Pasta salad with eggplants and sun-dried tomatoes

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Another express summer recipe by Deb, using typical Mediterranean ingredients: the pasta salad with eggplants and sun-dried tomatoes.

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Here is a summer dish with a strong Mediterranean flavor: the pasta salad with eggplants and sun-dried tomatoes, excellent either hot or cold. Let’s see how to do! We’ll need:
• 14 oz (400 g) of short pasta
• 10,5 oz (300 g) of long eggplants
• 1,5 oz (40 g) of sun-dried tomatoes
• 2 spring onions
• 1/5 cup (20 g) of grated ricotta salata cheese (or feta or pecorino)
• ½ cup (60 g) of pine nuts • 20 basil leaves
• 1 fresh red chilli pepper
• 4 tbsp of extra virgin olive oil
• 1 clove of garlic
• salt
First of all, cut the eggplants into circles about 1/10 inch (3 mm) thick.
Then soften the sun-dried tomatoes by soaking in hot water for 5 minutes; when they have softened, cut into strips.
In a pan, put the oil, the crushed garlic, the chopped chili pepper with the seeds removed, and the chopped spring onion, and brown for a few seconds.
Now add the eggplants and salt to taste; cook the eggplants with a ladle of hot water, then add the sun-dried tomatoes. Now boil the pasta in plenty of salted water.
When the eggplants have softened, add the roughly chopped basil leaves. Toast the pine nuts in a small non-stick pan.
Drain the pasta keeping a little cooking water, and add it to the vegetables. Finally, fold in the toasted pine nuts and the grated ricotta salata cheese.
Here is our pasta salad, serve it hot or cold, as desired… good, easy and quick!

 

 

Seafood spaghetti – recipe

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The seafood spaghetti can be found on almost every Italian restaurant menu, in a number of variants: Sonia’s version is made with mussels, clams, squids and scampi… let’s cook it with her!

 

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The recipe we’ll be preparing today is a very famous first course: the seafood spaghetti. There are a number of variants of this dish, according to different places and seasons… but the absolute essentials are mussels and clams, to which you can add for example scampi, squids, shrimps and baby cuttlefish. But let’s see together what ingredients we’ll need:
• 11,3 oz (320 g) of spaghetti
• 10,5 oz (300 g) of squids
• pepper / salt
• 4 cloves of garlic
• 1 lb (500 g) of clams
• 1 lb (500 g) of mussels / 4 scampi • 10,5 oz (300 g) of cherry tomatoes
• fish stock
• ½ glass of dry white wine
• extra virgin olive oil
• parsley
Let’s prepare together the seafood spaghetti:
The first thing to do to prepare the seafood spaghetti is clean the squids: if you want to see how, click here. Now separate the bodies from the tentacles and cut the bodies into rings. In a pan, put 2-3 tablespoons of extra virgin olive oil and a crushed, or chopped, clove of garlic. Now add the squids. Cook for a few minutes until the squids turn white, then add the white wine, let it evaporate, then add the chopped parsley, after that turn off the heat and set aside, keeping warm.
Now move on to the mussels and clams: clean and wash them well under cold running water. I’ll give you some advice to discard those filled with sand, in this case I’m talking about clams: take the clams one by one and, very patiently, tap them… on a cutting board, if something black comes out, that it sand, which means that you can throw the clam away, because it’s full of sand. At this point, take a pot and throw in the clams… cook on a high flame with the lid on, until opened. Do the same with the mussels.
Now, let’s move on to the scampi: wash and pat them dry… then make a cut along the belly, from the tail to the head. Do the same with all the 4 scampi, then, near the end of the tail, you’ll notice a black string, that is the intestine: you can remove it using a toothpick, as I’m doing now, otherwise it will taste bitter. In a pan, put 2-3 tablespoons of extra virgin olive oil and a clove of garlic… let it brown… then put the scampi in the pan… and let them brown on all sides for 5 minutes.
Now all the seafood is ready, remember to keep it warm, perhaps inside their own pans with the lid on. At this point, take a large pan, put a couple of tablespoons of oil, a clove of garlic, whole or chopped as you prefer, and add the tomatoes, cut into halves. Let them cook until tender, but not mushy.
Now strain the liquid from the mussels and the clams through a very fine sieve and collect it in a bowl. As you can see, the tomatoes have softened, so add the squids, that have been kept warm… and the water of the mussels and clams. In the meantime, boil the spaghetti… and 3 minutes before the end of cooking… toss in the pan… here it is.
Finish cooking the pasta adding 1 or 2 ladles of fish stock, if necessary. 1 minute before the end of cooking, remember to add the mussels, the clams and the scampi, then add salt, pepper and parsley.
At the end of this elaborate preparation, our seafood spaghetti are finally ready to be served. From Sonia and Giallozafferano, bye bye and see you next video recipe.

Spaghetti Carbonara – Original Italian recipe.

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Carbonara Recipe. A great Italian pasta recipe. Recipe, photos and instructions in italian http://ricette.giallozafferano.it/Spaghetti-alla-Carbonara.html . Other recipes http://www.giallozafferano.it

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Welcome to the GialloZafferano kitchen! I’m Sonia and today we’ll be preparing a classic pasta dish from the Lazio region: Spaghetti alla Carbonara. Let’s look at the ingredients we’ll be using:
Four egg yolks + 1 egg
100 g/a half cup of grated Pecorino Romano cheese
150g/5.5 oz of diced guanciale or a good quality smoky bacon
320g/12 oz of spaghetti
Two tablespoons of extra virgin olive oil
Freshly ground black pepper
OK. Let’s see how it’s done.
The first thing you’ll need to do is to boil your spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the pecorino cheese are already quite salty. The next step is to sauté the guanciale in a thin layer of olive oil. Once the guanciale is golden and crispy, take it off of the heat and leave it to cool for a few minutes.
In a bowl, I’ve put the four egg yolks plus the whole egg. Now, whisk them together until completely mixed. Add the grated Pecorino, mix it in well, and after add the black pepper. If the sauce seems to be too dense, you can thin it by adding some of the water from the pasta a little bit at a time. Here we are. Now add the guanciale which has, by this time, cooled a little. Mix everything together, and with that, the sauce is ready.
It’s time to drain the pasta. When you drain, leave the pasta a little moist — don’t get rid of all of the water. This will help to thin out the sauce so it coats all the pasta. Now, mix it together, and once the pasta’s coated, serve it right away.
Here’s our lovely Spaghetti alla Carbonara. Bye, from Sonia and GialloZafferano and see you in the next video-recipe!

Penne arrabbiata – original Italian recipe

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Penne arrabbiata (pasta quills arrabbiata style) is a famous Italian recipe, a spicy hot pasta dish, easy and quick to prepare.The penne arrabbiata (pasta quills “arrabbiata” style) is part of the Roman culinary tradition, even if it’s a dish which has always been prepared also in many other Italian regions: it’s a simple speciality with a strong and spicy taste.
The arrabbiata sauce is a kind of seasoning which has been recently rediscovered; pasta quills arrabbiata style is often used as a night snack to eat with friends, as it is simple and quick to prepare; besides, it’s appreciated by everybody, men and women.Boil the ridged pasta quills in a pot with plenty of salted water; in the meanwhile scald the tomatoes in order to peel them easily (otherwise you can use canned peeled tomatoes); then chop the tomatoes in small pieces removing the seeds.
Brown the chopped garlic and the chili peppers with the oil (1), add the tomatoes (2) and cook the sauce for 5 minutes (3), then add salt to taste.
Sauté the pasta quills with the sauce, then put them in a serving dish and garnish with grated pecorino cheese and fresh chopped parsley.

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