'Tortelloni' rellenos de ricota y perejil con mantequilla y salvia. La semana pasada pasé unos días en la región de la Emilia-Romaña, en Italia, en una misión secreta para El País Semanal que todavía no puedo contar.
Además de poner a prueba mi capacidad para probar nuevos y deliciosos quesos y embutidos romagnolos, pasear por queserías de señores que se hicieron ricos vendiendo cromos y ahora tienen un museo de Maseratio trincarme alguna botella dePassito de Pantelleria –que no es poco–, me dio tiempo a hacer un curso de pasta fresca. Debo confesar que hasta ahora mis experimentos con la sfoglia habían terminado siempre en llanto y rechinar de dientes provocados por diferentes niveles de desastre, que podían ir desde "pasta que se deshace en el plato" hasta "pasta que se seca y se rompe antes de poder cortarla", pasando por "pasta que se convierte en agua turbia al meterla en la olla". EL relleno y la obra magna. / EL COMIDISTA - Hay que pesar los huevos antes que la pasta.
La proporción indicada en la receta es para huevos L de 70 g. Dificultad 1. 2. Smoked Salmon Pasta Recipe. Basic Cheese Pizza Recipe - Food.com - 194593. The 10 best pasta sauce recipes. Orange pesto and aubergine You will only need 2-3 tbsp pesto for the dish, the rest will keep in the fridge for 2 weeks.
Serves 4 1 aubergineSalt180ml olive oil400g linguine or other long pasta1 garlic clove, peeled and cut in half150g ricottaFreshly grated parmesan, to serve For the orange pesto3 oranges, pith removed, roughly chopped80g basil leaves200g blanched almonds50g capers, rinsed and driedA pinch of salt60ml olive oil 1 Cut the aubergine into 1cm-thick slices, place in a colander, sprinkle with salt and leave for 40 minutes. Rinse the salt off, then pat dry with kitchen roll. 2 Blend the pesto ingredients on a low speed, adding more oil if necessary. 3 Heat 180ml olive oil in a frying pan, then cook the aubergine until golden, turning once. 4 Cook the pasta, then rub a serving bowl with the garlic.
The Art of Pasta by Lucio Galletto and David Dale (Grub Street) Tomato, bacon and mint To make this dish vegetarian, just omit the bacon. Recipe supplied by whatkatieate.com. In the kitchen with: phoebe lapine’s shallot socca with pesto. One of the many things I enjoy about editing the In the Kitchen With column is the opportunity to learn about food from different cultures, or in today’s case, learn how similar foods are between certain cultures.
Food blogger and cookbook author Phoebe Lapine’s Shallot Socca with Three Herb Pesto, Marinated Cherry Tomatoes, and Ricotta, has as its main feature a simple baked savory ‘flatbread’ made from chickpea flour, typical to Nice, and to the Italian region of Liguria, where it is called farinata di ceci. It is super simple to make, and while I would normally consider it more of a winter dish, Phoebe has expertly dressed it with the best tastes of summer. Herbie Likes Spaghetti: Chicken Cacciatore the Real Way. Undoubtedly you've had chicken cacciatore before.
It's a pretty common dish, although it has a lot of variations. A quick Google search shows it done in a variety of ways, served over pasta, on it's own, etc. Generally speaking, if it's chicken in a tomato base with mushrooms and other vegetables, it's chicken cacciatore. The familiarity of all those flavors makes it a very comforting dish, although not necessarily "gourmet. " This recipe is simple yet delicious. Making the Dish. In the kitchen with: linda xiao’s pasta alla puttanesca. When we first started this column in 2007, we had a lot of pasta recipes.
We had so many that we tried to branch out into new things. Since then, the column has been in continual evolution, first moving away from cupcakes to more sophisticated and varied sweets, and then transitioning from almost exclusively vegetarian fare to seafood and meat. Now we feature as many non-American recipes as we can get. Fettuccine with bacon and chestnuts recipe.
We're just at the end of the UK chestnut season, but why wait another year when you can get them vacuum-packed or canned?
Combine with bacon for a delicious smoky, sweet flavour in this winter pasta dish. (Serves 4)375g dried fettuccine50ml olive oil1 clove garlic, crushed6 rashers of back bacon, roughly chopped1 small leek, washed and finely sliced100g ricotta1 tbsp flat-leaf parsley, chopped6 cooked chestnuts, sliced Season a pan of water and bring it to the boil. Add the pasta and cook as instructed on the packet – usually for about seven minutes – until it is al dente. Add the oil, garlic and bacon to another large pan and saute for a couple of minutes. When the pasta is ready, drain well and toss it in with the leek and bacon. Serve immediately.