Tag: Water

Super creamy pasta and chickpeas, the secret of tradition revealed after 180 years: What is added to the cooking water, a wonder – Gordon Ramsay’s version

Pasta and chickpeas is a delicious dish very ancient origins, typical of the gastronomic tradition of various regions of Italy, including Tuscany, Lazio, Campania, Puglia and Sicily.
The main feature of this recipe is its high nutrient content, essential for the farmers, who had to support a whole day’s work in the fields, therefore having enough energy to continue their hard day. THE chickpeasIn fact, like all other legumes, they have a high quantity of proteins, and their integration with the carbohydrates contained in the pasta make this delicacy a truly unique dish.

Anyway, a perfect pasta and chickpeasaccording to the ancient Tuscan tradition, must preferably be prepared with egg tagliolini, to be added directly to the pan in which the chickpeas are prepared. Another important detail concerns the preparation of the legumes: a part of these, in fact, it will be passed through a food mill and added to a light sauté, prepared with a clove of garlic, a sprig of rosemary and a spoonful of tomato sauce. As soon as the chickpea puree Once it is slightly golden, it must be added to the rest of the whole chickpeas and only at this point, after the cooking water has reached the boil, can you also add the egg pasta.

All variations of pasta and chickpeas, from Neapolitan to Roman

As often happens with all traditional recipes, too pasta and chickpeas It has many variations, both in terms of pasta shapes, short or long, and in terms of the ingredients used. In Campania, for example, this dish requires a particular cooking process before serving it. After leaving the pasta and chickpeas to “rest” for a few minutes, prepare a light sauté with a couple of cloves of garlic, cut into very fine slices, some extra virgin olive oil and a sprinkling of spicy chilli powder (or whole, if you prefer). Afterwards, the pasta with chickpeas is served with a sprinkling of parsley and a pinch of chopped chilli pepper.

In the Salento cuisine, however, after seasoning the pasta with chickpeas, leave a little aside. This will then be fried, mixed with the rest of the soup and seasoned with a drizzle of oil. But be careful: this variant does not include short pasta, but fettuccine! There Pasta And Chickpeas Alla Romana, unlike the other versions, presents a further change. Tradition dictates, in fact, that the dish be enriched with salted anchovies, to be fried separately with a clove of garlic and tomato sauce. As soon as the anchovies have dissolved, a part of the cooking water from the pasta with chickpeas is added, seasoned and then added to the rest of the soup.

A very ancient recipe, handed down from the peasant gastronomic culture of Tuscany (still widespread today in some border areas with Lazio), involves the addition of chestnuts. These are first chopped and, later, added to a sauté with red garlic, rosemary and a handful of finely chopped raw ham fat.

Traditional pasta and chickpeas

Pasta ingredients and chickpeas

250g of mixed pasta
350 g of chickpeas
2 cloves of garlic
salt, chilli pepper, chopped parsley, pepper to taste
olive oil to taste

Pasta and chickpea procedure

Fry in a pan, in oil, one clove of garlic and chilli pepper; add the cooked chickpeas, sauté them and, pour in a little of the chickpea cooking water, cook for 5 minutes. Take a portion of the chickpeas from the pan, blend them and pour the resulting cream over the other chickpeas. “Drop” the mixed pasta and cook by pouring small quantities of hot water several times. When cooking is complete, bring the “dish” to the table after sprinkling it with a “sprinkle of pepper” and lots of parsley.
Enjoy your meal!

Spaghetti dei Re Magi, the creamiest first course that exists with only 2 ingredients. The secret: “What is added to cooking water” – Gordon Ramsay’s version

The Spaghetti dei Re MagThey are called this because of their color which recalls the gold of the king’s crown. They are also particularly suitable during the holidays for their simplicity of preparation but also goodness. In fact, if you have guests at home, they become an optimal choice for not spending too much time near the kitchen but at the same time offering something original and delicious. The recipe includes spaghetti alla guitar risotto in water flavored with lemon peel, provolone del monaco and dried lemon leaf powder. Let’s see the chef’s recipe Francesco Volpe who made the dish

Spaghetti of the Three Kings

Ingredients:

250 g spaghetti alla guitar
110 g provolone del monaco
1 grated lemon
Lemon leaves
Oil to taste
Salt to taste
bicarbonate to taste

Method:

Let’s start preparing the spaghetti of the Three Kings placing a pan with plenty of salted water on the heat and infusing it grated lemon zest not treated. Be careful not to get to the white part of the lemon which is very bitter, so only take the yellow part. Now risotto the pasta in a large pan by gradually adding the hot salted water brought to the boil with the grated lemon peel.

They rinse separately lemon leaves in water and bicarbonate and do 3/4 turns of 30/40 seconds in the microwave (alternatively 10/15 minutes in the oven) they must be able to break and crumble with your hands. Once the pasta is cooked, add the grated provolone del monaco with the flame off and mix it by adding a drizzle of oil and, if needed, another drop of hot water. Serve with dried lemon leaves using a strainer, it should be almost a powder. Our spaghetti of the Magi they are ready. Have a good meal

Perfect spaghetti with cherry tomatoes, Gennarino Esposito’s 3 secrets to make them super creamy: What you put in the cooking water – Gordon Ramsay’s version

Tomato pasta it is the basis of the Mediterranean diet and everyone really likes it. Today cooking has become gourmet, but we challenge anyone to denigrate a nice plate of spaghetti with fresh cherry tomatoes and a bit of basil, in favor of another super complicated first. The recipe is very simple, although it is never unique. Today many people they add ingredients of their taste to add even more flavor to this delicacy. But we prefer to stay on basic, which as we see it does not need any additions. By following this recipe you will obtain a creamy and tasty result.

Pasta with tomato sauce

Ingredients

spaghetti
garlic 2 cloves
extra virgin olive oil
small ripe tomatoes
waterfall
coarse salt

Preparation

The first thing to do to prepare pasta with tomato is to put the water for the pasta on the heat, also adding a few basil leaves to flavor the cooking water. The recipe is very quick and the seasoning it can be prepared while it comes to the boil. In a non-stick pan, heat a drizzle of extra virgin olive oil and fry the two slightly crushed garlic cloves. Meanwhile, rinse the cherry tomatoes and cut them in half. When the garlic is golden brown, you can add them to the pan. Meanwhile the water will have reached boil. After salting it with a pinch of coarse salt, pour the pasta inside.

While the spaghetti is cooking, switch to the seasoning. As soon as the cherry tomatoes have become nice and soft, crush them with your help with a soft spatula. This way they will release much more sauce. Also pour half a ladle of cooking water some pasta. Remove the two cloves of garlic. Drain the spaghetti and transfer them to the pan with the sauce. Sauté everything so that the ingredients mix well. Serve and complete with a basil leaf. Your pasta with tomato sauce ready. Enjoy your meal.