Tag: tomatoes — crushed

Spaghetti with clams like in a restaurant with the 2 secrets of Edoardo de Filippo: what to put in the oil before adding the clams – Gordon Ramsay’s version

spaghetti with clams

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spaghetti with clams

The spaghetti with clams are a first course that is much loved, requested and prepared throughout Italy, especially in the South. In many families, it is an essential dish for Sunday lunch, and each person adds their own personal touch with various interpretations, adapting it to their tastes. The following recipe inspired by the cookbook of Edward DeFilippo provides for the red variant with the addition of cherry tomatoes for an even more succulent sauce: in fact, you won’t be able to give up the “scarpetta” and a good glass of white wine!

Pan of spaghetti with clams and cherry tomatoes

Ingredients for 4 people

  • 380g spaghetti or linguine
  • 1 kg of clams
  • 400 g of cherry tomatoes
  • plenty of extra virgin olive oil
  • fresh parsley, salt, pepper, to taste
  • 2 cloves of garlic
  • filtered clam water

Preparation

Start by putting the clams soaked in cold water from the morning with a teaspoon of coarse salt changing the water every 3-4 hours to remove all the sand. After this step, transfer the clams to a pan, cover with a lid and let them open over medium heat for about 2 minutes. Discard any clams that remain closed as they are not edible. Shell most of the clams, leaving a few whole to decorate the dish.

Filter the clam water with a cotton cloth very thin to remove any sand residue. Wash the cherry tomatoes, cut them in half and sauté them in a pan with two peeled and crushed garlic cloves and a little oil. Add some chopped parsley and cook over medium heat for no more than 2 minutes, avoiding crushing the tomatoes too much.

Then add the shelled clams, clam water, chili pepper and pepper. Bring to the boil, cook for a few seconds and also add the clams with the shell. Mix and cook on low heat for about 5 minutes, funtil I get a thick cream but not too dry, in short a good thick sauce. Plate, leaving only the cooking sauce in the pan because you will have to use it as a perfect condiment to pour over the spaghetti. Serve and enjoy. Enjoy!

Read also: 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

spaghetti with clams

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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

spaghetti, mussels and courgettes

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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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Michelangelo Mammoliti’s barbecue spaghetti, not just a simple pasta with butter. The first delicate and creamy with 2 ingredients – Gordon Ramsay’s version

The famous BBQ spagetto by chef Michelangelo Mammoliti

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The famous BBQ spagetto by chef Michelangelo Mammoliti

Barbecue spaghetti cooked using Cuneo raw ham they are the recipe prepared for Christmas by the starred chef Michelangelo Mammoliti of the La Rei Natura restaurant at Il Boscareto Resort in Serralunga d’Alba. This dish, one of the symbols of his culinary approach, combines the Piedmontese tradition with innovative techniques, offering a unique and engaging tasting experience. Barbecue spaghetti evokes the flavors of Sunday barbecues, recalling family memories through a first course elegant and sophisticated.

Barbecue spaghetti

Ingredients x 4

  • 320 g of Pastificio dei Campi selection spaghetti
  • 100 g of barbecue flavored butter
  • 800 g of Cuneo raw ham extraction
  • 80 g of crunchy raw ham from Cuneo
  • Parmigiano Reggiano to taste aged 60 months
  • Rosemary flowers to taste
  • Salt to taste
  • Sarawak pepper to taste
  • Qb of charcoal powder

Method:

Start preparing barbecue spaghetti cooked using Cuneo raw ham blanching the spaghetti in salted water for just 5 minutes, even if the cooking time indicated on the package is longer. This allows you to prepare the dough for the next phase. Then transfer the spaghetti to a pan, where you will rice them with the extraction of Cuneo raw ham. Continue cooking for another 2 minutes, allowing the spaghetti to cook absorb all the flavor of ham.

Add the flavored butter to the barbecue, mixing everything well. Finish the dish by adding the crunchy raw ham from Cuneo, a sprinkling of Sarawak pepper and plentiful Mature Parmigiano Reggiano. Serve carefully and decorate with rosemary flowers and a light sprinkling of charcoal powder, which adds a surprising visual and taste touch. Your Barbecued spaghetti cooked in Cuneo raw ham extraction they are ready. Enjoy your meal.

The famous BBQ spagetto by chef Michelangelo Mammoliti

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