posted by admin on lug 17

A decidedly mediterranean dish. The taste of the shrimps and of the sea unites to that of the pasta and of the earth kissed from the sun.

Time required: 20 minutes

Recommended wine: a light white (Asprinio d’Aversa or Biancolella d’Ischia), served chilled.

Ingredients (four servings):

• 1 pound of spaghetti or linguine
• 12 large fresh shrimps, shelled and deveined
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• chopped fresh parsley to taste
• juice and the grated skin of a lemon
• salt
• pepper

Istruction

1. Cleaning up the shrimps shelled and deveined, dry them, and cut in two in the sense of the length.
2. Put the oil in a wide saucepan with the crushed garlic. You make fry to weak fire up to when the garlic not will be of blonde color.
3. You raise the garlic and replace it with the shrimps. Salty, you put the crushed red pepper, you make cook for ten minutes, turning over again this shrimps of so much in so much.
4. Meanwhile put spaghetti or linguine in an other pot with abundant water on the fire, carry it to boil, salt the water and cook the spaghetti or the linguine following the written rules in this site.
5. When they are well cooked drain them and pour them in the saucepan, put into the saucepan the juice and the grated skin of a lemon (make sure to avoid the bitter white pith), the chopped parsley and mix all.
6. Serve soon until hot.

posted by admin on lug 17

A dish out from the tradition for unite the pasta with the Pepperone, the Italian taste and the American one!!!

Time required: 20 minutes

Recommended wine: a light, tasty red (Aglianico del Vulture or Piedirosso), served at room temperature.

Ingredients (four servings):

• 1 pound of spaghetti or linguine
• 2 ounces of butter
• 1/2 pound of pepperone
• 1/2 cup of cream
• 2 yolks of egg
• 4 tablespoons of grated parmesan cheese
• salt pepper

Istruction

1. In a pot make loosen the butter and add the pepperone cut to little strips. Lets to cook for 5 minutes to slow fire.
2. Put an other pot with abundant water on the fire, carry it to boil, salt the water and cook the spaghetti or the linguine following the written rules in this site.
3. When they are cooked “al dente” drain them and pour them in a bowl, mix with the cream flavored with the pepper, add the yolks, and the grated parmesan cheese.
4. Then you serve.

posted by admin on lug 17

Pasta with Pesto

Typical of the Genoese cuisine. At present it is appreciated in all Italian regions. According to the Italian tradition, the kind of Pasta used for this recipe is Trenette, similar to Linguine but thinner, or Trofie, a homemade Pasta (see: how to prepare homemade Trofie ).

Time required: 30 minutes

Recommended wine: a dry white, as Vermentino (Liguria), served at 10° C.

Ingredients (four servings):

• 350 gr. (12 ounces) packaged Trenette or homemade Trofie
• 140 gr. (5 ounces) fresh or frozen green beans
• 1 potato
• 36 fresh basil leaves
• 1 large clove garlic
• 1/4 cup of pine nuts
• 3 walnut kernels
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons grated Romano cheese
• 1/4 cup of very good olive oil
• Salt

Istruction
In a blender or food processor combine basil leaves, peeled garlic, pine nuts, walnut kernels and salt. Cover and blend or process. Gradually add olive oil and blend or process again till to cream consistency.
Pour the pesto in a medium bowl and add Parmesan and Romano cheese, mixing well.
In a large (5 quart) stockpot, bring the water to boiling, add salt and cook the Pasta according to the package directions.If you use homemade Pasta cook it till it all comes to the surface.
Seven or eight minutes before the cooking time, add green beans and potatoes.
Meanwhile add to the Pesto 2 or 3 tablespoons of the cooking water and mix accurately.
Drain Pasta and vegetables in a colander, dress with Pesto and serve hot.

To serve:
Spinkle each serving with grated Parmesan cheese and basil leaves.

posted by admin on lug 17

walnut kernels

This easy and fast recipe is typical of rural Tuscany. A very tasty dish, traditionally prepared in winter when the walnuts have been picked up. What’s more, this sauce could be also used to toss many kind of homemade Pasta (see: how to prepare homemade Trofie ).

Time required: 25 minutes

Recommended wine: a strong and tasty white, as Locorotondo (Puglia) or Solopaca (Campania), served at 12° C.

Ingredients (four servings):

• 350 gr. (12 ounces) packaged Linguine
• 100 gr. (4 ounces) Gorgonzola cheese
• 100 gr. (4 ounces) walnut kernels
• 140 gr. (5 ounces) Italian Mascarpone or other cream cheese
• 4 tablespoons grated Parmesan cheese
• Salt

Istruction

1. In a large bowl combine Gorgonzola cheese, cut into small pieces, 100 gr. (4 ounces) of fine walnut kernels, cream cheese and grated Parmesan cheese.
2. Meanwhile, in a large (5 quart) stockpot, bring the water to boiling, add salt and cook the Pasta according to the package directions.
3. Before draining the Pasta, pour some (2-3) tablespoons of cooking water in the sauce and well mix till to cream consistency.
4. Drain the Pasta in a colander and put it in the bowl. Toss well till Linguine is well coated.
5. Serve immediately.

To serve:
If desired, sprinkle each serving with the remaining walnut kernels.