A dish has to talk to you. Indeed, all senses have to be activated to feel its vibrations. Even though you are not a chef, but, of course, you love cooking, it is a full experience around the dish, first of all as executor of the dish, by choosing ingredients properly at the food market and in the elaboration of the recipe, secondly as gourmet, by tasting the dish. What is more, small variations in the way you cook a dish, make you feel like an artist painting a canvas each time in a different way, in order to express creativity and going little further with culinary experiences.
For the Sunday lunch, I chose to cook big sized, bronze drawn “paccheri” pasta prepared with two different sauces and the following ingredients:
sweet cherry tomatoes, extra virgin olive oil, leeck, onion, crème fraîche, minced pork and veal, nutmeg and black peppar, local baked black olives, basil.
As for the execution of the recipe, first of all, let rings of leeck hiss in extra virgin olive oil, then add the minced pork and veal in the pan. Pour the crème fraîche after a couple of minutes and keep on cooking until it boils and the sauce becomes thicker. A sprinkle of salt and nutmeg at the end.
Then, it is the turn of a light tomato sauce prepared with fresh tomatoes. At the food market, I chose cherry tomatoes because of their sweetness, which is a good pairing with the white sauce just described above. Help yourself with a needle and pierce every tomato you are going to put in the pan. Once they will start to fry lightly in some extra virgin olive oil and chopped onion, they will cook gently for few minutes in their own juice. Add a sprinkle of sea salt in the end.
Cook paccheri pasta into boiling water for 14/15 minutes or at least for the time suggested on the package and, please, do not forget to add a sprinkle of sea salt.
Before serving the dish, add some baked black olives, few leaves of basil, cherry tomatoes and black peppar powder on top.
The dish will taste very good. Thank you and wishing everybody a good new week! 🌸✨🌸✨🌸✨
Hello! For celebrating Mardi gras we are going to prepare an excellent dish that both children and older children, who enjoy to make pasta dough, would love to try. We need only few genuine ingredients, which, by the way, remind of traditional tastes of Apulia gastronomy.
As for the pasta dough, on this occasion, I mix semolina flour and a local ancient biological durum wheat flour with some water. No eggs are necessary. It takes only few minutes for a thick homogeneous mixture, which then will be worked (you may help yourself by using the nonna papera machine) for becoming very thin sheets of pastry. After that, make small rectangles of those sheets. Next step is to join both the longer sides of each rectangle right in the middle in order to have small bows. Let pasta bows dry accurately for some hours.
Once it is time to prepare the dish, dip small broccoli for a couple of minutes in hot boiling salt water. Strain broccoli (please, do not forget to save that water for later) and add them in a pan with hot extra virgin olive oil, an idea of golden garlic and hot pepper. Cook broccoli for about 5/7 minutes by adding some of that water you saved before. Add a sprinkle of sea salt and pepper if it is necessary. At this point, broccoli should be tender in order to make small pieces of them straight in the pan, by using a wooden spoon. Add some fresh grated ricotta sheep milk cheese on top of broccoli in the pan and let it melt for a couple of minutes.
In the end, cook hand made pasta bows for about 7/8 minutes in hot boiling salt water, strain and add them to broccoli for gently mix all together. Serve pasta bows and broccoli warm in a bowl with crisp golden breadcrumbs and a sprinkle of fresh ricotta sheep milk cheese on top. Enjoy the dish in good company of your family and friends and wish everybody a good Mardi gras. Bon Appétit! ❤
Hello, are you planning to bring authentic flavours of Italian cuisine to your table at the weekend? Indeed, a dish of pasta is the best way to cook like Italians and many people in the world love Italian pasta. At this proper, here there are some quick tips in order to choose a good quality product and cook pasta in the right “al dente” way.
Let’s start by saying that a good quality flavourful pasta dish is made of:
1. The right choice of the main ingredient, that is pasta made of stone-grinding “durum wheat” flour. This particular flour, very rich in proteins, has the natural chemical properties for making the production of an excellent pasta possible (the mixture, made with only flour and water, is, for tradition, the simplest widely used recipe for making pasta in Southern Italy)
2. Pay attention when you choose your pasta pack, according to the recipe you are going to make. You may choose (trafilata al bronzo)”bronze drawn” pasta, if you want your dish have the taste of a magistral embrace with the sauce you are going to make for it. Please, look at the size, and minutes recommended for cooking the product
3. Fill a pot with water and leave it on the cooker until water starts boiling, then add pasta and a sprinkle of sea salt. Wait for the time recommended on the pack, have a taste of pasta to be sure about the right quantity of sea salt and the cooking process be “al dente”. Strain pasta and make room to your gourmet inspiration for finishing and serve the warm appetizing dish to your guests.