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SPELT
FETTUCCINE WITH VEGETABLE SAUCE
Ingredients (3/4 people):
250 g Antica Pasta spelt fettuccine, 1 onion, 1 carrot, 2 zucchini,
1 aubergine, 1 red bell-pepper, 1 spoon of concentrated tomato,
extra-virgin olive oil, salt and black pepper to taste.
Execution:
Cut the onion in thin slices and let it wilt in a pan with the olive
oil over low heat for some minute, until soft and translucent. Add
the carrot and the red bell-pepper cutted in small pieces and let
cook for some minutes over medium heat. Than add the concentrated
tomato previously melted in half a glass of water, some salt and let
cook covered for about 10-15 minutes over low heat.
Cook the spelt fettuccine in abundant salted boiling water until
they are al dente, scoop it out of the water and let it drain for
few seconds, then put it into the pan with the hot sauce and stir
well. Top with pepper and serve hot.
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FETTUCCINE WITH
VEGETABLE SAUCE - Light recipe –
Ingredients (3/4 people):
250 g Antica Pasta fettuccine, 200 g peas, 1 carrot, 200 g of fresh
mushrooms, 2 artichokes (or 1 zucchini), 1 onion, 1 garlic clove,
half lemon, extra-virgin olive oil, some fresh parsley, grated
Parmigiano Reggiano cheese, salt and pepper to taste.
Execution:
Peel, wash and cut in small pieces the carrot . Cut in thin slices
the cleaned artichokes and dip them in cold water with lemon juice (adding
lemon juice to water preserves artichokes' green color). Clean and
cut in slices the mushrooms. Let the sliced onion wilt in a medium
pot with the warm olive oil until translucent and soft, then add the
carrot, peas and let cook. Add salt and pepper to taste, some spoons
of hot water and let cook for about 10 minutes more. In a medium pot
let the garlic wilt slowly in the hot olive oil until very lightly
browned (be careful to not burn it), then add the drained artichokes,
mushrooms, salt and pepper to taste and let cook. Then mix the two
vegetable sauces for some minutes until well blended. In the
meantime cook the fettuccine until they are al dente into a deep pot
of salted boiling water, drain them and dump them into the vegetable
sauce. Top with Parmigiano Reggiano cheese, chopped parsley and
serve.
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LINGUINE WITH BRANDY- light recipe -
Ingredients (3/4 people):
250 g Antica Pasta linguine, 400 g peeled tomatoes, 30g butter, 2
small glasses of brandy, 1 carrot, 1 celery stalk, 1 onion, extra
virgin olive oil, sugar, salt, pepper.
Execution:
Let the butter wilt in a pot, then add the peeled tomatoes, a
tablespoon of sugar and the brandy, stir well until it evaporates.
Then add salt and let everything cook for about ten minutes. In a
second small pot, put olive oil, finely cutted onion, celery and
carrot. When very lightly browned, add it to the tomato sauce. In
the meantime, cook the linguine until they are al dente in a deep
pot of salted water, add the sauce and pepper to taste.
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TONNARELLI WITH CURRY
Ingredients (3/4 people):
250 g Antica Pasta tonnarelli, 150 yoghurt, 3 zucchini, 3 leeks, 1
shallot, curry, extra virgin olive oil, salt pepper.
Execution:
In a pot with olive oil, add finely cutted leeks and the shallot.
When very lightly browned, add the sliced zucchini and let it cook
over high heat for 15 minutes. Add yoghurt and curry, mix well and
add salt to taste. In the meantime, cook the tonnarelli until they
are al dente in a deep pot of salted water, add the sauce and pepper
to taste, mix everything in the pot over high heat.
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HOT TAGLIATELLE - quick
recipe -
Ingredients (3/4 people):
250 g Antica Pasta tagliatelle, 250 g hot sausage, 3 zucchini,
tomato sauce, 1 onion, 1 parsley, extra virgin olive oil, salt.
(Parmigiano Reggiano cheese to taste).
Execution:
In a pot with olive oil, add the finely cutted onion and let it cook
until translucent and soft, then add the zucchini slices. Let it
wilt over low heat, add the smashed sausage and let it cook for some
minute. Then add the parsley, some spoons of tomato and salt to
taste. In the meantime, cook the tagliatelle until they are al dente
in a deep pot of salted water and add the sauce.
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GIGLI WITH VEGETABLES -
light recipe -
Ingredients (3/4 people):
250 g Antica Pasta gigli 250 g aubergines, 250 g zucchini, 1 onion,
1 garlic glove, 350 g of red fresh tomatoes, extra-virgin olive oil,
grated Parmigiano Reggiano cheese, fresh basil, salt and black
pepper to taste.
Suggestion: you can substitute mushrooms or artichokes for
aubergines, according to the season.
Execution:
Wash and julienne the aubergines, sprinkle with salt and leave them
draining for about 30 minutes in a colander. In the meantime wash
and julienne the zucchini; blanch and drain tomatoes, then chop them
after peeling and removing their seeds. Let gently wilt the sliced
onion in a pan together with the garlic until the latter become
slightly brown. Remove garlic, add the aubergines and zucchini and
let it cook. Add the chopped tomatoes, salt and pepper to taste and
let cook for about 10 minutes more. Cook the gigli in a deep pot
with abundant salted boiling water until they are al dente, drain
and drop it into the hot vegetable sauce. Top with fresh basil,
grated Parmigiano Reggiano and serve hot.
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STROZZAPRETI WITH
MUSHROOMS AND SPECK
Ingredients (3/4 people):
250 g Antica Pasta strozzapreti, 300 g fresh mushrooms (or zucchini
in Spring), 100 g of speck (Italian smoked ham), 50 g cream, 1 onion,
extra-virgin olive oil, salt and pepper. (Can be topped with grated
cheese to taste).
Execution:
Let the chopped onion wilt in a pan with the olive oil until
translucent. Add the mushrooms cleaned and cutted in slices and let
cook for about 15 minutes. Add the speck finely sliced, salt, pepper
and cream and keep warm. Cook the strozzapreti in abundant salted
boiling water until they are al dente, drain and drop them into the
sauce. Serve hot.
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FUSILLI WITH
SQUIDS
Ingredients (3/4 people):
250 g Antica Pasta fusilli, 300 g squids, 5 artichokes, some small
Pachino tomato, half glass of dry white wine, extra-virgin olive
oil, 1 garlic clove, some fresh basil leaves, salt and pepper to
taste.
Execution:
Clean, wash and cut squids in pieces; clean and slice the artichokes.
In a pan wilt the garlic until lightly brown, then eliminate it. Add
the artichokes, stir well for some minutes, then add the wine and
let it evaporate. Drop into the sauce the squids and the tomatoes
cut in four, let cook for a while, add some hot water if needed and
salt and pepper to taste. Cook the fusilli until they are al dente
into a deep pot of salted boiling water, drain and blend them
carefully with the hot sauce. Top with chopped parsley and serve.
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TORCHIETTI WITH VEGETABLES AND CREAM -
economic recipe -
Ingredients (3/4 people):
250 g Antica Pasta torchietti, 1 red bell-pepper, 1 yellow
bell-pepper, 1 green bell-pepper, 300 g fresh and mature tomatoes, 1
garlic clove, 200 ml liquid cream, extra-virgin olive oil, chopped
fresh parsley, salt and pepper to taste. (For a lighter recipe
replace the cream with half a glass of skimmed milk thickened for a
while).
Execution:
Wash and clean carefully the bell-peppers, then cut them in small
pieces. Wash tomatoes, take out their seeds, peel and cut them into
pieces. Let wilt the garlic in a pan with olive oil. Add the
bell-peppers and the tomatoes and let cook for a while. Eliminate
the garlic clove, salt to taste, add the cream and stir well. Cook
the pasta until it is al dente into a deep pot of salted boiling
water, drain it and drop it in the pan with the hot sauce. Blend it
and top with freshly minced pepper and chopped parsley.
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AUTUMN TAGLIATELLE
Ingredients (3/4 people):
250 g Antica Pasta Tagliatelle , 200 g sausage 60 g grated Parmesan
cheese, 60 g butter, 1 glass red wine, 1 onion, chopped parsley,
salt and pepper.
Execution:
Brown the chopped onion in a pan with the butter, add the minced
sausage, cook until tasty with red wine. Season with salt and pepper.
Cook the tagliatelle in a large pot of boiling salted water for 3-4
minutes, drain when they are al dente and serve with the sausage
sauce and a sprinkling of grated Parmesan and chopped parsley.
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CHITARRA WITH TOMATOES AND COURGETTES
Ingredients (3/4 people):
250 g Antica Pasta Chitarra, half onion, 5 tomatoes, 3 courgettes,
basil, extra virgin olive oil, salt and pepper.
Execution:
Wash, dry and cut into cubes the courgettes. Warm the oil in a large
saucepan over medium heat; add the chopped or thinly sliced onion
and then the courgettes, some leaves of basil, the fresh tomatoes
cut into thin strips (or the peeled tomatoes crushed with a fork):
cook until the courgettes are tender. Cook the Chitarra in a large
pot of boiling salted water for 8-10 minutes; drain when pasta is al
dente. Sauté the pasta with the sauce in the cooking pan (in the
same pan as used for the sauce) and serve.
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FETTUCCINE WITH PORCINI MUSHROOMS AND
ASPARAGUS
Ingredients (3/4 people):
250 g Antica Pasta mushrooms fettuccine, 20 g butter, 20 g sliced
onion, 20 g sliced fresh porcini“ mushrooms (Boletus), 120 g green
asparagus tips, 20 g grated Parmesan cheese, 30 g butter.
Execution:
In a saucepan heat the butter with the sliced onions and mushrooms.
Steam the green asparagus tips and drizzle with the same butter used
for onions and mushrooms. Cook the mushrooms fettuccine in a large
pot of boiling salted water for 2-3 minutes; drain when they are al
dente. Pour the pasta into bowl dishes, alternating mushrooms and
asparagus, sprinkle with Parmesan cheese and glaze with melted
butter. Serve
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TAGLIATELLE WITH RED WINE
Ingredients (3/4 people):
250 g Antica Pasta Tagliatelle, 400 g minced meat, 250 g tomato
pulp, 350 g meat broth, 120 ml red wine, 4 tablespoons concentrated
tomato, 1 carrot, 1 celery, 2 cloves of garlic, extra virgin olive
oil, parsley, oregano, salt and pepper.
Execution:
Clean and cut vegetables, mince the garlic and fry lightly all in a
non-stick pot with oil. Cook for about 6-8 minutes. Add meat and
brown it, sprinkle with red wine. Mix the concentrated tomato and
pulp with the oregano. Finally pour the broth, season with salt and
pepper and cook for about 30 minutes. Cook the Tagliatelle in a
large pot of boiling salted water for 3-4 minutes; drain when they
are al dente and add the sauce. Garnish with slivers of Parmesan
cheese and chopped parsley.
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CHITARRA WITH VEGETABLES (BELL PEPPERS) AND
CREAM
Ingredients (3/4 people):
250 g Antica Pasta Chitarra, 1 red bell pepper, 1 yellow bell pepper,
1 green bell pepper, 300 g ripe and firm tomatoes, 1 clove of garlic,
200 ml cream, extra virgin olive oil, chopped parsley, salt and
pepper.
(To make the recipe lighter you can replace the cream with the same
amount of evaporated skim milk).
Execution:
Wash the peppers, cut off the stalk ends, remove the seeds and white
ribs and cut flesh into small cubes. Wash the tomatoes, remove the
skin and the seeds and cut flesh into small cubes. Heat the olive
oil in a pot and brown the garlic peeled and kept whole. Add bell
peppers and tomatoes and cook for few minutes until tasty, remove
the garlic, season with salt, add cream and then mix it all. Cook
the Chitarra in a large pot of boiling salted water for 8-10 minutes;
drain when they are al dente and add the sauce. Sprinkle with fresh
ground pepper and chopped parsley.
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CUTTLEFISH INK FETTUCCINE WITH TUNA AND CAPERS
Ingredients (3/4 people):
250 g Antica Pasta cuttlefish ink fettuccine al nero di seppia, 250
g tuna in oil, salted capers, extra virgin olive oil, salt and
pepper.
Execution:
In a bowl mix the chopped tuna with capers, previously washed,
squeezed and shredded. Cook the fettuccine in a large pot of boiling
salted water for 2-3 minutes; drain when they are al dente and add
the sauce. Add generously with extra virgin olive oil, sprinkle with
pepper and serve immediately.
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RED PEPPER FETTUCCINE WITH SAUSAGE
Ingredients (3/4 people):
250 g Antica Pasta red pepper fettuccine, 200 g sausage, 2 medium
zucchini, 400 g tomato purée, 1 onion, parsley, extra virgin olive
oil, salt, grated Parmesan cheese to taste.
Execution:
Stir fry the fine sliced onion in the olive oil, then add the
zucchini cut into rounds and cook until they are soft. Add the
crumbled sausage and then cook for a few minutes. Add the chopped
parsley, pour the tomato purée, season with salt and then cook. Cook
the fettuccine in a large pot of boiling salted water for 2-3
minutes; drain when they are al dente and add the sauce. Sprinkle
with grated Parmesan cheese to taste and serve.
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RED PEPPER FETTUCCINE WITH BLACK OLIVES
Ingredients (3/4 people):
250 g Antica Pasta red pepper fettuccine, 25 g extra virgin olive
oil, 400 g cherry tomatoes, 100 g tomato sauce, garlic, basil, 120 g
black olives, 1 g red chili, 20 g Parmesan cheese.
Execution:
Stir fry the garlic with the red chili in the olive oil. Add the
cherry tomatoes cut in half and cook at high heat for 5 minutes with
the tomato sauce. Lower the flame and add the chopped basil and
whole olives. Cook the fettuccine in a large pot of boiling salted
water for 2-3 minutes; drain when they are al dente and add to the
sauce with Parmesan cheese in the frying pan. Garnish with basil
leaves.
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CUTTLEFISH INK FETTUCCINE WITH SQUID
Ingredients (3/4 people):
250 g Antica Pasta cuttlefish ink fettuccine, 300 g squid, 4
tomatoes, garlic, basil, red chili powder, extra virgin olive oil,
salt.
Execution:
Clean and cut the squid into long strips. Sauté the squid on a
gentle heat with a little olive oil and 3 gloves of garlic: after 2
minutes remove the squid and discard the garlic and the oil. Add new
olive oil and garlic and stew for some minutes the peeled and
deseeded tomatoes and cut into quarters. Cook the fettuccine in a
large pot of boiling salted water for 2-3 minutes; drain when they
are al dente. Add the pasta and squid to the tomatoes sauce in the
frying pan, seasoning with salt, red chili powder and basil. Serve
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PAGLIA E FIENO FETTUCCINE WITH CHICKEN SAUCE
Ingredients (3/4 people):
250 g Antica Pasta paglia e fieno fettuccine, 1 large chicken breast,
1 carrot, 1 shallot, 1 stick celery, 500 g Perini tomatoes, 60 g
bacon cut into cubes, 30 g butter, extra virgin olive oil, 1 glass
white wine, 3 tablespoons concentrated tomato, grated Parmesan
cheese, chopped fresh parsley and basil, salt and pepper.
Execution:
Cut the chicken breast into small cubes. Clean and cut into thin
slices the carrot, the shallot and the stick of celery. In a frying
pan with oil and butter brown the chopped vegetables with the bacon
cut into cubes. Add chicken pieces into the mixture, season with
salt and pepper and drizzle with wine, stirring until the wine has
completely evaporated. Then add the peeled and crushed tomatoes, the
concentrated tomato diluted in some hot water and cook, stirring
occasionally. Cook the fettuccine in a large pot of boiling salted
water for 2-3 minutes; drain when they are al dente and add to the
sauce in the saucepan. Sprinkle with grated Parmesan and chopped
parsley and basil. Mix and serve.
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