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Lasagne bolognese

Introduction The term “bolognese” refers to various different recipes that include a sauce made from a mixture of different types of meat, both white and red, that is very aromatic and contains tomato or tomato paste. Usually, red wine is poured onto the browned meat, the best type being Lambrusco. This recipe should be considered a main dish “par excellence”. Method Make...

Italian roll

Introduction This is a complex gratin recipe and the Italian in the name derives from its colours, as it is reminiscent of the Italian flag. For this dish, it is important to use well cooked sheets of lasagne so that they wrap around the ingredients well. Method Cook the pasta in plenty of boiling, salted water and leave to dry, protected from the air and preventing the sheets of pasta from...

Egg millefeuille au gratin

Introduction This recipe provides an innovative way of serving lasagne presenting it in open layers. The filling is prepared hot at the last minute. It is an ideal dish for catering. The sauce must be hot and cover the bottom of the plate. Method Cook the pasta in boiling, salted water then drain and set on one side, making sure the sheets do not stick to each other. Dice the onion, carrot and...

Cannelloni of the Adriatica au gratin

Introduction Cannelloni are quick to prepare because once the filling is ready, it simply has to be used to fill the pasta that does not need to be cooked first. The pasta cooks thanks to the humidity of the accompanying sauce. Usually, the cannelloni are pierced with a fork to check if they are cooked. This is the only way to tell if they are ready or not. Method In a pan on a high flame, brown...

Cannelloni di salted cod on a cream of onion

Introduction The word “baccalà” or salted cod derives from Portuguese “bacalhao” which, in its turn comes from the Flemish word “bakkaliaum”, and refers to cod preserved in salt, while the dried variety is known as stockfish. Credit must be given to the Dutch for the idea of salting cod as they introduced this technique in the sixteenth century directly on ...

Curry flavoured cous cous

Introduction Some doubts still remain as to the original meaning of the term “cuscus”, which derives from the Berber word “kuoskous”. Monsieur Léon Isnard, who considered the word to be a Frenchification of the expression rac keskes (in other words “to chop”),explains that “it is a phonetic derivation of the terms koskos, keuscass, koskosou, kouskous, ...

Timbale of Cous Cous with shellfish on a bed of vegetables and anchovy sauce

Introduction It is very important to buy very fresh shellfish, to keep it at a low temperature and to prepare it properly, to bring out the best of its quality. It is a good idea to cook it quickly, to prevent it from becoming chewy. Method Toast the Cous Cous in a pan with a little oil and pour on the boiling stock. Leave off the heat until the stock has been completely absorbed. Chop the garlic...

Gardener’s wholemeal penne

Introduction This recipe presents the classic combination of cheese and pears. The wholemeal pasta acts as an intermediary between the flavours, adding a more intense aroma to the dish. Method Leave the butter to melt in a pan on a high flame then brown the pears cut into sticks carefully and quickly. Add the diced green celery and allow to sweat, pour in the pear liquor, remove from the heat and...

Wholemeal penne with autumnal aromas

Introduction Wholemeal pasta is an excellent food not only for those who need to absorb more fibre, but for everyone and especially children and the elderly. It is appetising and has a particular aroma. It should always be eaten without tomato. Method In a pan on a moderate heat brown the oil separately with the finely chopped garlic and celery. Add the mushrooms and leave to cook. Season with...

Buccaneer style wholemeal penne

Introduction Thanks to the presence of fibre, wholemeal pasta is not only healthier for our bodies, but also makes a fish or shellfish based sauce tastier. This dish has been created to combine a traditional sauce with a new conception in pasta. Method Cut the cuttlefish into thin strips and wash the clams carefully to remove any sand. In a pan, with half of the oil and the garlic hot, first cook...

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