Tag: Minutes

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

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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!

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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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Summer Genovese, the clever verb that can be prepared in 10 minutes. Creamy and tastier than the traditional one – Gordon Ramsay’s version

summer Genoese

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summer Genoese

A truly exquisite first course, the summer Genoese, also known as “code name pulcinella,” is the quickest and freshest version of the traditional Neapolitan genovese. This dish is prepared in a restaurant in the heart of Naples and uses fresh spring onions and speck as a base. We had no idea that a summer version of this recipe existed until we heard about it, and we decided to experiment with it using all the classic Genoese ingredients. The result? A delight that will conquer you at the first taste!

Summer Genovese

Ingredients

  • 200 g of ziti or penne
  • 5 fresh spring onions
  • 1 carrot
  • 1 tablespoon of tomato pulp
  • 1/2 glass of white wine
  • 150 g of speck
  • 1 small stick of celery
  • Pepper as needed
  • Parmesan cheese to taste
  • Parsley to taste
  • Extra virgin olive oil to taste
  • Salt to taste

Preparation

Start preparing the summer genoese slicing the spring onions and letting them rest in a bowl with water and white vinegar for about half an hour. In the meantime, cut into pieces the carrot, the celery and the speck. After half an hour, drain the spring onions and dry them with kitchen paper. In a large pan, brown the spring onions for a few seconds, then add the carrot, celery and speck. Add the tomato pulp and white wine, mixing well all the ingredients. Place a pan with plenty of salted water on the heat to cook the pasta.

Although ziti is the typical pasta for Genovese, penne will work just fine. Cook the sauce over medium heat for 20-30 minutes, adding a little of the pasta cooking water from time to time to prevent the sauce from forming it dries out too much. Towards the end, season with salt and pepper, and if you like, add a little chopped parsley. Cook the pasta al dente, drain it and add it to the sauce. Finally, add grated parmesan cheese to taste. Serve your Genoese summer piping hot and get ready to make an encore, because this dish will conquer everyone with its unique and enveloping flavour. Enjoy your meal!

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