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(Italiano) Rigatoni, pomodoro, zucchine e tarassaco
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Tag Archives: primi piatti
Strozzapreti agli strigoli
Questo è un ottimo periodo per utilizzare gli stridoli. In questa ricetta li utilizziamo per fare un sugo per condire gli strozzapreti.
Ingredienti per 4 persone:
480 g di strozzapreti freschi
200 g di strigoli
uno spicchio d’aglio
50 g olio extravergine
300 g passata classica di pomodoro biologica “CiaoBio”
Sale
Eliminare i gambi più duri degli stridoli. Tagliare l’aglio a lamelle, metterlo in una padella con poco olio e rosolarlo. Aggiungere gli stridoli e cuocerli per alcuni minuti. Aggiungere la passata di pomodoro. Aggiustare di sale.
Cuocere gli strozzapreti in acqua bollente salata, scolarli e e saltarli in padella con la salsa. Aggiungere un mestolino d’acqua di cottura e un po’ d’olio extravergine.
Strozzapreti Senza Glutine al Pesto di Semi di Zucca
The number of people intolerant to gluten is increasing each year about 20%. These Strozzapreti Farabella are produced with corn flour, rice flour and cornstarch, then suitable for celiacs.
Ingredients for 4 people:
320 g strozzapeti gluten Farabella
100 g pumpkin seeds Melandri Gaudenzio
32 beautiful basil leaves
a clove of garlic (optional)
extra virgin olive oil
40 g parmesan cheese
Prepare the pesto as in recipes Cod to Pestacchio, (use pumpkin seeds instead of pistachios); Homemade with monkfish, green beans, potatoes and pesto (use pumpkin seeds instead of pine nuts). The garlic is optional and if you decide to use it should be peeled and crushed in a mortar or blended well with the other ingredients. Add the parmesan pesto. Cook the pasta in boiling water (at least 3 liters per 500 g of pasta) salt (5 g of salt per liter). After 6 minutes of cooking, turn off the heat and let it finish cooking by covering the pan. Drain the pasta and dress with the pesto.
Spaghetti di farro, Asparagi e Tarassaco
On the occasion of the Earth’s World Day, here is a super healthy recipe: Spelt spaghetti Asparagus and Dandelion. Use only the tender leaves of dandelion, that will be a little less bitter.
Ingredients for 4 people:
360 g spelt paghetti Secoli d’Amore – Gusto per Amore
16 green asparagus
2 scallions
20 tender leaves of dandelion
extra virgin olive oil Secoli d’Amore – Gusto per Amore
salt
Peel the asparagus and wash. Cut about 3-4 cm of the tip, then the first part of the stem in slices, and all the soft part remaining pieces. Saute shallot with a little olive oil, add the pieces of the final part of the asparagus. Add a ladle of water, a pinch of salt and cook. Combine also dandelion leaves, washed well and boil for a minute. Blend _ _, add a few drops of oil and adjust salt. In a a pan, saute the shallots _, always with a tablespoon of oil. Add the asparagus into slices and cook for a few minutes. In boiling salted water, cook the asparagus tips, drain, then cook the spaghetti . Drain them al dente and place in a pan with little more than half of the asparagus e dandelion cream . In 4 dinner plates lay the remaining cream. Serve the spaghetti and garnish with asparagus tips. Respect Our Planet !!!
Parmesan Risotto with pumpkin sauce, toasted hazelnuts, anchovies and sorrel
The pleasure of traveling to see new places, to learn about cultures, but especially to meet people and share moments and emotions and to create new friendships.
Today’s recipe comes from a friend whom I met in Basilicata, Giusy Ramunno a Yacht Chef, wife of Rocco Sisto, a captain … indeed the Captain!
Giusy offers us this interesting recipe: Parmesan Risotto with pumpkin sauce, toasted hazelnuts, anchovies and sorrel.
ingredients:
320 g Carnaroli rice
50 g butter
60 g parmesan cheese
boiling vegetable stock
salt
150 grams of red pumpkin
6 salted anchovies
30 g of roasted hazelnuts
Shamrock
extra virgin olive oil q.b.
preparation:
Toast the rice in a saucepan , pour the previously prepared vegetable broth a little at a time, salt and cook slowly.
While the rice is cooking, cut the pumpkin into cubes and cook with low heat in a pan with a little olive oil, a pinch of salt, and half a cup of water. When it is cooked, transfer it into the mixer to obtain a thick sauce .
Pan fry the anchovies with a small amount of olive oil until they are crispy. Cut into small pieces.
Remove from heat and stir in the rice with butter and Parmesan cheese . Plate the rice.
Create a spiral on top of the rice with the pumpkin sauce , lay the pieces of fried anchovies and toasted hazelnuts within the design , add 3 or 4 leaves of sorrel and finally a drizzle of olive oil .
A spectacular recipe … we just have to try it!
Giusy Thanks ! A hug to you, Rocco, and Francesco !
(Italiano) Spaghetti di farro alle melanzane
Sorry, this entry is only available in Italiano.
