Recipes
Spaghettoni with mint and prawns
Method Preparation time: 50 min. Difficulty: easy Recommended wine: white Chardonnay di Terlano (South Tyrol) 1- Shell the prawn tails, remove the black thread, wash and steam for 2-3 minutes. 2- Blanch the tomatoes in boiling water, drain, remove the skin and seeds, dice the pulp and place in a strainer for 10 minutes; place the tomatoes in a bowl, add the peeled and lightly crushed garlic, 2 spo...
Spaghetti with scampi
Shell 600 g of scampi, keeping the tails on one side. In a pan brown 1 onion, 1 garlic clove, 2 sprigs of basil and parsley in 3 spoons of olive oil. Add the heads of the scampi, crush well, add a glass of white wine, leave to evaporate, cover with water, season with salt and pepper and leave to reduce by two thirds. Strain the broth obtained and add it to 250 g of tomato sauce and reduce further ...
Spaghetti with tuna roe and olives
Method Preparation time: 45 min. Difficulty: easy Recommended wine: Orvieto Classico (Umbria) 1- Blanch the tomatoes in boiling water, drain and remove the skin and seeds then dice the pulp. Wash the basil and the chives, dry and chop; peel the clove of garlic. 2- Fry the garlic until soft in a pan with the oil, add the tomatoes, season with salt and freshly ground pepper and continue to cook for ...
Spaghetti carbonara
Procedimento Bring a saucepan of salted water to the boil and cook the spaghetti. In the meantime, dice the streaky bacon; peel the clove of garlic and crush it lightly. Put the oil in a pan and fry the clove of garlic and the diced bacon briskly so that they turn golden brown all over. Put the eggs in a bowl, add the grated Parmesan and Pecorino cheese, season with a pinch of salt and pepper and ...
Spaghetti with edible sea-urchins
Process Holding the sea-urchins with a cloth to protect the hands, open them one by one removing the flat part with a pair of scissors; drain off the water, straining it into a bowl and with a spoon remove the orange pulp and set it on one side. Bring a saucepan of salted water to the boil and cook the spaghetti; then drain, cool under running water, drain once again and transfer to a serving dish...
Gramigna and bean sprouts
Method 1- Trim the peppers, core and seed, wash, dry and cut into strips. Wash the bean sprouts in plenty of cold water, drain and dry gently with a cloth. Mix the vinegar with a pinch of salt and the soy sauce in a bowl, add oil and beat with a fork until the sauce has blended together well. 2- Drain the liquid from the crabmeat and flake with a fork. Place the bean sprouts in a bowl, add the str...
Timbale of anellini, meatballs and vegetables
For the meatballs: 300 g lean minced veal, 1 egg, 1 spoon grated Parmesan cheese and 1 spoon grated Caciocavallo cheese, 1 bunch parsley, salt and pepper, groundnut oil. Preparation: 1 h and 20 min. Difficulty: average Recommended wine: Chiaretto di Moniga rosé (Lombardy) 1- Prepare the meatballs with the meat, the grated Parmesan and Caciocavallo cheese, the chopped parsley, egg, salt and pepper;...
Pumpkin velouté soup with stelle
Introduction Many different varieties of pumpkin can be found on the market, but the best are the Lagenaria, Marina di Chioggia, Gialla grossa, Lunga piena di Napoli, Cucuzzella d’Italia, to name the most common. They are used to cook many dishes, from gnocchi to pancakes. The pumpkin is rich in water and potassium and contains only 31 calories per 100 grams. Method Brown the celery and the carrot...
Linguine with courgettes and clams
Method 1- Wash the clams, place them in a bowl with plenty of cold water and leave to soak for a few hours. Trim the courgettes, wash, dry and cut into rounds. Peel the shallot and the clove of garlic, chop the shallot and crush the garlic lightly; wash the parsley and chop. 2- Drain the clams, place in a pan, add the clove of garlic, a little chopped parsley, 2 spoons of oil and the white wine, c...
Seafood linguine
In a large pan heat 2 spoons of olive oil with a garlic clove, 4 sprigs of parsley and half a glass of white wine. Add 1 kg of mussels and cover until the shells open. Remove the mussels from the shells and strain the cooking water. Repeat the process with 500 g of clams and 1 kg of various shellfish. Reduce the cooking water from the shellfish slightly, add the shelled fish and adjust the pepper....