Tag: pasta

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

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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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Perfect Cold Pasta by Cannavacciuolo, the chef’s 5 golden rules: here’s where I put it immediately after cooking, never in the fridge – Gordon Ramsay’s version

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It is now well known that thecold saladwhether mixed, rice, chicken, seafood, or pasta, is the star of the summer. Of all those listed, pasta is the liveliest and richest in carbohydrates, becoming the favorite choice of ‘pasta makers’. It is a must because it is a dish colorful, fresh, tasty which is prepared with ease, savored with pleasure and is perfectly suited to both business lunches and those at the seaside. However, the result is not always the one hoped for. Below, in fact, I leave you tips and tricks to have a perfect and satisfying result!

Tips for a perfect cold pasta

Pasta shapes and cooking
Choose small and compact formats: such as fusilli, rigatoni, ditalini and mezze penne. These formats are less slippery and tend to break less than the long ones.
Cook the pasta to perfection: Don’t drain it too al dentebecause as it cools the dough can lose elasticity and harden slightly.

Seasoning and cooling
It is best to prepare the sauce in advance so that you can add it right away. This helps prevent the pasta from sticking. You can also avoid rinsing the pasta under running water. Instead, let it cool on a baking tray lined with baking paper with a drizzle of oilto retain the starch and flavor.

Ingredients
Use quality ingredients: Avoid pre-packaged condiments, often too acidic, and prefer fresh, high-quality ingredients.
Cut them into small pieces: Halved cherry tomatoes, diced vegetables and diced ham mix best with pasta. Opt for soft pickles such as capers, olives and spring onions. Avoid raw vegetables that are too hard (like carrots, unless julienned) and condiments that bind the dish together like grated cheese or mayonnaise.

Timings
Don’t make it too far in advance: Making pasta salad a day or more in advance can cause the pasta to lose flavor and consistency, and it can become sticky by absorbing water from the other ingredients. The ideal is to make it a few hours before serving (about two hours), removing it from the fridge one half an hour before eating it.

Cold Pasta Recipe

Ingredients for 4 people

380 g of fusilli (or any other short format)
130 g of diced cooked ham
a handful of datterini tomatoes
30 g of caciocavallo or filatino or galbanino
Taggiasca olives to taste
basil, extra virgin olive oil, salt and pepper to taste
broccoli florets (if you prefer)

Preparation

To prepare Cold pasta salad with vegetables and hamstart by combining all the diced ingredients in a bowl, except the broccoli florets. Season with oil, salt and pepper, mixing well to combine the flavors. Cook the pasta according to the instructions on the package. Once cooked, drain and let it cool on a baking sheet lined with parchment paper.

When the pasta is coldpour it into a bowl and add the dressing along with another spoonful of oil. Mix everything together and garnish with basil leaves and a few slices of cooked ham, sliced and rolled up in the center of the plate like a little rose. Let the pasta salad rest in the refrigerator for a couple of hours. Then take it out of the fridge half an hour before eating it, so that it comes back to room temperature and then you will be ready to enjoy it. Enjoy your meal!

Read also: Pasta fredda caprese, the first quick and good to prepare in advance with a secret: what to add to the oil

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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

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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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