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Busiate alla trapanese by Benedetta Rossi, the super creamy and fresh Sicilian dish better than a cold pasta – Gordon Ramsay’s version

busiate-trapanese-style

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Trapani-style busiate are a typical Sicilian dish that you can easily make at home. This first course, with a rich and authentic flavour, is perfect for both everyday dinners and special occasions, thanks to the fresh pesto homemade pasta that will not fail to impress your guests. Busiate, a type of pasta rolled and irregular originally from Trapani, they retain perfectly the creamy dressingmaking every bite a delight. Although they can also be found in other Italian regions with different names, the Trapani version remains unique in its kind. Let’s see the version of Blessed Rossi

Trapani-style busiate

Ingredients

  • 320 g of busiate
  • 300 g of cherry tomatoes
  • 50 g of peeled almonds
  • 40 g of basil
  • 2 tablespoons grated pecorino cheese
  • ½ clove of garlic
  • 20 g of olive oil
  • Add salt to taste
  • Fresh basil for garnish
  • Extra olive oil for serving

Preparation

To prepare Trapani-style busiate, start by making a cross-shaped incision at the base of the cherry tomatoes with a knife. Immerse them in boiling salted water for about five minutes. Once blanched, drain them and let them cool slightly before peel them. Remove the excess water and transfer the peeled tomatoes into the glass mixer. Add the basil, grated pecorino, peeled almonds, garlic, salt and olive oil. Blend everything together until you get a grainy consistency, making sure it is not completely smooth to maintain an authentic texture.

While the pesto restsbring a pot with plenty of salted water to the boil. Cook the busiate according to the instructions on the package, then drain and transfer them to a large bowl. Add the pesto prepared previously and mix thoroughly to distribute the sauce evenly over the pasta. Serve immediatelygarnish with a drizzle of raw olive oil and a few fresh basil leaves for a final touch of color and freshness. Your Trapani-style busiate they’re ready. Enjoy your meal.

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Spaghetti del Cantuccio by Gennarino Esposito, other than nerano. What does he add to the zucchini to make an exceptional first course? – Gordon Ramsay’s version

spaghetti, mussels and courgettes

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Cantuccio spaghetti with courgettes and mussels it is an ideal first course for the summer, with a rich and surprising flavour. For this recipe, we suggest using spaghetti, a short pasta shape perfect for accommodating the sauce base of courgettes and mussels. Every bite will make you taste the freshness of one of the most loved dishes during summer holidays. For a special touch, you can blend the courgettes to obtain a cream that will envelop the pasta in a delicious way. The mussels, very fresh and of excellent quality, add a unique flavor. Finally, for a fragrant note, you can add a little grated lemon zest.

Spaghetti from Cantuccio

Ingredients:

  • 400g of spaghetti
  • 1 kg of fresh mussels
  • 3 medium courgettes
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper as needed
  • Chopped parsley to taste
  • Grated lemon zest (optional)

Preparation:

Start preparing Pasta with courgettes and mussels cleaning the mussels thoroughly. Soak them in water and salt for about 30 minutes, then rinse them well. Transfer them to a pan with 2 tablespoons of water, cover with a lid and let them open over high heat for about 5 minutes. Once opened, filter the liquid cooking time and shell the mussels, keeping some aside with the shell for the final decoration. In the meantime, clean the courgettes and cut them in strips. In a pan, sauté the courgettes with a clove of garlic in its skin and a drizzle of extra virgin olive oil for about 8 minutes. Season with salt and pepper.

Add the shelled mussels and their filtered liquid, then finish cooking for a few minutes. While you prepare the seasoning, boil the spaghetti in salted boiling water. Drain them al dente and pour them into the pan with the courgette and mussel sauce. Add the chopped parsley and mix everything for a few minutes on a high flame, so that the pasta absorbs all the flavors well. Plate the spaghetti, decorate with the mussels kept aside and a little fresh parsley. If you like, add a pinch of grated lemon zest for an extra touch of freshness. Your pasta with courgettes and mussels It’s ready. Enjoy your meal.

READ ALSO—> Spaghetti degli Apostoli, the first 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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Spaghetti with garlic and oil Cetarese style, just one more ingredient is needed to make the magic. The best and fastest first ever – Gordon Ramsay’s version

Cetarian-style spaghetti with garlic and oil

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Cetarian-style spaghetti with garlic and oil

The spaghetti with garlic and oil Cetarian style, they are a variation of the classic first course. In this preparation, the seasoning is enriched with ffresh anchovies, strictly from Cetara. A dish that brings all the aromas and flavors to the table of the Cetarian summer. Easy and quick to prepare, for cleaning the anchovies, obviously you can ask your trusted fishmonger, in order to shorten the preparation time even more.

Spaghetti with garlic and oil Cetarese style

Ingredients

  • 180 g of spaghetti
  • 1 clove of garlic
  • 1 hot pepper
  • 8 fresh anchovy fillets
  • extra virgin olive oil
  • parsley
  • salt

Method

To prepare spaghetti with garlic and oil Cetarian stylestart cleaning the anchovies, also eliminating the central bone, and rinse the resulting fillets with plenty of running water.

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Finely chop the garlic, also cut the chilli pepper.

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In a large pan, put a couple of generous turns of extra virgin olive oil, add garlic and chilli pepper, and sizzle on medium heat for a minute. Then turn off the heat and add anchovy fillets, roughly chopped and mixed gently, season with salt.

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Strain the pasta directly into the pan,

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sauté over high heat, add a little chopped parsley, plate, serve and enjoy hot.

Read also: Spaghetti San Giuannid, the recipe of the oldest Apulian trattoria for June 24th. Faster and better than garlic and oil

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