TAGLIATELLE PASTA WITH CREAM AND HAM

Tagliatelle is a very famous pasta in Italy, this recipe is very simple and fast.

INGREDIENTS FOR 6 PEOPLE:

700 gr fresh egg pasta tagliatelle
250 grams of cooked ham
200 grams of cream
extra virgin olive oil
salt

METHOD:
You can prepare the tagliatelle, making fresh egg pasta with the recipe you find by clicking here.

Cut the ham into cubes, brown it lightly in a pan with the olive oil. Pour the cream and cook for a couple of minutes, adjusting the taste with salt.
Drain the tagliatelle leaving a little cooking water and sauté with the sauce.

Egg pasta tends to absorb the sauce very quickly and stay drier, so it is advisable to keep the sauce slightly more liquid and immediately serve the cream and ham tagliatelle.

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Pear and Nutella filled biscuits

Nutella is a chocolate and hazelnut cream produced by the Italian company Ferrero. Nutella is delicate and creamy and goes well with the taste of pears.

INGREDIENTS FOR 4 PEOPLE

- Puff pastry 250 gr
- NUTELLA 100 GR
- PERA GRANDE N 1
- EGG YOLK 1
- SUGAR SUGAR


METHOD:

Peel the pear and cut it into cubes.
Roll out the puff pastry with a rolling pin, cut the dough into triangles with a side of about 7 cm.

Place a spoonful of Nutella and a piece of pear in the center of each triangle.

Fold the triangles and close them along all sides by pressing with a finger or the tip of a small knife.
Line a baking sheet of greaseproof paper and gently place the Nutella and pear bundles on top, brush them with the beaten egg yolk and place them in the oven at 180 ° for about 20 minutes.
Before serving the bundles of Nutella and pears sprinkle with icing sugar.

Italian pesto recipe

Pesto is one of the symbolic recipes of Ligurian cuisine. An easy-to-make recipe with a strong Italian flavor.

INGREDIENTS TO CONTA THE PASTA FOR 6 PEOPLE:

basil 50 gr
half-cup extra virgin olive oil
pecorino 6 tablespoons
pine nuts 1 tbsp
garlic 2 cloves

METHOD:

Finely chop basil with pecorino, pine nuts and garlic and add plenty of olive oil. Once done all the pounded in the mortar.

This typical recipe of Italian cuisine has a Genoese version in which boiled potatoes are also added to boiled meats and both beans made with sauteed pesto before seasoning the pasta.

Yellow pumpkin risotto

The yellow pumpkin risotto is all we need to bring the best seasonal ingredients to the table: find out how to prepare it

Ingredients for 4 people
250 g rice (carnaroli type)
250 g yellow pumpkin
80 g onion
butter
olive oil
Grana Padano
vegetable broth
salt

Method
The yellow pumpkin risotto is all we need to bring the best seasonal ingredients to the table: find out how to prepare it
For the recipe for risotto with yellow pumpkin, cut the pumpkin into pieces, depriving it of its peel and seeds. Pass it for 5 ′ in the microwave (at maximum power, covered) to soften it. Peel the onion, chop it, then let it dry in a saucepan with 2 tablespoons of oil and a knob of butter. Add the already softened pumpkin and let it cook for 2 minutes.

Add the rice and toast it for half a minute. Add about 600 g of boiling broth to ladles, stirring clockwise. Cook the risotto as usual. Cream it with a large knob of butter and three tablespoons of grated parmesan and, if necessary, season with salt. Serve the hot pumpkin risotto immediately.

Tagliatelle with porcini mushrooms

The perfect dish for autumn! No one can resist Tagliatelle with porcini mushrooms

Ingredients for 4 people
500 g Porcini mushrooms
250 g Dry tagliatelle pasta
4 pcs Walnuts
2 pcs Shallots
Grated Parmesan
Lemon
Mint
Extra virgin olive oil
salt
pepper

Preparation
For the recipe of tagliatelle with porcini mushrooms, peel the porcini mushrooms, brushing them to remove any remaining soil, then slice them into thin slices.

Shell the walnuts and crumble the kernels coarsely. Chop up a dozen mint leaves and reduce the rind of half a lemon into thin strips. Slice the shallots very finely and brown them for a couple of minutes in a large, oiled pan.

Then add the slices of mushroom and continue cooking for another 5-6 ′. Add salt and pepper, add the minced mint and the fillets of zest and turn off after 1 '. Spread on the bottom of another hot non-stick pan (diam 26 cm) a not too thin layer of grain.

Cook it until it starts to turn golden, it will take 1-2 minutes at most (do not extend the time too much because otherwise it tastes like burnt), then turn off and let it sit for less than 1 ', remove with a shovel from the bottom and let it cool completely (crunchy grain).

Boil the tagliatelle al dente, then drain them in the pan of the mushrooms and sauté for 1 ′. Complete each plate with the crumbled crunchy parmesan and the walnut kernels. Serve immediately.

ARTICHOKES IN THE SICILIAN WAY

Artichokes in the Sicilian way are a typical recipe of Italian cuisine. Simple to prepare and tasty. My wife made me discover them, I admit, but I liked them very much. It is a typical recipe of Mediterranean cuisine.

DIFFICULTY : EASY

ingredients for 4 people
8 artichokes
 1 clove of garlic
 50 g of Sicilian pecorino
 100 g of grated bread
 1 lemon
 1 sprig of parsley
extra virgin olive oil
black pepper
salt

METHOD
Clean the artichokes, remove the toes and the hardest leaves. Wash the artichokes with water and lemon juice.

Open the leaves of the artichokes with your hands, leaving them attached to the base.

In a bowl mix the breadcrumbs, the extra virgin olive oil, the garlic clove and the chopped parsley, the grated Sicilian pecorino, the pepper and the salt.

With your hands put the dough between one leaf and another, filling the bottom of the artichokes well. Cook in a pan with a little water for about an hour adding water a little at a time.

At the end of cooking, Sicilian artichokes can be eaten cold, and I assure you that one leaf ... leads to another.

ITALIAN ZUCCHINI APPETIZER

This summer we had a lot of zucchini in the garden and we didn't know how to prepare them, one of our friends recommended this delicious zucchini appetizer recipe.

The flavor of zucchini goes very well with the sweet and sour flavor of ketchup and tuna.

In twisted-off glass jars, the courgette appetizer can be kept for several months at room temperature, ie in your cellar and can be opened and served as needed for a dinner with friends to make a good impression, here is the zucchini appetizer recipe:



INGREDIENTS FOR 6 BARATTOLIO OF 250 GR

- zucchini 1 kg
- ketchup 1 bottle of 390 gr
- tuna 3 cans (240 gr)
- extra virgin olive oil 1 glass
- white vinegar 1 glass

METHOD

Clean and wash the zucchini well, cut them into cubes.
Put all the ingredients together in a saucepan together with zucchini, tuna, ketchup, oil and vinegar. I advise you not to add salt because ketchup and tuna are already salted.

Cook the zucchini starter for about 10 to 15 minutes after it starts to boil.

Put the zucchini appetizer still warm to the edge of the jars. Cover tightly and turn the jars upside down and let them cool.

In a large pot filled with water, put the capped jars separated by rags to prevent breakage and cover them completely with water. Boil for a. 30 minutes from when they start to boil, leave to cool and store in a cool place.

Enjoy the well-cooked zucchini appetizer.

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CANTUCCI COOKIES

The cantucci cookies are typical Tuscan biscuits particularly in the Siena area. They are served at the end of meals accompanied by a glass of vin santo. The origins of the nooks seem to date back to the end of the 1600s.

One thing is certain the cantucci are a simple and very convivial recipe like the Tuscan traditions and cuisine.

INGREDIENTS:

250 gr flour
250 gr sugar
150 gr almonds with peel
2 eggs
1 teaspoon baking powder
1 sachet of vanillin
1 teaspoon of grated lemon rind
1 pinch of salt


METHOD:

Place the flour in a bowl in a bowl. At the center of the fountain put the sugar, baking powder, vanilla and beaten eggs. Start working the dough with your fingertips and begin to let the flour absorb.

Knead well until the mixture is firm and homogeneous.

Add the crushed and partly whole almonds to the dough.

Mix the mixture well until it is homogeneous.

With the dough obtained, form 2 cylinders 3 fingers wide and 3 fingers high and place them on a baking sheet lined with baking paper.

The loaves will cook and then spread out, so leave plenty of space between one corner and another so they don't stick together, bake at 180 degrees for about 30 minutes.

Once out of the oven the nooks cut them still hot diagonally in slices about 1 cm wide giving the biscuits the typical shape of the nooks.

Lay the nooks on the baking sheet and put them back in the oven for another 10 minutes at 100 ° to let the dough dry.

Allow the nooks to enter and serve them with vin santo in which they can be dipped before eating them.

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EGGS WITH TOMATO SAUCE

These eggs with tomato sauce are a typical recipe of Italian cuisine, easy to make and very tasty.

INGREDIENTS for 4
300 g tomato purée
4 pcs bread slices casareccio
4 pcs eggs
tomato concentrate
thyme marjoram
chives
pepper
garlic
shallot
salt
extra virgin olive oil


For the recipe of the eggs in the sauce, coarsely chop a piece of garlic and slice 1/2 shallots into strips; brown them for 1 minute in a thin layer of oil, add 1 teaspoon of tomato paste, the puree and 1/2 chili pepper and cook for 10 minutes.

Cook the eggs in the pan directly in the tomato with salt, pepper, marjoram and thyme leaves and chives cut into bobbins. Rub the slices of bread with the garlic and toast them in the pan for 3 minutes on each side. Serve them to accompany the eggs.

FRESH EGG PASTA

Italian cuisine is famous throughout the world especially for pasta. Not many years have passed since the recipe of fresh pasta was a treasure guarded by every woman and handed down from generation to generation.

Today pasta, especially in Italian cuisine, is declined in thousands of different recipes. Tagliatelle alla bolognese, piedmontese agnolotti, pumpkin tortelli, lasagna, etc ... All these recipes have a heart of fresh egg pasta.


INGREDIENTS FOR 4 PEOPLE


- EGGS 4
- FLOUR 00 350 gr
- 1 PIN OF SALT


METHOD:


Arrange the flour in a crown on a wooden table, break the eggs and the pinch of salt in the center. Start mixing the ingredients until you obtain a homogeneous paste. The fresh egg pasta must be kneaded for at least 10 minutes, even beating it several times on the table, in this way it will become more elastic.


Cover the dough with a slightly damp towel and let it rest for about twenty minutes.
After this time, the dough will then be rolled with a rolling pin and cut into the desired formats.

PUMPKIN AND PANCETTA CANNELLONI

Pumpkin and pancetta cannelloni are a very tasty recipe, a typically autumnal dish when you find excellent fresh pumpkins. A typical dish of traditional Italian cuisine.

pumpkin and bacon cannelloni


INGREDIENTS FOR 4 PEOPLE

400 grams of dried cannelloni
200 gr of ricotta
100 grams of pancetta
100 gr of bechamel sauce
1 liter of broth
700 grams of pumpkin pulp
50 grams of Parmesan cheese
50 gr of pecorino cheese
1 onion
rosemary
nutmeg
extra virgin olive oil

METHOD

Clean and cut the pumpkin into large cubes, cut the pancetta into cubes.

Cut the onion into joulienne and fry it in the pan with the extra virgin olive oil, add the diced bacon, brown it. Add the pumpkin and broth and cook for about 15 minutes.

Remove from the heat and add the ricotta, béchamel, nutmeg and half of the grated Parmesan and pecorino cheese and mix well.

Fill the cannelloni with the pumpkin and bacon mixture and place them on a baking pan greased with oil.




Cover them with the remaining mixture of pumpkin and pancetta and the remaining grated cheese.

Bake at 180 ° C for 20 minutes and serve hot.

Squid stuffed with parsley and garlic

Today's recipe is based on fish, tasty and delicious: the squid stuffed with parsley and garlic.
Quite fast and easy to make, it is a dish for everyone, especially suitable for those who want to try their hand at some new and special dish. You will be sure of success, especially for those who love fish.

The squid must be of medium-small size in order to become, once cooked, appetizing morsels and tasty gilded outside and soft and crunchy inside: soft thanks to the filling and crunchy for the tuft of tentacles left whole and inserted into the bag.
They can be purchased fresh or frozen. In the preparation steps you will find all the instructions for buying and cleaning.
If you opt for frozen foods, you can find them already clean and of the desired size: they are ready for cooking after thawing and quick washing under fresh running water.
In any case, buy them of medium-small size, about 10/12 cm. of length. Also keep whole the tufts of tentacles that will be inserted as they are in the bag with the filling.

CALAMARI RECIPES FILLED WITH PARSLEY AND GARLIC
The filling is made only with garlic and parsley combined with fine breadcrumbs, extra virgin olive oil and white wine. The mixture is simple, but the taste is an explosion of typically Mediterranean fragrances that will make the dish exquisite and extraordinarily intriguing.
The consistency of the mixture must be soft but compact and the squid must be filled only halfway because otherwise the filling would come out of the bags and also to leave the place to the tuft of tentacles.
The note that distinguishes the dish making it particular and pleasantly appetizing, is the pecorino romano which is finely grated over the mollusc sacks before being baked.
Pecorino melts slightly creating a light and very tasty golden light crust. It also season the squid giving them a spicy taste that enhances their typical sea flavor.
The squid stuffed with parsley and garlic can be served as a second course with an intense flavor, according to the doses indicated in the recipe, or as an appetizing and appetizing appetizer: in this case the doses will be for 4 people.
Serve the squid stuffed with parsley and garlic together with a glass of dry Malvasia and hot slices of homemade bread.

Ingredients & Procedure

500 gr. of Calamari

2 tablespoons of chopped parsley

2 tablespoons of chopped garlic

3 tablespoons of breadcrumbs

2 and a half tablespoons of extra virgin olive oil

4 tablespoons of dry white wine

3 tablespoons grated Pecorino

Pink salt q.b.

Green pepper q.b.


Clean the squid by removing the tentacles and keeping the whole tufts.

Pour the chopped parsley and garlic in a bowl.

Season with pink salt and green pepper. Add the breadcrumbs. Pour 2 tablespoons of extra virgin olive oil and 2 tablespoons of dry white wine.

Stir until the mixture is compact but soft and well blended.

At this point pour 1 teaspoon of extra virgin olive oil and 2 tablespoons of dry white wine on the bottom of a baking dish. So start filling the bags. Using a teaspoon, insert the mixture until the bag is half filled and then thread 1 tuft of tentacles. Then close the flaps of the bags with a toothpick.

Place the stuffed squid next to each other in the pan. Sprinkle with a light veil of breadcrumbs.

Finally, place the grated pecorino over the calamari.

Put in a preheated oven at 180 degrees and cook for 20/25 or until the surface of the squid is colored and a light and golden crust will have formed.

Transfer the squid stuffed with parsley and garlic onto a serving dish and serve hot on the table with their cooking juices. Enjoy your meal.

PUFF PASTRY

The recipe for puff pastry is one of the basics of Italian cooking. The pastry is a paste made with butter, flour, salt and water. The puff pastry is very fatty, crumbly and has a neutral taste. Due to these characteristics, it can be used both in confectionery for different types of desserts and in the kitchen for example for the fillet in a crust or for pretzels.

INGREDIENTS

- flour 1 kg
- butter or margarine 1 kg
- cold water 35 gr
- salt 15 gr

METHOD:

Mix the butter or margarine with 300 grams of flour.

Arrange the remaining 700 grams of flour in a fountain by placing the salt in the middle and adding the water a little at a time, kneading it with the flour.
Knead the resulting dough by hand for about 10 minutes until it comes off the table easily.
Let the dough rest for half an hour, covering it with a glass boul to prevent a crust from forming through evaporation. From now on we will call this dough PASTELLA.

After resting the PASTELLA, dust the table with the flour and, with the help of the rolling pin, spread the PASTELLA in a sufficiently large rectangular sheet to enclose the mixture of butter and flour (wrap the dough in the PASTELLA as if it were to make a package, folding the edges inwards).
Flatten the dough thus obtained with a rolling pin without kneading it, spread it on a rectangular sheet about 1 centimeter thick. Fold the sheet over itself in four.
Repeat this for a total of 4 times by bending the puff pastry into 4 then into 3 then into 4 and again into 3.
It is important that the dough is left to rest for 10 minutes in the refrigerator between each passage. After the last series of bends it is important to let the dough rest for at least 30 minutes before starting to use it for desserts.

Bake in the oven at 220 ° C for about 25 minutes.

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Apple tart with hazelnuts

The apple tart with hazelnuts is a rather special version of the classic apple pie. A recipe that combines shortbread with hazelnuts and combines it with a custard to enhance the taste of apples.

INGREDIENTS FOR 6 PEOPLE:

300 gr white flour type "00"
120 grams of sugar
120 grams of butter
50 grams of hazelnuts
1 egg
1 baking sachet for cakes
1 lemon
5 red apples
salt

FOR THE PASTRY CREAM
1 yolk
1 egg
80 grams of sugar
30 gr white "00" type flour
250 ml of milk
cinnamon

METHOD

Chop the hazelnuts together with the sugar with the mixer (the sugar is used not to lose the hazelnut oil). Add the chopped hazelnuts to the flour and baking powder. Form a crown on the table and add the previously softened butter, the egg, the grated lemon peel and a pinch of salt.

Knead quickly to avoid melting the butter (everything should be done on a marble surface that helps keep the dough temperature low). Cover the hazelnut shortcrust pastry with a cloth and put to rest in the fridge for about 20 minutes.

Prepare the custard, heat the milk in a large saucepan. Separately, beat the egg yolk and the whole egg with the sugar, add the flour. When you have obtained a homogeneous mixture, pour it into the boiled milk. Cook for about ten minutes, stirring with a whisk. Then let the custard cool down, stirring occasionally to avoid lumps.

Spread the shortcrust pastry with hazelnuts and cover a baking pan.
Peel and dice 2 apples and add them to the custard. Stuff the base of the tart.

Cut the remaining apples into thin slices and arrange them on the cake to form a regular pattern.

Bake in preheated oven at 180 ° C for 40 minutes.
Remove from the oven and leave to cool.

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TRUFFLED PARTRIDGE

The truffled partridge is a typical Tuscan recipe

INGREDIENTS FOR 4 PEOPLE
4 partridges
300 g of new vegetables (fennel, spring onions, potatoes, carrots)
200 g of cabbage
100 g of pancetta
100 g butter
50 g of truffle slices
18 sage leaves
1 glass dry white wine
1 ladle of game ground
2 cloves of garlic
extra virgin olive oil
salt
pepper



METHOD



Steam the new vegetables leaving them crunchy, in this way they will maintain their organoleptic characteristics intact.

Cut the cabbage into joulienne and sauté in a pan with a drizzle of oil, the garlic cloves and the diced pancetta. Salt and pepper.

Divide the breasts and the legs of the partridges and cook them in a pan with the oil and two sage leaves.

Sprinkle with the wine and let it evaporate, add the game bottom (obtained with the scraps of partridges, vegetables, aromatic herbs and white wine all cooked for a few hours wetting from time to time with a good meat broth).

Cook over a low heat for a few minutes and mix with 30 g of butter. Arrange the mignon vegetables browned in a pan with the remaining butter on one side and the crispy cabbage with sliced ​​partridges covered with slices of truffle on the other.

Flour the sage leaves, fry them in hot oil and arrange them in the center of the dishes. Cover the partridges with the sauce and serve

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SPAGHETTI WITH CARBONARA SAUCE

Eggs, bacon and pepper, give an intense and enveloping taste to spaghetti carbonara. Here is one of the most famous Italian recipes in the world.

INGREDIENTS:
For 4 people
13 ounces of spaghetti
150 g of pork cheek
4 egg yolks
100 g of pecorino cheese
Salt and pepper to taste.

PREPARATION:
Cook the spaghetti in boiling salted water.

Meanwhile, cut the bacon into strips and fry it in a pan without adding oil.
Simultaneously beat the egg yolks with the pecorino in a bowl: add two tablespoons of spaghetti cooking water and a pinch of black pepper.

Drain the spaghetti al dente.

Pour the spaghetti into the pan with the bacon and mix well. Remove the pan from the heat and add the beaten egg yolks: mix well and add a tablespoon of the cooking water for a creamy result.

Sprinkle with grated Pecorino cheese and freshly ground black pepper.
Serve immediately.

STORIES IN THE DISH

Pasta alla carbonara is one of the most famous Italian recipes in the world. And, as often happens with the most famous "inventions", in this case too many legends have arisen over the time of its origins. Although carbonara is a relatively recent preparation, in fact, the hypotheses on its invention are many and often contradictory.
The most accredited theories are two: the most famous holds that pasta alla carbonara was invented during the Second World War by a cook who, when American soldiers arrived, would use their rations of eggs and bacon to dress pasta, finally adding pepper and cheese to enhance the flavor.
According to another theory, instead, the carbonara would be the evolution of a plate of ancient Lazio origins called "cacio e ova" (cheese and eggs) which the Carbonari fed when they went to the woods to make coal.
Used over time as a condiment for pasta, this recipe would have definitely become the carbonara as we know it today during the Second World War when American soldiers asked the tavern cooks to add the pillow they had mistaken for the bacon they used to pair with eggs.

DID YOU KNOW?

According to one of the most accredited theories, is the name of the carbonara linked to the presence of ground black pepper which in the traditional recipe should blacken the dough to the point of making it seem covered with coal dust?

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The rabbit with aubergines, olives and origano

The rabbit with aubergines, olives and origano is a very pleasant second course.
The recipe sees two ingredients used in the kitchen as protagonists: rabbit and aubergines.

The rabbit with sweet and white meats, very digestible, light and with a very low level of fat and calories is present in countless recipes of our traditional cuisine.
Eggplants, typically summer vegetables, are among the most used vegetables in this season to prepare fresh and fragrant, very tasty dishes on Italian tables from north to south.
The combination of these two foods is really special and very intriguing: the sweet taste of the rabbit goes nicely with the slightly spicy and acrid flavor of aubergines.
To complete this delicious second course, I added two key elements of Mediterranean cuisine: oregano and olives.
For oregano I opted for the dried one, much more fragrant and intense than the fresh one. I crumbled it and added it to the pan with the other ingredients.
As a quality of olives, I chose the Apulian Leccine, black violet olives with a strong and decisive taste, very appetizing and fleshy although small, preserved in their brine. If you do not find them you can opt for those Ligurian taggiasche always in brine, even small and very tasty.
Choose a very aromatic and fruity white wine like a dried Malvasia from Oltrepò Pavese or a Tocai del Veneto.

Rabbit with aubergines, olives and oregano: some tips

Cut the rabbit into small pieces so that their cooking is uniform and they all take the same time to cook.
Accompany the rabbit with aubergines, olives and oregano on a fresh side with seasoned raw mixed vegetables and seasoned with Vinaigrette sauce.
Also try the Bergamo-style rabbit!

HOW TO MAKE A RABBIT WITH AUBERGIN, RABBIT AND OREGANO

1 Rabbit weighing about 1.2 Kg cut into small pieces

1 Red Tropea onion

4 tablespoons of extra virgin olive oil

200 gr. of Eggplant

1 spoonful of dried oregano

Vegetable broth q.b.

1 glass of white wine

4 tablespoons of Olive Leccine

Pink salt q.b.

Pink pepper q.b.

Put 2 tablespoons of extra virgin olive oil in a non-stick pan with the peeled and thinly sliced ​​red Tropea onion.

Let it soften and lightly color for 1 minute and then add the washed, dried and diced aubergine. Season with pink salt and a sprinkling of pink pepper. Finally add the dried and crumbled oregano. Stir, lower the heat and cook the eggplant, stirring often.

When it has browned, add a couple of ladles of vegetable stock and continue cooking for 10 minutes.

Meanwhile pour the other 2 tablespoons of extra virgin olive oil into another fairly large non-stick pan. Let it heat slightly and then arrange the rabbit cut into small pieces.

Brown it and brown it by turning the pieces often. Add the white wine and let it simmer for 1 minute over high heat.

Lower the heat, turn the pieces and add the aubergines along with all their cooking juices.

Add the olives Leccine.

Stir and cover the pan, continuing to cook for half an hour over low heat.

Stir frequently during cooking and, when the rabbit is cooked, turn off the heat. Serve immediately the aubergine rabbit with olives and oregano. Enjoy your meal!

PACCHERI WITH BLACK PEPPER AND SPECK

The paccheri are great Neapolitan macaroni. Made with durum wheat semolina. The name seems to come from the word "pacca" Neapolitan dialect that means in open-hand slap, and represent the large size of this pasta.

Given the size of paccheri are also often stuffed with ricotta cheese.
The recipe of Italian cuisine combines the cuisine of southern Italy (paccheri) with the "speck", which is a typical product of Northern Italy.
Paccheri with black pepper and Speck it's a really simple recipes.

DIFFICULTY ': EASY

INGREDIENTS FOR 4 PEOPLE:
400 of paccheri
100 gr Speck
50 g of butter
Dry white wine
black pepper
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PROCEDURE:
Cut the Speck into strips in a frying pan, melt butter and saute the bacon. Add the white wine and, when fully evaporated, add the black peppercorns. Season with salt.

Meanwhile, cook the paccheri in salted water and let them blow up in the pan to mix well with the sauce and Speck and black pepper.

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Pasta stuffed aubergines, the tastiest ideas

The techniques, the basic recipe and the tasty alternatives to prepare the unique dish of Italian cuisine of which we cannot do without this summer.

Aubergines are the summer queens, very good and perfect for preparing many different dishes. And if they never tire on the grill, it is when we prepare them stuffed that we discover the truest soul. But for today we have put aside the classic recipes and filled them with pasta. Yes, our beloved pasta. Which transforms the stuffed aubergine into a unique and rich dish, but also fun. Here the basic rules to avoid mistakes and some greedy summer proof.

The right aubergines
To prepare eggplants stuffed with pasta we can use various types of aubergines. The most suitable are the violet ones, slightly rounded in shape, which can be cut in two and whose base is perfect to contain the pasta. Similarly, the lilac round aubergine, the Florence violet and the black oval round is also indicated. If you do not want to have scraps, cut them instead for the length and you can use both halves obtained in this way.

The technique
The operation that will make this recipe perfect is the preparation of aubergines. To obtain a flawless result we will have to cut them in two and cut them with the tip of the knife, forming clean cuts in the pulp that possibly cross. Once these cuts are obtained, we will cook them in the oven at 200 ° C for about 20 minutes, taking care to cover the non-stick pan with a sheet of parchment paper.

Space
But where do you put the pasta? To create the cavity that will house the pasta that enriches the aubergines, we will have to equip ourselves with a spoon with which we will help ourselves to remove half of the pulp. Obviously this aubergine can be cut or reduced to a cream to dress the pasta or blended with a little oil and spread on toasted bread.

The unmissable alternatives
Stringy filling: to obtain a "Sorrento" effect, add the mozzarella cubes to the pasta, which you have cut and left to dry a few minutes before. One passed in the oven and you're done.

Frittino: if you love fried aubergines, they will be the ideal element to complete the dish, along with grated salted ricotta. The Norma pasta inspiration will be irresistible.

In white: pasta and eggplant purists love it even in white. Therefore the aubergines could be stuffed with a pasta simply seasoned with the pulp obtained from the aubergines and sautéed with oil, garlic, pine nuts and thyme.

Tuna stuffed zucchini

Tuna stuffed zucchini are a typical Ligurian recipe, blanched, emptied and stuffed with tuna, capers, pine nuts and various herbs.

Some time ago I was lucky enough to taste the tuna stuffed zucchini in Liguria and I remember that they had literally conquered me!

The recipe is very similar to that of the classic baked stuffed zucchini but made even more savory by the presence of tuna and fresh aromas that the Ligurians use everywhere.

Of course the same filling can also be used to stuff other vegetables such as peppers and tomatoes.

Ingredients:

Tuna stuffed zucchini
Ingredients for 3 courgettes:
Genoese zucchini: 3
olive oil
white onion: half
anchovy fillets: 3
tuna in oil: 100 gr
capers: 1 tbsp
pine nuts: 1 tbsp
sliced bread: 3 slices
grated cheese: 3 tablespoons
parsley, basil, thyme, oregano
bread crumbs

Here's how to prepare zucchini stuffed with tuna also known as Ligurian zucchini.

How to make zucchini stuffed with tuna
Wash the zucchini and cook 10 minutes in boiling water.

After this time, cool the zucchini in cold water.

Check the courgettes and cut them into 2 parts.

tick and cut zucchini

Dig the zucchini inside and set the pulp to one side.

empty zucchini

In a frying pan pour a round of olive oil and add the chopped onion.

As soon as the onion is dried add the anchovy fillets and melt them.

Add the chopped capers and then the pulp of the courgettes.

Cook everything for a couple of minutes without adding salt.

After this time, remove from the heat and add the tuna in oil.

Finally, add the smoothed pancarrè, grated cheese, pine nuts and chopped herbs.


Fill the zucchini with the tuna stuffing and place them on a baking sheet greased with oil.

Cover the courgettes with breadcrumbs, pour a little oil on the surface and bake in a hot oven at 200 ° for 20-30 minutes.

Take the Ligurian-stuffed courgettes out of the oven and let them cool before serving.


They are delicious even cold!

You can find another Italian recipe with zucchini:http://italy-recipes.blogspot.com/2012/01/zucchini-flan-with-cheese-sauce.html