Category: Pasta & sauces (Page 5 of 5)

INGREDIENTS (4 servings)

3.5 oz of pistachios / 2.5 oz of diced pancetta / 1 onion / half a glass of milk / grated parmesan cheese / extravirgin olive oil / salt and pepper

Dive the pistachios for 1-2 minutes in boiling water, then drain them and grind them in the blender with some spoonfuls of oil, salt and pepper. Sauté the onion and the pancetta in a pan with some oil, add the pistachio pesto and dilute with the milk. Boil the pasta, sauté it in the pan with the pesto and add the parmesan cheese.

INGREDIENTS (4 servings)

1 carrot / 1 yellow onion / 1 celery / pancetta or prosciutto / 1 lb of minced beef / 0.5 lb of minced pork / red wine / 1 bottle of tomato sauce / tomato paste / milk / butter / extravirgin olive oil /

Cut the carrot, the onion and the celery into small cubes. In a pot with butter and oil brown the veggies and add some fat of prosciutto or pancetta. Add the minced meat and season with salt. Let it brown for at least 5 minutes. Simmer with red wine, when it evaporates add 2-3 spoonfuls of milk. When the meat is once again dry, add the tomato sauce and/or the tomato paste, and some water. Let it cook for 2 hours, adding water if needed.

INGREDIENTS (4 servings)

2 ripe avocados / grated parmesan / pine nuts / spaghetti / extravirgin olive oil / salt

Peel the avocados, cut the pulp and put it in the mixer vase. Add the parmesan and salt. With the blender start to blend adding the oil DROP BY DROP (as if you were doing a mayo). You are going to need more or less half a glass of oil, the cream  must become velvety and light. Toast the pine nuts in a hot pan . Boil he pasta and when ready mix it with the avocado pesto and add the nuts on top.

INGREDIENTS (4 servings)

pasta / 0.5 lb of grated pecorino cheese / 0.3 lb of pancetta in small cubes / 1 head of radicchio / extravirgin olive oil / salt and pepper

Sauté  the pancetta in a pan with some oil. Slice the radicchio and, when the pancetta is well browned, let it brown in the same pan. In the meantime cook the pasta. In a bowl whisk together the grated pecorino with a glass of the cooking water, as to obtain a cream (that water needs to cool down before you pour it on the cheese or it will create some clumps). Sauté the pasta, when ready, in the pan with the radicchio and pancetta, then move everything to the bowl with the cheese. Mix everything together and if too dry add some more cooking water. Season with some pepper and serve.

INGREDIENTS (4 servings)

1 lb of rigatoni / 0.3 lb of smoked pancetta / 2 spoonfuls of balsamic vinegar / 1 yellow onion / 0.3 lb of goat cheese / 2 spoonfuls of tomato paste / salt

Cook the pasta in salted water. Toast the pancetta in a pan and simmer with the balsamic vinegar. Let it evaporate and add the tomato paste with a spoonful of cooking water. Drain the pasta “al dente”, add it to the pan, and complete its cooking by adding the pasta cooking water (that you have kept), same as a risotto. Turn the heat off and add the goat cheese turning the pasta until creamy.