Farfalle in tomato and sausages – Farfalle in pomodoro e salsiccia
Ingredients for 4 servings: 1/2 box farfalle pasta; 4 fresh tomatoes, peeled and seeded; 4 sausages; 100 g parmesan cheese; salt.
Cook the pasta,as directed onbox,inboiling saltedwater(about 10 minutes). Prick the sausagesand panfry them in a skillet overlow heat for about 10-12 minutes. Takea small saucepan andcookthe tomatoes, cut into small dice, onlow heat for about 10 minutes. Drain thepastaand add theParmesan cheeseand tomatoes.Stir to mix. Cut thesausagesinto pieces andadd them to the pasta. Suggestion: This dish can alsobe served cold.
Homemade ravioli with sausage and ginger – Ravioli fatti in casa con salsiccia e zenzero
Ingredients for 4 people: 2 lasagna sheets of about 20 x 5 cm; 4 tomatoes; 4 cm fresh ginger, peeled and diced; 250 g Paris mushrooms; 3 sausage, finely chopped; 25 cl of tomato sauce (canned ones are OK).
Preparation: Cut the tomatoes and cook them in a saucepan over low heat. Add the diced ginger and mushrooms. Add the sausages (finely chopped), cover with a lid and simmer over low heat for 15-20 minutes (check the preparation doesn’t get too dry, and add a little water if necessary). Cut the lasagne dough into squares and place a teaspoon of stuffing on one of the halves of each square and close. While pressing the edges to seal the ravioli shut. Put the ravioli to cook in a large pot of boiling salted water for 2 minutes. Drain and serve with the cooked tomato sauce.
Tortellini salad with artichoke hearts and cherry tomatoes – Insalata di Tortellini con cuori di carciofi e pomodorini.
Ingredients for 6 people: 2 cups, 250 grams each, spinach and ricotta tortellini; 180 g cherry tomatoes, halved; 150g marinated artichoke hearts, drained and chopped; 170 g pitted black olives, sliced and drained; ½ red onion, chopped; 30 g grated carrots; 35 cl salad dressing.
Fill alarge pot oflightly saltedwater and bring toboil.Add the tortelliniand bringto a boil. Cook the pastauncovered, stirring occasionally, untilal dente, 10-11minutes.Drainand let the tortellini cool down Combinetortellini, cherry tomatoes, artichoke hearts, olives, red onion, carrots and dress with the vinaigrette in a large bowl. Cover and refrigerateuntil chilled, at least3 hours or overnight.
Spaghetti with beef meatballs – Tagliatelle, stile italiano
Ingredients for 6 servings: 1 eggplant, about 200 g, cut in half lengthwise; 2 tsp oil extra virgin olive; 340 g lean ground beef; 1 small onion, coarsely chopped; 1 garlic clove, crushed; 100 g fresh bread crumbs; some grated rind of 1 lemon; 1 tsp. chopped basil, plus some more for garnish; salt and pepper; 400 g egg tagliatelle; coarse salt.
For the tomato sauce:
1tbspextra virgin olive oil; 4 thin slices ofleansmokedstreaky bacon(125g total), finelychopped; 1 onion, chopped; 1medium carrot,finelychopped; 1 stalkcelery, finelychopped; 1garlic clove, crushed; 800 gcannedtomatoes, chopped; 15 cldry white wine; salt and pepper; 1 tbsp chopped basil.
Preparation: Turn the broiler on. Place each half of eggplant in a baking sheet, skin side up, and cook them under the grill for 5 mins; then turn them over and paint the eggplant flesh with oil and return them under the grill to cook for 5 to 10 minutes; the flesh should be very tender. Allow to cool.
Take the eggplant flesh with a spoon, and put it in a mixer with the beefmeat , onion, garlic, bread crumbs, lemon zest, chopped basil, salt and pepper. Mix until well blended. Make 36 meatballs with the mixture. Reserve in the refrigerator . Prepare the tomato sauce. In a skillet, heat oil over medium heat. Sauté bacon and onion 3-4 minutes, stirring ocassionally. Add the carrot , celery and garlic. Continue cooking for 5 minutes, stirring often. Add the tomatoes and their juice, wine, salt and pepper. Bring to a simmer, stirring. Cover, lower the heat, and simmer for 20 minutes. Stir in the basil and adjust the seasoning. Reserve on a very low heat.
In a nonstick skillet, cook the dumplings, with barely any oil, for 10 to 12 minutes over medium heat. Turn often to brown on all sides. Put them in the tomato sauce as they get cooked.
Cook the tagliatelle, in salted boiling water and according to the instructions on the packaging, al dente. Drain, and add them to the contents of the pan, mix well, then pour into a serving dish . Garnish with basil leaves and serve immediately. __________________________________________
Fusilli with pesto – Fusilli con pesto
Ingredients for 4 servings: 350 g of whole wheat fusilli; 3 zucchini cut into thin slices; 8 spring onions, cut into julienne; 200g shelled peas; 200g shelled broad beans; 1 tsp coarse salt.
For the herb pesto: 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh cilantro; 2 tbsp chopped fresh mint; 45g pine nuts; 1 garlic clove garlic, peeled, and cut into four slices; 3 tbsp olive oil; 50g grated parmesan; salt and pepper.
Prepare the herb pesto; Strip off the leaves of all the herbs and put them in the bowl of the mixer. Add in the pine nuts, garlic clove and 1 tbsps of olive oil. Mix for a few seconds; then, gradually add in the remaining olive oil while continuing mixing . Pour this mixture into a bowl and stir in the Parmesan. Season with salt and pepper.
Bring to boil 2 liters of water with coarse salt in the lower part of a steamer. Put the fusilli into the water; place the steamer basket in the pot and stir in all the vegetables. Cover and cook according to the instructions on the box : vegetables are ideally tender after about 10 min. (You can also cook the pasta in a large pot and the vegetables in a steamer). Drain the pasta and pour into a large serving dish. Add the herb pesto, and stir to completely coat the pasta and gently stir in the vegetables. Serve inmediately, or let it cool and serve as a salad. You can replace the broad beans with fresh green beans. For a traditional pesto, replace all the herbs with a big bunch of basil . Add some crunch to the recipe by sprinkling lightly toasted slivered almonds.
Real tagliatelle carbonara – Real tagliatelle carbonara
Ingredients for 2 people: 250 g fresh tagliatelle; 100g smoked bacon, cut into strips; 2 oeufs; 30g grated parmesan; salt, and freshly ground white pepper.
Preparation: Fry the bacon strips in a non-stick pan. Cook the pasta al dente in plenty of salted boiling water according to package directions. Meanwhile, beat the eggs and grated parmesan. Season. Drain the pasta, return to pan and place over low heat. Add the bacon, the egg mixture; and sprikle the Parmesan when serving the pasta as it should not be cooked. Serve inmediatamente.
Fusilli with shrimps and peppers – Fusilli con gamberi e peperoni
Ingredients for 4 servings: 250g fusilli; 1 tbsps olive oil; 2 red peppers, cut into small dice; 16 peeled raw prawns; 12.5 cl tomato sauce; 2 tbsps sherry; 2 tbsps chopped coriander; 1 tsp coarse salt.
Cook the fusilli in boiling water with coarse salt as indicated on the packaging. Meanwhile, panfry the pepper strips in olive oil for 4 minutes over high heat, although stirring often. Remove and reserve in a bowl. In the same pan, fry the shrimp 2 to 3 minutes over high heat, stirring. Once they are cooked, add them to the bowl with the peppers. Pour the tomato sauce into a pan, add in the sherry and simmer 2 minutes. Drain the pasta, stir it in the pan with peppers and shrimps. Mix gently. Sprinkle with cilantro and serve immediately.
Linguine with crab and zucchini – Linguine con granchio e zucchine siciliana
Ingredients (for 2 servings): 250g linguini (or other long pasta); 2 shallots, chopped;3 garlic cloves; 1 tsp grated fresh ginger; 1 crab meat can; 2 medium-sized zucchini, cut into thin pieces; cinnamon powder; saffron; black pepper.
Preparation: Start chopping the shallots, crushing the garlic, grating the ginger, slicing the zucchini and draining the crabmeat. Put water to boil with a bouillon cube, and as soon as it boils, add 250 in the linguini. In the meantime, sauté, over low heat, the shallots, garlic and ginger in a little olive oil and a knob of butter.
Add in the crab meat and zucchini.When the zucchini starts to release some water, add the cinnamon (at least 1 teaspoon), saffron and pepper. Do not let it dry, by continually adding a bit of pasta water, until the zucchini are tender and the flavors are well mixed. Add salt if necessary. In general, linguini are cooked when the sauce is ready to be used. Mix the pasta with the sauce in the pan where it was cooked. Serve with some grated parmesan sprinkle on the pasta.
Linguine with Clams and Arugula Pesto – Linguine con vongole e pesto di rucola
Ingredients for 2 people: 24 clams or cockles; 5cl white wine; 5cl cream; 1 garlic clove; 1 shallot; salt and pepper; 150 to 200g linguine (they look like spaghetti).
For the rocket pesto: 1 clove garlic; 25g parmesan cheese; 1 handful pine nuts, 5cl olive oil, 100g rocket or basil or even spinach.
The advantage of cooking you own pesto lies in the fact that you can measure the ingredients to your liking: if you do not like garlic, then do not use any; but if you do, you can double the amount if you want to. And the same goes for any other ingredient.
Preparation: Cook the pasta in 2 l of salted water (put more salt than you think: a pinch is not enough, so 10g salt per 1 liter is the correct amount) For the pesto, place all ingredients in a blender and mix everything. In a pan, put 2 tbsps of olive oil, and fry the garlic and shallot. Then add the white wine and clams and cover with a lid. Cook 5 to 10 minutes until the shells are open. Remove them from the pan. If clams have released a lot of water, boil a little longer. Then add the cream, let it boil for a few minutes. Remove clams from shells except for 2 that will be used as a garnish. Put the rest in the sauce. Drain the pasta, and dress with the sauce. Serve the pesto separetely in a small bowl and garnish each with the shells reserved.
Linguine with shrimp and spinach – Linguine con gamberi e spinaci.
Ingredients: 250gr linguine pasta; 500ml Alfredo Sauce; 8 shrims, peeled of 26-30 gr each; 1 small red pepper chopped; 1 shallot, chopped, 1tsb garlic, finely chopped; 180g aby Spinach; 125ml white wine; 30ml olive oil.
Panfry the shrimps in olive oil 2-3 minutes on each side and set aside. Make alfredo sauce as directed and set aside. Cook pasta according to the instructions and set aside. Sauté the the shallots, the garlic and red peppers deglaze with the white wine and reduce by half. Stir in the spinach and cook for a few minutes babies. Add in the alfredo sauce and simmer for a few minutes. Add shrimp to the sauce and the pasta portions.
Tagliatelle with smoked salmon, garlic sauce and herbs – Tagliatelle al salmone affumicato, salsa di aglio ed erbe aromatiche
Ingredients for 2 servings: 250g tagliatelli; 100g smoked salmon; 75g garlic and herb cheese; 15 cl cream
Preparation: Slice the smoked salmon into small strips. Crumble the cheese and put it in a small saucepan with the cream. Place over low heat a few minutes, until the cheese melts and a sauce is done. Bring the salted water to a boil and cook the pasta. Meanwhile,panfry the smoked salmon for a few seconds; then, add the garlic and herb sauce. Allow a few minutes on the stove, so that the sauce is heated. Drain the pasta. Serve as desired, either directly, dressing the tagliatelle with the sauce or putting it in a bowl from which to help oneself to it. ____________________________________________
Tagliatelle with mussels and creamed apple juice – Tagliatelle con cozze e succo di mela crema
Ingredients: 1- 1,5 k mussels; 400 g fresh tagliatelli; 15 cl apple juice; 2 shallots 5 cl calvados; 25 cl milk cream; coarse salt; salt and pepper
Preparation: Peel and chop the shallots. In a saucepan, melt the butter with some salt, and sauté the shallots. Pour the Calvados, add the mussels and let them open. Using a strainer, sieve and reserve the mussel juice. Shell the 3/4 of the mussels, and reserve them warm. In a large saucepan, bring a large amount of water to boil. Add some salt, ad cook the tagliatelli for 4 minutes. Drain. In a saucepan, pour the cooking juices from the mussels and the apple juice. Add the saffron. Cook for 10 minutes until it reduces. Add the cream and cook to reduce again for 2 minutes. Season with salt and pepper. Just before serving, mix the pasta and shelled mussels. Pour in the creamed apple juice and the rest of the whole mussels.
Tagliatelle with black truffle and anchovies – Tagliatelle al tartufo nero
Ingredients: 1 garlic clove; 50g anchovies; 4 tbsp olive oil; 320g tagliatelli; 80g black truffle; salt and pepper
With a very fine brush, clean the truffle to remove dirt and impurities on its surface, and cut into very thin slices. Cut the anchovies into small pieces. In a skillet, add olive oil and brown the garlic for a few minutes. When the oil is flavored, remove garlic. Add the anchovies and mash them with a fork, letting them dissolve in oil. Turn off the heat and add the truffle slices (reserve a few for garnish). Meanwhile, boil a pot of salted water. Cook the pasta al dente – or six minutes -; then,fry the slices of truffles in the flavored oil for one-two minutes. Salt and pepper. Serve and garnish each plate with a few slices of fresh truffle.
Tagliatelle with mushrooms – Tagliatelle ai funghi
Ingredients: 3 garlic cloves, minced; 30g butter; 500g of a mixture of varied mushrooms (or Paris mushrooms) ; 25cl milk cream; 60g grated cheese; 400g tagliatelli, cooked al dente; some minced parsley for decoration.
Sautée the garlic in melted butter; rinse and drain the mushrooms, add the garlic, salt and pepper and mix it all well. Meanwhile bring a large volume of water to boil and add the pasta, cook for 12 min, drain and set aside. Saute the mushrooms and cook without adding water for 5-10min, add the cream and reduce over medium heat for some 10 minutes. Add cheese and mix the pasta with mushroom cream and serve immediately. You can also sprinkle cheese over and put under the grill a few seconds.
Tagliatelle with asparagus and smoked trout – Tagliatelle con asparagi e trota affumicata.
Ingredients for 4 servings: 250g tagliatelli; 250 g green asparagus, cut into 3 cm-long pieces; 125g frozen broad beans (optional); 4 tbsps heavy cream of around 15% fat; grated zest of 1/2 lemon; 2 tsp finely chopped chive; 2 tsp chopped dill; 250 g smoked trout fillets, scaleless; 1 tsp coarse salt; salt and pepper.
Cook the pasta in boiling water with coarse salt as indicated on the packaging. Cook the asparagus and broad beans separately and, from 4 to 5 minutes in boiling salted water, and drain. Meanwhile, mix the cream with lemon zest and the chopped herbs in a bowl. Salt and pepper. Drain the pasta and pour into a serving dish. Spread the sauce over and toss to coat the pasta. Add the asparagus, broad beans and smoked trout. Mix again gently. Serve immediately.