5 September 2011 // flaviabi
Ingredients for 4 people:
300 gr. penne
1 onion
1 clove of garlic
2 large ripe tomatoes
Half a glass of white wine
200 gr. Sweet gorgonzola
2 long eggplants
parsley
thyme
chili
Extra virgin olive oil
marine salt
Cut the eggplant into small cubes and fry in olive oil. When crispy and golden, drain and let cool. In a skillet sautè the onion and garlic finely chopped ,add thyme, and blend with white wine. Then add the tomatoes, peeled and diced. Season with salt and pepper and cook for about 20 minutes, adding a lot of water. (Must be a very liquid sauce). At this point, add the Gorgonzola cheese and melt over low heat. Boil the penne in salted water, drain and dress with the tomato sauce. Add the fried eggplant, sprinkle with chopped parsley and serve.
Category Primi piatti: pasta | Tags: EGGPLANTS,gorgonzola,GORGONZOLA CHEESE,PENNE | No Comments
19 June 2011 // flaviabi
Perhaps it would be better to call Penne with oregano because it is the herb that you can taste more! However, with all these beautiful fresh herbs it comes out an inviting sauce, with the sun in!
Ingredients for 4 people:
350 gr. Penne
150 gr.peeled tomatoes
1 spring onion
1 clove of fresh garlic
Thyme
oregano
Marjoram
Chive
Parsley
Rosemary
Basil
Gr 150 (1) buffalo mozzarella
Extra virgin olive oil
Salt
Chilli
The herbs should all be very abundant, a nice bunch of each. Put the oil in a pan and add the garlic and onion finely chopped, cook a few minutes and add all the herbs finely chopped as well. Cook until the garlic and the onion is golden, add the tomato puree, salt and pepper and cook over low heat for about 15 minutes. Cook the penne in salted water until al dente, and finish their cooking in the pan with the sauce. When ready , add the diced mozzarella.
Category Primi piatti: pasta | Tags: maggiorana,mozzarella di bufala,origano,PENNE,timo | No Comments
23 May 2011 // flaviabi
Ingredients (4 people):
350 gr. Pasta PENNE
50 gr. Of grated pecorino cheese
50 gr. of bacon in small cubes
1.5 kg of fresh fava beans in their pods;
1 fresh spring onion
1 clove of garlic
Two or three basil leaves
Salt
Chilli
Cook the podded broad fava beans,in salted water for 15 minutes.
When cooked, drain and put half of it in a blender with all other ingredients until creamy. In a pad brown the bacon and when ready add to the fava cream. Cook the PENNE in salted water. When it is “al dente” drain it and put in the pan with fava beans cream and cook for other 2 minutes. Serve the PENNE with fava beans, a sparkle of olive oil and grated pecorino cheese.
Category Primi piatti: pasta | Tags: aglio,basilico,cipolla,fave,pecorino,PENNE | 4 Comments