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Orecchiette (everything you need to know) – The Pasta Project
In Puglia, orecchiette is traditionally cooked with broccoli rabe (rapini) known as ‘cima di rapa’ in Italian. This slightly bitter leafy … See more
Actived: 2 days ago
Orecchiette with Broccoli Rabe (rapini) from Puglia
WEBIn a small saute pan, heat two tablespoons of extra virgin olive oil. Once hot fry the breadcrumbs with the whole garlic cloves until golden and set aside. 2) Clean the broccoli rabe by removing the hardest and thickest stems and the larger leaves (you can keep the flowers). Break the greens into pieces and wash well.
Anchovy Pasta Recipe from Naples – The Pasta Project
WEBOnce this has heated add the remaining garlic cloves and anchovy pieces. Stir the anchovies until they melt into the oil. When the anchovies have melted, add the oregano and chilli pepper flakes (if using). Cook for a minute and remove from the heat until the spaghetti is ready.
12 Mushroom Pasta Recipes from Italy. – The Pasta Project
WEB8. Spaghetti Mare e Monti (surf and turf) . This is a classic ‘surf and turf’ pasta recipe from the Marche region in central Italy. Le Marche is a beautiful unspoiled fairly mountainous and hilly region with a long coastline on the Adriatic sea. The food in this region is very influenced by both the land and the sea.
Fresh Tuna Pasta all'eoliana; recipe from the Aeolian Islands
WEBThis fresh tuna pasta recipe comes from the Aeolian islands off the northeastern coast of Sicily. These 7 volcanic islands have been famous for their capers and seafood since the times of Ancient Greece and Rome. Capers find their way into almost every local dish (even ice-cream!) and fish, especially swordfish and tuna, is an …
12 Authentic Neapolitan Pasta Recipes. – The Pasta Project
WEBPaccheri, ziti, linguine, calamarata, mafaldine, fusilli, elicoidale, vermicelli, vesuvio, scialatielle and candele are just a few of the pasta shapes from Campania. Ziti pasta comes from Naples. Campania is also home to some of …
Spaghetti with Green Beans – The Pasta Project
WEB2) In a large pot of boiling salted water, partially cook the green beans for a few minutes. Then drain and add them to the skillet with the onions and tomatoes. Continue cooking for 5 minutes. 3) Mix in the tomato passata and simmer for 10-15 minutes. Season with salt and black pepper as needed.
Conchiglie, Conchigliette, Conchiglioni. – The Pasta Project
WEBThis pasta shape comes in 3 sizes. Conchigliette are the smallest and traditionally used in soups. Conchiglie are the middle-sized version and are very good with thick sauces, but can also be baked. Finally, conchiglioni are the jumbo shells, which are similar in size to lumaconi (snail shell pasta) and are excellent stuffed and baked.
Busiate Pasta (all you need to know) – The Pasta Project
WEBTo shape busiate, cut the dough into about 8 pieces. Roll each piece out to achieve a flat, even thickness. Slice the flattened dough into strips. Then, roll each strip into a narrow rope and cut the rope in half. Finally, wrap each rope around a slender rod, like a knitting needle or bamboo stick, with care and precision.
Beetroot and Radicchio Pesto – The Pasta Project
WEBSoak the leaves in cold water for 30 minutes, drain and pat dry. Put the chopped garlic, grated beetroot, radicchio, chopped walnuts and a pinch of salt into a blender or food processor. Pulse until the contents are quite small then add the parmigiano and olive oil. Pulse everything together a couple more times.
Strozzapreti – The Pasta Project
WEBTo make strozzapreti after you knead the dough, leave it to rest covered for 30 minutes or so. Then roll it out to about 1.5mm thickness and cut it into strips of 1.25cm in width. Strozzapreti with tomato sauce. These strips are either rolled between your palms or around a stick to get the right shape. Then you separate them into pieces of
Tuscan Minestrone with Orzo Pasta. – The Pasta Project
WEBCook your Tuscan minestrone. Fry the carrots, onions and celery in extra virgin olive oil until the onions start to brown slightly. (don’t let them burn). Add the tomato paste and tomato passata/or chopped fresh tomatoes. Stir and cook for 5 minutes. Add all the other veggies and sauté together for a couple of minutes.
Bucatini or Spaghetti Amatriciana – The Pasta Project
WEBCut them in halves or quarters and remove most of the seeds. Put a pot of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again. Heat the oil in a frying pan (traditionally a cast iron pan) and add the pork cheek and let it brown. Sprinkle with the white wine.
Spaghetti all’Assassina aka Assassin’s Spaghetti.
WEBSpaghetti all’assassina, also known as spaghetti bruciati (burnt spaghetti), is a traditional recipe from Bari in Puglia. It is simply raw spaghetti cooked in a tomato passata (purée) broth using a method known as ‘risottata’. In other words, risotto style. The result is slightly burnt, crispy caramalized spaghetti with an intense spicy
Sicilian Broccoli Pasta with Sausage and Chard.
WEBFinely chop the leeks and brown in a frying pan or skillet with a little of the olive oil. Add the broccoli to the leeks, stir and leave to simmer on a medium heat. Add a ladle or two of the broccoli cooking water as it starts to dry out. In a separate frying pan, dry fry the sausage meat until nicely browned.
Umbrian Lentil Soup with Pasta – The Pasta Project
WEBWhen the veggies start to soften add the garlic, rosemary and tomato concentrate. Mix everything together. Let it cook for another minute and then add the lentils and cover with warm water and vegetable stock. (I used half and half). Let the soup simmer for about 20-30 minutes. Add salt to taste and then add the pasta.
Pasta alla Papalina; recipe from Rome. – The Pasta Project
WEBAdd ground black pepper and salt to taste. Cook the pasta al dente according to the instructions on the packet. Fresh pasta will need only 1-2 minutes. When cooked, drain the pasta (but keep it a little wet) and add it to the cream sauce. Then pour the beaten eggs and cheese over the pasta and sauce.
Pasta with Nduja – The Pasta Project
WEBStart with 50 grms and see how you go) Leave the Nduja for two minutes on a low heat so it melts. Add a little hot water to make it more liquidy if necessary. Add the tomato passata/peeled tomatoes. Turn up the heat for 2 minutes until the water from the tomatoes evaporates.
Strozzapreti with swordfish. – The Pasta Project
WEBAdd the olives and capers, then season with salt and pepper. Then add the halved tomatoes. Cook well for about 10 minutes on low heat. Add peperoncino flakes if you are going to use them. At this point add the swordfish cubes and stir the ingredients for even cooking. Cook over a low heat for another 5 minutes.
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