Recipe

Kind of pasta - Ingredients - Recipe 

AIO E OIO

Kind of pasta: Spaghetti
Ingredients: spaghetti 400 g garlic 2 cloves olive-oil 1/2 glass chili a pinch
Recipe: boil the pasta in salted water. In the meanwhile mince the garlic and brown it in a saucepan in olive oil with some chili. Strain the pasta and serve it with the sauce. If you like a stronger taste, add to the sauce some anchovies.

COLD SPAGHETTINI
WITH CAVIAR

Kind of pasta: Spaghettini
Ingredients: spaghetti 400 g caviar 4 tablespoons spring onion 1 (finely chopped) olive-oil 1 glass salt
Recipe: boil the pasta in salted water and strain it "al dente" (slightly underdone). cool them under cold running water.pour the pasta in a bowl. add the oil, the chopped spring onion and mix well. serve the pasta and garnish it with the caviar.

ELICHE WITH
"SCAMORZA"
CHEESE AND
MUSHROOMS

Kind of pasta: Eliche
Ingredients: eliche 400 g scamorza affumicata 200 g (kind of italian smoked cheese) dried mushrooms 60 g butter 60 g dry white wine 1/2 glass salt and pepper grated parmesan cheese
Recipe: prepare the mushrooms and put them in warm water for some minutes. drain them, cut them into small pieces and put them in a sauce-pan with a little butter and the wine. cook for some minutes at a low heat. add salt and pepper to taste. grate the scamorza. boil the pasta, strain it and mix it with the remaining butter, the mushroom-sauce and the grated scamorza. sprinkle with grated parmesan cheese.

ELICHE
WITH
SALMON
AND AVOCADO

Kind of pasta: Eliche
Ingredients: eliche 400 g avocados 2 smoked salmon 100 g olive-oil 1/2 glass white wine-vinegar 1 spoon salt and pepper
Recipe: skin the avocados and cut them into small pieces. cut the salmon into strips. boil the pasta, strain it andmix it with the avocados, the salmon, olive-oil and the vinegar. add salt and pepper to taste. serve it lukewarm in summer.

FARFALLE
WITH
"SALSICCIA"-
SAUCE

Kind of pasta: Farfalle
Ingredients: farfalle 400 g butter 30 g "salsiccia" 200 g (kind of italian sausage) ham 100 g sausage 1 peeled tomatoes 250 g dried mushrooms a handful onion 1 salt and pepper grated parmesan cheese
Recipe: put the dry mushrooms into warm water for some minutes. brown the chopped onion in a sauce-pan with butter. cut the ham, the salsiccia, the sausage and the mushrooms into small pieces and add them to the onion. cook them some minutes and add the peeled tomatoes without their juice, salt, pepper and cook them for 20 min. boil the pasta and serve it with the sauce. sprinkle with grated parmesan cheese.

FARFALLE
WITH
SPINACH
AND BACON

Kind of pasta: Farfalle
Ingredients: farfalle 400 g spinach 300 g butter 50 g bacon 60 g raisins 50 g onion 1 cream 1/2 glass salt and pepper grated parmesan cheese
Recipe: prepare the spinach and cook it. strain and chop it roughly. put the butter in a sauce-pan, add the diced bacon and the finely chopped onion and cook them at a low heat for 10 min. add the spinach and the raisins, salt and pepper to taste, stirring from time to time. finally add the cream. boil the pasta, strain it and serve it with the sauce. sprinkle with grated parmesan cheese.

FILLED
RIGATONI

Kind of pasta: Rigatoni
Ingredients: rigatoni 300 g minced meat 300 g champignons (mushrooms) 100 g flour 1 tablespoon tomato paste 1 tablespoon dry white wine 3 tablespoon "bolognese" ragout 2 dl grated parmesan cheese 30 g egg 1 olive-oil 1 tablespoon butter 25 g salt and pepper for the bolognese ragout compare the recipe: "lasagne alla bolognese"
Recipe: in a big pot boil in salted water with a little oil the pasta for 8 minutes, then strain and place it on a dry table cloth. in the meanwhile, boil the mushrooms in salted water, then slice them finely. in a large saucepan, put the meat, the sliced mushrooms, half ragout, the egg, the flour and the wine. stir them well. add the tomato paste dissolved in a little water (leave 1 tablesp. for later), salt and pepper. cover and cook it at a low heat for 15 min., stirring from time to time the mixture until thick. grease a baking pan and put the rigatoni in it. mix in a bowl the ragout with the spoon of tomato paste left, pour it over the rigatoni together with the grated parmesan cheese and some butter. put into the pre-heated oven (180øc) for 15 min.

FUSILLI
AL CACIO
E OVA

Kind of pasta: Fusilli
Ingredients: fusilli 400 g pecorino 150 g (sheeps milk cheese) butter 70 g eggs 4 salt and pepper
Recipe: boil the eggs and grate them into a bowl. boil the pasta, strain it and serve it with the butter, the grated pecorino, salt, pepper and the grated eggs.

FUSILLI WITH
CAULIFLOWER
AND BACON

Kind of pasta: Fusilli
Ingredients: 400 grams fusilli 100 grams bacon 500 grams peeled tomatoes 70 grams butter grated parmesan cheese 1 small cauliflower 1 clove of garlic salt and pepper
Recipe: boil the cauliflower in salted water and strain slightly underdone. cut the bacon into small pieces and brown them in a saucepan with the garlic in a bit of butter. remove the garlic and pour into the saucepan the peeled tomatoes without their juice. cook at low heat, add salt and pepper. boil the pasta, strain it and mix it with the sauce, the pieces of cauliflower and some butter. sprinkle with grated parmesan cheese.

FUSILLI WITH
GORGONZOLA
AND WALNUTS

Kind of pasta: Fusilli
Ingredients: fusilli 400 g gorgonzola cheese 150 g butter 50 g walnuts 4 black pepper grated parmesan cheese
Recipe: chop finely the walnuts and cut the gorgonzola into small pieces. boil the pasta, strain it and serve it with the gorgonzola, the butter, the walnuts and the grated parmesan cheese. sprinkle with pepper.

LASAGNE
ALLA
BOLOGNESE

Kind of pasta: Lasagne
Ingredients: flour 400 g butter 50 g bacon 40 g eggs 4 garlic 1 clove cooked pureed spinach 150 g minced beef 150 g minced pork 150 g tomato extract 1 tablespoon dissolved in warm stock dry white wine 3 tablespoon onion 1 carrot 1 celery milk 1 glass grated parmesan cheese 5 tablespoon salt butter for the bechamel sauce: butter 70 g flour 50 g milk 3/4 l nutmeg a pinch salt and pepper
Recipe: for the bolognese-ragout: put the minced bacon, the chopped onion, carrot and celery with the butter in a saucepan. add the minced meats, the clove and cook them at a low heat. add the wine and cook at a high heat until the mixture is well browned. add the stock and the milk, stirring well and simmer for 45 min. in the meanwhile, place the flour mixed with the salt on a board. place in "well" in the centre the eggs and the pureed spinach. form into dough, knead about 10 min. roll into ball. let stand 1/2 hour. roll the dough thin and cut into 15 cm square pieces. boil those pieces in salted water, strain and place them on a dry dish-cloth and cover them with another dish-cloth. for the bechamel-sauce, melt the butter in a pan, add the flour, stir constantly for 20 min. pouring little by little the warm milk, then add salt, pepper and nutmeg. grease a baking pan, place a first layer of lasagne add some tablespoons of ragout, then the second layer of lasagne and the bechamel-sauce with the grated parmesan cheese. go on until all ingredients are used up, ending with the bechamel-sauce and the parmesan cheese. bake 20 minutes at about 180øc. serve not too hot.

LINGUINE
WITH
LEMON-SAUCE

Kind of pasta: Linguine
Ingredients: linguine 400 g butter 30 g olive-oil 1/2 glass cognac 1 teaspoon cream 1 glass salt grated parmesan cheese
Recipe: grate the lemon skin. melt the butter in a sauce-pan and add the olive-oil and the lemon skin. heat them (do not boil them) and add the cognac, the cream and salt to taste. boil the pasta, strain it and serve it with the lemon sauce. sprinkle with grated parmesan cheese.

LINGUINE
WITH
TRUFFLE-SAUCE

Kind of pasta: Linguine
Ingredients: linguine 400 g black truffles 150 g anchovy-paste 30 g olive-oil 1 glass garlic 1 clove grated parmesan cheese
Recipe: prepare the truffles, grate them together with the garlic and put them into a bowl. mix them with the anchovy-paste and the olive-oil. boil the pasta, strain it and serve it with the sauce. sprinkle with grated parmesan cheese.

MEZZE
PENNETTE
WITH
RICOTTA
AND TOMATOES

Kind of pasta: Mezze Pennette
Ingredients: mezze pennette 400 g peeled tomatoes 500 g ricotta 300 g (cottage cheese) butter 50 g salt and pepper
Recipe: put the peeled tomatoes in a saucepan with a bit of butter and cook them at a low heat for 10 minutes. in the meanwhile work the ricotta with the fork together with a little water, salt and pepper until it is well creamed. boil the pasta, strain it and serve it with the tomato sauce and the ricotta. sprinkle with grated parmesan cheese.

MEZZE
PENNETTE
WITH
SHRIMPS

Kind of pasta: Mezze Pennette
Ingredients: mezze pennette 400 g tinned shrimps 200 g paprika 1/2 spoon olive-oil 1/2 glass dry white wine 1/2 glass garlic 1 clove parlsley salt
Recipe: brown the garlic in a saucepan in olive-oil. wash the shrimps and put them into the saucepan together with the garlic. add the wine, salt and sprinkle with paprika. cook at a low heat and then remove the garlic. boil the pasta, strain it and serve it with the sauce. garnish with finely chopped parsley.

PENNE AI
4 FORMAGGI

PENNE ALL'
ARRABBIATA

PENNE
WITH CURRY

PENNE WITH
PEAS AND
HAM

PENNETTE WITH AUBERGINES

PENNETTE WITH HERRINGS AND POTATOES

RIGATONI ALLA SILANA

SEDANINI WITH MOZZARELLA AND BOILED HAM

SEDANINI WITH SALMON AND RAISINS

SPAGHETTI ALLA CAPRESE

 SPAGHETTI ALLA PUTTANESCA

SPAGHETTI WITH OLIVES

SPAGHETTI WITH TUNA

SPAGHETTINI WITH WALNUT SAUCE

SPAGHETTINI WITH WALNUT-SAUCE

  TAGLIATELLE PRIMAVERA

Kind of pasta: Tagliatelle
Ingredients: 400 grams noodels 1 kilo asparagus 250 grams cottage cheese (ricotta) 2 eggs salt and pepper nutmeg grated parmesan cheese olive oil
Recipe: peel the top part of the asparagus and cook in salted boiling water for 15 minutes. then strain and drain them carefully. cut the green parts into pieces and discard the white parts, brown the pieces in a saucepan in olive oil. work the ricotta cheese together with a little water, salt and pepper until it is well creamed.leave a fewasparagus tips and triangles of ricotta for decoration. boil the pasta and strain slightly underdone. grease the baking-pan with oil. season the pasta  with parmesan cheese and oil and place a first layer of them into the baking-pan. add half the asparagus and half the ricotta. then add the second layer of pasta and the other half of asparagus and ricotta. beat the eggs with a little salt and pepper, and pour over the top together with a pinch of nutmeg and a couple of spoons of grated parmesan cheese. put  the baking-pan into the oven for half an hour.

  TORTIGLIONI WITH CURRY AND PINEAPPLE

Kind of pasta: Tortiglioni
Ingredients: tortiglioni 400 g pineapple 3 slices curry 1 teaspoon tobasco 2 drops sugar 1 teaspoon olive oil 1/2 glass Recipe: dissolve the curry in a little hot water, add two drops of tobasco and the sugar. cut the pineapple into small cubes. put the pineapple, the olive oil and the curry in a bowl and stir carefully. boil the pasta, strain it and serve it with the pineapple-sauce.

TORTIGLIONI WITH GORGONZOLA AND GREEN BEANS

Kind of pasta: Tortiglioni
Ingredients: tortiglioni 400 g gorgonzola 100 g (kind of italian cheese) butter 50 g green beans 300 g salt and pepper grated parmesan cheese
Recipe: prepare the green beans, boil them in salted water and strain them. cut the gorgonzola into small cubes. boil the pasta, strain it and add the butter and pepper to taste. cut the green beans into not too small pieces and add them,together with the gorgonzola, to the pasta. sprinkle with grated parmesan cheese.