Recipes
Italian Cuisine > PASTA
Amatrice style Penne ziti
Bolognese Penne Ziti
Bucatini from Amatrice
Cannellone stuffed with sicula
Caserecce
Chitarra Molisana
Coccola recycling & truffles
Corallini in paella
Country Fantasia
Cucūtia and Speck Radiatori
Diver's Spaghetti
Esau's Quadrucci
Farmer's Rigatoni
Fettuccine in fagotto
Fettuccine with flakes of truffle
Fisherman's Orecchiette
Funghetti & crispy bacon
Fusilli al bronzo in anchovy sauce
Garden Lasagne
Garganelli tòk-tòk
Grandma's Tagliolini
Half rigatoni with a salmon cream
Linguine from the country cottage
Millerighe in a boscaiuole sauce
Orange blossom Fettucce
Orecchiette with turnip hearts
Pappardelle from the peak
Penne alla Norma
Pennone with octopus & potato sauce
Popeye's Fusilli
Reef Paccheri
Half rigatone with a salmon topping
Savory cream in cooked cream
Sea and garden Taglierini
Seafood flavored Fusili lunghi
Spaghetti alla carbonara
Tagliatelle with squid
The Captain's Linguine
The Farmer's Rigatoni
The Pasta Maker's Dessert
Tiramisù in elicoidali al cappuccino
Trinacria Lumachine
Tripolina lunga with inkwell
Tubetti in a hurry
Tubetti with white beans
Two toned Gnocchi Sardi
Ziti campani with Christmas Eve sauce
Amatrice style Penne ziti

Ingredients:

Directions:

In a saucepan warm up the olive oil, add the thinly cut onion and the pork cheek cut into strips.
Let them brown, wet with the white wine and let it cook for another few minutes.
Add the salt.
Cook the Penne ziti in a pot of abundant salted water, drain and pour them into the saucepan with the sauce.
Mix it all well and add the chopped parsley, a drizzle of olive oil and the grated pecorino.



Preparation Time:
5 to 10 min

Servings:
4 people

Bolognese Penne Ziti

Ingredients:

Directions:

Clean and finely chop the celery, carrot and onion.
Heat the extra-virgin olive oil in a frying pan and sauté the vegetables until softened.
Add the minced beef followed by the tomato passata. Season with salt and simmer.
Cook the Penne Ziti Corte Rigate in plenty of boiling salted water. Drain "al dente", combine with the sauce and serve.



Preparation Time:
20 to 30 mins

Servings:
1-2 people

Bucatini from Amatrice

Ingredients:

Directions:

Warm the olive oil in a pan, add the onion cut into strips and the pork cheek cut into julienne strips.
Let it all brown and then wet with white wine.
Let the wine evaporate and add the peeled tomatoes.
Add salt and bring to a boil.
Cook the Bucatini in abundant salted water, drain them al dente and mix them with the sauce in the pan.
Sprinkle the grated pecorino over the Bucatini and serve.



Preparation Time:
20 to 30 mins

Servings:
4 people

Cannellone stuffed with sicula

Ingredients:

Directions:

Cook the cannelloni for 4 minutes in unsalted water, drain and leave to cool covered in a damp cloth.
Put a 45° cut in the centre of the cannellone, in order to obtain two parts, allowing inserting the special stainless steel tube.
Heat some oil in a pan and once it has reached the correct temperature, fry the half cannelloniand put them aside.
In a bowl sieve the ricotta cheese, add the icing sugar, chocolate chips and the marsala. Whisk quickly, until the liquor is fully absorbed into the compost.
Add the cinnamon, mixing well with a spatula and finally fill the half cannelloni with the cream mixture.
For the best result, leave the ricotta cheese to rest in the fridge for a day.



Preparation Time:
30 to 40 mins

Servings:
4 people

Caserecce

Ingredients:

Directions:

In a pan with extra-virgin olive oil, brown the chopped garlic, onion, lard and parsley. 
Add the meat, the sausage chopped into small pieces and the lard slices rolled up well, already seasoned internally with parsely and chopped garlic.
Pour the red wine in and let it evaporate. Add the peeled tomatoes and continue cooking on a low flame for at least two hours. 
Add the salt. 
Boil the Caserecce Molisane in abundant salted water, drain them al dente and dress them with the sauce.



Preparation Time:
30 to 40 mins

Servings:
4 people

Chitarra Molisana

Ingredients:

Directions:

Clean the mushrooms thoroughly, wash and dry them with a dry cloth then cut them into thin slices In a saucepan fry the shallot and chopped garlic in some olive oil, add the mushrooms, the sprig of thyme and sauté until lightly brown Add the diced cherry mushrooms, some salt and finish cooking In a separate pan with salted water cook the Spaghetti alla chitarra.
Drain the pasta al dente, pour the pasta into the saucepan with the mushrooms and stir everything well adding some grated black truffles.
Serve the dish with more black truffles cut into thin strips and slivers of caciocavallo cheese on top.



Preparation Time:
5 to 10 min

Servings:
4 people

Coccola recycling & truffles

Ingredients:

Directions:

Melt the mozzarella in a saucepan, lay it on a plate, pressing down with your fingers as if it were a pizza base.
Arrange the recycling pasta in the centre of the mozzarella and close everything into a ball shape.
Drop the ball into some water and ice for a few moments, and dry using kitchen paper. 
Arrange the flour on a plate, the breadcrumbs on another plate and beat some egg in a bowl.
Coat the ball in the flour first, then in the egg mixture and finally in the breadcrumbs.
Repeat the whole process a second time. 
Heat some oil in a deep pan, when the oil is heated immerge the ball. Serve hot.



Preparation Time:
30 to 40 mins

Servings:
1-2 people

Corallini in paella

Ingredients:

Directions:

Wash the seafood thoroughly, letting them purge in water and salt for 1 hour.
In a small saucepan with some oil, lightly brown a clove of garlic with its peel, add the seafood, cover and wait until the shells open. 
Pour in the white wine and allow the alcohol base to evaporate, then turn off the heat.
Take out the seafood and put them aside into a bowl.
Place the sauce in a bowl.
In a separate bowl with a little oil, lightly brown a clove of garlic with its peel, add the peas, the calamari cut into pieces, and the shrimp, then brown for 5 minutes.
Cook with a glass of wine and incorporate the sauce which was kept aside. Bring the salted water to boil and cook the corallini pasta for 4 minutes.
Once drained add them to the seafood soup with 2 sachets of saffron. Continue to cook for a further 5 minutes and serve.



Preparation Time:
30 to 40 mins

Servings:
4 people

Country Fantasia

Ingredients:

Directions:

Soak the beans overnight. Boil until tender then set aside, saving some of the cooking liquid.
Heat the extra-virgin olive oil in a frying pan and sauté the thinly sliced onion until it get soft.
Slice the sausage and fry with the onions for another 5 minutes.
Add the cherry tomatoes, previously washed and cut into fourths.
Season with salt and cook for 10 more minutes.
Add the boiled beans with a cup of their cooking liquid and heat through.
Cook the Pasta Fantasia in plenty of boiling salted water, then drain "al dente" and combine with the sauce. Serve.



Preparation Time:
10 to 20 mins

Servings:
1-2 people

Cucūtia and Speck Radiatori

Ingredients:

Directions:

Clean and peel the pumpkin and cut into cubes.
Heat the extra-virgin olive oil in a pan and sauté the garlic.
Add the pumpkin and season it with salt, then cover and cook over low heat.
Thinly slice the speck and sauté it in a non-stick frying pan with a little bit extra-virgin olive oil.
Once the pumpkin is cooked, combine it with the speck and heat through.
Cook the pasta Radiatori in plenty of boiling salted water. Drain "al dente", combine with the sauce and serve.



Preparation Time:
10 to 20 mins

Servings:
1-2 people

Diver's Spaghetti

Ingredients:

Directions:

Clean the asparagus carefully and remove the tough ends.
Cut off the tips, leaving them whole and slice the stem into pieces.
Peel and finely chop the onion. Heat the extra-virgin olive oil in a frying pan and sauté the onion, then add the asparagus. 
Cook for 6/8 minutes covered. Dice the grouper and add it to the pan.
Season with salt and cook through. Cook the Spaghetti in plenty of boiling salted water.
Drain "al dente", combine with the sauce and serve.



Preparation Time:
10 to 20 mins

Servings:
1-2 people

Esau's Quadrucci

Ingredients:

Directions:

Clean the lentils well, boil them in a saucepan with the celery, carrot, onion and garlic.
In another saucepan, brown garlic in olive oil and add the tomatoes cut into cubes. 
When the sauce is well reduced add the lentils.
Cook the Quadrucci in abundant salted water, drain al dente and pour them into the lentils, allowing everything to flavour. 
Serve with a drizzle of olive oil and pepper ground with a pepper mill.



Preparation Time:
10 to 20 mins

Servings:
4 people

Farmer's Rigatoni

Ingredients:

Directions:

Heat half the olive oil in a frying pan and sauté the garlic, then add the tomatoes; season it and simmer.
Peel the aubergine and cut the flesh into cubes.
Heat the remaining extra-virgin olive oil in a non-stick frying pan and sauté the aubergine, season with salt and cook thoroughly.
Cook the Rigatoni in plenty of boiling salted water.
Drain "al dente", combine with the tomato sauce, aubergine, and basil leaves and serve with cubes of fresh ricotta cheese on top.



Preparation Time:
5 to 10 min

Servings:
1-2 people

Fettuccine in fagotto

Ingredients:

Directions:

Fry the garlic in a pan with olive oil.
Add the seafood, parsley and tomato sauce.
Cover with a lid and cook at a medium flame. Add salt.
Cook the Lingue di passero in abundant salted water, drain al dente and mix into the sauce.
Lay the Lingue di passero onto the aluminum foil and leave them in a hot oven at 180°Celsius for five minutes.



Preparation Time:
5 to 10 min

Servings:
4 people

Fettuccine with flakes of truffle

Ingredients:

Directions:

In a pan melt the butter with the sprig of thyme.
Cook the Fettuccine in abundant salted water and drain al dente.
Mix them in the pan adding, if necessary, some cooking water from the pasta.
Serve them hot, grating the white truffle from Molise at the moment the plate is served.



Preparation Time:
10 to 15 mins

Servings:
4 people

Fisherman's Orecchiette

Ingredients:

Directions:

Wash the courgettes and finely chop them.
Heat the extra-virgin olive oil in a frying pan and sauté 10 g of onion until softened then add the chopped courgettes.
Add the vegetable broth and cook thoroughly.
Use a stick blender to cream the courgettes mixture.
In a non-stick pan heat some extra-virgin olive oil and sauté the remaining finely chopped onion.
Add the salmon, cleaned of any skin and chopped into pieces, season it and simmer.
Add the cream and simmer for a few more minutes. Cook the Orecchiette Pugliesi in plenty of boiling salted water.
Drain "al dente", combine with the sauce and serve on top of the creamed courgettes.



Preparation Time:
10 to 20 mins

Servings:
1-2 people

Funghetti & crispy bacon

Ingredients:

Directions:

Clean the cabbage, cut it into thin strips and wash them well.
In a saucepan, pour the olive oil and brown the garlic. 
Add the cabbage and allow it to acquire flavour.
Mix in the vegetable stock, add the salt and pepper and bring it to a cooking point. 
Blend it all until it reaches the consistency of a puree. 
Dice the bacon and let it brown in a nonstick pan. 
Cook the Funghetti in abundant salted water, drain them and mix them with the puree.
Dress the dish with the crispy bacon.



Preparation Time:
20 to 30 mins

Servings:
4 people

Fusilli al bronzo in anchovy sauce

Ingredients:

Directions:

In a pan brown the garlic cut into thin slices with olive oil, add the anchovies already washed and filleted. 
Let the anchovies break up mixing them with a spatula. 
Cook the broccoli in a pot with abundant water, drain them al dente and pour them into the pan with the oil and anchovies. 
Allow them to acquire flavor. 
Add salt and pepper. Cook the Fusili in a pot of abundant salted water and drain al dente. 
Mix the Fusili with the broccoli adding a drizzle of oil.
Serve the Fusili decorating them with a sprinkle of grated caciocavallo and the previously roasted pine nuts.



Preparation Time:
20 to 30 mins

Servings:
4 people

Garden Lasagne

Ingredients:

Directions:

Clean and cut the vegetables. Cook them in a separate pan with olive oil, garlic and onion. Once all of the vegetables are cooked put them all into one pan and add the leaves of basil, allowing them to flavor it all. Cut the scamorza into cubes. Cook the egg Lasagne in abundant salted water, drain them al dente and allow them to cool off in cold water. Dry the sheets of pasta and begin to create the lasagna. In a baking pan, lightly buttered, place a sheet of lasagna and smear it with béschamel. With the help of a spoon, lay the vegetables on top. Sprinkle with the scamorza and Parmesan cheeses. Continue in this method for the next two layers. Place it in the oven at 180°Celsius for thirty minutes. Remove from the oven and let it settle for a few minutes.



Preparation Time:
1 hour

Servings:
4 people

Garganelli tòk-tòk

Ingredients:

Directions:

In a saucepan brown the chopped celery, carrots and onion in oil along with the rosemary. Add the diced bacon and ground turkey. Pour in the white wine and allow it to evaporate. Add salt and pepper, to taste. Add a ladle of the vegetable stock and cook for twenty minutes. Boil the Garganelli in abundant salted water, drain them al dente and mix them with the sauce, adding the pecorino cheese.



Preparation Time:
20 to 40 mins

Servings:
4 people

Grandma's Tagliolini

Ingredients:

Directions:

In a pan saute' the shallot with butter, add the ham cut into strips, the sprig of rosemary and let it brown. Add the peas and pour in the vegetable stock, letting it cook for a few minutes. Add salt and pepper. Cook the Tagliolini in a pot with abundant salted water, drain al dente and pour into the sauce of ham and peas. Mix well adding the grated Parmesan.



Preparation Time:
20 to 40 mins

Servings:
4 people

Half rigatoni with a salmon cream

Ingredients:

Directions:

In a saucepan bring to the boil half of the cream, add the gelatine which was left to soften and melt in some water. Filter everything and season with salt, nutmeg and cheese. Leave to cool and incorporate the rest of the cream. Cook the half rigatoni in unsalted water, drain and leave to cool covered in a damp cloth. Arrange the stuffed pasta and cover with the cooked cream which had been cut into cubes.



Preparation Time:
30 to 40 mins

Servings:
4 people

Linguine from the country cottage

Ingredients:

Directions:

Cut the prosciutto into julienne strips and brown them with a drizzle of extra-virgin olive oil, using a nonstick pan. Gently melt the butter and flavor it with the fresh sage leaves. Cook the Linguine in abundant salted water and drain al dente. Mix everything together adding the crispy prosciutto, flakes of caciocavallo, and melon pearls, prepared in advance using a melon-balle.



Preparation Time:
30 to 40 mins

Servings:
4 people

Millerighe in a boscaiuole sauce

Ingredients:

Directions:

Clean the mushrooms and cut them into strips. Fry the diced shallots and sliced garlic in a pan with olive oil. Add the mushrooms with the thyme. Add salt, pepper and finish cooking. Cook the Millerighe in a pot of abundant salted water, drain al dente and pour them into a container. Mix with the grated pecorino, ground black pepper, a drop of cooking water from the pasta and uncooked olive oil. Arrange the pasta on the plates. Garnish with the mushrooms, slices of truffle and grated pecorino.



Preparation Time:
20 to 30 mins

Servings:
4 people

Orange blossom Fettucce

Ingredients:

Directions:

In a nonstick pan brown the shallot with the extra-virgin olive oil and add the eggplant peeled and cut into cubes. Bring it all to a cooking point. In another pan brown the remaining shallot in extra-virgin olive oil. Add the prawns and cook until golden brown. Add salt and let everything acquire flavor with the peel of an orange cut into strips. Cook the Fettucce rice in salted water, drain them al dente and mix them with the prawns. Finally add the eggplants and flavor it all with the leaves of fresh mint.



Preparation Time:
30 to 40 mins

Servings:
4 people

Orecchiette with turnip hearts

Ingredients:

Directions:

Clean the turnips using only the tender tops, washing them thoroughly in water. Bring to a boil a pot of water, once boiling add salt and throw in the turnip tops and the Orecchiette. At the same time, in a pan warm up the oil with the garlic. Let this brown together with the chili pepper and add the anchovies (cleaned and cut into pieces). Drain the Orecchiette al dente and the turnip tops, pour them into the pan and toss in order to mix the ingredients well.



Preparation Time:
10 to 20 mins

Servings:
4 people

Pappardelle from the peak

Ingredients:

Directions:

The day before marinade the roe deer cut into cubes with the ingredients for the marinade. Drain the meat, mince the vegetables and let them brown slightly in a saucepan with ollive oil. Add the meat the, bunch of herbs and continue to cook. Pour in the wine from the marinade and and allow it to reduce. Add the tomato concentrate and the tomato sauce and finish cooking. Cook the Pappardelle in abundant salted water, drain al dente and pour them into the sauce. Toss the Papardelle in the pan, add the Parmesan and serve.



Preparation Time:
40 to 50 mins

Servings:
4 people

Penne alla Norma

Ingredients:

Directions:

Without warming it up, prepare the sauce in a pan with the extravirgin olive oil, garlic cloves, tomato pulp, salt and pepper. Cook it on medium flame. At the same time peel the eggplants with the help of a potato peeler, cut them in slices and fry them. Cook the Penne Ziti Rigate in abundant salted water, drain them al dente and place them in a soup tureen. Dress them with the tomato sauce and the salted ricotta seasoning with the basil leaves. Arrange the Penne in individual plates, laying on top the slices of fried eggplant, a grating of the ricotta and some basil leaves.



Preparation Time:
20 to 30 mins

Servings:
4 people

Pennone with octopus & potato sauce

Ingredients:

Directions:

In a saucepan bring some water to boil and immerge the octopus into the boiling water quickly 3 times.
(Cooking time is proportional to the weight: 30 minutes per kilo). 
Put the octopus aside in a plate and in the same water where we cooked the octopus cook the peeled potatoes. 
Once cooked, transfer them into a bowl and mash with a fork. Season with salt and a drizzle of oil.
Cook the half rigatoni in unsalted water, drain and leave to cool covered in a damp cloth. 
Stuff the pasta with the mashed potatoes. 
Decorate with the octopus and sprinkle with some paprika and chili peppers.



Preparation Time:
1 hour

Servings:
5 people

Popeye's Fusilli

Ingredients:

Directions:

Clean the spinach thoroughly and blanch it for 10 seconds in non-salted boiling water.
Drain and rinse in cold water. Drain the spinach well and transfer into a bowl.
Season with salt and a little bit of extra-virgin olive oil and blend it with a stick-blender.
In a separate bowl, beat the ricotta, season with salt, extra-virgin olive oil and 2 tablespoons of boiling water.
Cook the Fusilli in plenty of boiling salted water. 
Drain "al dente" and combine with the ricotta, adding a few more tablespoons of boiling water if necessary.
Serve the Fusilli on top of the creamed spinach, heated through if necessary.



Preparation Time:
10 to 20 mins

Servings:
1-2 people

Reef Paccheri

Ingredients:

Directions:

In a pan brown the garlic with the olive oil. 
Add the goatfish fillets and after a few minutes add the tomatoes, cut into cubes with 100 ml of white wine.
Add salt and pepper. 
Bring it to a cooking point and add the chopped parsley. 
In abundant salted water cook the Paccheri, drain them al dente and mix well with the sauce.



Preparation Time:
20 to 30 mins

Servings:
4 people

Half rigatone with a salmon topping

Ingredients:

Directions:

For the savory cream:
Bring the cream and milk to boil, in the meantime melt some butter and add the flour.
Mix, pouring the boiling cream and milk and bring to boil. Add the egg yolks, cooking for a further minute.
Leave the mixture to cool and add salt and parmesan cheese.
For the preparation of the salmon and balanced salt
Put the salmon fillets in the balanced salt, arrange them in a plate and marinate them in breadcrumbs for 24 hours.
In the meantime cook the half rigatoni in unsalted water, drain and leave to cool covered in a damp cloth.
Fill the half rigatoni with the savory cream mixture and arrange the salmon fillets cut into pieces.



Preparation Time:
30 to 40 mins

Servings:
5 people

Savory cream in cooked cream

Ingredients:

Directions:

For the cooked cream:
In a small saucepan bring to the boil half of the cream, add the gelatin which has been left to soften and melt in water. 
Filter everything and season with the salt, nutmeg and cheese.
Leave to cool and incorporate the rest of the cream.
For the jam:
In a small saucepan bring to boil the white wine with the sugar, half an orange and a bay leaf.
Slice the peppers julienne and add to the mixture and leave to cook for about 30 minutes.
When the compost has cooled, blend everything together.
Cook the half rigatoni in unsalted water, drain and leave to cool covered in a damp cloth.
Arrange the stuffed pasta and sprinkle over the cooked cream which had been cut into cubes and decorate with the pepper jam.



Preparation Time:
30 to 40 mins

Servings:
5 people

Sea and garden Taglierini

Ingredients:

Directions:

Brown the garlic in a pan with olive oil, add the scampi and cook for a few minutes. Add the datterino tomatoes washed and cut into fours. Add salt. Cover with a lid and finish cooking. In another pan with olive oil cook the zucchini washed and cut into strips. Add salt. Open the clams in a pan with olive oil and garlic. Unite the ingredients from the three pans and let flavour. Cook the Taglierini in abundant salted water, drain al dente and mix with the sauce. Sprinkle the chopped parsley. 



Preparation Time:
20 to 30 mins

Servings:
4 people

Seafood flavored Fusili lunghi

Ingredients:

Directions:

In a pan brown the garlic in olive oil. Add the chili pepper and the tomatoes cut in cubes, cook for a few minutes. Add the squid cut into thin strips, the prawn tails without shells, the mussels and the clams. Add salt. Cover with a lid and bring the cooking to an end. In a pot with abundant salted water cook the long tubular Fusilli, drain them al dente and dress them with the prepared sauce, sprinkling the chopped parsley on top.



Preparation Time:
20 to 30 mins

Servings:
4 people

Spaghetti alla carbonara

Ingredients:

Directions:

Pour the egg yolks and the whole eggs into a container. 
Beat them with a whisk, adding the Parmesan, a drizzle of olive oil, the salt and the pepper. 
In a pan brown the pork cheek cut into strips with the olive oil. 
Wet with white wine and allow it to evaporate. 
Cook the Spaghetti in a pot with abundant salted water, drain them al dente and pour them into the pan with the pork cheek, mixing well. 
Place the Spaghetti in the container with the eggs and flavor well in a way that the eggs curdle with the heat of the pasta.



Preparation Time:
10 to 20 mins

Servings:
4 people

Tagliatelle with squid

Ingredients:

Directions:

In a pan brown the garlic and chopped pepper. 
Add the squid already cut into strips. 
Wet with the white wine and allow to evaporate.
Add salt. 
Cook the Tagliatelle in abundant salted water, drain al dente and put them once again on a high flame in a pan with the squid sauce, adding the chopped parsley.



Preparation Time:
10 to 20 mins

Servings:
4 people

The Captain's Linguine

Ingredients:

Directions:

Sauté the garlic in a frying pan with the extra-virgin olive oil.
Add the drained tuna and olives and allow to simmer for a few minutes before combining it with the pasta. 
Season with salt and keep on cooking the sauce.
Cook the Linguine in plenty of boiling salted water, then drain "al dente" and add to the tuna and olive sauce.
Mix well and serve.



Preparation Time:
10 to 20 mins

Servings:
1-2 people

The Farmer's Rigatoni

Ingredients:

Directions:

Let the beans soak for one night. 
Then boil them in salted water, stirring often with a wooden spoon.
Clean the mushrooms with a wet cloth, cut them julienne style and brown them with the garlic in a saucepan. 
Add salt. 
Add the beans and let them flavour the composition.
Cook the Rigatoni in abundant salted water, drain them al dente and mix them in the sauce of mushrooms and beans.
Drizzle with extra-virgin olive oil and sprinkle with chopped parsley.



Preparation Time:
40 to 50 mins

Servings:
4 people

The Pasta Maker's Dessert

Ingredients:

Directions:

Boil the Mezzi rigatoni and drain them al dente, leave them to cool covered with a damp cloth. Beat the egg yolk with sugar, add the mascarpone and the flakes of chocolate. 
Put the leaf of gelatin to soak, squeeze and add it to the two espresso coffees. Allow the gelatin to dissolve in the coffee in a heated container, pour it all into a rectangular mould and place it in the fridge. In a double saucepan melt the nougat cream with the fresh cream. 
Plate arrangement: 
Pour five teaspoons of the torroncino (nougat) sauce on the plate and on top lay the five Mezzi rigatoni previously stuffed with mascarpone. 
Garnish it all with a slice of orange and mint leaves. Complete the plate decorating it with a gelatin coffee cube.



Preparation Time:
1 hour

Servings:
4 people

Tiramisù in elicoidali al cappuccino

Ingredients:

Directions:

Cook the elicoidali in boiling unsalted water, drain and leave to cool covered in a damp cloth.
In a bowl, separate the whites from the egg yolks. In a saucepan heat 5 spoon full of cream with the cappuccino powder.
Mix the egg yolks and sugar and beat into a cream, incorporate the cream to the cappuccino and finally the mascarpone, mixing from the bottom to the top.
Beat the rest of the cream and separate the egg whites and incorporate the rest of the mixture.
Leave in the fridge for about 1 hour. With a teaspoon stuff the pasta shells with the cream and sprinkle with chocolate powder.



Preparation Time:
30 to 40 mins

Servings:
5 people

Trinacria Lumachine

Ingredients:

Directions:

Peel the aubergine and cut the flesh. 
Heat half of the extra-virgin olive oil in a frying pan and sauté half clove of garlic, then add the aubergine and season with salt.
Cook thoroughly and set aside. Remove skin and bones from the sword fish and cut into small cubes.
Wash and cut the tomatoes in fourths.
Heat the other half of the extra-virgin olive oil in another frying pan and sauté the other half clove of garlic, then add tomatoes and thyme and allow it to cook a few minutes.
Add the fish and season with salt, then cover and allow to simmer.
Cook the pasta Lumachine in plenty of boiling salted water. Drain "al dente", combine with the sauce and serve.



Preparation Time:
10 to 20 mins

Servings:
1-2 people

Tripolina lunga with inkwell

Ingredients:

Directions:

Remove the black sack from the cuttlefish, being careful not to break it. 
Cut the cuttlefish into strips. In a saucepan fry the garlic in olive oil. 
Add the peeled tomatoes and the cuttlefish. Add salt and pepper. 
Halfway through the cooking add the contents of the sack and bring to a boil.
Cook the Tripoline in abundant salted water, drain al dente and dress with the prepared sauce.



Preparation Time:
30 to 40 mins

Servings:
4 people

Tubetti in a hurry

Ingredients:

Directions:

Clean and chop the onion into thin slices. 
Melt the butter in a pan and add the onions to soften followed by the fresh peas and a cup of water.
Season it with salt and simmer for about 10 minutes. 
Cut the sliced ham into strips and combine with the peas, heating through. 
Cook the pasta Tubetti in plenty of boiling salted water, then drain "al dente" and mix with the peas and ham then serve.



Preparation Time:
10 to 20 mins

Servings:
2 people

Tubetti with white beans

Ingredients:

Directions:

Boil the white beans, which were already put to soak the night before, with celery and garlic. 
Prepare the dressing which is to be added to the white beans, composed of garlic browned with some dried pepper, sweet or hot, and chopped bacon. 
Add salt. 
Cook the Tubetti in abundant salted water, drain very al dente and add to the beans. 
Let it all savor until the pasta has finished cooking.



Preparation Time:
40 to 50 mins

Servings:
4 people

Two toned Gnocchi Sardi

Ingredients:

Directions:

Clean and trim the courgettes, cut into 4 pieces, and discard the inner pith.
Cut into thin strips. Heat the extra-virgin olive oil in a frying pan and sauté the finely chopped onion until softened.
Add the chopped courgettes, season and continue to cook.
Cut the ham into strips and add to the pan for the last 5 minutes of cooking time.
Cook the Gnocchetti in plenty of boiling salted water.
Drain "al dente", add to the frying pan and combine with the sauce and basil leaves. Serve. 



Preparation Time:
10 to 20 mins

Servings:
1-2 people

Ziti campani with Christmas Eve sauce

Ingredients:

Directions:

In a pan fry the garlic in the olive oil and when it is well browned remove it.
Add the anchovies, previously washed and filleted and allow them to break down. 
In another pan, toast the bread crumbs in the olive oil and add the chili powder. 
Add salt. 
Cook the Ziti campani in abundant slightly salted water, drain al dente. 
Toss the pasta in the pan with the anchovy sauce and the toasted bread crumbs.



Preparation Time:
10 to 20 mins

Servings:
1-2 people