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Caged king prawns

Introduction This hors d’oeuvres dish is served hot and is an unusual way of presenting a fried shellfish without using the customary flour or breadcrumbs. However, it is essential to fry the shellfish in just one type of seed oil that must be hot. Once the shellfish has been drained, it must be dried well and in this case it does not need salting as the spaghetti is already cooked in salted w...

Pea velouté soup with cut vermicelli

Introduction Dry peas are preferable for this recipe because during cooking they reduce to a cream and are sweeter than fresh peas. Moreover, as they do not have a skin around them, they are greener. Avoid cooking them on a high flame and use a saucepan with a non-stick bottom. Method In a non-stick aluminium saucepan brown the butter with the onion. Add the dry peas and pour on the quantity of...

Bucatini crispy gratin

Introduction This is a tasty dish, inspired by the famous dish “spaghetti alla ‘carrettiera’”, that is easy to cook but rich in aromas and fragrance. This pasta can be enriched with different ingredients such as fish or smoked dressed pork. There should always be a hint of sweetness to the dish, in this case it is provided by the onion and the raisins. Method In a wide-bottomed pan heat the oil and bro...

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 c...

Gramigna in spicy cases

Introduction The durum wheat pasta used for oven baked dishes must always be well cooked and not left “al dente”. The reason for this is that if it were used “al dente”, it would continue to soak up the humidity even after draining which would make the pasta “au gratin” too dry. Method Cook the pasta in water flavoured with laurel leaves and drain only when it is well cooked. Soften the slices of aubergines ...

Tubetti au gratin in tomato cups

Introduction It seems that the common name for basil originates from Basilicus, king of snakes, born from the blood of Medusa, the only mortal of the three Gorgons, whose look turned anyone to stone. Perseus who was entrusted to kill her, used a metal mirror to avoid her stare… Nowadays it is said that, not finding any reflective surfaces and not having any better alternatives, Perseus used basil l...

Tubetti on a cream of vegetable soup

Introduction In the eighteenth century, cream soups played a very important role in menus, so much so in fact that they were served before every important dish. There were various accompaniments to the cream soups, from crostini to meatballs of different kinds. In this recipe, the cream soup is enriched with the accompanying flavours of both the sea and the country, all of which is left slightly...

Sedani rigati with flavours of exotic fruits

Introduction Pineapple was discovered in Brazil in the sixteenth century by Jean de Léry who first brought it back to Great Britain and then to France, but the first pineapples grown in greenhouses were presented to King Louis XV in 1733. Although it was still a rare fruit in the nineteenth century, it now grows in the Antilles, in Africa and in Asia and has become much more common on many ...

Elicoidali tiramisù

Introduction The recipe presented here is an unusual way of serving pasta, using the traditional ingredients of tiramisù. This dessert can be prepared beforehand, but the chocolate must be added on top just before serving. Any aromatic liquor can be used to enrich the cream. Method Cook the pasta in sweet water flavoured with the peel of the citrus fruit. Drain well and leave to cool, cover with ...

Elicoidali in finger food

Introduction This finger food is ideal for accompanying all types of aperitif. Obviously, the pasta is cold and served as a finger food as an alternative to the traditional flaky and shortcrust pastry bites that contain more fat than the usual pasta. The filling must be different, tasty and rather soft, but never too runny; guests can appreciate the quality of the finger food and whet their...

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