Category Archives: PASTA

Orecchiette with rocket pesto

Orecchiette with rocket pesto

Orecchiette with rocket pesto are excellent dish for any occasion. The rocket is a herb with a with a peppery mustard flavor. The smooth dark green spiky leaves resemble dandelion leaves, and it is sold loose or banded in bunches. Younger, smaller arugula is milder tasting and less bitter. Arugula has traditionally been used in Italian cuisines. It’s gaining popularity as an ingredient in fresh salads, but is also good with cheeses, sandwiches, chicken and tuna salads, egg dishes, pasta and tomato dishes, and sautéd vegetables.

Butternut squash penne with pistachio pesto

Butternut squash penne with pistachio pesto

Butternut squash penne with pistachio pesto are absolutely delicious dish and with its taste could bring something new on your menu. The pesto can be made a few days in advance and kept in a covered container in the fridge. Any extra can be mixed with a splash of water and more lemon juice for a fabulous salad dressing. With a good choice of wine it is the perfect romantic meal for two.

Fettuccine with tomato and basil sauce

Fettuccine with tomato and basil sauce

Fettuccine with tomato and basil sauce are ideal for light diner or evening meal. Fettuccine is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with sugo d’umido (beef ragù) and ragù di pollo (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.

Carrot and potato gnocchi

Carrot and potato gnocchi

Gnocchi are made in most regions in Italy, although they are generally made with different ingredients in each region. For example, on the island of Sardinia, you can find tiny saffron flavored potato gnocchi, while in the Alto Adige in the mountains up near Austria; they are often made with breadcrumbs. In other regions you can find gnocchi made with everything from semolina, spinach, ricotta, chestnut flour, squash, buckwheat flour or most commonly, potatoes. These potto gnocchi can also be flavored with anything from beets, carrots, water squash, saffron or herbs. Some gnocchi are round while others are oval and grooved to hold the sauce. If you have never experienced a really good dish of gnocchi, you have missed a special treat. Luckily gnocchi can easily be made at home and are in fact quicker to make than homemade pasta.

Gnocchi with bacon and leeks

Gnocchi with bacon and leeks

Gnocchi with bacon and leeks could really fill you up after a long day at work. Delicious and easy to make, it is an ideal dinner for the whole family. Gnocchi are small Italian dumplings usually made from potato, flour (traditionally buckwheat flour) and egg and shaped into small ovals with a ridged pattern on one side. They can also be made from semolina flour, as they are in Rome. Gnocchi are often poached and then cooked au gratin (with breadcrumbs and grated cheese) in the oven and served as a hot starter. Gnocchi could be find in any larger supermarkets or food shops, or you can make them at home.