Tag: Delicious

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

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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

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Zucchini and Shrimp Risotto (Quick and Delicious Recipe) – Gordon Ramsay’s version

Zucchini and shrimp risotto

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Zucchini and shrimp risotto

Zucchini and shrimp risotto is a delicious first course of fish, a revisitation of the classic Pasta zucchini and shrimp. In this case the protagonist is the rice, first toasted then blended with white wine and finally slowly cooked with zucchini and shrimp partly sautéed in a pan and partly blended together. For a result that […]

The article Risotto with zucchini and shrimp (Quick and delicious recipe) comes from Tavolartegusto.it.

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Rice, cheese and pepper flan by Benedetta Rossi, everything is made in a pan, can be eaten anywhere and is also delicious cold – Gordon Ramsay’s version

Rice flan in a pan with cheese and pepper

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Rice flan in a pan with cheese and pepper

The cacio e pepe rice flan, which I like to call “maxi supplì”, is a vegetarian savory pie ideal for the summer season. Easy to prepare, this dish does not require the use of the oven and guarantees a delicious result that will conquer everyone. Perfect both warm and fluffy how cold, it is also ideal for cutting into wedges and serving as an aperitif or at a party buffet. The crunchy exterior combines with a soft and creamy interior, making this flan a real delight. Today we will see the recipe for Benedetta Rossiwhich makes it even easier.

Rice, cheese and pepper flan

Ingredients

  • 350 g of risotto rice, cooked al dente
  • 1 egg
  • 200 ml of cooking cream
  • 40 g of grated pecorino
  • 40 g of grated cheese
  • Mozzarella to taste
  • Pepper to taste
  • Oil to taste
  • Breadcrumbs to taste

Preparation

To start preparing the rice flan, cheese and pepper, place the cooked and cooled rice in a large bowl. Add the cooking cream and the egg, mixing well mix everything together. At this point, add the grated cheese and pecorino, mixing until you obtain a homogeneous mixture. Add pepper to taste, according to your tastes. Prepare a 24cm diameter pan, oiling it well and spreading some bread crumbs on the bottom to prevent the flan from sticking.

Pour half the rice into the pan, leveling it well and creating some high edges. Add the mozzarella cut into julienne strips and cover with the remaining rice, compacting well the whole. Oil the surface and add a little more breadcrumbs. Bring the pan to the stove and cook the flan over medium-low heat for approximately 10 minutes per side, turning it halfway through cooking to ensure even browning. Once cooked, let it cool before cutting it into wedges and serving it. Yours rice flan, cheese and pepper it’s ready. Enjoy your meal!

Read also: Courgette flan better than parmigiana. A very quick single dish, all raw, that melts in your mouth

Rice flan in a pan with cheese and pepper

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