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Posts Tagged ‘SPAGHETTI’

  1. 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


  2. 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!


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

    25 February 2013 // 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


  4. SPAGHETTI WITH RED CHICORY

    18 January 2012 // flaviabi

    spaghetti al radicchio 011

    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.


  5. SPAGHETTI WITH MUSSELS

    22 December 2011 // flaviabi

    spaghetti allae cozze

    … 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.


  6. SPAGHETTI WITH CABBAGE AND GORGONZOLA

    2 November 2011 // flaviabi

    spaghetti01

     

    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.


  7. SPAGHETTI WITH CLAMS, the classic Italian food!

    28 June 2011 // flaviabi

    spaghetti alle vongole

    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.