With my recipes I hope to take you to beautiful Italy, where every region, every city, has its own culinary and cultural specialty. Obviously I hope to be able to take you to the rest of the World too... without getting on a plane!
The recipes of this category are mainly pasta dishes
You can also find ravioli with spinach and ricotta in refrigerator packaging in supermarkets, but I can guarantee you that the difference in flavor is enormous, especially if the ricotta and spinach are fresh. Let’s start by cooking the already washed spinach by placing it …
The roses made in this way are very delicate and suitable for a delicate palate. They are a little challenging to make but I guarantee you that the final result is spectacularly tasty! Ingredients for the pastry: -480g(16,93 oz) of flour -5 eggs Ingredients for …
Bring the water for the gobbetti pasta to the boil. Fry an onion cut into small pieces in a large pan and when it becomes a little tender add the courgettes cut into cubes, cook for 15 minutes and then add the cherry tomatoes cut …
Spaghetti with speck is very easy to make and delicious, all you need is a little speck, an onion, cooking cream and spaghetti. Start by putting the water on for the spaghetti and in the meantime let the onion rise, once browned add some speck …
Cavatelli di patate with tomato is a genuine, organic and very easy to make pasta dish.Start by washing the cherry tomatoes, I chose this type of cherry tomatoes because they are very tasty. After washing them, cut each cherry tomato with a pointed knife and …
Cavatelli, like orecchiette, are a form of fresh pasta without eggs, with only semolina, flour and potatoes in our case (with potatoes they are softer than classic cavatelli). The concave shape similar to a small shell is perfect for collecting any type of Italian seasoning. …
In the summer, cold pasta is very popular in Italy because it is very hot and this way with fresh cherry tomatoes and basil is very tasty and very simple to make. First, cook the pasta as usual, then drain it and let it cool. …
Le Trofie is an Italian pasta made of durum wheat semolina, its value is that it can be cooked in just a few minutes. I had some previously made ragù in the freezer, all I had to do was cook it for a few minutes …
This type of pasta is versatile with many toppings, this time I chose tomato and ricotta. First you boil the water for the pasta, then you fry an onion. Once the onion is browned, add the tomato puree. Add a little salt and then add …
The shells are made of durum wheat semolina pasta and to make the 5 colors turmeric, spinach, beetroot and black carrot were used…a colorful fantasy. I had just made the ragù bolognese so it was easy to decide which seasoning to use. I put a …