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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...

Pennine with sauté aubergines and courgettes

Method 1- Trim the aubergines, wash and cut into strips; put them in a strainer sprinkled with a little salt and leave to drain for 30 minutes. In the meantime, trim the courgettes, wash and cut into strips; blanch the tomatoes, remove the skin, seeds and juice and chop; peel the onion and crush the garlic; wash the basil and tear into pieces. 2- Fry the onion and garlic in oil in a pan until...

Pennine salad with octopus and celery

Method 1- Clean the octopus, wash and place in a saucepan, cover with plenty of cold water and cook for 30 minutes with the bay leaf, carrot and a little celery, having previously peeled, washed and cut the vegetables into pieces; remove from the flame, leave to cool in the cooking liquid, drain, remove the skin and cut into small pieces. 2- In the meantime, mix the vinegar with a pinch of salt...

Penne with meat sauce

For 4 people Chop 1 onion, 1 carrot, 1 stick of celery. Place the vegetables in a pan with 500 g of minced meat (beef and veal). Fry until the meat is brown and starts to stick to the bottom of the pan, add half a glass of red wine, leave to evaporate, then add 250 g of peeled tomatoes, 1 bouquet garni, salt, pepper and cook on a slow flame for 40 minutes. Bring a saucepan of salted water to the...

Sicilian style penne

Dice 2 aubergines and cook in a pan with olive oil, 1 garlic clove, a pinch of oregano and salt. Then add 4 diced raw tomatoes, 1 handful of black Ligurian olives, 1 handful of capers without salt and allow the flavours to blend for 1 minute on a high flame. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of penne according to the instructions on the packet. Add the...

Timbale of ditali rigati and aubergines

Method 1- Fry the chopped ham in 2 spoons of olive oil with the previously peeled, washed and chopped celery, onion and carrot and the mushrooms previously soaked in tepid water and chopped; add the meat, fry until golden on a high flame, pour in the wine and allow to evaporate; add the chopped, skinned tomatoes, the washed and chopped parsley, salt, pepper and the broth, cover and cook the sauce...

Penne with fillets of mullet

Method 1- Cut the asparagus into even lengths removing the tough end part of the stalk, peel with a potato peeler, if possible a swivel peeler, wash and steam cook for about 6-7 minutes. 2- Cut the asparagus stalks into strips and cut the tips in half lengthwise. 3- Clean the mullet carefully into fillets, removing all the bones, wash, dry gently and cut into strips. 4- Heat the oil in a pan, fry...

Traditional pasta salad

Method 1- Blanch the tomatoes in boiling water for 15-20 seconds, then drain, peel and dice, removing the seeds. Place in a soup tureen and season lightly with salt. 2- Trim the green beans and peel the courgettes, then wash carefully and cut into regular shaped pieces; cut the mozzarella into small pieces and place all the ingredients in separate bowls. 3- In the meantime, bring a saucepan of...

Penne with rabbit and aubergine sauce

Method This is a very tasty first course and it originated using the less valued parts of the rabbit and then the aubergines, either round or long according to preference, make the dish very refined. The sauce is flavoured with chopped parsley. In a wide-bottomed aluminium pan heat the oil with the finely chopped shallot, then add the parts of the rabbit cut into small dice. Leave to brown on a...

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