Bottarga is an unmatched food, it has a very intense flavor and many people consider it the caviar of the Mediterranean. Bottarga is obtained by drying and salting mullet or tuna eggs. It is produced only in some areas of the Italian peninsula: in Sardinia, Sicily, Tuscany and Calabria. To …
Orecchiette are, certainly, one of the most famous Italian pasta.
Here a step by step recipe to realize this typical specialty of Puglia.
- 400 gr. of durum wheat semolina
- 100 ml. of warm water
- 8 gr. salt
Pour semolina on the pastry board, adding a pinch of salt and then the lukewarm water for the dough. Knead the dough for about 10 minutes. Cover your pasta with a damp cloth and let it rest for about 30 minutes.
Take a piece of dough, knead it on a floured surface until it becomes a cylinder about a centimeter thick. At this point, cut it into pieces of about one centimeter.
Work your pieces with the tip of a knife, dragging them in such a way as to make a sort of shell, which you will then have to turn with your thumb, always helping yourself with a knife.
That’s it: your orecchietta is done!
Work in this way, placing your prepared orecchiette on a cloth or on a pastry board.
Remember to let your orecchiette rest a whole night before you use them.
Servings = 3 pax – Prep Time = 30 minutes – Cooking Time = 25 minutes
- 300 gr. Guitar Spaghetti
- 600 gr. Turnip Peaks
- 2 Garlic cloves
- 1 Anchovie
- Extra Virgin olive Oil
- 30 gr. Tuna Bottarga
Clean the turnip peak by hand, separating the leaves and the peaks and discarding the stem.
Deeply wash in fresh water.
Boil half a litre of salt water in a pot and cook the vegetables for 5 minutes, then drip and wring it.
In a large pan heat oil with the garlic clove and the anchovy. When garlic is golden remove it and add the turnip peaks. Stir fry for 5 minutes.
Bring a large pot of water on fire. When it boil add 1 ½ tsp of salt and cook pasta according to packet directions, but reduce the cooking time by 4 minutes (because the pasta will finish cooking in the sauce).
Reserve 1/2 glass of pasta water, then drain the pasta.
Stir and toss the pasta in the turnip peaks for 4 minutes at high flame, adding, if necessary, the cooking aqua and a little oil.
Pour everything into a serving dish and grate over with the tuna bottarga.
[lt_recipe name=”Seafood Spaghetti” servings=”4 pax” prep_time=”20 MINS” cook_time=”13 MINS” difficulty=”Easy” print=”yes” ingredients=”120 gr. Spaghetti (per person);2 garlic cloves;extra virgin olive oil;4 big red tomatoes;250 gr. Clams;250 gr. Mussels;5 prawns;1 octopus;1 squid;½ glass of white wine;Persil” ]Start by washing separately all fishes and seafoods. Dry fishes before start cooking.;Heat 1 1/2 …
Spaghetti alla Carbonara is undoubtedly the queen of Roman traditional pastas, its origins are ancient.
Carbonara is a dish prepared with popular ingredients and with an intense flavor.
According to legends Carbonara would have been “invented” by the charcoal burners – “carbonari” in Roman dialect – who prepared it using ingredients that are easy to find and preserve.
Servings = 4 pax – Prep. Time = 5 minutes – Cooking Time = 11 minutes
- 440 gr. spaghetti
- 200 gr. guanciale
- 250 gr. pecorino cheese
- 5 egg yolks + 1 egg white
- black pepper
Beat the eggs, 100 gr of pecorino cheese and two pinches of pepper in a glass bowl using a fork. Leave the mixture to rest 5 minutes away from the heat.
In a non-stick iron pan, brown the bacon by removing the rind and cut into cubes or strips, over high heat without adding any oil for 5 minutes. Remove half of the fat.
Cook the pasta for 3/4 of the cooking time, in a pot with plenty of salted water.
Drain the pasta and stir-fry for 1 minute with the bacon and its fat. Turn off the stove.
Out of the stove, pour the eggs and cheese mixture over the pasta and stir quickly, adding 2 tablespoons of the pasta cooking water if necessary.
Put pasta on you plate and sprinkle with pecorino and pepper.
Servings = 4 pax – Prep Time = 35 minutes – Cooking time =13 minutes INGREDIENTS 500 gr Spaghetti 3 round Eggplants 1 kg of red Tomatoes 2 Garlic cloves Basil leaves 150 gr. Salted Ricotta Cheese 3 extra virgin olive oil 1 cup sunflower oil DIRECTIONS Wash and dry …
A lot of people have asked me how to make a good Risotto at home. Well, although risotto (the Milanese style) is – hand down – my favorite dish and I believe that the Risotto process is probably the best way to cook rice. It permits you to preserve the …