ORICCHIETTE CON RAPINI E VONGOLE – Oricchiette with Broccoli Rabe and Clams
Ingredients 36 small hard-shelled clams such as manila or littleneck, well scrubbed Tips: In order to save time, you may substitute one can of baby clams. Skip Step 1 and part of Step 2. salt freshly ground black pepper 1 lb (450 g) dried oricchiete (Pasta) 3 tablespoons extra-virgin olive oil ½ cup (2 oz/60 [...]
Read more...LINGUINI CON VONGOLE – Linguini with Clam Sauce
Ingredients 3 pounds small Littleneck Clams (Choose the smallest littlenecks and substitute Manila clams if littlenecks are unavailable). 2 tbsp extra-virgin olive oil 3 garlic cloves, finely chopped ¼ cup flat-leaf Italian parsley, chopped ½ cup dry white wine 1 pound linguini pinch of red pepper flakes (optional) salt Scrub the clams thoroughly and drop [...]
Read more...LINGUINI CON FRUTTI DI MARE – Linguini with Mixed Fresh Seafood
Ingredients 1 pounds small Littleneck Clams (Choose the smallest littlenecks and substitute Manila clams if littlenecks are unavailable). 3 cups fresh seafood, combination of any of the following: calamari, shrimp, lobster tail, sword fish, cod, sea bass 2 tbsp extra-virgin olive oil 2 garlic cloves, finely chopped ¼ cup flat-leaf Italian parsley, chopped ½ cup [...]
Read more...FUSILLI CON ZUCCHINI E PETTO DI POLLO – Fusilli with Zucchini and Chicken Breast
Ingredients 1 lb (450g) Fusilli (Pasta) 2 Zucchini 3 Tablespoons Olive Oil 1 Onion, sliced thinly 2 Garlic Cloves, minced 1 Boneless Skinless Chicken Breast – diced into small pieces 1 Chicken Bouillon 1 Cup Water ½ Tablespoon Salt 2 Leaves Fresh Basil or ½ Tsp. Dried Basil ½ Teaspoon Chili Peppers ½ cup Parmigiano [...]
Read more...FUSILLI CON RAPINI – Fusilli with Broccoli Rabe
Ingredients 1 lb (450g) fusilli (Pasta 1 lb. Broccoli rabe (rapini) 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced pinch of red pepper flakes, or to taste ½ cup sharp Romano or Parmesan Cheese, freshly grated Bring a large pot of water to a boil. While you are waiting for the water to boil, [...]
Read more...SPAGHETTI CON GORGONZOLA E VEGETALE – Spaghetti with Eggplant, Spinach, Gorgonzola Cheese and Sun-Dried Tomatoes
Ingredients 1 lb (450 g) thin Spaghetti 1 medium-size eggplant 1 tbsp. salt 3 tablespoons extra-virgin olive oil 3 cloves garlic, minced ¼ lb. Fresh spinach (4 cups chopped) 1 cup fresh Italian parsley, chopped 3 tbsp. sun-dried tomatoes, minced 1/3 cup crumbled Gorgonzola cheese ¼ cup Parmigiano Reggiano Cheese, freshly grated Bring a large [...]
Read more...FETTUCCINE AL ALFREDO – Egg Noodles (Fettuccine) with Cheese Sauce
Alfredo sauce was invented in Rome in 1914 by restaurant owner Alfredo di Lelio. Earlier version was a Roman dish known as Fettuccine al burro (fettuccine with butter). Fettuccine Alfredo became extremely popular, and his restaurant attracted many celebrities. Two of these were Mary Pickford and Douglas Fairbanks, who fell in love with the dish [...]
Read more...Pasta Recipes
BUCATINI ALL’AMATRICIANA Bucatini Pasta with Sauce from Amatriciana FETTUCCINE AL ALFREDO Egg Noodles (Fettuccine) with Cheese Sauce FETTUCCINE CON ASPARAGE E FUNGHI Fettuccine Pasta with Asparagus, Mushrooms, Tomatoes and Cheese Sauce FETTUCCINE CON SALMONE E VEGETALE Fettuccine with Salmon, Zucchini and, Tomatoes FUSILLI CON RAPINI Fusilli with Broccoli Rabe FUSILLI CON ZUCCHINI E PETTO DI [...]
Read more...BUCATINI ALL’AMATRICIANA – Bucatini Pasta with Sauce from Amatrice
Bucatini all’Amtraciana is a classic of Roman cooking. The name comes from Amatrice, a town in Lazio; where the farmers that travelled down to Rome with their produce, including fresh ewe’s milk cheese (pecorino) and mountain pigs, also imported this way of cooking maccheroni and bucatini. It is delicious! Ingredients 1 pound (450 gr) Bucatini [...]
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