Fusilli with ricotta and spinach
Fusilli with ricotta and spinach




Ingredients

350 fusilli
300 grams of fresh spinach
200 grams ricotta
40 grams of grape passes (optional)
30 grams of peeled walnuts cut
5 tablespoons of extra virgin olive oil
4 spoons of reggiano grated parmigiano cheese
Cinnamon powder to taste (optional)
Nutmeg to taste (optional)
Pepper to taste (optional)
salt

preparation mode

Wash and peel the spinach. Boil, drain and pike with a knife. Put a frying pan with olive oil and gold for a moment the walnuts. Add the raisins and the chopped spinach, salty, add pepper and nutmeg. Let cook for 5 minutes. Cook fusilli in water with salt. While it mix ricotta cheese with two cooking water spoons until you get a cream. Join the Parmigiano Reggiano cheese, the spinach, a pinch of cinnamon powder, salt and pepper. Mix the ingredients well so that the recipe is homogeneous. Drain the fusilli, distribute in deep plates and cover the portions with the cream obtained.


Spaghetti with Funghi Sauce

Spaghetti with Funghi Sauce




Ingredients

250g of the dough of your choice
50g of funghi
800ml of boiling water
1 chopped onion
2 tablespoons of butter
1 tablespoon of wheat flour
1 tablet or envelope of broth (or vegetables)
100ml of cream (half a box)
salt to taste
Black pepper to taste
fresh thyme leaves


Preparation mode

Start by moisturizing 50g of funghi. Wash the mushrooms, drain and cover with 800ml of boiling water. Let it sit for 30 minutes. Strain and set aside the water. Squeeze the mushrooms squeezing with your hands to dry well. Chop into small pieces. Now saute 1 chopped onion in 2 tablespoons of butter. I don't let the onion brown, just wither well. Add the funghi and saute well. Add 1 tablespoon of all-purpose flour and mix to spread the flour throughout the stir-fry. Add 1 cup of the funghi hydration water and keep stirring until it boils and thickens. Keep adding more water (the hydration one) until it becomes sauce consistency. Add 1 tablet or envelope of broth (or vegetables), add 100ml of cream (half a box). Set the salt and, if you like, sprinkle black pepper. If you like, add fresh thyme leaves. Cook half a packet (250g) of the pasta of your choice and place the sauce on top.


Pasta with Caprese Sauce

Pasta with Caprese Sauce




Ingredients

1 package of the dough of your choice
2 tablespoons of oil
1⁄4 chopped onion
1⁄4 of grated carrots
2 cloves of crushed garlic
3 cups of tomato pulp with pieces
2 tablespoons of chopped parsley
1 tablespoon of butter
1 cup of ricotta
1⁄2 cup of fresh basil leaves
salt to taste

Preparation mode

Add the onion and oil to the pan over high heat and stir until golden. Add the crushed garlic and let it brown. Add the grated carrot and tomato pulp with pieces. Mix everything and cook with the pan closed for approximately 15 minutes. Add the butter, parsley and crumbled ricotta with your hands and mix gently. Add the basil leaves and stir. Bring to a boil for approximately 3 minutes and serve with the dough of your choice.


Noodles with stuffed meatballs

Noodles with stuffed meatballs





Ingredients

700g of ground beef
1 envelope of powder for onion cream (68g)
1 egg
2 tablespoons of breadcrumbs
Chopped parsley, salt and pepper to taste
1 cup of diced mozzarella cheese
2 cans of tomato sauce
1/2 cup (tea) of water
1 pack of noodles (500g)
Grated Parmesan cheese and fresh basil to taste


Preparation mode

In a bowl, combine the ground beef, onion cream powder, egg, breadcrumbs, parsley, salt, if necessary, and pepper. Take small portions, place a cube of mozzarella in the center and shape into balls. In a saucepan, place the tomato sauce and water and cook over medium heat. When it comes to a boil, add the meatballs and cook for 10 minutes. Season with salt and pepper. Cook pasta according to package directions, transfer to a platter and mix sauce with meatballs. Sprinkle with Parmesan cheese and basil and serve immediately. 



Pasta with Bolognese sauce

Pasta with Bolognese sauce




Ingredients

1 bolognese sauce recipe
1 recipe for fresh tomato sauce
Freshly grated parmesan cheese to taste
500g of fetuccini or spaghetti
Bolognese sauce
2 tablespoons of extra virgin olive oil
½ large onion, chopped into small cubes
2 chopped garlic cloves
500g of ground beef (soft top)
Salt and black pepper to taste
1 recipe for fresh tomato sauce
Tomato Sauce
1kg of ripe, skinless, seedless tomato cut into medium cubes
40ml of extra virgin olive oil
1 whole clove of garlic
½ chopped onion in small cubes
½ bunch of chopped fresh basil leaves


Preparation mode

Cook the pasta in salted water until “al dente”. Do not add oil as the sauce will not stick later. Drain all the water and mix the pasta with the sauce. Sprinkle grated cheese on top and serve. Bolognese Sauce: Heat a pan well and sauté the onion and garlic in oil until golden. Add meat, little by little, and cook until lightly browned. Season with salt and pepper. Add the tomato sauce and cook (without capping) for another 10 minutes to clear, stirring occasionally. Add salt and pepper if necessary. Tomato Sauce: To skin tomatoes: Boil 1 liter of water in a pan. Make cuts under the tomatoes, in the round part without the stick, in an “X” shape. Soak tomatoes in boiling water and leave for a maximum of 1 minute or long enough for the skin to begin to loosen. Immediately dip tomatoes in a bowl of ice water to stop cooking and loosen the skin better. Remove the skin from the tomatoes with the help of your hands. After removing the skin and seeds from the tomatoes, let it cool a little. Cut half of the tomatoes into cubes and the other half in a blender with a little water (enough to blend). Heat the oil in a pan. Add the onion and saute until transparent. Add the garlic. Lightly brown. Add the chopped tomato in medium cubes and the pulp, cook over low heat until the tomato begins to "disintegrate". Adjust salt and pepper. At the end, with the heat off, add the chopped basil leaves and remove the garlic.



Radiatore with Sausage Ragu

Radiatore with Sausage Ragu




Ingredients


For the ragu:

600g of fresh pork sausage with shank or pepperoni
120g onion, finely sliced
35g of Garlic, finely chopped
80g of celery, small cubes
100g of carrots, small cubes
200ml of Dry White Wine
80ml of Extra Virgin Olive Oil
1.2l of homemade beef broth (without salt)
600g of fresh ripe tomatoes, skinless and seedless, cut into large cubes
1 sprig of fresh basil
fine salt
ground black pepper

To finish:

800g of Radiatore di Grano Duro (or other short pasta format)
8l of filtered water
Coarse salt


Preparation mode

Ragu: Remove the skin from the sausage segments and, with a knife, chop the meat. Heat the oil in a saucepan and sauté the sausage meat in it, until it begins to brown. Add the onion and, when it becomes transparent, add the garlic, celery and carrot. Let it cook, without the garlic darkening. Pour in the white wine and deglaze (make the bottom of the stew come out of the pan with the wine, using a spoon to help). Let the wine evaporate completely, add the tomatoes and the meat broth (use homemade broth, preferably).

Mass: Cover the pan, leaving a small opening, lower the flame and let it cook for an hour, stirring whenever necessary. The liquid has to evaporate and the ragù has to build up. If necessary, during cooking, more broth can be added. At the end of cooking, adjust the salt and season with freshly ground black pepper, preferably. Peel a sprig of basil, add it to the ragù and turn off the heat. Cook the short pasta in plenty of boiling salted water (with coarse salt) until it is “al dente”. Mix it with the ragù.


Free-range egg yolk ravioli in truffle butter

Free-range egg yolk ravioli in truffle butter



Ingredients

Fresh pasta

140g of Italian type 00 flour
60g of Italian durum wheat flour
3 free range egg yolks

Filling:

200g of mashed potato
1 teaspoon truffle parsley
Nutmeg to taste
20g of grated padano dough
Fonduta de Grana Padano:
300ml of sour cream
150g Grana Padano cheese

Preparation mode

Fresh dough: Mix the flours forming a volcano in the middle. Break the eggs and pour into the center. Use your fingertips to stir until the dough is smooth. With a cylinder or a rolling pin, roll out the dough into a tape-like shape about 12 cm wide to the thickness of a thin fabric. Cut into 2 equal parts. Reserve.

Filling: With the puree still hot, mix the rest of the ingredients and add the point of salt you want. Leave it in the fridge until it cools down completely. Padano grana fonduta: Place the cream over low heat and let it reduce to ⅓ of the volume. Remove from heat and add cheese. Stir with a fouet until smooth.

Ravioli Assembly: Cut the dough into equal squares. Make a nest in each using the puree. Place only the egg yolk, taking care not to break it. Close using the other slightly damp dough taking care not to let air into the ravioli. Repeat the process for each unit. To finish: Bring a pan of water and salt to the fire and as soon as the water starts to boil, place the pasta and cook for 2 minutes. Remove from water and transfer to a skillet, with a pinch of butter.

Assembly: In a deep dish, place the fonduta followed by the ravioli and finish with the truffle chopped in oil.


Spaghetti with fresh tomatoes, olives and garlic

Spaghetti with fresh tomatoes, olives and garlic




Ingredients

350g of spaghetti or spaghettini
2 garlic cloves
3 tablespoons of extra virgin olive oil
2 scoops of Pecorino cheese
1 pinch of chilli pepper
6 fresh tomatoes
salt to taste
pepper to taste


Preparation mode

Blanch, peel and chop the tomatoes coarsely. Chop the garlic and coarsely chopped olives. Mix ingredients in a bowl and let stand in refrigerator for 30 minutes. Cook the spaghetti in salted water and drain when al dente. Add the sauce and sprinkle with grated pecorino.


Fettuccine Alfredo

Fettuccine Alfredo



Ingredients

250 g of fettuccine
1 cup (tea) of fresh cream
2 tablespoons of butter
⅔ cup of grated Parmesan cheese
salt to taste


Preparation mode

In a large pot, put 3 liters of water and 1 tablespoon of salt. Bring to high heat. When the water boils, add the noodles and cook as instructed on the package. Be careful not to overcook the pasta, it should be al dente. While the pasta cooks, start making the sauce. In a saucepan, add the butter and fresh cream and bring to a boil, stirring constantly. Keep stirring, cook for 3 minutes. Turn off the heat and set aside. Carefully pour the cooked noodles into a colander. Then transfer the fettuccine to 2 individual dishes. With a spoon, spread the hot sauce over the pasta, mix and sprinkle with the grated Parmesan. Serve next.



Mooca Spaghetti

Mooca Spaghetti




Ingredients

250 grams of peeled tomatoes
20 grams of butter
10 grams of crushed garlic
7 grams of salt
1 gram of sugar
500 grams of ground beef with bacon
100 grams of wheat flour
1 egg unit
2 grams of oil
50 grams of onion
2 grams of mint
2 grams of pepper sauce
220 grams of cooked spaghetti noodles
100 grams of elídio mass (see preparation method)
50 grams of buffalo mozzarella cheese
15 grams of basil
40 grams of parmesan cheese
Boiling water

Preparation mode

Tomato sauce: Dissolve the tomatoes by hand. In butter, brown 5 grams of garlic and add the tomatoes. Cook well and adjust salt and sugar to taste. Mestre Elídio Meat Cake: In a bowl, mix: ground beef with bacon, wheat flour, egg, oil, 5g of salt, onion, 5g of crushed garlic, mint and pepper sauce. Stir until it forms a homogeneous mass. Round the dough of each muffinwith 25 grams each. Stuff the meatball with the buffalo mozzarella. Place in tomato sauce to heat and get the flavor of the sauce.

Assembly: Heat the cooked noodles. Place in the sauce with the meatballs. Sprinkle Parmesan cheese and basil leaves on top.


Pasta with Chicken and Vegetables

Pasta with Chicken and Vegetables




Ingredients

1 pack of penne or screw noodles
½ kg of chicken fillet in strips
4 tablespoons of balsamic vinegar
2 tablespoons of canola or soy oil
4 chopped garlic cloves
10 ripe tomatoes without skin, seedless and chopped
2 bay leaves
2 cups (tea) of baby carrots
5 broccoli bouquets
1 medium zucchini in cubes
50g of grated light parmesan cheese
salt to taste

Preparation mode

In a medium bowl, add the chicken and season with salt and balsamic vinegar. In a medium saucepan, heat the oil, saute the garlic, add the chicken and fry until golden. Add the tomatoes and bay leaves and cook until the tomatoes are tender. Adjust the salt, remove the bay leaves and set aside. In a medium saucepan, add the baby carrots, broccoli, zucchini and cook in salted water until tender, drain and set aside. In a large saucepan, boil 5 liters of salted water and cook the pasta. To do this, add the dough and stir from time to time, until the water comes back to a boil. Let it cook according to the time indicated on the package or until it becomes “al dente”, that is, soft but resistant to bite. Drain the dough, place in a large ovenproof dish, add the tomato sauce with chicken, the vegetables and mix well with the help of two large forks. Sprinkle Parmesan cheese and serve afterwards.


Farfalle with Yogurt Sauce

Farfalle with Yogurt Sauce



Ingredients

1 pack of Farfalle Grano Duro
2 tablespoons of light margarine
2 tablespoons of wheat flour
1 liter of skimmed milk
1 low-fat natural yogurt
1 lemon juice
Salt, nutmeg and lemon zest to taste

Preparation mode

Sauce: In a medium saucepan, heat the light margarine and brown the flour. Add 1 liter of skimmed milk little by little, stirring constantly to avoid lumps. Add yogurt, lemon juice and stir gently. Add the salt, season with nutmeg, sprinkle with lemon zest and set aside. Pasta: In a large saucepan, boil 5 liters of salted water and cook the pasta. To do this, add the dough and stir from time to time, until the water comes back to a boil. Let it cook according to the time indicated on the package or until it becomes “al dente”, that is, soft but resistant to bite. Assembly: Drain the dough, place it in a large ovenproof dish, add the yogurt sauce and mix it well with the help of two large forks.