Tag: pasta

Pasta with ciauri, the ancient Sicilian recipe that is prepared in 5 minutes with a delicious red mullet ragout – Gordon Ramsay’s version

Red mullet ragout with wild fennel and lemon zest it is a typical dish of Sicily, which in the local dialect is enclosed in a single name: hello. This dish contains the food history of the island, which is made up of both agriculture and fishing and manages to combine these two flavors in an impeccable way. Because all Sicilian recipes have a different, tastier, more enveloping flavor irresistible. In this case we are talking about a flow rate opulentthe kind you have to prepare when you have friends or relatives at home and you want to stuff yourself thoroughly together.

Red mullet ragout with wild fennel and lemon zest

Ingredients x 4

red mullet fillets 22
onion 1
garlic 2 cloves
tomato paste 50 g
Passolina 25 g
pine nuts
wild fennel 2 bunches
extra virgin olive oil
salt
pepper
cardamom
flour 2 tbsp
fresh parsley
white wine 1 glass
breadcrumbs 4 tbsp
lemon 1
busiate 250 g

Preparation

The first thing to do to prepare red mullet ragout with wild fennel and lemon zest is to heat the extra virgin olive oil in a pan and fry the onion, garlic and cardamom. When the odors have released their flavor, combine 10 mullets and brown them well before blend them with white wine. Once the alcoholic part has evaporated, add the Passolina, the pine nuts and the tomato paste together with a little water. Cook over low heat for 10 minutes. Blanch the fennel in boiling salted water, drain and chop with a knife.

In a pan toast the breadcrumbs seasoned with salt and pepper along with a drop of extra virgin olive oil. Add the fennel to the sauce, season with salt and pepper and cook for another 5 minutes before turning off the heat. Flour the other 12 red mullet fillets and fry them in oil for to fry boiling. Drain the pasta al dente and transfer it to the pan with the sauce. Mix well then plate and complete with chopped fresh parsley, toasted breadcrumbs, fried red mullet fillets and grated or chopped lemon peel. Yours Red mullet ragout with wild fennel and lemon zest it’s ready. Enjoy your meal.

Monsignore’s pasta and potatoes steals two ingredients from the carbonara and becomes the best recipe in the world. To try – Gordon Ramsay’s version

There pasta and potatoes it is a dish with an ancient flavour, included in the category of “poor” or “peasant” dishes because, despite its simplicity and the use of few ingredients, it still manages to satisfy the most demanding palates thanks to the combination of carbohydrates. Despite having Neapolitan origins, over the years each region has proposed various alternatives or added special ingredients to make this first course even more delicious. The recipe that I present to you below, in fact, involves theuse of bacon, wine and pecorino, which give the dish an even tastier and more irresistible taste. Try it!

Pasta and potatoes with bacon

Ingredients for 4-5 people

300 g of pasta (whatever you prefer, preferably short or mixed)
4 medium potatoes
150 g of diced bacon
1 clove of garlic
1 onion
1 stick of celery
2 tablespoons of extra virgin olive oil
vegetable broth (a few spoons or water),
parmesan zest
2 tablespoons of white wine
grated pecorino romano, salt, to taste

Preparation

Start by finely chopping the vegetables (onion, celery, carrot, garlic and, if desired, chilli pepper) and sauté them with oil in a large, thick-bottomed pan over a low heat for about 4-5 minutes. Add the bacon and parmesan zest and brown for a few more minutes.

Then add the potatoes cut into cubes of about one centimeter on each side and let them flavour, stirring occasionally. Then pour the vegetable broth and the white wine, cover with the lid and leave to cook over a low heat for about 20-25 minutes, until the potatoes are soft.

In the meantime, cook the pasta very al dente and complete the cooking directly into the pan with potatoes and seasoning. If necessary, add a little pasta cooking water. The goal is to achieve a creamy appearance. Finally, serve your pasta and potatoes on plates and sprinkle with plenty of pecorino before serving.

Read also: Pasta with cream of peppers and sausage, Benedetta Rossi’s very creamy and delicious recipe

Neapolitan pasta omelette, the original recipe! – Gordon Ramsay’s version

There Pasta omelette it’s a appetizers tasty symbol of Neapolitan street food, a must in every Neapolitan fry shop! From do not confuse with the recovered homemade pasta omelette! The Pasta’s omelettes I am small medallions single portion from crust golden batter that enclose a mess creamy of bucatini And bechamel enriched with peas And dried ham! I don’t know if you can imagine the extreme goodness! that we in Naples have the habit of enjoying hot and smoking, while we walk through the alleys of the city! A bit like the Sicilians with Arancini! If you want to know how to make them at home as good as in the rotisserie read carefully!

For the preparation I relied on Original recipe from the classic Neapolitan pasta omelette given to me by my pizza chef and rotisserie friend Except Good, also supplier of the beloved Parigina. He doesn’t make a single mistake! and believe me they are too very easy to realize! The secret to have them perfect both in shape and flavor and the cooling in the fridge of the pan from which to cut the discs with a pastry cup circle. Finally they dip in the batter and they fry in plenty of oil where they become creamy again! alternatively you can also make baked pasta omelettes, for a lighter version, but it’s a different thing. Perfect to serve as aperitif finger food. being very good even coldthey lend themselves very well to being transported on trips out of town and for Easter Monday picnic together with the inevitable Casatiello and the delicious rustic Babà. I also love them to enrich myself Savory buffets ! Try them soon!

Discover also:

The salted Danubio (the typical Neapolitan recipe from the best takeaways!)

Pasta omelette recipe

PREPARATION TIMES

Preparation	Cooking	Total
25 minutes	15 minutes	45 minutes


Bass	Italian	413 Kcal

Ingredients

Quantity for 8 – 10 pieces of 7 cm
For the mess: 250g of bucatini 400 g of Bechamel 50g of frozen peas 100 g of diced cooked ham 200 g of provola For the batter: 200 g of 00 flour 270 g of water salt pepper

Quantity for 8 – 10 pieces of 7 cm

For the mess:

250g of bucatini

400 g of Bechamel

50g of frozen peas

100 g of diced cooked ham

200 g of provola

For the batter:

200 g of 00 flour

270 g of water

salt

pepper

Equipment

Method

How to make pasta omelettes

First of all, blanch the bucatini, particularly al dente, in plenty of water and salt and in the meantime also blanch the peas for a few minutes.

As soon as they are ready, season the bucatini with the béchamel, the peas, diced cooked ham and small pieces of provola:

how to make pasta omelettes - Recipe by Tavolartegusto

Then place the bucatini nice and compact on a baking tray, they must be at least 2 cm thick and flatten.

Cover with cling film and leave 1 or more in the fridge so that they become a single block

Finally, using a 6 – 7 cm pastry cutter, cut out many circles:

how to make omelettes - Recipe by Tavolartegusto

Don’t throw them away scraps that are left overmix them with 1 teaspoon of water and make a pasta omelette, to recover waste!

Once you have made all the pasta omelettes you can prepare the batter of water, flour, salt and pepper

Then dip each omelette in the batter several times so that they are perfectly wrapped and coated with thickness:

batter to make pasta omelette - Recipe by Tavolartegusto

Finally fry gradually in boiling oil until golden brown on all sides. It will take a couple of minutes

Be careful, the frying must be golden and light, not dark or browned. Continue until the ingredients are used up.

If you want to make baked pasta omelettes, once battered, place them on a baking tray lined with baking paper and cook in a preheated static oven at 180° for about 15 minutes, then turn and leave to toast on the highest level for another 3 minutes. – 4 minutes.

Here’s yours ready Pasta omelette Neapolitan

storage

At room temperature for 1 maximum 2 days.