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
Category Primi piatti: pasta | Tags: cheese,Prosecco,SPAGHETTI,TALEGGIO | 4 Comments
12 May 2015 // flaviabi
For 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!
Category Primi piatti: pasta | Tags: broccoli,BROCCOLI CREAM,pancetta,pasta,PECORINO BACON,SPAGHETTI | No Comments
25 February 2013 // flaviabi
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
Category Primi piatti: pasta | Tags: aglio,chili,CREAM,GARLIC,lemon,limone,pasta,PEPERONCINO,SPAGHETTI,umrbicelli | No Comments
18 January 2012 // flaviabi
Ingredients for 4 people:
350 gr. of spaghetti
100 gr. of bacon
1 red chicory from Treviso
1 onion
2 egg whites
pink pepper
salt
oil
In a frying pan with oil, fry the onion finely chopped and bacon cut into small cubes. When the bacon is crispy, add the chicory and cook for 4-5 minutes. Whisk the egg whites until stiff. Boil the spaghetti in salted water and when cooked, put in a pan with the radicchio. Mix well the spaghetti with the seasoning and remove from heat. Now add the egg whites and stir carefully. Serve spaghetti with a few pink peppercorns.
Category Primi piatti: pasta | Tags: ALBUMI,BACON,pancetta,PEPE ROSA,PINK PPPERCORN,radicchio,RED CHICORY,SPAGHETTI | 6 Comments
22 December 2011 // flaviabi
… And pasta is always pasta! Tonight guitar spaghetti with mussels:
for seasoning: shelled mussels (which made them open in a pan with half a glass of white wine-I beg you, keep the cooking liquid , you will use it later), garlic, scallions, ripe vine tomatoes, tomato paste , grated lemon peel, pepper, parsley, olive oil and ginger. Fry the garlic in the oil, add the shallot and cook a few minutes. Now put the chopped tomatoes and the concentrate (two tablespoons)and cook adding the liquid of mussels. A few minutes of cooking, add the mussels, salt and pepper, grated lemon zest and grated ginger (4 grated of a root are enough!).Sauteè the spaghetti in the sauce and sprinkle with parsley before serving.
Category Primi piatti: pesce | Tags: cozze,MUSSELS,SPAGHETTI | No Comments
2 November 2011 // flaviabi
Yesterday, when I arrived at La Romita, I did not know that we would be 25 at lunch and when I realized it, I went to the “supermarket” located in the garden and I invented this sauce for our pasta:
Ingredients for 4 people:
300 gr. of spaghetti
1 cabbage
1 bunch of parsley
4 anchovy fillets
1 clove of garlic
1 onion
1 glass of white wine
150 gr. Spicy Gorgonzola
salt
chili
extra virgin olive oil
Chop finely onion and garlic and brown in a skillet with olive oil. Melt in the anchovy fillets and add cabbage, cut into slices and parsley. Cook (15 minutes) adding the white wine and, if necessary water. When the cabbage is cooked, put salt and pepper and add the gorgonzola cheese stirring until it is completely dissolved in the vegetables. Drain the spaghetti at half time cooking, and finish cooking in the sauce, adding water if necessary. Put extra virgin olive oil before serving.
Category Primi piatti: pasta | Tags: CABBAGE,CAVOLO CAPPUCCIO,gorgonzola,ROMITA,SPAGHETTI | No Comments
28 June 2011 // flaviabi
Surely, this recipe is more useful for my foreign friends ….
Ingredients for 4 people
1 kg. Clams
350 gr. Spaghetti
Extra virgin olive oil
1 clove of garlic
Parsley
Chilli
½ cup white wine
In a large skillet put olive oil, a clove of garlic a pinch of red pepper and clams (carefully washed). Cover with the lid, and put on bright fire, for 5 minutes, at this point add the white wine and continue cooking for another 5 minutes, stirring (preferably shaking the pan!).Cook spaghetti “al dente” and finish the cooking in the clams sauce. Before serving, sprinkle with chopped parsley.
Category Primi piatti: pesce | Tags: SPAGHETTI,vongole | No Comments