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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...

Coupe of Pennette with mixed vegetables

Method  Cook the fresh peas in boiling salted water, making sure that once they are cooked they are cooled quickly. Cook the pasta according to the instructions given on the packet and leave to cool quickly, arranging in a large dish. Finely dice the onion and celery and mix with the extra virgin olive oil. Add the chopped capers and cut tomatoes, together with the hand torn basil leaves....

Moka style pennoni rigati

Introduction The word “moka” should be used to refer to Arabian coffee. In fact, only the coffee beans picked on the borders of the Red Sea have the right to be called “moka”, which derives from the name of the Yemenite port from which they were traditionally exported. In this case, an excellent instant coffee is recommended for use. Method In a wide-bottomed pan, brown the finely chopped garlic and oni...

Coconut cup conchiglie

Introduction When it is still unripe, the coconut contains about half a litre of milk. This milk becomes the flesh of the coconut as it ripens. The shell should always be used as a receptacle, so it should be cleaned well, removing any splinters that may occur when the very hard shell is broken open. Method Prepare the coconut shells carefully, removing the pulp. Cut some of the white pulp into...

Spirali with black pesto

Introduction The olive is part of the cultural heritage of the Mediterranean basin. The Egyptians considered it to be a divine fruit, so much so that they attributed the art of making oil to the goddess Isis. Moreover, the ancient Greeks believed that it was Pallas with the strike of his lance in the Acropolis who bestowed the olive trees to mortals and taught them how to cultivate and use the...

Ruote with vegetables and fruit crudités

Introduction Pasta can be used to make many recipes from hors d’oeuvres dishes to desserts. In the case of cold pasta salads, it is important to find a combination of fresh vegetable and fruit flavours, all of which should always be dressed with a top quality extra virgin olive oil and aromatic herbs of the season. Method In a pan with half the oil, brown the chopped garlic and onion and then c...

Mediterranean style Millerighe finger food

Introduction In this recipe the pasta is served cold as an hors d’oeuvres and is rich in fragrances and aromas typical of Italian cultural heritage. A sort of filled pastry that can be eaten with the fingers or served as part of an innovative hors d’oeuvres. The recipe requires a little patience, but the result will be a sure success. Method Cook the pasta following the instructions given on the pac...

Pappardelle tart with macedoine of tomato

Introduction The tomato should be chosen according to its variety, but in many cases it must be used for cooking without its skin. To remove the skin, the tomato simply has to be pierced with a sharp knife and then blanched in boiling water for a few minutes. Cool the tomato quickly in cold water and the skin will come away easily. Method Grease the moulds with the melted butter, then sprinkle...

Mezzani with vegetable carbonara sauce

Introduction The term “carbonara” refers to a traditional dish of Lazio and it was given this name because it used to be cooked by the woodsmen who went to the Apennines to make charcoal. Instead of mezzani, they used spaghetti to make the dish. The original recipe consists of fried streaky bacon, garlic and lard all blended with egg yolks, Pecorino cheese and seasoned with black pepper. Method Cut...

Mezzani roast-beef rolls

Introduction A quick idea for making excellent finger food, for all aperitifs. In just one mouthful, these bites will reveal various aromas and fragrances, delicate yet decisive flavours. They should be eaten cold and in this case, the meat should be cooked to just the right degree. Method Cook the pasta in boiling, salted water flavoured with laurel. Drain the pasta and leave to cool well, after...

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