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.

PUFF PASTRY ROSES WITH HAM

Puff pastry roses with ham are a simple recipe to make but it's a very beautiful dish.

INGREDIENTS FOR 4 PEOPLE:


- PUFF PASTRY 250 gr
- baked HAM 100 gr (or you can also use mortadella)
- SCAMORZA cheese 100 gr


METHOD:

Pull the puff pastry with the matarello spreading it out very thin.
Cut the scamorza into strips 4 5 cm wide.
Cut the puff pastry into strips about 10 cm wide. to lay the pieces of scamorza on it.

Fold the strips of puff pastry in half, closing them very well with your fingers.

Place a slice of ham on top of each strip and make a cut on the top of the strip of puff pastry to form each petal.

Roll the strips and gently open the rose petals with your hands.

Arrange the roses on a baking sheet covered with baking paper and bake at 180 ° C for about 45 minutes.

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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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Pie with anchovies and eggplant

This recipe for salted pie with anchovies and aubergines has the original aromas and flavors of Mediterranean cuisine.

INGREDIENTS for 6
500 g "red and yellow cherry tomatoes"
450 g "aubergines"
150 g flour
75 g butter plus
30 g pecorino cheese
10 fresh boned anchovy fillets (about 5)
lemon
garlic
marjoram thyme
extra virgin olive oil
salt



PREPARATION


For the recipe of savory pie with anchovies and eggplant, cut the tomatoes with a small cross cut. Blanch them in unsalted boiling water for 30 seconds, drain and peel them.


Line a baking sheet with baking paper, oil it, spread the tomatoes in it, add some marjoram, a sprig of thyme and a few cloves of garlic; add salt and bake at 90 ° C for 1 hour and 30 minutes.


Mix the flour with 2 tablespoons of chopped thyme, the chopped butter, a pinch of salt and a couple of tablespoons of water; form a loaf, wrap it in a sheet of baking paper and let it rest in the fridge for 1 hour.

Spread the dough about 3 mm thick and use it to line a greased rectangular mold (24x15 cm, h 3.5 cm). Trim the edges. Place a sheet of baking paper on top of the dough, cover with ceramic balls (designed for cooking, for sale in cake design stores or kitchen equipment) or dried vegetables and bake at 170-180 ° C for 25 '. Remove from the oven, remove paper and spheres and bake again for 3-5 minutes. Remove from the oven and let it cool.


Cut the aubergines into cubes and fry them in a pan with oil and garlic for 3-5 ’.

Distribute the eggplant cubes in the pasta shell, place the baked tomatoes on top and flavor with freshly chopped thyme.


Complete with the anchovy fillets, the coarsely grated pecorino and a generous grated lemon peel. Bake again at 180 ° C for 5-7 minutes, which is the time required to cook the anchovies and lightly melt the cheese.

TAGLIATELLE OF BLACK RICE VENUS WITH PRAWNS ON ZUCCHINE CREAM

A fresh and delicious recipe these black rice noodles with shrimp on zucchini cream.

Ingredients for 4 people:

250 grams of Nero Venere rice noodles

2 zucchini

200 gr of shelled prawns

10 basil leaves

Italian extra virgin olive oil q.b.

2 peeled garlic cloves

1 golden onion

1 glass of dry white wine

Salt and Pepper To Taste.




METHOD

Wash and clean the zucchini, cutting them into slices. Fry the finely chopped onion in a pan with two tablespoons of oil and add the zucchini, simmer for 15 minutes over medium heat with a little water and season with salt.
Wash and dry the basil and place it in a blender with the courgettes and four tablespoons of oil, until you get a smooth cream.
Fry the garlic in a pan with a tablespoon of oil, sauté the prawns and sprinkle with white wine, adding salt and pepper.
Boil the Venere rice noodles in a separate pan for 3-4 minutes in plenty of salted water. Sauté the pasta in a pan with the prawns. In the serving dish prepare a bottom with the cream of zucchini and basil, then arrange the pasta and finally the prawns, decorating with a few leaves of basil.

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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