Tag Archives: pasta

Pasta all’arrabbiata

Recipe 2: this is the last and maybe easier recipe of pasta i have to cook. Because so simple i never made it before for guests but after this dinner i have to say it’s a must that need to be in this blog… and it’s really nice too!

Ingredients for 4 people: 400gr penne (this shape is a must for this recipe), 300ml of passata of tomato, olive oil, 1 chili, 2 garlic cloves, some parsley, salt and some grated Pecorino cheese.

Put some oil in a pan with the garlic cloves in pieces and the chili cut in slices. Let the oil take the taste of these ingredients and when the garlic start to get colored turn of the fire to get the oil inven more tasty. I prefer to take off the garlic after but this depends by your taste.

While boiling the pasta(the recipe is quick so you can do both together) add the passata to the pan and let it cook a bit adding some salt if needed. When the pasta is ready toss it in the suace and serve it just adding the chopped parsley and some grated Pecorino! Easy and delicious! Enjoy!

PS. Mamy e’ proprio vero, i piatti piu’ semplici sono sempre i migliori. Erano anni che non mangiavo penne all’arrabbiata e devo dire che non deludono mai!

 

Pesto fatto in casa – Homemade Pesto

Recipe 5: Another famous recipe of my mum, and very common in every italian house is the homemade pesto. What is better than the fresh smell of basil, pine nuts and parmesan all mixed together? And pasta with home made pesto it’s just another thing. My mum never buy the already made, but instead she uses to do pesto and frozen it in little containers to have it for all the winter.

Here the ingredients for 5 people: 70 gr. basil,  half a glass of Extra Virgin Olive Oil, 2 garlic cloves , 3 spoons of pine nuts, 3 spoons of Parmesan, 1 spoon of Pecorino cheese and a bit of gritty salt. Of course the pasta will be around 500 gr. better if the shape is “trofie”.

The procedure is quite easy, but to be traditional, you will need a marble mortar and a wooden pestle. This because instead to chop the leaves you will need to crush them to have the leaves’ oil necessary for the sauce. Wash the basil leaves in cold water and dry them on a paper towel. Don’t squeeze them.

Then crush in the mortar the garlic clove the pine nuts and the basil leaves, add  the salt, the Parmesan, the Pecorino cheese and keep pounding using a light circular movement of the pestle.

Add some of the Extra Virgin Olive from time to time and keep  mixing until  you obtain  a smooth creamy sauce. Pesto should not be greasy and the amount of oil used must be well absorbed and not floating on top.

Trofie and Trenette are the pasta used in Liguria, however linguine or spaghetti al dente will make a good companion to this sauce. Just put some sauce in each plate with sme spoon of water from the boiling pasta and mix. In this way the suace will be more creamy and ready to be mixed well with the pasta.

Just add a sprinkle of Parmesan on top and Buon Appetito!

PS. Mamy che buono! L’ho portato a casa di amici e non sai le facce quando hanno sentito l’odore appena aperta la scatolina! Fantastico e la pasta non ha nulla a che vedere con il pesto pronto! Grazie questa ricetta me la tengo proprio stretta!

Christmas menu’: it’s missing just one month at the end!

Now i will present you the Christmas menu i created with some of the last recipes I miss to include in this blog. You have to consider we don’t eat meat in Christmas Eve, so i needed to cook fish!

Starter: Crispy bread with Lobster pate’

Pasta: Spaghetti with Smoked Salmon and cream of courgettes

Main dish: Grouper fish fillets with Grilled potatoes pie

Dessert and fruit: Cinnamon apples, panettone, pandoro and classic Christmas nougats.

PS. Mamy direi che non ne e’ uscito un brutto menu’ no???

Spaghetti Cacio e Pepe (- 6 weeks)

Recipe 15: This is a classic and basic roman dish that everyone can make when in the fridge you have just some cheese and some pasta in your cupboards. I love this dish because there is nothing better for me than “Pasta in bianco” when the pasta is “al dente”.  The pure and simple taste of pasta with some cheese is incomparable!

So literally the name of this dish is “pasta cheese and pepper” where for cacio we don’t means cacio cheese (a kind of cheese that exists) but we just means a cheese, better if hard and salty like Pecorino. This is the best ! So the ingredients for 2 people are : 200gr pasta (better spaghetti), 50 gr of Pecorino, but if you have more is better and black pepper! You don’t need anything else….maybe a bit of olive oil if the pasta is too dry.

Put some water  to boil on the fire, add some salt and the spaghetti when boiling. In the meantime grate the Pecorino and wait for the pasta to boil.

When are missing just one or two minute to have it ready, drain it, keeping some water in a side, and place the pasta in a pan. Cover it with the grated cheese and some of the cooking water. In this way the pasta will create a nice cream that will  create the perfect dish.

This time i used a different cheese respect to the Pecorino, because i went to an event where i discovered  a very tasty cheese called Castelrosso, from Piemonte. I have to say the taste of the pasta was amazing, but the consistency of the cheese didn’t allow the creation of this famous creamy mix.

However when ready, The pasta cook and the cheese is creamy at the right point, just take it out from the fire and serve it hot with another bit of grated cheese on top and freshly grated pepper!

Buon appetito!

PS. Mamy come ti ricorderai sono una patita della pasta burro e parmiggiano, percio’ non potevo non includere anche questa cacio e pepe tra i miei piatti> il mio problema e’ che avendo ospiti volevo offrire una cosa un pochino piu’ ricercata ed invece di usare il classico Pecorino ho voluto provare con un formaggio buonissimo del Piemonte che ho provato qui ad una fiera: Il Castel rosso. Nonostante il sapore fosse da leccarsi i baffi, la cacio e pepe con il Pecorino non la supera nessuno!

Pasta alla Boscaiola – Pasta with sausages and mushrooms

Recipe 26: It’s a long time I wanted to cook this recipe but I needed to wait for the cold season considering that the dish is a bit heavy but really tasty. It’s also very easy, as the majority of pasta dishes and I think is really indicated for english people, considering the good bangers they have here.

The ingredients for this pasta for 4 people are: 250gr mushroom, 350 gr pasta, 200 gr sausages, some parsley, oil, garlic cloves,  170 gr single cream, Parmesan and a glass of white wine.

Cook some garlic cloves in some butter and when they get goldish, add the mushrooms in slices, the rosemary, same salt and pepper, and parsley. Let it cook and when dry add the white wine.

Open the sausages long the side and take off the skin. Divide them in little pieces and add them to the pan. Let it cook with some more salt and pepper.
In the meantime cook the pasta and when everything is almost ready, add the cream to the pan and let it get thick.

Drain the pasta, keep some water in a side just in case the sauce is too thick for the quantity of pasta and toss the spaghetti with the sauce in the pan.
When ready serve with Parmesan or Pecorino cheese if you like and a bit of fresh parsley!

PS. Mamy questo si che e’ un bel piatto consistente! ma che buono! Io che tento di usare la panna il meno possibile, devo dire che su questa pasta ci sta veramente bene! poi l’ho cucinato in quella che era qui la settimana della salciccia, percio’ molto in tema!

Pasta alla crema di peperoni – Pasta with peppers cream

Recipe 32: I remember a recipe from my mum i used to like a lot. It’s pasta with cream of peppers. I wasn’t a big fan of peppers when i was little, but the pasta done in this way i always liked it. Last week i had some of them in the fridge and some cream left from another dish, so i decided to try this again.

Ingredients for 2 people: 200gr pasta, 2 big peppers,  around 100gr single cream, one or two shots of vodka, garlic, salt, pepper, olive oil and Parmesan cheese.

Wash the peppers, cut the top, take off the seeds and stuff inside and cut them in little pieces. Put some oil in a pan, hot it up and add some garlic coves. Let it cook a bit and then take it of. In this way you will just taste the garlic without eat it. If you want to have more garlic taste, just crush it before to put it in the oil. Then add the peppers in pieces and some salt and pepper.
Let them cook well for some time and when quite soft you can prepare a sauce pan with some water and salt to then cook the pasta. While the water is boiling, place the peppers in a blender until you create a cream with them.Now you can also put the pasta in the water.

Place the peppers cream again in the pan and add some single cream. Let it cook for a bit and then add some vodka. This will give a special taste to the dish. For the quantities i used one of these little airplane bottle that i found in a supermarket near me.

When the pasta is ready just drain it and place it in the pan with the sauce, toss it a bit and serve it with some fresh grated Parmesan . Enjoy!

PS. Mamy non so se ti ricordi queste penne al sugo di pepperoni. Le hai fatte per alcune cene ed io le trovo buonissime perche invece di essere le classiche penne che sanno per lo piu’ di panna, hanno quel tocco in piu’ della Vodka che ci sta proprio bene!

Frittata di spaghetti – Pasta omelette

Recipe 47: last week we had some guess at home from France and I discovered a very strange way to eat pasta. Basically they cook it and left that in the fridge ready to be mixed with some sauce when needed! They left some boiled pasta in the fridge and this was for me the best occasion to cook a dish I didn’t eat for a long time… I think since I was kid: the pasta omelette or frittata di pasta. The funny thing is that I saw it sold in Carluccio some weeks ago as a very special plate!!!
In reality this come from the old tradition to use all the leftover in the fridge. Do you know? In poor time this is the rule and this dish in its simplicity it’s just amazing!Ingredients: leftover pasta (200 or 300gr, then I added some cream left, 150gr of frozen peas, 5 slices of cooked ham, half of a big onion, salt, pepper, 2 or 3 eggs depending by the pasta, some parmesan and olive oil.

Defrost the peas while you are making hot some oil in a pan. Put the chopped onion in the pan and when goldish add the peas and the ham in pieces. Boil the pasta in salty water or just use some pasta you have also if cooked with tomato sauce.

Otherwise you can add some cream if you want or cheese. Drain the pasta and add it to the pan. In a bowl mix 2 or 3 eggs, adding some Parmesan (depending by your taste) and the pour the mix on the pasta when the pan is out of the fire and not too hot otherwise the eggs will cook.

Cover a baking pan with some baking paper and place the pasta well mixed with the rest of the ingredients in it. Put it in a pre-hitten oven at around 200 degree for half an hour and add the grill at the end to make it crispy on the top.

Then serve it in a plate or you can also eat it the day after without hot it up bit just at the temperature of the ambient! I prefer it like this!!! Enjoy!Ps. Mamma ti ricordi la frittata di pasta? Pensa che l’ho vista in vendita in un italian delicatessen di qui! Non ho resistito! Dovevo cucinarla!! E con il fatto che dovevo partire e’ stata un”idea perfetta per svuotare il frigo!

Pasta alla puttanesca (-25 weeks)

Recipe 54 : It’s a long time I don’t cook pasta and I really wanted to prepare for my parents and me something my mum doesn’t do often. This is a classic in the pasta dishes and very easy as usual: pasta alla puttanesca.

The ingredients for 3 people are: 300gr pasta (normally it’s with spaghetti, but I decided to use a short pasta called gnocchi, perfect to contain the sauce) 50gr black pitted olives, 300gr tomatoes sauce or passata, 2 spoons of cappers, 5-6 anchovies, some parsley, salt, chili, olive oil and a garlic clove.

Cut the anchovies, the olives and the parsley in little pieces. In the meantime put some olive oil in a pan with the garlic clove or some garlic powder until goldish and then take it out. To give more flavour I suggest you to crush the garlic a bit before.

Then place in the pan the anchovies in pieces and wait for these to melt in the oil. When this is ready, add the olives, the parsley and the cappers. Mix and let it cook a bit, then pour the tomatoes sauce, some chilli, salt and leave it for 10 – 15 minutes to cook until becomes a bit thicker.

In the meantime you can put the pasta in the water and one minute before the time written on the bag, drain it and place it in the sauce, mixing very well.

Serve it in a plate without Parmesan but with a bit of fresh parsley if you like. Enjoy!

PS. Mamy prenditi la ricetta cosi la fai piu’ spesso…  ho visto che papa’ ha molto apprezzato!

Spaghetti con le vongole – Spaghetti with clams (-29 weeks)

Recipe 62: This in summer it’s one of my favorite dishes. When i go to the seaside or in some restaurant on the coast i can’t resist from ordering this pasta. It’s so fresh and so simple and good! Then i thought that being in an island since almost 5 years without have never had this pasta dish it’s incredible. So i decided to cook it by myself.

Ingredients: i will make it very easy, because it’s not possible to think that in the supermarkets here they can sell you the seafood in shells! So i just bought some clams in vinegar, 2 garlic cloves, spaghetti of course, salt, chili, parsley with flat leaves, some olive oil, white wine, and the dish is ready!

Put some water with some salt on the fire and wait for it to boil. In the meantime cut finely some parsley and the chili. Open the claims container and wash them very well from the vinegar. When the water will boil it will be time to add the pasta and wait not more than 6 minutes to try it. I normally cook spaghetti for 6 minute and then i leave 2 minute to pass them in the pan with the sauce.

Put some olive oil in a pan with the garlic cloves crushed or in pieces and let them become goldish. Then take them off and add the claims, the chili, parsley and let it cook a bit. When the claims seems almost done, add a bit of white wine and wait for it to evaporate.

When the pasta is still slightly hard, drain it and put it in the pan with the oil and the clams. Mix it all for a minute, let the spaghetti take all the sauce and serve in a plate. As usual with fish we don’t add parmesan and especially in this plate i don’t think you will need it.

Buon appetito!

PS. Mamy che strano fare a pasta con le vongole cosi, ma mi andava cosi tanto che appena ho visto le vongole in barattolo non ho potuto resistere e gli spaghetti non sono venuti per niente male, tranne il fatto che le vongole erano in acqua e aceto e non sapendolo non le ho lasciate in bagno e si sentiva un po’ l’aspro dell’aceto. Vabbe’ buono a sapersi per la prossima volta, ed intanto ho avuto la mia razione di spaghetti alle vongole! Aspettando l’estate del litorale laziale….

Starter: Tartine all’italiana (Product tasting)

Recipe 63: When i went to Identita’ in London, a festival of italian food already very famous in Milan, i had the pleasure to receive lots of products especially from Sicily and last weekend they came really handy. As i told you we organized a very quick dinner at the last moment for some friends and instead to buy the classic crisps as an aperitif, i thought to offer some “Tartina”, feta cheese and greek peppers! yummy!

Ingredients: Tartine are really easy to prepare because is just some bread cut in square and toasted where you can put whatever you want, from cream cheese and salmon, to pate’ or cheese and ham. This time i instead used this really nice Sicilian Sauces from Gli Aromi. One was made with cappers, one with black olives and finocchietto, but the best one was absolutely Finocchietto ragusano (plant from the fennel family).

I have also tried the same sauce with pasta and it’s even better. My guests loved the tartine, but the pasta was even more particular considering the very rare ingredients and taste.

Just put some water to boil and add the spaghetti when ready. In the meantime put some of the sauce in a bowl with some hot water from the pasta and when this is cooked just mix it all. Because the finocchietto has a very sweet taste, maybe with some pancetta or bacon as well i think it could be amazing.

PS. Mamy ci siamo fatti una mangiata lo scorso fine settimana. Io ero da poco tornata da un festival con vari prodotti tra cui queste salsine siciliane e non m’e’ parso vero di provarle con i miei amici. Percio’ un po’ e’ stato messo sul pane e servito come aperitivo e poi qualche giorno dopo le ho anche provate con la pasta e stanno benissimo. La migliore e’ una salsa fatta di finocchietto ragusano! Particolarissima!