Category Archives: PASTA
This simple recipe was invented in 1892 by a Roman restaurateur called Alfredo Di Lelio who became famous for serving it with a gold fork and spoon. the fame of his “fettuccine al triplo burro” (later named “fettuccine all’Alfredo” or “fettuccine Alfredo”) spread, first in Rome and then to other countries and became very popular especially in United States. Fettuccine all’Alfredo is a simple dish made of very few ingredients, yet full of flavour and texture. It is prepared and cooked in no time and is perfect for a quick (15 – 20 minutes), fuss-free lunch or dinner. The story behind make this dish appropriate even for evening meals prepared for guests, that would love to hear it.
Linguine with rocket can be a very nice, fashionable lunch, that is so quick and easy to make at home. Rocket has an excellent peppery flavour that combines beautifully with the Parmesan cheese. Linguine is an egg pasta and looks rather like flattened strands of spaghetti. Spaghetti, fettucine or pappardelle could be used instead. Dried pasta cooks in 10-12 minutes, but an even faster result can be obtained by using fresh pasta. Simply add it to a large pan of boiling, lightly salted water, making sure that all the strands are fully submerged, and cook for 2-3 minutes. The pasta is ready when it rises to the top of the pan and is tender to the taste, with a slight firmness in the centre. Fresh Parmesan keeps well in the refrigerator for up to a month, if wrapped in greaseproof paper.
Roman gnocchi can be prepared a day or two in advance, wrapped and stored in the refigerator in the slab form or as circles. Roman gnocchi are made with semolina and are quite different from the more well-known potato gnocchi served with pasta sauce. Gnocchi are eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. They are generally home-made in Italian and diaspora Italian households. They may also be bought fresh from speciality stores. In supermarkets, industrially produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include melted butter with sage, pesto, and various sauces.
Spaghetti with chicken balls is a relatively easy recipe, and it is certainly something that will anyone enjoy. It is quite hearty dish, and it is an ideal lunch or diner, cooked nicely and slowely. Chicken mince is probably not something that you can easy find in shops (though the best supermarkets usually have it), but you can always ask your butcher to mince it for you. Also, you can do it for yourself, at home, using hand meat mincer. It is much lighter and healthier version than beef or pork mince meat. And the chicken balls made of mince meat taste so delicious if you use spices and sauces to dip them in. This recipes uses spaghetti pasta, but in the same way you can use tagliatelle or penne.
This ravioli dish has a smooth extra-cheesy sauce that coats the pasta very evenly. If you cannot find all of the cheeses, simply substitute your favourites. The aim is to have a total quantity of 225 g cheese and to include Parmesan in the selection. Always buy Parmesan in the piece and grate it yourself. Using the ready grated cheese may save time, but the flavour will not be as good. Here are used Parmesan (fragrant and tangy), Edam (sweet, slightly nutty), Gruyère (nutty, slightly sweet) and Fontina (delicate, good for desserts) cheese. You may like to try to use a different combination, with cheeses such as Gauda, Cheddar, Red Leicester or Wensleydale. Most cheeses are available all year round, but a few traditionally-made cheeses, such as Gruyère, have a season when they are considered to be at their best. If possible, it’s best to buy cheeses from a specialist who stores their stock well and will be able to suggest which cheese will be best for your purpose. Specialist suppliers will also allow you to taste a range of cheeses before purchase.