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Linguine with courgettes and clams

Method 1- Wash the clams, place them in a bowl with plenty of cold water and leave to soak for a few hours. Trim the courgettes, wash, dry and cut into rounds. Peel the shallot and the clove of garlic, chop the shallot and crush the garlic lightly; wash the parsley and chop. 2- Drain the clams, place in a pan, add the clove of garlic, a little chopped parsley, 2 spoons of oil and the white wine,...

Timbale of anellini, meatballs and vegetables

For the meatballs: 300 g lean minced veal, 1 egg, 1 spoon grated Parmesan cheese and 1 spoon grated Caciocavallo cheese, 1 bunch parsley, salt and pepper, groundnut oil. Preparation: 1 h and 20 min. Difficulty: average Recommended wine: Chiaretto di Moniga rosé (Lombardy) 1- Prepare the meatballs with the meat, the grated Parmesan and Caciocavallo cheese, the chopped parsley, egg, salt and ...

Gramigna and bean sprouts

Method 1- Trim the peppers, core and seed, wash, dry and cut into strips. Wash the bean sprouts in plenty of cold water, drain and dry gently with a cloth. Mix the vinegar with a pinch of salt and the soy sauce in a bowl, add oil and beat with a fork until the sauce has blended together well. 2- Drain the liquid from the crabmeat and flake with a fork. Place the bean sprouts in a bowl, add the...

Vermicelli alla sanremese

Method 1- Wash the anchovies under running water, remove the head and backbone, cut into pieces and blend with the peeled, chopped garlic, drizzle olive oil on top and add the crushed chilli pepper. 2- Blanch the tomatoes in boiling water, drain, remove the skin and seeds and dice the pulp. Drain the oil from the tuna fish, flake with a fork, place in a bowl, add the tomatoes, the olives cut into...

Vermicelli with sea bass and fennel

Method Preparation time: 50 min. Difficulty: easy Recommended wine: Bianco dei Colli Bolognesi (Emilia Romagna) 1- Clean the sea bass, scale, degut, cut into fillets, wash and cut into small pieces. Trim the fennel bulbs, removing the toughest external leaves and the stalks, keep a few leaves on one side, wash, dry and cut into thin wedges. 2- Put 3 spoons of oil in a pan and fry the fennel...

Ditali rigati with peppers and capers

Method 1- Bring a saucepan of salted water to the boil and cook the pasta until it is “al dente”, drain, add the oil immediately and transfer to an oven tray, spread the pasta out with a fork and leave to cool completely at room temperature. 2- In the meantime prepare the sauce; rinse the capers under running water to remove all the salt and dry with kitchen paper. Core and seed the pepper and dic...

Pasta and beans with tubetti rigati

For 4 people Leave 400 g of dry Borlotti beans to soak overnight. Rinse the beans and place in a saucepan with 1 onion, 1 carrot, 1 stick of celery all cut into pieces, 1 ham bone, 1 bay leaf and 1 sprig of rosemary. Cook on a low heat covered with water for about 2 hours, adding water if necessary. Remove the bone and the herbs, put half the beans and vegetables through the moulinette (or...

Sedani rigati and rocket

Method 1- Wash the cherry tomatoes, blanch in boiling water, drain, remove the skin, seeds and juice and cut roughly into pieces. 2- Clean the rocket, cut into pieces, wash carefully in plenty of cold water and drain. Peel the clove of garlic, wash and crush lightly. 3- Heat the oil in a pan with the garlic and the chilli pepper. Add the chopped tomato, a pinch of salt and cook on a high flame...

Rigatoni with wild boar and mushroom sauce

Mehod 1- Wash the wild boar meat, dry and dice. Blanch the tomatoes in boiling water, drain, remove the skin and seeds and put through the moulinette. Clean the boletus mushrooms, wash quickly in cold water, drain, dry and cut into slices. Remove any strings from the celery; trim the carrot and peel; peel the onion and the clove of garlic, wash the prepared vegetables, dry and chop, including the...

Mezzi elicoidali with tomato and pepper sauce

Method Preparation time: 40 min. Difficulty: easy Recommended wine: Rosato del Salento (Puglia) 1- Toast the washed and dried peppers; place them between two plates, leave to cool slightly, remove the skin, core and seed and dice. 2- Blanch the tomatoes in boiling water, remove the skin and seeds, dice, place in a strainer and leave to drain for about 20 minutes. Remove the stones from the olives...

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