Tag: apricot

Spaghetti alla Carlofortina, the first Sardinian dish from the Island of San Pietro. They are made in 5 minutes with canned tuna, creamy and delicious – Gordon Ramsay’s version



Pasta alla Carlofortina is a typical delicacy of Carlofortea village in south-western Sardinia, on the island of San Pietro. This first course, rich in flavor and tradition, is ideal for a Sunday lunch with the family or a fish-based dinner with friends. The recipe is influenced by Ligurian cuisine, since in 1738 the inhabitants of Pegli, a neighborhood of Genoa, settled in this area after emigrating from the Tunisian city of Tabarka. And in fact, among the ingredients we find the basil pesto which, together with tuna and at trofie creates an irresistible symphony of flavors. It is, therefore, a perfect recipe for those looking for a seafood dish with a touch of tradition and history.

Sardinian trofie from the village of Carloforte

Ingredients for 4 people

  • 380 g of dried trofie or spaghetti
  • 320g of tuna
  • 260 g of cherry tomatoes
  • 200g basil pesto
  • extra virgin olive oil, salt, fresh basil to taste
  • half a glass of white wine
  • 1 clove of garlic


Start by cutting the diced tuna regular. Then, heat a drizzle of oil in a non-stick pan, add a clove of garlic and let it brown slightly. Add the diced tuna and fry for about 2 minutes. Add the white wine, then remove the tuna from the pan and set it aside on a plate.

In the same pan, add the cherry tomatoes washed and cut in half. Season with salt, cover with a lid and leave to cook over low heat for about ten minutes, until the cherry tomatoes have wilted. Turn off the heat and put the tuna back in the pan.

In the meantime, cook the trofie in plenty of lightly salted boiling water. Once cooked, drain and transfer to the pan with the tuna and cherry tomato sauce. Add the basil pesto and mix well with a wooden spoon to blend the flavors. Arrange the pasta alla carlofortina on a serving dish, garnish with a sprig of fresh basil and, if you like, sprinkle with parmesan cheese. Serve and enjoy. Enjoy!

Read also: Trofie della Sirena, what is added to clams for a creamy and delicious first course. The ancient recipe of the Neapolitan grandmother





What to eat after a run: recover your energy – Gordon Ramsay’s version

What to eat after a run: recover your energy


After an intense run, the body needs recover your energy lost through adequate nutrition. But what to eat to ensure optimal recovery and promote muscle repair? In this article, we will explore some culinary tips to meet the needs of the body after a running session, taking into account the gastronomic preferences of those who love good food.

Lean Protein and Complex Carbohydrates: A Winning Combination

Lean protein for muscle repair

After an intense run, your muscles need protein to repair the damage caused by physical activity. Opt for lean protein sources like chickenThe fish or the tofu can help promote muscle repair without burdening the digestive system. Additionally, lean proteins are rich in essential amino acids that play a vital role in the regeneration of muscle tissue.

Complex carbohydrates to recharge glycogen stores

Complex carbohydrates are essential for replenishing glycogen stores depleted during physical activity. Opt for whole-grain carbohydrate sources like quinoaThe brown rice or the durum wheat pasta can help restore the body’s energy balance and promote rapid recovery after running. In addition, complex carbohydrates provide a constant source of long-term energy, ideal for supporting muscle recovery.

Natural supplements and hydration: the finishing touch for optimal recovery

Dried fruit and oil seeds to integrate antioxidants and essential fatty acids

Supplement your diet with dried fruit such as nuts oh Chia seeds it can provide the body with an extra dose of antioxidants and essential fatty acids, which are essential for combating inflammation and promoting cell regeneration. Furthermore, dried fruit and oil seeds are rich in fiber and proteins, which help keep blood sugar levels stable and promote a feeling of satiety.

Constant hydration with water and electrolyte drinks

After an intense run, it is essential to maintain an adequate level of hydration to promote muscle recovery and prevent any cramps or fatigue. Drinking water regularly and supplementing your diet with electrolyte drinks can help restore the body’s water balance and promote rapid recovery after physical activity. Additionally, electrolyte drinks contain essential mineral salts to maintain the body’s electrolyte balance.

Proper nutrition after an intense run can make the difference in energy recovery and muscle repair. Opting for a balanced combination of lean proteins, complex carbohydrates, nuts and consistent hydration can promote rapid recovery and ensure optimal performance in the long term.


Perfect Spaghetti Allo Scarpariello with Eduardo De Filippo’s Three Secrets. What to Put in the Oil Before the Cherry Tomatoes – Gordon Ramsay’s version

Scarriello by Edoardo De Filippo 2


Scarriello by Edoardo De Filippo 2

Neapolitan Scarperiello pasta it is a first course which, with a few simple ingredients, manages to give great satisfaction to those who prepare it and those who taste it. It is not a common tomato pasta, but a recipe rich in history and flavourborn in Spanish Quarters of Naples, where the shoemakers, known as scarri, prepared it with the leftovers of the Sunday sauce and with the cheese received as gifts from customers. Today, this dish is a symbol of culinary tradition Neapolitan, capable of conquering the most demanding palates on every occasion.

Neapolitan Scarpariello Pasta

Ingredients x 4

  • 320 g of paccheri or spaghetti
  • 400 g of fresh or peeled cherry tomatoes
  • 1 clove of garlic
  • Grated cheese (parmesan and/or pecorino)
  • Extra virgin olive oil
  • Salt to taste
  • Fresh basil


Start preparing Neapolitan pasta with scarpariello by placing a large pot with plenty of salted water for the pasta on the stove. Meanwhile, in a large pan, fry a clove of garlic in extra virgin olive oil. When the garlic is gold, add the cherry tomatoes cut in half (or the peeled ones) and season with salt. Let the sauce cook over a low heat for approximately 15 minutes, then remove the garlic. In the meantime, cook the pasta in boiling water, draining it very al dente. Transfer the pasta to the pan with the tomato sauce and sauté for a few minutes.

Add a generous handful of grated parmesan and pecorino and mix vigorously, blending the ingredients well until they form a comforting sauce. Serve hot, garnished with a few fresh basil leaves and a drizzle of raw extra virgin olive oil. Don’t forget to do the final shoe with bread to enjoy every drop of this delicious sauce, thus honoring the Neapolitan tradition that this dish represents. Your Scarperiello pasta is ready. Enjoy your meal!

READ ALSO—> Spaghetti degli Apostoli, the first course with peppers that tastes like the sea. The summer recipe with the sauce that is prepared while the pasta is cooking


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