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Linguine with scampi on saffron sauce

Introduction The scampi belongs to the family of decapods and is very common in Europe. It is a particularly delicate fish product and does not live for very long outside the water. Therefore, to keep them fresh they must always be stored packed with ice. When purchasing the product care should be taken to check that the eyes are a deep black and the shell is bright pink. Method In a pan on a...

Veneto region vegetable and seafood bigoli

Introduction The “bigolo” is a traditional long pasta shape which was used as far back as the seventeenth century in the Veneto region and eaten as a main course. The pasta was made using a special “bigolaro”, a bronze press which enabled the very hard pasta to be put under pressure, producing the traditional “bigoli” that could then be stored for a long time. Method Fry the finely chopped leek and shallot...

Romantic style spaghetti with a bite

Introduction This first course is quick to prepare and very fragrant, because it is based on a pesto made from aromatic herbs and olive oil. All the herbs are chopped at high speed having first been covered with oil. The resulting pesto can be used to dress any food, whether cooked or raw.Ingredients for 4 people Method Place the carefully dried aromatic herbs and the whole quantity of oil in a...

Hot Spaghettini with cold seafood salad

Introduction Here we are faced with a controversial recipe. In fact, in traditional Italian cuisine, it would have been unthinkable to serve hot spaghetti with a cold sauce, but we will demonstrate that it is possible. In fact, not only is it possible, but we would go so far as to say that this is an impact-making recipe, because the flavours of the ingredients used, primarily excellent olive...

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