Tag: sauce

Holy Thursday mussel soup with the secret of Cannavacciuolo, what is added at the end for a delicious sauce – Gordon Ramsay’s version

The mussel soup it is a dish that in Campania is eaten on the evening of Holy Thursday. It becomes delicious if you put some friselle underneath and let them soften with their sauce, and then enjoy them together with seafood. Today we will see the recipe for Antonino Cannavacciuolo, always linked to the flavors of his land and ready to share his tricks with his fans. To make the sauce of this famous soup creamier and tastier, the chef uses a secret ingredient, which is not part of the list of ingredients of the traditional recipe. We are talking about the potato, which always looks good everywhere.

Mussel soup

Ingredients

mussels 1 kg
4 slices of bacon
salt
pepper
extra virgin olive oil
onion 1
parsley
bread 2 slices
garlic 2 cloves
tomato puree 4 tbsp
basil
potatoes 2

Preparation

The first thing to do to prepare mussel soup is to open the seafood, already cleaned, in a pan together with a glass of water. Cover with a lid and when they are all open, turn off the heat. Then let them cool shell them. Peel the potatoes and cut them into pieces very thin slices helping yourself with a mandolin. In a pan, pour 4 glasses of water, a few teaspoons of extra virgin olive oil and the two cloves of garlic. Let it brown the garlic, then add the shelled mussels. In another pan, brown the thinly sliced onion in extra virgin olive oil.

Add the potatoes, give a stir and pour in the mussel sauce. Cook on a gentle flame. In another pan, brown the bacon over a low heat and sweat it well. It must become crunchy. Combine mussels and potatoes in a blender and blend. Remove the bread crust and toast it in a pan with a drizzle of extra virgin olive oil, a pinch of salt and a sprinkling of parsley. In a bowl, combine the tomato puree with a few basil leaves, drizzle with a little oil and season with salt and pepper. Leave marinate for 1 hour. Pour the mussel and potato mixture into a bowl, add the sauce, the chopped toasted bread and the bacon. Your mussel soup ready.

READ ALSO—> Ads bi dersa, Marisa Laurito’s lentil soup saves the tastiest dinner there is

Spaghetti Scammariati by Edoardo De Filippo, the ancient Lenten recipe from 1837 with the best meatless sauce there is – Gordon Ramsay’s version

Spaghetti with scammaro they are a typical dish of Campania that dates back to 1837. During Lent, the monks were required to observe a diet of thin. However, some of them, for health reasons, were allowed to consume richer foods, but they had to do so in private, in their cells, away from the eyes of the other monks. The term “cammarare” has become synonymous with consuming protein foods of animal origin in the room, while “scam” has become the opposite, that is, eating lean foods. All you have to do is try them.

Spaghetti with scammaro

Ingredients

spaghetti 400 g
garlic 1 clove
raisins 1 tbsp
capers
extra virgin olive oil
bread crumbs
parsley
salt
pepper
salted anchovies 2
black olives 100 g

Preparation

The first thing to do to prepare spaghetti with scammaro is to wash the anchovies carefully, removing the bones and cutting them into small pieces. Subsequently, lightly desalt the capers and pound them slightly. Place the raisins in a bowl with warm water to soften them. Pitted the olives and cut them into small pieces. While the pasta is cooking in lightly salted water, take a large pan and fry the crushed garlic in extra virgin olive oil. Add the anchovies and let them melt helping yourself with a ladle.

Add the capers, olives, raisins drained and squeezed well, a handful of pine nuts and season the whole. Before draining the pasta, take a ladle of cooking water and add it to the sauce to make it creamier. Drain the spaghetti when they are still very al dente and transfer them to the pan with the sauce, mixing well to make them flavorful. Add plenty of chopped parsley and another spoonful of breadcrumbs, then cook for a few more minutes, mixing everything together. Your spaghetti with scammaro they are ready. Enjoy your meal.

Read also: Spaghetti with Cannavacciuolo seafood, creamy and enveloping with the chef’s secret: “I don’t cook cherry tomatoes in oil”

Bucatini with artichokes stuffed with sauce – Gordon Ramsay’s version

How to make pasta with artichokes stuffed with sauce

See how this ancient Apulian recipe is prepared

An ancient and very popular recipe in Puglia is that of bucatini with artichokes stuffed with sauce. A homemade first course that is handed down from generation to generation. Not a simple pasta with sauce but the sauce with the flavor of artichokes and as a second course the artichokes stuffed with the sauce. The filling is always that of Apulian bread meatballs. If you like grandma’s old, homemade recipes, you have to try this recipe with artichokes!

INGREDIENTS FOR 4 PEOPLE

4 artichokes
350 g of bucatini
800 g of tomato puree
1 egg
A slice of bread
4 tablespoons of pecorino
4 tablespoons of breadcrumbs
Parsley
A clove of garlic
4-5 tablespoons of oil
Pepper
salt
1 lemon

If you like artichokes, try the recipe for fried artichokes, baked artichokes au gratin, Sicilian artichokes with crumbs, simple pasta with artichokes, artichoke lasagna, artichoke and potato omelette and savory artichoke pie.