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‘Primi piatti: pasta’ Category

  1. VEGETABLES’ CANNELLONI

    31 May 2016 // flaviabi

    cannelloni

    cannelloniIngredients for 4 people:

    300 gr. Of PASTA (see recipe here)

    150 gr. zucchini

    1 eggplant

    1 onion

    fresh ginger

    Rosemary

    White wine

    Red peppers

    Olive oil

    salt

    chilli

    For the fondue:

    cream

    parmigiano

    soft goat cheese

     

    Cut the eggplant into slices ( 2 cm) and cook in oven at 200 degrees for about 10 minutes; remove from oven and still warm, season  with olive oil, salt and pepper, and let stand covering them with plastic wrap. In a frying pan with olive oil, sauté the onion with grated fresh ginger; pour in the white wine and add the courgettes. Cook on a brilliant fire because the zucchini has to remain crispy. When cooked, add the rosemary and salt and chilly- Blend half the zucchini and add the puree to the others. Grill the peppers  in oven  until they become black. At this point, peel them and cut them into strips. Season with olive oil and salt. Prepare the fondue in “bagnomaria”, mixing cream, goat cheese and parmigiano, up to compose a liquid sauce, if necessary, add hot water. In a pot with salted water cook the pasta rectangles for about 5 minutes, drain and then start to prepare the cannelloni. At the center of the rectangle put the slice of eggplant, a generous tablespoon of zucchini and roll. Bake at 180 degrees for 8-10 minutes until the cannelloni become crispy and serve with cheeses’ fondue and fillets of peppers.


  2. PACCHERI WITH ASPARAGUS CREAM

    8 May 2016 // flaviabi

    paccheri

    paccheriSome guests at the Hosteria have particularly enjoyed the pasta we served , and then here we go with the recipe!

    For 4 people

    400 gr. Paccheri
    250 gr. Mixed ricotta cheese (cow and sheep)
    200 gr. Asparagus (in my case wild ones)
    80 gr. Of smoked scamorza cheese
    Basil (a lot!!!)
    Marinated anchovies
    Thyme
    Garlic
    White wine
    Extra virgin olive Oil
    Salt
    Chili
    Clean the asparagus until you reach the “tenacious”: cook in a pan with olive oil, garlic, salt and pepper and Cook, adding white wine. Tied together the hard parts of the asparagus and cook in salted water (add a glass of white wine!): you’ll use this water to boil the pasta. In the meanwhile the asparagus tips are cooked: Add ricotta cheese, thyme and basil, season with salt and pepper, add scamorza smoked cheese cut into small pieces and blend everything until you have created a cream … Suggestion: If the cream is too runny use the breadcrumbs. Boil the pasta 8 minutes and dry it, still hot (otherwise it will close) fill it with the cream of asparagus. Place them upright on a baking sheet and baked until golden brown. Create a sauce of basil, salt and olive oil working everything in a blender. At this point serve the pasta with basil sauce and marinated anchovies.


  3. RAVIOLI WITH PUMPKIN AND TRUFFLES

    16 December 2015 // flaviabi

    DSC_0710

    450 gr. pumpkin
    A glass of white wine
    A medium potato, boiled (about 125 grams)
    breadcrumbs
    Half onion
    a clove of garlic
    Celery
    Carrot
    Abundant Parsley
    Two bay’ leaves
    Two sage’ leaves
    chilli
    1 black truffle
    Extra virgin olive oil
    Lemon zest
    Fresh ginger
    Honey flavored with onion
    Dice the pumpkin and cook in the oven at 220 ° with water and wine with celery, carrot, onion, garlic, sage and bay leaf until soft (about 20-25 minutes), adding salt and pepper. When cooked, add the boiled potato, and then blend the whole (by removing the bay leaves) to create a puree. Now add the breadcrumbs to solidify the mixture, but please do not let it become a brick !!! Grate half of the truffle ( be generous) and add it to the pumpkin puree. Roll out the dough and prepared ravioli putting a teaspoon of mixture : make them small, so they are more and more appreciated. In a large skillet warm up the oil with garlic and let it heat and add the remaining grated truffle and mix well. Add with grated fresh ginger and lemon zest. Finely chop the parsley and when ravioli are cooked ravioli sauteè in this pan and season with pepper and the chopped parsley. Serve the ravioli with a drizzle of honey flavored with onion … ..BUONISSIMI!


  4. SPAGHETTI WITH TALEGGIO CHEESE AND ORANGE

    29 May 2015 // flaviabi

    for 4 people

    350 gr . spaghetti
    1 orange
    200 grams of Taleggio cheese
    1 / glass of Prosecco
    1 shallot
    garlic
    chilli
    parsley
    thyme
    Extra virgin olive oil

    While spaghetti are cooking in salted water, in a pan with olive oil brown the shallots finely chopped , add the whole garlic and cook for a few minutes . Peel the orange and cut the peel into thin slices . Add in the pan, the orange juice, thyme , chilly and half a glass of Prosecco . Add now the Taleggio cheese into small pieces and let it melt adding few spoons of the boiling water from the pasta . Finish cooking spaghetti in the pan adding plenty of Prosecco and the finely chopped parsley . Serve with the orange peel into strips


  5. SPAGHETTI WITH BROCCOLI CREAM, PECORINO CHEESE AND CRISPY BACON

    12 May 2015 // flaviabi

    spaghetti crema di broccoli, pecorino e pancettaFor 4 people

    350 gr. egg noodles

    300 gr. Fresh Broccoli

    wild fennel

    1 shallot

    1 fresh onion

    1 clove garlic

    70 gr. Of grated pecorino cheese

    Thyme

    Parsley

    4 slices of bacon

    White wine

    Chilli

    Salt

     

    Cook the broccoli complete with stem, in plenty of water with  a glass of white wine and a pinch of salt.

    In a pan with extra virgin oil, cook shallot, fresh onion and a clove of garlic, wet with water and wine and add the chopped thyme and wild fennel.

    In this pan add the previously boiled broccoli and cook for 20 minutes, adding white wine on need, salt and pepper.

    When cooked pass everything to the blender to make a cream.

    While the noodles are cooking, roast bacon in the oven at 200 ° covering it with a sheet of greaseproof paper and putting a weight on top, so it will not curl during cooking.

    Drain the spaghetti and finish their cooking into broccoli cream, add the grated cheese and parsley and a drizzle of oil. Serve with a slice of crispy bacon on it….BUONI!


  6. LASAGNA WITH PORCINI MUSHROOMS

    4 November 2013 // flaviabi

    lasagne ai porciniif I have to be honest , this dish starts from the forest : the real joy is to pick the mushrooms ! But if you can not then buy them .

    Ingredients for 4 people

    350 grams of Porcini mushrooms

    300 gr lasagne (find the recipe here)

    1 shallot

    half a glass of dry white wine

    parsley

    wild mint

    salt

    chili

    olive oil

    salted ricotta

    In a skillet , sauté the shallots with the olive oil , add the sliced mushrooms into thin pieces and cook them in brilliant fire for 4-5 minutes. Add half of the white wine, salt and chili and wild mint and cook for another 2-3 minutes . At this point whisk half of the mixture and let it rest in pieces. Cook the pasta in salted water to which you add the remaining white wine and cook the lasagna for 5 minutes. At this point mounted lasagna putting the puree of mushrooms between one layer and another, and topped the last layer with the mushrooms into small pieces, grated ricotta salata and a drizzle of oil. Bake at 140 degrees for about 20 minutes.


  7. VEGETABLES’ LASAGNA

    25 February 2013 // flaviabi

    lasagne verdure

    For 4 people:

    250 gr. lasagna

    1 small cauliflower

    2 courgettes

    2 carrots

    1 onion

    2 tomatoes

    6-7 chard leaves

    1 eggplant

    A clove of garlic

    white wine

    oil

    curry

    basil

    fresh chive

    chili

     

    To make the pasta dough follow this recipe. Cut all the vegetables into small cubes, and cook  each vegetable with a single dedicated pan. (don’t stress and  use  always the same!). So with a little oil pass each vegetable in a pan, with a brilliant fire, adding a splash of white wine if needed. When the vegetables are cooked, put them in a strainer to strain the cooking liquid. Now take a large skillet, put  little olive oil, garlic and onion thinly sliced. Sautà and add all the vegetables, salt, pepper, basil leaves, finely chopped chives and cook for a few minutes, mixing well. In a bowl, melt a tablespoon of curry in hot water and add to the vegetables. In the meantime boil the water and cook the lasagna for  few minutes, leaving the amount needed for the last layer NOT COOKED. At this point we can prepare the lasagna : in three layers, leaving the latter with uncooked pasta and without any seasoning. Bake and cook for 10-12 minutes, spraying the  upper layer with the filtered liquid vegetables, few minutes before serving.


  8. PASTA WITH CAULIFLOWER AND RICOTTA CHEESE

    // flaviabi

    fusillic alla crema di cavolfiori e ricotta salata

     

    For 4 people:

    320 gr. Fusilli (short pasta)

    250 gr. cauliflower

    1 onion

    1 clove of garlic

    Fresh chives

    basil

    milk

    white wine

    ginger

    150 gr. Salted hard Ricotta

    Sauté finely chopped onion in the pan, crushed garlic, a few leaves of basil and grated ginger. Pour in the white wine and add the cauliflower. Bring to a lengthening cooking with milk and water (in equal amounts). Season with salt and when cooked, pass them to the blender. When the pasta is cooked, drain and put it in the pan with the cauliflower puree, add the grated ricotta and chives thinly sliced.


  9. SPAGHETTI GARLIC,OIL AND RED CHILI PEPPERS….my style

    // flaviabi

    chitarra spuma 007

    Beppe, our magical director, made delicious home made spaghetti without eggs (here is the recipe), and we serve them as follows:

    2 cloves of garlic

    Extra virgin olive oil

    2 red dry chilli peppers

    Water Cooking

    Marine salt

    350 gr. Gr Of Long Pasta

    A sprig of parsley

    saffron

    Lemon Juice

    250 gr. Of cream

    Breadcrumbs

    Lemon Peel

    Parmigiano cheese

    While the pasta is cooking, wipe the garlic and cut into thin slices, fry in a pan with olive oil and crushed red pepper. Let it  brown slightly, add the pasta and half cup of the cooking water and a bit ‘of parsley. Whip the cream, adding a pinch of salt, saffron and  the juice of half lemon.

    When the pasta is almost cooked, sauté it in the pan with the oil sauce,  add the breadcrumbs and grated lemon rind .. Serve the pasta with the flavored cream


  10. LA PASTA

    // flaviabi

    pasta_fresca1

    Sorry, this entry is only available in Italiano.