Rigatoni with Aubergines and Salted Ricotta cheese
The Rigatoni with aubergines and salted ricotta cheese is a typical dish from the sicilian town of Catania. It was named “Pasta alla Norma” (literally ‘Norma pasta’), after Italian composer Vincenzo Bellini’s opera 'Norma'.
INGREDIENTS: (4 servings)
400 gr (14.10 oz) Rigatoni Pasta
200 gr (7.05 oz) Salted Ricotta Cheese Or Grated Pecorino Cheese
2 Large, Firm Aubergines (Eggplants)
2 Cans of entire Tomatoes
4 Cloves of Garlic, peeled
4 Tbsp Extra Virgin Olive Oil
A large bunch of Fresh Basil
Salt
Vegetable oil for frying
PREPARATION:
First of all cut the aubergines into 1 cm thick slices
Place them in a colander and sprinkle with salt, this step removes the bitter juice within the aubergines
Place a big pot with water on top to press them and set aside for about 1 hour
Now make a cut on top of the tomatoes and blanch them in hot water for about 30 seconds, then transfer them to a large bowl of cold water
After 1 hour remove the pot from the colander, place the aubergine slices on a layer of kitchen paper and pat them dry
Then fry the aubergine slices in a large pot with oil to fry
Once the aubergines have a nice golden-brown color remove and place them on kitchen paper to drain
Heat 4 tablespoons of olive oil in a non-stick frying pan, add the cloves of garlic and let it brown then add the basil hand crushed and the tomatoes squeezed with the hands.
Season with salt and simmer over medium heat for about 10 minutes
While the tomato sauce cooks, get the pasta into a pan of salted boiling water and cook according to the packet instructions
Once the sauce is ready add the aubergine slices (leave aside some slices of aubergine for use as a garnish later) cook the sauce for a couple of minutes then remove the garlic cloves and when the pasta is cooked "al dente", drain and transfer it to the pan
Sprinkle with grated ricotta or grated pecorino cheese, drizzle with olive oil and sauté
Arrange some aubergine slices on a serving plate and transfer the pasta to the plate
Sprinkle again with grated ricotta or pecorino cheese, arrange the aubergine slices on top of the pasta, garnish with a bunch of fresh basil and serve
Spaghetti with Clams
Spaghetti with clams is a traditional neapolitan sea dish. It can be prepared in three different versions: White, with cherry tomatoes and with tomates sauce.
INGREDIENTS for 4 persons
320 Gr. (11.28 oz.) Spaghetti
1 Kilo (35.27 oz) Fresh Carpet Shell Clams, scrubbed and cleaned
4 Cloves Garlic
Red Pepper Flakes
Fresh Chopped Parsley
Extra Virgin Olive Oil
Salt
PREPARATION:
First of all we have to clean and purge clams. Place your clams in a large bowl and fill it with water
Clams should be covered by at least 4 inches of water
Now add about 35 gr (1.23 oz) of salt per litre of water
Turn the clams over, then let them purge for 1 hours in a cool place covered by a towel
Use a black towel because the clams should rest in the dark
After 1 hours your clams are perfectly purged
Rinse under cold running water and discard all opened or damaged clams
Place a pot with water to the heat and when it begins to boil add a handful of salt, when pasta boils again put spaghetti into the pot
Pour the olive oil into a preheated frying pan, add garlic and 1 teaspoon of red pepper flakes
When garlic begins to brown add clams, pour 1 ladle of pasta cooking water into the pan, cover and simmer
Once clams have opened (discard any that don't) remove the garlic and them cover and let it simmer
Once spaghetti are cooked al dente, drain it, put into the pan, sauté for a couple of minutes then add the chopped parsley
Transfer spaghetti to a serving dish, garnish with a tuft of parsley, drizzle with olive oil and BUON APPETITO
Tagliatelle with mushrooms
The Tagliatelle with mushrooms is a very receipe for lovers of mushrooms
INGREDIENTS for 4 persons - Difficulty (EASY)
280 Gr. (9.87 Oz.) Fresh Egg Pasta - Fettuccine
300 Gr. (10.58) Dried Porcini Mushrooms
1 ½ Glass White Wine
2 Cloves of Garlic
Extra Virgin Olive Oil
Fresh Chopped Parsley
Hot Pepper Flakes
Rosemary
Salt
PREPARATION: Time 15 or 20 minutes
Heat the pan and pour in the extra virgin olive oil, add the crushed garlic
a little rosemary, a pinch of hot pepper flakes
and Porcini mushrooms (Wild mushrooms)
Leave it fry slowly for a minute then season with salt and cook it, over a medium/high heat, for about 5 minutes
Now pour in the white wine
Pour the Fettuccine into the boiling water
Add a little pasta cooking water (½ ladle) into the pan
Once fettuccine has cooked, drain and put into the pan, sautè to amalgamate the pasta and the mushrooms sauce
Transfer fettuccine into a serving dish, garnish with chopped parsley, a small branch of rosemary
and serve
Champagne Risotto
A perfect recipe for a perfect Romantic dinner.
INGREDIENTS for 2 persons - Difficulty (EASY)
220 gr (7.05 oz) Carnaroli or Vialone Nano Rice
250 ml (6.7 fl oz) French Champagne Wine
150 gr (5.29 oz) Grated Parmesan Cheese
50 gr (1.76 oz) Butter
1 Litre (34 fl oz) Meat Stock
1 Glass Liquid Cram
1 Chopped Onion
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION: Time 30 min
Heat a frying pan over high heat then add butter, onion, and let it brown until becomes translucent
While the onion cooks, add a few drops of olive oil, stir in the rice and let it toast for at least 2-3 minutes
Once toasted, pour in the Champagne wine and allow it to evaporate
When the sparkling wine is completely evaporated, add the hot stock
Each time the stock is almost absorbed continue to add it until the rice is cooked and remember to stir continuously
Once the rice is cooked, add cream, a pinch of salt, black pepper and grated parmesan
Stirring vigorously the rice it becomes creamy
Transfer your risotto to a serving dish, sprinkle with grated parmesan and finally add a few drops of Champagne wine. BON APPÉTIT
Baked Cannelloni
Cannelloni (Italian: large reeds) are rectangular pasta sheets that are rolled into a cylindrical shape encompassing a filling. After a pasta sheet has been boiled, it is typically filled with a savory stuffing which may include ricotta cheese, spinach, and various kinds of meat. It is then covered with a sauce, typically a classic tomato or béchamel sauce
INGREDIENTS for 4 persons - Difficult EASY
500 gr (17.63 oz) Egg Pasta Sheets
approx 13cm x 10cm (5in x 4in)
800 gr (28.21 oz) Ground Beef
250 gr (8.81 oz) Bèchamel Sauce
250 gr (8.81 oz) Grated Parmesan Cheese
1 Cubed Mozzarella Cheese
2 Eggs
A pinch of Grated Nutmeg
Salt and Black Pepper
PREPARATION: Time 1 hour
Break the eggs, separate whites from yolks and place the yolks in large a boule with ground beef
Add salt to taste, a pinch of black pepper, some grated nutmeg, half grated parmesan then combine all ingredients until homogeneous
Cover the bottom of the baking pan with a layer of bèchamel sauce
Put a good spoonful of the mixture along one of the shorter edges
of each pasta sheet, gently roll the pasta to form a filled tube shape,
place it in the baking pan with the overlap on the bottom
Repeat the process until the baking pan is full
Cover your cannelloni with remaining béchamel, sprinkle with grated Parmesan and top with cubed mozzarella
Place the baking pan to preheated oven at 180 C (356 F) and bake
for about 20 minutes
After 20 minutes remove your cannelloni from oven, transfer them
to a serving plate and serve
Dumplings Sorrento Style
Gnocchi alla Sorrentina is a pasta dish made in the Sorrento style wonderful town south of Naples. It's one of the most famous dish in Italy and in the world.
PREPARATION: Time 20 min.
Prepare the tomato sauce. In a pan pour a splash of olive oil and garlic crumpled by hand and let it brown. When browned, remove the pan from the heat and after few seconds add the tomatoes with some basil leaves (but not all of which are used to decorate). Cook tomatoes for about 10 minutes. 2 minutes before finishing the cooking of tomato sauce add some Parmesan and Pecorino. In a saucepan cook the gnocchi in abundant salted boiling water. When the Gnocchi arrive at the surface means they are ready. Remove the gnocchi with a slotted spoon and add them to the tomato sauce. Fry them in a baking dish. Add the mozzarella and mix and sprinkle with Parmesan cheese and pecorino. Put them in preheated oven at 200 º for 10 minutes. When are golden brown remove from oven and garnish with basil leaves. Buon Appetito
Amatriciana
INGREDIENTS: (4 servings)
400 gr (14.10 oz) Rigatoni Pasta
200 gr (7.05 oz) Salted Ricotta Cheese Or Grated Pecorino Cheese
2 Large, Firm Aubergines (Eggplants)
2 Cans of entire Tomatoes
4 Cloves of Garlic, peeled
4 Tbsp Extra Virgin Olive Oil
A large bunch of Fresh Basil
Salt
Vegetable oil for frying
PREPARATION:
First of all cut the aubergines into 1 cm thick slices
Place them in a colander and sprinkle with salt, this step removes the bitter juice within the aubergines
Place a big pot with water on top to press them and set aside for about 1 hour
Now make a cut on top of the tomatoes and blanch them in hot water for about 30 seconds, then transfer them to a large bowl of cold water
After 1 hour remove the pot from the colander, place the aubergine slices on a layer of kitchen paper and pat them dry
Then fry the aubergine slices in a large pot with oil to fry
Once the aubergines have a nice golden-brown color remove and place them on kitchen paper to drain
Heat 4 tablespoons of olive oil in a non-stick frying pan, add the cloves of garlic and let it brown then add the basil hand crushed and the tomatoes squeezed with the hands.
Season with salt and simmer over medium heat for about 10 minutes
While the tomato sauce cooks, get the pasta into a pan of salted boiling water and cook according to the packet instructions
Once the sauce is ready add the aubergine slices (leave aside some slices of aubergine for use as a garnish later) cook the sauce for a couple of minutes then remove the garlic cloves and when the pasta is cooked "al dente", drain and transfer it to the pan
Sprinkle with grated ricotta or grated pecorino cheese, drizzle with olive oil and sauté
Arrange some aubergine slices on a serving plate and transfer the pasta to the plate
Sprinkle again with grated ricotta or pecorino cheese, arrange the aubergine slices on top of the pasta, garnish with a bunch of fresh basil and serve
Spaghetti with Clams
Spaghetti with clams is a traditional neapolitan sea dish. It can be prepared in three different versions: White, with cherry tomatoes and with tomates sauce.INGREDIENTS for 4 persons
320 Gr. (11.28 oz.) Spaghetti
1 Kilo (35.27 oz) Fresh Carpet Shell Clams, scrubbed and cleaned
4 Cloves Garlic
Red Pepper Flakes
Fresh Chopped Parsley
Extra Virgin Olive Oil
Salt
PREPARATION:
First of all we have to clean and purge clams. Place your clams in a large bowl and fill it with water
Clams should be covered by at least 4 inches of water
Now add about 35 gr (1.23 oz) of salt per litre of water
Turn the clams over, then let them purge for 1 hours in a cool place covered by a towel
Use a black towel because the clams should rest in the dark
After 1 hours your clams are perfectly purged
Rinse under cold running water and discard all opened or damaged clams
Place a pot with water to the heat and when it begins to boil add a handful of salt, when pasta boils again put spaghetti into the pot
Pour the olive oil into a preheated frying pan, add garlic and 1 teaspoon of red pepper flakes
When garlic begins to brown add clams, pour 1 ladle of pasta cooking water into the pan, cover and simmer
Once clams have opened (discard any that don't) remove the garlic and them cover and let it simmer
Once spaghetti are cooked al dente, drain it, put into the pan, sauté for a couple of minutes then add the chopped parsley
Transfer spaghetti to a serving dish, garnish with a tuft of parsley, drizzle with olive oil and BUON APPETITO
Tagliatelle with mushrooms
INGREDIENTS for 4 persons - Difficulty (EASY)
280 Gr. (9.87 Oz.) Fresh Egg Pasta - Fettuccine
300 Gr. (10.58) Dried Porcini Mushrooms
1 ½ Glass White Wine
2 Cloves of Garlic
Extra Virgin Olive Oil
Fresh Chopped Parsley
Hot Pepper Flakes
Rosemary
Salt
PREPARATION: Time 15 or 20 minutes
Heat the pan and pour in the extra virgin olive oil, add the crushed garlic
a little rosemary, a pinch of hot pepper flakes
and Porcini mushrooms (Wild mushrooms)
Leave it fry slowly for a minute then season with salt and cook it, over a medium/high heat, for about 5 minutes
Now pour in the white wine
Pour the Fettuccine into the boiling water
Add a little pasta cooking water (½ ladle) into the pan
Once fettuccine has cooked, drain and put into the pan, sautè to amalgamate the pasta and the mushrooms sauce
Transfer fettuccine into a serving dish, garnish with chopped parsley, a small branch of rosemary
and serve
Champagne Risotto
INGREDIENTS for 2 persons - Difficulty (EASY)
220 gr (7.05 oz) Carnaroli or Vialone Nano Rice
250 ml (6.7 fl oz) French Champagne Wine
150 gr (5.29 oz) Grated Parmesan Cheese
50 gr (1.76 oz) Butter
1 Litre (34 fl oz) Meat Stock
1 Glass Liquid Cram
1 Chopped Onion
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION: Time 30 min
Heat a frying pan over high heat then add butter, onion, and let it brown until becomes translucent
While the onion cooks, add a few drops of olive oil, stir in the rice and let it toast for at least 2-3 minutes
Once toasted, pour in the Champagne wine and allow it to evaporate
When the sparkling wine is completely evaporated, add the hot stock
Each time the stock is almost absorbed continue to add it until the rice is cooked and remember to stir continuously
Once the rice is cooked, add cream, a pinch of salt, black pepper and grated parmesan
Stirring vigorously the rice it becomes creamy
Transfer your risotto to a serving dish, sprinkle with grated parmesan and finally add a few drops of Champagne wine. BON APPÉTIT
Baked Cannelloni
Cannelloni (Italian: large reeds) are rectangular pasta sheets that are rolled into a cylindrical shape encompassing a filling. After a pasta sheet has been boiled, it is typically filled with a savory stuffing which may include ricotta cheese, spinach, and various kinds of meat. It is then covered with a sauce, typically a classic tomato or béchamel sauceINGREDIENTS for 4 persons - Difficult EASY
500 gr (17.63 oz) Egg Pasta Sheets
approx 13cm x 10cm (5in x 4in)
800 gr (28.21 oz) Ground Beef
250 gr (8.81 oz) Bèchamel Sauce
250 gr (8.81 oz) Grated Parmesan Cheese
1 Cubed Mozzarella Cheese
2 Eggs
A pinch of Grated Nutmeg
Salt and Black Pepper
PREPARATION: Time 1 hour
Break the eggs, separate whites from yolks and place the yolks in large a boule with ground beef
Add salt to taste, a pinch of black pepper, some grated nutmeg, half grated parmesan then combine all ingredients until homogeneous
Cover the bottom of the baking pan with a layer of bèchamel sauce
Put a good spoonful of the mixture along one of the shorter edges
of each pasta sheet, gently roll the pasta to form a filled tube shape,
place it in the baking pan with the overlap on the bottom
Repeat the process until the baking pan is full
Cover your cannelloni with remaining béchamel, sprinkle with grated Parmesan and top with cubed mozzarella
Place the baking pan to preheated oven at 180 C (356 F) and bake
for about 20 minutes
After 20 minutes remove your cannelloni from oven, transfer them
to a serving plate and serve
Dumplings Sorrento Style
Gnocchi alla Sorrentina is a pasta dish made in the Sorrento style wonderful town south of Naples. It's one of the most famous dish in Italy and in the world.INGREDIENTS for 4 persons (EASY)
1 kg (35 oz) Gnocchi
700 ml (19 oz) Tomato Sauce
200 gr (7 oz) chopped mozzarella
100 gr (3,5 oz) Grated Parmesan
50 gr (1.7 oz) Grated Pecorino Cheese
20 Basil's leaves
extra virgin oil of olive
Salt and pepper
PREPARATION: Time 20 min.
Prepare the tomato sauce. In a pan pour a splash of olive oil and garlic crumpled by hand and let it brown. When browned, remove the pan from the heat and after few seconds add the tomatoes with some basil leaves (but not all of which are used to decorate). Cook tomatoes for about 10 minutes. 2 minutes before finishing the cooking of tomato sauce add some Parmesan and Pecorino. In a saucepan cook the gnocchi in abundant salted boiling water. When the Gnocchi arrive at the surface means they are ready. Remove the gnocchi with a slotted spoon and add them to the tomato sauce. Fry them in a baking dish. Add the mozzarella and mix and sprinkle with Parmesan cheese and pecorino. Put them in preheated oven at 200 º for 10 minutes. When are golden brown remove from oven and garnish with basil leaves. Buon Appetito
Amatriciana
This is the Roman version of the famous Amatriciana, named Matriciana. This recipe gets its name from Amatrice, the town in northern Lazio where it was created.
For each Roman sauce there is a different shape of pasta and Bucatini is the right pasta for this sauce
For each Roman sauce there is a different shape of pasta and Bucatini is the right pasta for this sauce
INGREDIENTS: serving 4
320 gr. (11.28 oz.) Bucatini pasta
100 gr. (3.52 oz.) Guanciale (Pork's cheek)
100 gr. (3.52 oz.) Parmesan Cheese
100 gr. (3.52 oz.) Pecorino Cheese (ewe's cheese)
4 Ladles Tomato Sauce with Onion
Extra Virgin Olive Oil
Chili Pepper Flakes
PREPARATION:
In a large frying pan pour the olive oil (1 Tbsp) then add guanciale* roughly chopped
Place the pan over high heat then add a pinch of chili pepper flakes
Meanwhile put Bucatini into a pot of salted boiling water.
Fry slowly the guanciale on medium-high heat until it becomes crispy then add 4 ladles of tomato sauce (1 per person) add a handful of pecorino and cook until pasta is ready
Once Bucatini is cooked "al dente" drain and trensfer to the pan
At this point remember to add a little pasta cooking water into the pan because the starch helps to amalgamate pasta with sauce
Now replace the pan over the heat, take a handful of pecorino, a handful of parmesan and spread all over Bucatini.
Stir to amalgamate pasta with sauce over high heat until the water has reduced
then saute until the sauce becomes thick and creamy
Turn off the heat and transfer Bucatini to the serving dish
Just before serving, add a little more of pecorino and parmesan
*Guanciale is traditionally used to make this sauce, if you don't find guanciale use a good quality bacon or pancetta.
Penne with Smoked Salmon
INGREDIENTS for 4 persons320 gr. (11.28 oz.) Pennette (small penne) pasta
250 gr. (8.81 oz.) Smoked salmon
1 Glass of good quality vodka
1 Glass fresh cream
1 Chopped onion
Fresh chopped parsley
Extra virgin olive oil
Salt
PREPARATION:
First of all put the pasta in a pot with salted boiling water
Heat a large fryong pan then add onion and olive oil
Allow onion to lightly brown
Add smoked salmon and let all the flavours melt together for a few minutes
Add a little parsley and a pinch of salt
Don't add too much salt because salmon is very sapid
Remove the span from heat, pour in the vodka and flambé (be VERY CAREFUL to the flame)
Now add cream, 2 tablespoons of cooking water, let it simmer for 2 minutes then take off the heat
Drain the pasta then add it to the panwith the sauce
Sauté over medium heat, drizzle with olive oil, and sauté again for a couple of minutes
Transfer Pennette pasta to a serving dish, garnish with some chopped parsley, drizzle over some olive oil and serve.
Pasta and Beans
Pasta and Beans is a one of the most traditional first courses of Neapolitan cuisine. My friend Jo tasted it when she visited me last october and now she loves it!!!INGREDIENTS for 4 persons
250 gr (8.81 oz) Short Pasta
500 gr (17.63 oz) Borlotti Beans from a can
1 Litre (34 fl oz) Vegetable Broth
150 gr (5.29 oz) Peeled Tomatoes
50 gr (1.76 oz) PigSkin
50 gr (1.76 oz) Guanciale (Pork's Cheek) or Spicy Spanish Salami (Chorizo) (Recommended)
1 Onion roughly diced
1 Carrot roughly diced
1 ½ Celery Stick roughly diced
2 Garlic Cloves
Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION:
Place the carrot in the bowl of the electric mixer with celery and onion, cover up and mix everything up for 30 seconds at medium speed power
Uncover and transfer the mixture to the pot, add ½ glass of extra virgin olive oil, the cloves of garlic and light the stove to medium, the guanciale (pork cheek) or the chorizo salami and the pigskin.
Let it brown for about 15/20 minutes
After 20 minutes, add peeled tomatoes hand squeezed, stir and cook for another 10 minutes over medium heat
After 10 minutes add beans, pour in 1 ladle of broth and leave to simmer for 10 minutes
After 7 minutes put the pasta into boiling salted water and let it cook for 3 minutes
After 3 minutes drain the pasta and transfer it to the pot
Pour in 2 ladles of broth and finish the pasta cooking, following the package directions stirring from time to time
When your pasta and beans is ready, season with salt, black pepper and stir
Turn off the heat and transfer your pasta and beans to the serving platter
You can eat it warm or let it rest all night long and try it the day after at room temperature. BUON APPETITO
Pasta Frittata
INGREDIENTS:600GR (21.06 OZ) spaghetti or maccheroni
6 eggs
150gr (5.29 oz) grated parmesan*
100gr ( 5 oz) chopped or sliced salami
extra virgin oil of olive
salt and black pepper
PREPARATION:
First of all put then spaghetti into salted boiling water. Crack the eggs into a large bowl. Add some black pepper, a pinch of salt the grated parmesan and the salami. Beat all ingredient with a whisk and wait for the pasta cooking time. It's the time to drain spaghetti. Drain it well and the transfer it to a medium bowl. Add some olive oil, some salt and a pinch of black pepper, Whisk a bit and let the pasta cool until tepid. When the pasta is cooled transfer the egg mixture to the bowl, stir well. Preheat a frying pan then add some olive oil and transfer the pasta to the pan. Lift up eadges pushing them gently towards the center the reduce heat to medium and cover and cook for 2 or 3 min. Cooking time depends on thickness of your pan so you may need more time. After 2 min turn over the frittata using the lid. Flip the pan and lid, return the frittata to the pan and cook the other side for 2 min more. At this point your frittata is ready to be served and BUON APPETITO
The Carbonara
INGREDIENTS for 4 persons
360 gr. (12.69 oz.) Spaghetti
60 gr. (2.11 oz.) Guanciale (Pork cheek)
80 gr. (2.82 oz.) Parmesan cheese
80 gr. (2.82 oz.) Pecorino cheese
4 Eggs
1 Teaspoon black pepper
Extra virgin olive oil
PREPARATION:
Pour the extra virgin olive oil into the frying pan, add a handful of diced guanciale* (per person) 1 teaspoon of black pepper which season the sauce, and put the pan on a low heat
Meanwhile crack the whole egg (1 per person) into a dish, beat it with a fork, add a pinch of black pepper, 1 tablespoon of fresh grated pecorino (ewe's cheese) half tablespoon of parmesan and beat it again amalgamating all ingredients
Now put spaghetti into a pot of boiling salted water, 90-110 Gr. (3.17-3.88 Oz.)
per person,
Continue to cook the guanciale on low heat until becomes crispy
Once guanciale is crispy, to make a tender pasta, add a little pasta cooking water
into the pan in this way the starch of the water helps to amalgamate all ingredients, turn off the heat and wait the end of the pasta cooking time
Once Spaghetti are cooked "al dente", before drain, place the pan on the stove and heat the sauce.
At this point drain the pasta and put it into the pan, add a little more pasta cooking water, take the cheese/egg mixture, beat it again and pour into the pan
Stir slowly, sautè, add a little pecorino cheese, a little parmesan cheese and a little more pasta cooking water
Stir again over low heat, and if the pan is too hot remove it from heat
Transfer the pasta to a serving dish garnished with a little pecorino and a parmesan, add the sauce all over spaghetti and serve
*Guanciale is traditionally used to make the real and classic Carbonara recipe, if you don't find guanciale use a good quality bacon or pancetta.
The Arrabbiata
INGREDIENTS for 4 persons
280 gr (7.05 oz) Ridged Penne Pasta
280 gr (7.05 oz) Ridged Penne Pasta
300 gr (10.58 oz) Peeled Tomatoes
3 Garlic Cloves
1 Small Bunch of Fresh Parsley
Red Pepper Flakes
Extra Virgin Olive Oil
Salt
PREPARATION:
First of all put the pasta into the boiling salted water
Heat a large frying pan over medium heat, add the garlic cloves and pour 4 tablespoons of olive oil into the pan
When the garlic begins to brown add abundant pepper flakes
Roughly chop the parsley with your hands and put it into the pan
At this point add the peeled tomatoes hand crushed, season with salt, simmer the sauce over medium heat for 7 minutes and cook the pasta until "al dente"
Remove the garlic, drain the pasta and put in into the pan
Saute over medium heat for about 2 to 3 minutes then transfer it to a serving dish, garnish with a small bunch of parsley and drizzle with olive oil
Lemon Tagliolini
INGREDIENTS for 4 persons 500 gr (17.63 oz) Tagliolini (Egg Pasta)
Juice of 2 Lemons
2 Grated Lemon Zest
120 gr (4.23 oz) Grated Parmesan
100 gr (3.52 oz) Fresh Cream
80 gr (2. 82 oz) Butter
Chopped Parsley
Black Pepper
PREPARATION:
Put the butter into a non-stick frying pan and place it over medium heat
Let the butter melt then add the lemon zests and cook for about 2 minutes
Add the lemon juice and let it evaporate then add the fresh cream,reduce heat to low and put the pasta into boiling salted water
Add a little black pepper to the sauce and when the pasta is done, drain and transfer it to the pan
Sauté, raise the flame to medium, add a handful of chopped parsley, sprinkle with abundant grated parmesan, sauté again
Transfer Tagliolini to a serving plate, sprinkle with grated parmesan, add some chopped parsley, black pepper and serve and BUON APPETITO
Maccheroni with Mozzarella cheese and Mortadella
INGREDIENTS for 2 persons250 gr (8.81 oz) Maccheroni Pasta
200 gr (7.05 oz) Cubed Mozzarella Cheese
100 gr (73.52 oz) little stripes of Mortadella
100 gr (3.52 oz) Béchamel Sauce
100 gr (3.52 oz) Grated Parmesan
100 gr (3.52 oz) Butter
Breadcrumbs
Nutmeg
Extra Virgin Olive Oil
Salt and Black Pepper (Balck Pepper is optional for children)
PREPARATION:
Fill a pot with 1 Litre (34 fl oz) of water per serving of pasta (about 100/120 gr - (3.52 - 4.23 oz) you plan to make, and set it to boil. When the water begins to boil, uncover the pot, add abundant salt, dump the pasta into the pot and give it a good stir
Drain the pasta about 2-3 minutes before it will be done, put it into a large bowl then add the following ingredients: mozzarella, mortadella, béchamel sauce (see recipe), half grated parmesan, butter and give it a good stir
Fill a baking pan with pasta, grate some nutmeg over, sprinkle with remaining grated parmesan and breadcrumbs, add a few knobs of butter, black pepper (optional) and a little olive oil
Bake in a preheated 180 C (357 F) oven for 10 minutes
