Tag: Creamy

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

[ad_1]

busiate-trapanese-style

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.

[ad_2]

Spaghetti al parmigiano verde, the super creamy recipe that is driving the web crazy. Easy and good, it can be prepared in 10 minutes – Gordon Ramsay’s version

spaghetti with green parmesan

[ad_1]

spaghetti with green parmesan

Spaghettoni with cream of datterini tomatoes and burrata are a quick first course but full of flavor. This dish combines the sweetness of the datterini tomatoes with the creaminess of the burrata, creating an irresistible combination. The final touch of green parmesan, prepared with fresh basil, adds a aromatic note which further elevates the taste. Perfect for a quick but sophisticated lunch or dinner, this dish will conquer your palates in just 30 minutes. Let’s get to work right away and see how to cook it. Follow the recipe step by step.

Spaghettoni with cream of datterini tomatoes and burrata

Ingredients

  • 200 g of spaghetti
  • 1 burrata
  • 200 g of datterini tomatoes
  • Extra virgin olive oil to taste
  • Salt to taste
  • Parmesan cheese in chunks to taste
  • 1 clove of garlic
  • Fresh basil to taste

Preparation

Start preparing Spaghettoni with datterini cream and burrata washing the cherry tomatoes and cutting them in half. In a pan, flavor the oil with a clove of garlic; as soon as starts to sizzleadd the cherry tomatoes, salt them and add a little water. Leave to cook for 15-20 minutesuntil the cherry tomatoes are soft and juicy. In the meantime, put the water for the pasta on to boil. When the cherry tomatoes are ready, transfer them to a container, add the burrata cut into pieces, a little salt and a drizzle of oil. Blend everything with a hand blender, adding, if necessary, a little cooking water to obtain a smooth cream.

In a blender, blend the parmesan cheese into cubes with the previously washed and dried basil leaves, creating your own green parmesan. When the water boils, cook the spaghettoni until they are al dente. Drain them and sauté them in a pan with the cream of datterini tomatoes and burrata, adding, if necessary, a ladle of cooking water to mix everything well. Plate, add a generous sprinkling of green parmesan and get ready to enjoy this delicious and fragrant dish. Your Spaghettoni with cream of datterini tomatoes and burrata they’re ready. Enjoy your meal!

[ad_2]

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

carlofortina

[ad_1]

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

Preparation

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

carlofortina

navigate_before

navigate_next

[ad_2]

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close


Notice: ob_end_flush(): Failed to send buffer of zlib output compression (0) in /home/gordix2/public_html/wp-includes/functions.php on line 5427