Pasta Zara site header

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...

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...