Tag: wild plum

Homemade pasta and eggs from grandmother Divina, nothing but carbonara. Casa Pappagallo’s Sicilian recipe with 2 ingredients and lots of flavour – Gordon Ramsay’s version

Homemade pasta and eggs it is the recipe of a grandmother, Grandma Divina, who remained in the hearts of her grandchildren. A simple and homemade recipe that the kids loved very much and that today they prepare themselves. Today via social media it can also arrive in our homes, for a novelty with an ancient flavor and full of memories. The ingredients you need to make this dish are: few and easily available. We only recommend a nice bunch of fresh parsley. Involve the little ones in the procedure of breaking the spaghetti, they will never forget it.

Homemade pasta and eggs

Ingredients

spaghetti 240 g
eggs 4
parmigiano reggiano 100 g
parsley 1 bunch
salt
black pepper

Preparation

The first thing to do to prepare Grandma Divina’s homemade pasta and eggs is to put the water for the pasta on the heat together with the bunch of parsley. While you wait for it to boil, prepare the cream cheese. In a bowl, combine the eggs, the grated Parmigiano Reggiano and a generous sprinkling of black pepper. Mix everything together using a fork. Once the mixture has been prepared, wrap the spaghetti in a cloth and break them into pieces with your hands. Salt the water and when it reaches the boil, add the spaghetti. Drain them 3 minutes before the time indicated on the package.

Drain the excess water from the pot, but leave a little, just enough to be level with the spaghetti. Pour in the egg and cheese mixture. Over low heat, continue cooking for 1 minute. You have to stir continuously to best distribute the ingredients. Once ready, cover with the lid and let it rest for 4 minutes. Serve and complete with a final sprinkling of pepper. Your grandmother Divina’s homemade pasta and eggs ready. Enjoy your meal.

Spaghetti with tuna and tomato in the oven, the first smart dish in 10 minutes that can also be prepared in advance. A riot of flavours – Gordon Ramsay’s version

The Spaghetti Tuna and tomato in the oven they are a chef’s recipe Piero Benigni. This simple dish is a riot of flavors and aromas that come together during the time in the oven to offer an exciting final result that you will always make like this. It can be prepared in about an hour and is always loved. It can be prepared well in advance and put in the oven before the meal, thus leaving hands and space free for other tasks. Prepare it in a large pan the seasoning and when they are cooked, add the spaghetti boiled separately. Mix well and place in the baking dish to finish cooking in the oven. I really love alternative cooking methods, including those in the oven like this one, which I also prepare using raw pasta. They are interesting, fun and out of the ordinary.

Spaghetti Tuna and tomato in the oven

Ingredients for 2 people

• 160 g spaghetti

• 300 g tomatoes (well ripe)

• 80 g onion

• 1 tablespoon capers (heaped)

• 12 olives (to taste)

• 2 anchovies in oil (4 fillets)

• 80 g tuna (drained weight)

• 1 sprig of parsley

• 8 basil leaves

• to taste hot chilli pepper (to taste)

• 2 cloves of garlic

• 3 tablespoons olive oil

• 2 tablespoons breadcrumbs

Preparation

The dish you see is made with good, ripe tomatoes. Out of season I recommend preparing it with a 400g box of good peeled tomatoes, removing the sauce that accompanies them for other uses. Open them, remove the seeds and internal core if present, cut them into pieces and use them as explained later. You can use salted or pickled capers, which will need to be quickly washed under running water. The tuna, natural or in oil of your choice, must be around 80 g in drained weight. It’s good to use one large pan with high sides, which will be useful for adding the spaghetti and mixing everything well. The baking dish you see is oval, 23 cm long inside and 5 cm high. The pasta shape can obviously be different, both long and short: in this case I always put spaghetti, which is the backbone of our cuisine. Let’s see how to proceed:

Peel the tomatoes then eliminating the peel and seeds as much as possible tear them to pieces. Leave the slices that will be used for the final decoration of the dish before putting it in the oven. Chop parsley and basil. Wash the capers and if they are large ones chop them roughly. Pitted the olives if necessary and cut them into 2 or 3 pieces each. Chop garlic and onion and put them in a pan with 2 tablespoons of olive oil. Brown them for 5 minutes, then add the chilli pepper, half the chopped parsley and basil, the 4 anchovy fillets chopped meats, capers, olives and tomatoes. Mix well and cook gently for 4-5 minutes, then add the drained and crumbled tuna. Continue but as soon as the tomatoes are tender, turn off the heat and wait for the pasta to be ready. Don’t overcook them.

Drain the spaghetti very al dente and pass them in the pan. Turn the heat back on and mix well for a couple of minutes, adding the rest chopped parsley And basil. Grease the bottom of the baking dish with a little olive oil and put what is in the pan. Arrange the tomato slices on top and sprinkle a couple of spoonfuls of breadcrumbs. At this point you can also wait to put it in the oven, let’s say a couple of hours at most. Put in static oven at 200 °C, heat above and below, mid-height position. Cook for 20 minutes or until the top appears slightly gratinated. If this is delayed, turn on the ventilation or move the baking dish one position higher.

The dish can be enjoyed hot or warm, and in summer even at room temperature. It is preserved a couple of days in the refrigerator and it is delicious reheated in a pan. It can be frozen, with a shelf life of 3 months in the freezer.

Chickpeas are cereals – AltroFood – Gordon Ramsay’s version

The question “Are chickpeas cereal?” is more than legitimate in a context in which the correct classification of food is of fundamental importance, not only for food enthusiasts Kitchen And food and wine, but also for those who follow specific diets or have particular nutritional needs. Understanding whether a food belongs to the cereals or legumes category, for example, can significantly influence the menu planning and daily food choices. Furthermore, this distinction can have a significant impact on nutritional composition of the diet, influencing the intake of proteins, carbohydrates, fibers and micronutrients. Therefore, it is essential to clarify this issue in order to make informed and conscious choices in the kitchen.

Are chickpeas cereals?

THE chickpeas they are not cereals, but rather belong to the dei family legumes. This classification is based on botanical and nutritional criteria that distinguish legumes from cereals due to various characteristics. Cereals, such as wheat, rice or corn, are the seeds of plants belonging to the Gramineae family and are mainly a source of carbohydrates. Legumes, however, such as chickpeas, lentils and beans, come from plants of the Leguminosae family and are known for being a rich source of proteinsas well as containing significant quantities of fibre, vitamins and minerals.

Chickpeas, in particular, are appreciated for their high protein content and for the presence of dietary fiber, which contributes to a prolonged feeling of satiety and the correct functioning of the digestive system. Additionally, chickpeas are a good source of B vitamins, iron, magnesium, zinc and phosphorus, making them a nutritious and healthy addition to any diet.

Confusion between chickpeas and grains may arise from the culinary use of these foods. Chickpeas, for example, can be transformed into flour and used in recipes traditionally associated with cereals, such as bread, pasta or even cutlets. Speaking of cutlets, here’s a delicious recipe to try: Chickpea cutlets.

As we have seen, chickpeas are not cereals but legumes. This distinction is fundamental to understanding the nutritional differences And culinary between these two food groups and to make informed choices in the kitchen. In short, knowing the correct classification of foods is essential for anyone who wishes to follow a balanced and varied diet, making the most of the nutritional properties of the ingredients available.