sepia spaghetti and fettuccine with lobster

First big pot

Sepia spaghetti and fettuccine with lobster: blacks spaghetti with oil, garlic, olives and capers and fettucine with lobster sauce.

First big pot.

First big pot.

Complete dish with butterflies with sepia, tuna, boiled eggs, tomatoes, corn, shrimp, fish fillet and small mozzarella.

Tagliatelle with porcini mushrooms and cream

INGREDIENTS

500 grams of mushrooms (fresh or frozen) - 400g (2 packs) of cream Cream Great Kitchen with porcini mushrooms
4-5 sprigs of parsley
  5 tablespoons extra virgin olive oil
100 ml dry white wine
salt
Approximately 200 ml vegetable stock
400g egg noodles
pepper - grated parmesan cheese
garlic

PREPARATION

IMGP0961.JPGTogliere the radicle earthy mushrooms, if fresh, then rinse briefly under running cold water to remove excess soil. Slice or dice.
Wash the parsley, select the leaves and chop finely with a crescent on a cutting board.

IMGP0962.JPGMettere oil in a pan and bring on the heat, saute a clove of garlic and remove when golden brown, then add the mushrooms, let them cook for two minutes, sprinkle with white wine.

Cook for a couple of minutes over high heat, add a pinch of salt, a teaspoon of chopped parsley, cover and cook for 10-15 minutes.

IMGP1803.JPGGirare from time to time and add the broth if the sauce dries too much.
Add the cream Great Kitchen, stir and cook for 5 minutes.

Boil noodles in salted water and drain just before, add half a ladle of pasta cooking water into the sauce pan, then turn on the heat and add more chopped parsley.

IMGP1804.JPGSaltare drain the noodles in the pan over high heat for a few minutes of the sauce, stirring frequently.
Serve immediately with a generous sprinkling of pepper and Parmesan.

rigatoni with meat sauce

 

Ingredients (serves 4)
• 350 g rigatoni
• 150 grams of lean minced lean beef
• 50 g of chopped pork loin
• 50 grams of lean veal chopped
• 30 g of sausage
• 1 onion
• 1 bunch of basil
• 1 sprig of rosemary
• 2 sage leaves
• 1 bunch of parsley
• 1 / 2 clove of garlic
• 1 bay leaf
• 2 tablespoons extra virgin olive oil
• 250 grams or 100 grams of ripe tomatoes. of bald
• 1 / 2 cup of red wine
• 2 tablespoons grated Parmesan cheese
• salt and pepper

preparation

To blanch the tomatoes in boiling water, drain, remove skin, seeds, water them, and chop coarsely.

Peel the onion and garlic, wash, dry and chop. Clean the basil, parsley, rosemary, sage, wash, dry and chop.

In a saucepan with the oil to soften the chopped onion, garlic and herbs without leaving it brown. Add the beef, pork and veal minced, crumbled sausage, bay leaf and fry the meat over high heat, stirring well and making color with a wooden spoon, then pour the red wine and let it evaporate into focus lively.

  Now add the tomatoes roughly chopped, a pinch of salt and freshly ground pepper and continue cooking over medium heat for about 1 hour.

  Cook the pasta in boiling salted water.

Pour the sauce into a large pan, add the rigatoni al dente and drained 'shuffling', ie make them cook for a few minutes, add butter and grated Parmesan cheese.

FETTUCCINE WITH SAUCE 'LAMB, ARTICHOKE AND CHEESE

INGREDIENTS: 400 g of noodles, 300 grams of lean lamb, artichokes, 4, 50 g onion, 50 g carrot, 50 g celery, vegetable stock 800 ml, 50 ml white wine Vermentino, 1 clove of garlic 1 sprig of thyme, 1 bay leaf 4 tablespoons of oil Ages 60 g pecorino cheese, salt and pepper.

PREPARATION:

Cut the flesh into chunks of lamb, brown it in a pan with olive oil, a clove of garlic and herbs. Pour the white wine, then add the celery, carrot and onion and thinly sliced ​​artichokes.

Pour the broth and cook for 25-30 minutes, moistening if necessary with another hot stock.

Cook the fettuccine in boiling salted water and pour the sauce with a ladle of cooking water.

Jump for a few minutes with a sprinkling of pepper and a little thyme. Serve with pecorino shavings.

macaroni and cheese

Ingredients for 4 people:

350 grams of pasta macaroni format
30 grams of flour
quarter of a liter of milk
10 basil leaves
parsley
a clove of garlic
3 tablespoons tomato paste
80 grams of pickled tongue in 2 slices
a red pepper
butter
Salt and pepper
grana Padano

Preparation of macaroni and cheese:

Melt 30 grams of butter in a small saucepan, add flour, seasoning and stemperatela in dilute it gradually with the warm milk. Put the peppers in an oven heated to 200 ° for about 30 minutes, or pass it on gas flame until the skin is crispy.

Prepare the white sauce. Pass the pepper under running water for skinning, then place in blender with the white sauce, garlic, tomato, basil and parsley, washed and dried already.

Drain the macaroni until al dente and toss immediately with half the sauce and diced the language. Pour into a baking dish, cover with remaining sauce and 2 tablespoons grated parmesan cheese. Gratin in the oven at 190 degrees for fifteen minutes.

Serve immediately macaroni to taste the best.

Macaroni-white omelette - A first course alternative

Ingredients for 4 people:

500 g spaghetti large

100 g of butter

100 g of grated parmesan cheese

4 eggs

1 150 g mozzarella cheese

1 tbsp extra virgin olive oil

Salt and pepper

Preparation time: 15 minutes

Cooking time: 30 minutes

Cook the spaghetti al dente, drain and place in a bowl and still very hot, toss with the butter and chopped. Mix well and let cool.

Slice the mozzarella. In a bowl beat the eggs with the grated Parmesan, season with salt and pepper and stir to warm noodles.

Heat half the oil in a pan and put half the egg mixture and spaghetti, distribuitevi the slices of mozzarella and cover with the rest of the dough, moving the pan on medium heat, cook the omelet from a uniformly then slide it on the cover.

  Lean over the pan and, with a sharp, stop it and turn it over to cook.

Let it cool a bit before you wrap it in aluminum foil for transport.

  This dish, which belongs to the Neapolitan folk tradition, it is more a pie than a real omelet. It must be very compact, high at least 3 or 4 cm and the surface very colorful and crisp.

Jean Carola Francesconi, author of the book "The Neapolitan cuisine," provides valuable suggestions for its cooking: "... Should never put the pan in the center of the stove, but always inclined to be kept handing the flame only a sector of the border and should be moved in the same direction every 2 or 3 minutes to make one complete revolution. in this way the outside and the center of the omelet rosolerà will not burn. the same for the second face.... "

Pipe pasta with chickpeas and bacon

To eat the beans I had, today I prepared the pipe chickpea and pasta with bacon. Thebacon gives a touch of flavor than the cream of chickpeas, which has a sharper flavor.In fact I think the bacon is essential in this recipe! A plate with vegetables to vary ourdiet! Although now I'll try not to eat peas for a while:)

Ingredients
80 g of ribbed pipe
50 g pancetta cubes or strips
Half box of chickpeas
1 slice of onion
2 tablespoons extra virgin olive oil
1 tablespoon pecorino
Oregano
Black pepper
Sale

Preparation

     * In a saucepan, sauté a clove of chopped onion with the tablespoons of oil.
     * When will the onion is golden brown add the chickpeas and half a glass of water.
     * Add a little 'oregano, black pepper and salt.
     * Cook the beans for about ten minutes. Then whisk to create a cream which will be served after the pasta. Set aside in a covered bowl.
     * In a pan, brown the bacon with a little oil until they will be very crisp.
     * Meanwhile, cook pasta in salted water. Drain and pour it back into the cooking pot, add the sauce and mix.
     * Garnish with crisp bacon, grated cheese and serve hot.

Lasagna with ricotta and fontina

Last night I decided to make lasagna! I know what you're thinking: "At night?".
It's just that I had a great desire and days are always alone at lunch so I can not make a whole pan of lasagna just for me!
So last night I decided to make this delicious lasagna that I had never tried before.
In the basic recipe I added the ham because I did not want it with cheese only, but I realized that maybe it was a lot better 'with meat sauce! Not that it did not come good,but perhaps the meat sauce's would make it more tasty!

Ingredients
200 g of lasagna (I have adjusted to the pan used)
100 g fontina
100 grams of ham
80 g cottage cheese
200 ml white sauce
20 g butter
Grated cheese q.b.
Extra virgin olive oil
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Ingredients for the sauce
25 g butter
25 g flour
250 g of milk
Nutmeg
salt

Preparation

•     In a pot large enough to cook the pasta in boiling salted water for several minutes.
•     still al dente Drain and spread out to dry on a clean cloth. (do not overlap the sheets otherwise they will attack).
•     In blender chop the first fontina, prosciutto and then place them in two differentbowls.
•     In a plate, however, break up the ricotta with a fork.
•     Then in a nonstick saucepan prepare sauce by melting the butter first, then add the flour gradually, stirring carefully so as not to create lumps.
•      Pour the milk at room temperature and raise the heat to medium heat and bring to a boil.
•     Continue to cook stirring constantly, otherwise the sauce will attack.
•     When cooked turn off the heat.
• * Brush with a little 'oil an ovenproof dish and place the bottom layer of lasagne.
•      Spread over a bit 'of ricotta, fontina and ham. Sprinkle with a few spoonfuls ofsauce and sprinkle with a little 'with Parmesan cheese.
•     Repeat the process until the ingredients are finished.
•     When you reached the last layer is covered with white sauce and parmesan.
•      distribute on the surface of knobs of butter and bake at 200 degrees for 30minutes.
•      When the lasagna is cooked, you can also have the grill if you like crunchier.
•      Serve hot.