Category: Pasta & sauces (Page 4 of 5)

INGREDIENTS (4 servings)

2-3 red peppers / 9 oz of farfalle pasta / 1 spoonful of extravirgin olive oil / 1 shallot / 4.5 oz of robiola cheese / half yellow pepper / 1 clove of garlic / salt and pepper

Cook the whole red peppers in the oven at 395 F, and when roasted on a side turn them. Once ready let them cool in the oven, turned off. Then peel them and cut the pulp in small stripes. Cook the pasta and in the meantime brown in a pan with oil the peppers with the shallot. Blend the robiola with the red pepper filets, adding a spoonful of cooking water. Season with salt and pepper. Sauté in a pan the yellow pepper, diced, withe the garlic. When ready, mix the pasta with the red peppers cream and the diced yellow pepper, adding some grated parmesan cheese.

INGREDIENTS (4 servings)

18 oz of beef sliced thin / 3.5 oz bread crumbs / 1.7 oz grated pecorino cheese / parsley / 1 garlic clove / extravirgin olive oil / salt

Blend the parsley with the garlic. Mix in the bread crumbs, the grated pecorino, a pinch of salt and blend everything with your hands. Coat the meat with the manure pressing firmly, place the cutlets in an oven tray and season with some oil. Cook at 395 F for 5 minutes, then turn and finish for 5 additional minutes.

INGREDIENTS (4 servings)

14 oz fresh pasta / half a clove of garlic / basil / 3 spoonfuls of almonds (1.5 oz) / 20 oz rice tomatoes / pecorino cheese / 3.5 oz extravirgin olive oil / pepper

Blend in the mixer the garlic with the almonds, basil, a pinch of salt and the oil. Put the tomatoes in a pan with boiling water for 2 minutes, drain them and peel them. Dice the tomatoes with a knife, mix them in a bowl with the pesto, add the cooked pasta, and complete everything with oil, pepper and grated pecorino.

INGREDIENTS (2 servings)

7 oz of pasta / 6-7 cherry tomatoes / 2 oz salted ricotta / 5 fresh basil leaves / 4 spoonful extravirgin olive oil / pepper

Cook the pasta. Blend together the cherry tomatoes with the ricotta, the basil and the oil. Drain the pasta and season it with this cream. Add a pinch of pepper and some grated salted ricotta.

INGREDIENTS (3-4 servings)

pasta / 1 can of sun-dried tomatoes / 1.5 oz of pine nuts / 4 spoonfuls of grated parmesan cheese / red pepper / 20 black olives / parsley / salted ricotta (ricotta salata) / salt

Boil the water and cook the pasta. Blend the sun-dried tomatoes with their oil, together with the pine nuts and parmesan cheese. Pour the mixture in a pan, add 2 spoonfuls of cooking water and heat till it becomes a cream. Add some red pepper. Drain the pasta and add it to the pan, sauté it and add the black olives and parsley. Serve with some grated ricotta on top.

INGREDIENTS (4 servings)

2 garlic cloves / cayenne pepper / 4-5 anchovies / 10 oz of canned tuna / spaghetti / butter / 2 oz grated parmesan /1 lime / parsley / extravirgin olive oil / salt and pepper

Heat the oil in a pan with the garlic, the cayenne pepper and the anchovies until they melt. Add the diced tuna and cook. Cook the pasta in salted boiling water. Add a spoonful of the cooking water to the tuna sauce. Drain the spaghetti, sauté them in the pan with the tuna. Out of the heat, add the butter, the parmesan, the lime juice and the grated lime zest. Mix for a minute, then serve with parsley and pepper.

INGREDIENTS (4 servings)

linguine 12 oz / 2 hot peppers / 2 garlic cloves / parsley / fresh cream 13 oz / saffron / 1 lemon / bread crumbs 2 oz / grated parmesan 2 oz / extravirgin olive oil / salt

In a small pot heat the cream, saffron and the juice of the lemon, and let it cook for 3 minutes, then season with salt. Boil the linguine fro 7-8 minutes. In the meantime thinly slice the garlic and heat it in a pan with oil and the crushed peppers. Drain the pasta “al dente” and finish to cook it in the pan with the garlic, a glass of the cooking water and some parsley, as you would do for a risotto. Add the bread crumbs, the parmesan and the grated lemon zest. Mix the pasta with half of the saffron cream. In each plate pour a base of the remaining saffron sauce and place the linguine on top.

INGREDIENTS (4 servings)

12 oz of short pasta / 5 anchovies / 3 yellow peppers / 2 cloves of garlic / 2 burratas / basil / extravirgin olive oil / salt

Melt the anchovies in a pan with oil and garlic on low heat. Clean the peppers from the inner seed, dice them and add to the pan. Season with salt and slowly cook with a lid till the peppers are soft. Transfer everything in a bowl, add 1 burrata and blend everything with the blender to a cream. Cook the pasta, drain it and add it to the bowl. Mix everything together, add the second burrata and serve with some basil.

INGREDIENTS (4 servings)

short pasta (farfalle or penne) / 3.5 oz bacon / 3 zucchini / 1 bag of saffron / half an onion or 1 shallot / extravirgin olive oil / grated parmesan / salt and pepper

Slice the onion or the shallot in a pan with abundant oil. In the meantime cut the zucchini in thin, round slices and add them to the pan when the onion starts to brown. Season with salt and complete the cooking. While the pasta is cooking brown the diced bacon in a pan with few drops of oil, then let them dry in some paper towel. Dissolve the saffron in a glass of the cooking water. Drain the pasta, add it to the zucchini sauce, sauté at high temperature and add the water with saffron. When the pasta is yellow, add the grated parmesan cheese. Take off the fire, add the bacon and serve with some pepper.

INGREDIENTS (4 servings)

12 oz whole wheat fusilli / 7 oz smoked salmon / 5 oz cream cheese / half a glass of milk / lemon zest / poppy seeds / salt

Cut the salmon in small stripes. Melt the cheese in a pan with the milk on a low heat, and when fluid, add salt and take off the fire. Cook the pasta, drain it (keep a glass of the water in case the sauce is too dense), season it with the cheese salsa, the salmon stripes, lemon zest and the poppy seeds.