatelle and stir (as if you were preparing a risotto). After 4 minutes add the parmesan, the cream, the lemon juice and basil.  Continue stirring and let it cook for 3 more minutes, until the sauce is creamy.

INGREDIENTS (4 servings)

350 g pasta / 1 leek / 1 red pepper / 2 carrots / 2 zucchini / soy sauce / grated parmesan / extravirgin olive oil / salt and pepper

Cook the pasta. Dice the veggies and blend them in smaller pieces. Put them in pan and brown them in oil. Add salt and pepper and let them brown, adding some cooking water so that they do not burn. When they are soft (5-8 minutes) simmer with soy sauce and if needed add some more cooking water. Season the  pasta with the sauce and add some parmesan.

INGREDIENTS (4 servings)

2 leeks / 10 basil leaves / 50 g of grated parmesan / 150 mL fresh cream / 100 g of speck / 350 pasta (trofie) / extravirgin olive oil / pepper

Cut the leeks and steam them in a pan with oil and half a glass of water. Cover with a lid and cook them till tender (5-8 minutes). Once ready, transfer them in the blender vase with the basil, parmesan and cream, and blend them. In a second pan brown the speck cut in short strips with no seasoning. In the meantime cook the pasta drain it and keep a glass of cooking water. Season the pasta with the leeks cream, if too dense add some cooking water. Complete with the crunchy speck. Season with pepper and serve.

INGREDIENTS

320 g of farfalle / 100 g frozen green peas / 6 walnuts / 3 tablespoons of grated parmesan cheese / 3 tablespoons of olive oil / half a clove of garlic / basil / thyme / salt

Cook the green peas in salted boiling water. When ready, drain them and blend them with 4 walnuts, oil, parmesan cheese, basil and garlic.Add some of the cooking water of the green peas so as to obtain a cream. Cook the pasta and season it with the green peas pesto. Complete with the 2 remaining crushed nuts and some thyme.

INGREDIENTS (4 servings)

300g tuna fillet preserved in oil / garlic clove / 2 bay leaves / grated zest from 1 lemon / 1 tablespoon fennel seed / 1 tablespoon black pepper / 70 g green olives / 80 g pine nuts / 250 g penne

Pour the oil of the tuna in a skillet, add the bay leaves, the garlic clove, lemon zest, fennel seeds and pepper, and let it simmer at very low fire for 15 minutes. Chop the olives, crash the tuna and add to the skillet with the pine nuts. Sprinkle with lemon juice and let it heat for 5 minutes. Cook the pasta, drain it and mix it with the tun sauce.

INGREDIENTS (4 servings)

350 g fusilli / half a kg of green peas / half a kg of fava beans / 2 small onions / 1 egg / granular beef broth / parmesan or pecorino cheese /  extravirgin olive oil / salt

Dice the onions and brown them in a pan with some oil. Add the peas and the fava beans and some granular broth, season with salt and add half a glass of water. Cook with the lid for 10 minutes. In the meantime break the egg in a bowl and whisk with the grated cheese. Cook the pasta, when ready drain it and sauté in the peas and beans pan, add the egg mixture and turn slowly. Add some more cheese, some pepper and serve.

INGREDIENTS (2 servings)

250 g pasta / 1 plain yogurt / 1 onion / a handful of walnuts / a handful of raisins / parmesan cheese / nutmeg / extravirgin olive oil / butter / salt

Cook the pasta. Dice the onion and brown it in a pan with oil and butter. Add the crushed nuts, the raisins and let everything brown. Turn off the heat, add the parsley, yogurt, nutmeg and salt. Once the pasta is ready, sauté it the pan and add the parmesan cheese.