Tag: MAGIC

Pasta alla Carbonerano, the first creamiest Neapolitan roman that exists. The mix of these two ingredients works magic – Gordon Ramsay’s version

Pasta Carbonerano, a mix between carbonara and nerano. A truly surprising and delicious combination of Roman and Neapolitan tradition for this recipe created by the chef Francesco Volpe. It’s not the classic carbonara with courgettes as together with the grated pecorino we will also add the provolone del monaco, typical of Nerano pasta, to give an even richer and more delicious flavour. Be careful to follow all the steps to have a cream of the right consistency. A truly tasty dish and above all very quick to make. Seeing is believing

Pasta Carbonerano

Ingredients for Carbonerano

Pasta 240 gr
3 egg yolks
One pack of diced smoked bacon
Pecorino to taste
provolone del monaco to taste
Courgettes 500 gr
Salt Pepper Oil to taste
Onions to taste (half would be fine)

Proceedings for Carbonerano

The preparation of this recipe is really very simple. It resembles the classic bacon and egg with some variations. To prepare this dish, start by cutting the courgettes into round slices about one centimeter wide and brown them in a pan with onion and bacon and just a drizzle of extra virgin olive oil as the melted bacon fat will give even more flavor to the courgettes.

For the egg cream same procedure as bacon and egg therefore only egg yolks with pecorino and pepper but also the addition of grated provolone del monaco. Add the pasta to the pan with coarse salt and, halfway through cooking, drain it into the pan with the courgette and bacon seasoning. We then continue cooking, adding if necessary a few ladles of pasta cooking water so that it is almost risotto in the courgette and bacon sauce. Once the pasta is cooked, turn off the heat and add the egg mixed with the cheeses and stir. It is important that the heat is off so as not to overcook the cream, this way it will have the right consistency. Plate and serve. Enjoy your meal

Bocciarèddru pasta, creamier and tastier than pasta and beans with the extra ingredient that works the magic – Gordon Ramsay’s version

Pasta and beans with cherry tomatoes It’s a very different recipe than usual. Fresher and lighter, it is far from the traditional pasta with beans that we are used to making. But the beans are always good, however you cook them. The cold is coming and our lunches are getting richer legumes, which are the basis of the Mediterranean diet. There is no shortage of proteins and carbohydrates. But you also need a good dose of vegetables. So the cherry tomatoes take over, giving flavor and perfectly accompanying the beans. Simple to prepare, here is the recipe for an excellent daily meal.

Pasta and beans with cherry tomatoes

Ingredients

cherry tomatoes 200 g
salt
pre-cooked borlotti beans 125 g
extra virgin olive oil 1 tbsp
garlic 2 cloves
rosemary 1 sprig
black pepper
pasta 160 g

Preparation

The first thing to do to prepare pasta and beans with cherry tomatoes is to wash the cherry tomatoes, remove the stem, cut them in half and place them in a colander. Add a pinch of salt and mix. So leave them alone the vegetation liquid for 5 minutes. If you choose to use canned beans, drain them from the governing liquid and pass them briefly under fresh running water. Place the extra virgin olive oil, garlic, cherry tomatoes and well-washed rosemary leaves in a pan. Bring to the heat and cook on a high flame for a couple of minutes, stirring often with a wooden spoon.

Add the beans, a pinch of salt, a grind of pepper and amalgamate. Cook uncovered for a couple of minutes over medium heat. mixing occasionally. Turn off, cover and keep aside. Boil the pasta in plenty of salted water and, just before draining it, add half a ladle of cooking water to the sauce pan. Turn the heat back on under the seasoning and skip the pasta drained over high heat in the pan for a few minutes, stirring frequently. Your pasta and beans with cherry tomatoes ready. Enjoy your meal.