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Farfalle with vegetables

Introduction To make an excellent cold pasta salad, it is important to cook the pasta according to the instructions given on the packet, but then it must be cooled by laying it out flat on large plates. Method In a pan with hot oil, brown the chopped garlic and add the well washed mushrooms cut into small pieces. As soon as they are cooked, add the squares of pepper and complete the cooking time....

Multi-coloured fragrant Sardinian gnocchi

Introduction To boil eggs, they must always be cooked in boiling water. The egg must be left at room temperature for two hours before it is placed in the water. The cooking time varies from 8 to 10 minutes to keep the yolk yellow. If the yolk is green, it means that the egg has been overcooked. Method Cook the eggs in boiling water for 6 minutes, then leave to cool well in cold water and remove...

Hot cold tagliolini fritters

Introduction On the subject of fritters, whether sweet or savoury, the idea is that they should always be fried in plenty of oil, preferably in just one type of seed oil. In the case of sweet fritters, peanut-oil is recommended. Add the batter to hot oil and always check the temperature. Once drained, the fried product should be dried with kitchen paper to remove excess oil. Add salt or sugar...

Cloaked tagliatelle au gratin

Introduction This recipe can be served as a main dish because it contains all the main nutritional ingredients. It looks attractive and is very appetising. The aubergines used are fried in extra virgin olive oil. Method Thinly slice the aubergine and fry in extra virgin olive oil, leave to dry well and then set on one side. Boil the beans in a saucepan with a little water so that they become a...

A turban of ziti with gorgonzola heart

Introduction The dish is inspired by an old recipe of Ippolito Cavalcanti, Duke of Buonvicino who loved pasta and wished to serve one of his famous timbales covered entirely with durum wheat pasta instead of flaky pastry. The secret lies in the fact that the filling is only revealed when the dish is eaten, by undoing the pasta “turban”. Method Butter the ramekins. Cook the ziti according to the ins...

Trottole with sweated vegetables

Introduction Sweating vegetables is an important procedure and always requires the use of a wide bottomed aluminium pan that must be very hot, containing heated fat, preferably extra virgin olive oil. It is important for the vegetables to sweat quickly. Salt is always added at the end. Method Cut the onion, aubergine and the peppers into even-sized julienne strips. Blanch the tomatoes, remove the...

Tsarina style sconcigli

Introduction To make this recipe, the red beet must be steamed or boiled. It should be cut into even-sized thin julienne strips and dried lightly to prevent its characteristic colour from staining the pasta excessively. Method Wash the vegetables carefully and cut the celery, leek, Tropea onion and the red beet into even-sized julienne strips. Melt the butter in a saucepan on a high flame and let...

Animaletti on a pink velout

Introduction Velouté is the name given to all those preparations, generally sauces, that are thin and smooth after blending with a hand blender. Before use, the velouté must be filtered through a fine mesh sieve known as a “chinois” to remove all the larger pieces of ingredient. This recipe is interesting for the contrast between the hot sauce and the cold pasta. Method In an a...

Vegetable flavoured summer spighe

Introduction Cold pasta salad is an ideal solution for a quick to prepare, quality meal. Just choose seasonal foods and dress with an excellent extra virgin olive oil. The shapes of the pasta, even unusual ones, must be chosen with care and attention. The “spighe” represent an ingenious solution, especially if they are served as a cold pasta salad. Method Cut the courgettes into even...

Pilgrim's gnocchetti (in Coquille Saint-Jacques)

Introduction The name of this shellfish derives from the fact that the shell of the “coquille Saint-Jacques” was used by pilgrims in Medieval times as a dish for food, drink and offerings, during their pilgrimages to St. James of Compostela, in Spain. In this recipe it is used as a cooking recipient. Method Heat the oil in a wide-bottomed pan. Add the chopped onion, celery and carrot...

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