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Posts Tagged ‘fusilli’

  1. PASTA WITH CAULIFLOWER AND RICOTTA CHEESE

    25 February 2013 // 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.


  2. today….walking in the snow

    12 February 2012 // flaviabi

    ROMITA NEVE

    And after …. the walk in the snow, this is the lunch  we had at Bernie’s:

    hot bread with ham and smoked cheese
    fusilli with peas and caciotta
    brustengo
    and waffles with chocolate fondue (since there was no cream!)


  3. FUSILLI WITH PEAS AND CACIOTTA

    // flaviabi

    fusilli piselli e caciotta

    Ingredients for 4 people:
    350 gr. Fusilli, 250 gr. Peas, an onion, a clove of garlic, 2 diced sausage, 150 gr.tomato sauce, all cooked in the pan with white wine and chili, and when is time to finish the cooking of fusilli in the sauce, add a cascade of diced caciotta .


  4. FUSILLI WITH SAUSAGES AND BLACK TRUFFLE

    15 July 2011 // flaviabi

    fusilli tartufo e salsiccia

    Ingredients for 4 people
    350 gr. fusilli
    100 gr. Of fresh truffles
    80 gr. Minced pork meat
    1 courgette
    bechamel
    garlic
    onion
    salt
    chilli

    In a frying pan with oil, place the onion, the garlic  and zucchini into thin slices, salt and pepper. Cook for about 10 minutes .Once cooked blend well and add into the bechamel adding half of the truffle, grated. In another pan, brown the sausages. Cook the pasta in salted water. When the pasta is al dente, drain and finish cooking in the pan with the bechamel sauce. Add the browned sausage and the remaining grated  truffle.


  5. Tomatoes’ sauce MY STYLE

    25 May 2011 // flaviabi

    fusilli al pomodoro 001

    Ingredients (4 people):
    350 gr. Pasta, fusilli in this case, best kind of pasta to keep the sauce
    5 ripe tomatoes
    1 spring onion
    1 clove of garlic
    5-6 leaves of fresh basil
    Chives (abundant)
    Chilli
    4 pitted black olives
    Extra virgin olive oil
    One tablespoon of bread crumbs
    Salt

    In a frying pan with oil, put the clove of garlic,the onion thinly sliced, chopped black olives, tomatoes cut into small pieces, put salt and chili cook it for 10 minutes, adding  a small cup of hot water. In the meantime cook fusilli in salted water and when ready, put them  in the pan with the sauce, add the chives and basil and a spoonful of bread crumbs.