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Pasta's Recipes


Spaghetti with squid ink

Ingredients for four people

600 g fresh Squid
Spaghetti 350 g.
Dry white wine 80 cl.
Tomato paste to taste
Parsley to taste
Garlic to taste
Extra Virgin olive oil to taste
Salt and pepper to taste

Description of the preparation:

1 Clean the squid by removing their heads with the tentacles, then empty the pockets of vesicles retaining the black taking care not to break them. Remove the skins covering the squid, then wash well under running water and cut into squares approximately 2 cm.; chop the tentacles.

2 Pour into a saucepan four tablespoons of extra virgin olive oil and make it dry, without any of color, two cloves of garlic, then add the cuttlefish, a bunch of chopped parsley and a generous handful of pepper.

3 Stir, cover and cook over very moderate heat for about 45 minutes, then sprinkle the squid with white wine which will be melted in a spoonful of tomato paste (or three spoonfuls of homemade salsa). Continue cooking in covered container for 20 minutes, then dilute the sauce with a little hot water and keep it on the fire, this time incoperchiando for half an hour. After all the time the sauce should be a consistency.

4 half-hour before lunch warm in a large pot three liters of salted water to boil when it will plunge the spaghetti. Now add the sauce after the black of the vesicles, stirring well. Drain the spaghetti cooked al dente and toss with the sauce, stirring well. Serve by adding a handful of fresh chopped parsley.

Difficult: high

Time: 1.40 h.


Pasta with sardines

Ingredients for four people

Bucatini pasta 500 g
Sardines 500 g
Mountain fennel 2
1 onion
Raisins to taste
Oil 1 / 2 cup
Bread crumbs to taste
1 handful pine nuts
1 sachet saffron
Pepper to taste

Description of the preparation:

1 Peel and boned sardines by removing the head, bones and entrails. Put a pot on the stove in boiling salted water and soak the chopped fennel.

2 Let me cook for 5 maintaining the drain water will be used to cook the pasta. Take a large saucepan, soak the onion in the oil and brown the sardines to 5 m. United drained raisins, pine nuts, chopped fennel, pepper, saffron and cook over medium heat for fifteen minutes.

3 Meanwhile, boil the pasta al dente, drain and add to the pan of the sardines and mix well.

4 hours Put in a baking dish, sprinkle them with bread crumbs, metteli in the oven for 10 minutes and then serve.

Difficult: easy

Time: 1.00 h.


Pasta with aubergine and swordfish

Ingredients for four people

400 grams of pasta (rigatoni)
150-200 grams of swordfish
1 medium eggplant
1 onion, 100 grams
tomatoes, 150 grams
a few mint leaves

Description of the preparation:

Cut the eggplant into small pieces, sprinkle with salt and let drain for at least 1 hour, then dry the pieces and fry in diving. Cut the fish into pieces small sword, and after you fry the onion also chopped into small pieces, add the swordfish and cook stirring take it slowly. Finally add small cherry type tomatoes, fried eggplant, mint and salt. If the preparation of the sauce you've done in a wok, add the pasta when cooked, stir well and serve. If the sauce is prepared in a common pot, pour the contents into the container where you put the pasta after draining, stir well and serve.

Difficult: easy
time: 45 min.


Pasta alla Norma, a classic Sicilian Cooking

Pasta alla Norma is prepared with great simplicity.

Cut the eggplant into slices and, after letting them drain for at least half an hour sprinkle with salt, fry them in olive oil.

To cook pasta, preferably penne or rigatoni, season with fresh tomato sauce and is distributed in the plates were laid on the bottom of the fried eggplant. Then add the grated ricotta salata or any flakes and basil.

The goodness of a dish, and especially the pasta alla Norma, does not ignore the quality of ingredients ever used.

So if you want to offer the pasta alla Norma to a friend do it only in summer when eggplants and tomatoes are in season.

For doses as regulator.

For each person you expect 100-120 grams of pasta, eggplant half, 3-4 tablespoons of tomato sauce, 1 teaspoon of grated ricotta salata and basil leaves 3-4.

Difficult: easy
time: 30 min.


Baked Pasta alla Palermitana. Strictly anelletti

Preparation of baked pasta

Suppose that the guests are 4. The amount may seem exaggerated, but if it proves too much the next day, after a night in the fridge, you will find it even better.

Preparation of the sauce.

Fry onion in a medium size in plenty of olive oil. Add 200 grams of minced beef and 150 grams of minced pork. As soon as the meat is browned, add 600 grams of sauce, a tablespoon of tomato paste and salt. Cook over low heat at least 1 hour and a half.

In the meantime you have made firm 4 eggs.

Cook 600 grams of anelletti in plenty solted water. Drain al dente as the cooking will be completed in the oven .

After draining pour back into the cooking pan and add the sauce, at least 100 grams of cheese or pecorino cheese and 2 knobs of butter.

Make the dough smooth Stir with a ladle and pour half into a baking dish with a diameter of 25 cm that have previously greased on bottom and sides with bread crumbs and ricoparta.

On the first layer of dough put the eggs, shelled, of course, and about 100 grams of cheese (or pecorino cheese) into small pieces. Pour into the pan with the remaining pasta and sprinkle the top layer with bread crumbs.

Bake in pre heated oven at 200 degrees for 40 minutes.

Let cool for at least 30 minutes.

Difficult: medium
time: 1.30 min.

More recipes coming soon

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