Tag: sauce

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 – Gordon Ramsay’s version

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Among the infinite land/sea combinations, you absolutely must try these spaghetti of the Apostles with cuttlefish and peppers. A first course with a truly unique flavour, to prepare for a lunch with friends. Quick and easy to prepare, if you are not very handy, you can ask your trusted fishmonger to clean the cuttlefish for you. The secret to the success of this first course lies in the use of very fresh cuttlefishand obviously in their cooking, so as not to make them rubbery.

Spaghetti with cuttlefish and peppers

Ingredients

180 g spaghetti
1 cuttlefish
1/2 yellow pepper
1/2 red pepper
1 clove of garlic
extra virgin olive oil
salt
White wine

Method

To prepare the spaghetti, cuttlefish and peppersstart cleaning and washing the cuttlefish well, cut them into pieces.

Also wash and clean the peppers, and cut them into small pieces. In a large pan, put a couple of turns of extra virgin olive oil, add the garlic clove and peppers, cook them over medium heat. Remove the garlic clove, add the cuttlefish,

sauté for a minute and blend with white wineseason with salt and continue cooking for a couple of minutes.

Cook the pasta al dente, pour it directly into the pan, add a couple of tablespoons of watersauté for a minute.

Add a drizzle of extra virgin olive oil, mix, serve, complete with some chopped parsley and serve hot.

Read also: Cold spring pasta with tuna sauce, delicious and creamy. It can be prepared in 10 minutes, perfect for summer

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Spaghetti all’assassina from Cannavacciuolo, the 3 rules for making them perfect, super crunchy with a thick and tasty sauce – Gordon Ramsay’s version

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Spaghetti all’assassina they are an irresistible dish that every lover of Italian cuisine should try at least once. This recipe features a thick, flavorful sauce that combines perfectly with the crunchy texture some toasted spaghetti. The suggestive name e the inviting appearance This dish will win you over from the first bite. Perfect for a dinner with friends or for a special evening with the family, spaghetti all’assassina is easy to prepare but requires attention and care in detail to obtain the perfect result. Follow this step by step recipe from Cannavacciuolo and you will discover a new way to enjoy pasta.

Spaghetti all’assassina

Ingredients for 4

320 g of spaghetti
800 g of fine tomato puree
1 fresh chili pepper
1 golden onion
2 cloves of garlic
Chilli oil to taste
Garlic oil to taste
Extra virgin olive oil to taste
10 g of sugar
Salt to taste

Preparation:

Start cooking spaghetti all’assassina preparing a short sauce: finely chop the onion and fry it in plenty of extra virgin olive oil together with the garlic cloves and chili. Add the tomato puree and correct the acidity with sugar, then season with salt. In a saucepan, diluted two ladles of sauce with the same amount of water and bring to a light boil. Keep the rest of the sauce warm in another pan. In the meantime, in an iron pan, dry toast the raw spaghetti. Once toasted, add a little garlic oil, a clove of garlic and the fresh chilli.

Let it sizzle before covering everything with two generous ladles of diluted sauce. Let the spaghetti soften, then remove the garlic and chilli. With a spatula, push the dough towards the edges of the pan and place a ladle of thick sauce. Cover with more diluted sauce and continue to bring the spaghetti towards the center, going around the circumference of the pan. Repeat this operation until the spaghetti is cooked. Season with salt, add a ladle of thick sauce and jumbled up Well. Raise the temperature of the burners and no longer touch the pasta, leaving it sizzle and sizzle for a minute, so that the outermost spaghetti become crispy. Your spaghetti all’assassina they are ready.

Read also: Spaghetti with Fujute clams from Cannavacciuolo, More than garlic and oil. The poor Neapolitan dish that makes you forget seafood

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Summer lasagna by Alessandro Borghese, with the no-cook sauce you won’t have to turn on the stove and it melts in your mouth – Gordon Ramsay’s version

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Salmon lasagna they are a rich and tasty dish, ideal for a special lunch or dinner. This variation of the classic lasagna unites the delicacy of smoked salmon with the creaminess of ricotta and the freshness of spinach, all wrapped in soft sheets of egg pasta. Perfect to surprise your guests with a refined recipe and with a unique flavour, these lasagna can be prepared in a short time and with easily available ingredients. Ready to find out how to make this delight? Let’s get to work right away and see how to cook it.

Salmon lasagne

Ingredients x 4

8 sheets of fresh egg lasagna (which do not require cooking in water)
2 packs of Rio Mare salmon fillet smoked flavour
250 g of fresh ricotta
200 g of blanched and squeezed spinach
80 g of grated parmesan
One liter of bechamel ready
1 clove of garlic
50 g of extra virgin olive oil
Milk to taste
Salt to taste
Pepper as needed

Preparation

The first thing to do to prepare salmon lasagna is to brown the garlic in a pan with 40 g of extra virgin olive oil. Unite them chopped spinach and let them flavor for a few minutes, adding salt and pepper. Once ready, remove from the heat and remove the garlic. Transfer the spinach to a bowl and add the ricotta, a part of the parmesan and a little milk, then mix everything well until you obtain a homogeneous mixture. In a separate bowl, pour the bechamel and make it more fluid by adding three tablespoons of milk.

Incorporate the remaining parmesan and mix well. Preheat the oven to 200°C. Grease a not too large baking dish with the remaining oil and start assembling the lasagna. Arrange two sheets of pasta on the bottom of the baking dish, cover with a layer of béchamel sauce and place smoked salmon drained and chopped. Add two more sheets of pasta and continue with the ricotta and spinach mixture. Repeat the layers, finishing with the béchamel sauce and a sprinkling of parmesan. Bake the lasagna 200°C for approximately 25 minutes. Let them rest for a few minutes before serving. Your salmon lasagne they are ready.

Read also: Lasagna pie with asparagus, the creamy and delicious first course that can be prepared in a short time, perfect for a family lunch

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