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Recipes from Italy | Recipes from Italy |
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PENNE al cacao con noci e speck Cacao-Penne with nuts and bacon Ingredients for 4 persons: 250 g penne al cacao - 50 g butter - 50 g hazelnuts cut - 100 g bacon - 200 g Panna (cream) - salt, pepper, nutmeg. Preparation: cut bacon - approx. half of butter and nuts for 2-3 minutes in a pan gently brown. Add panna, flavoure with salt, pepper and nutmeg and cook at 2 minutes of little flame. In the meantime cook the pasta in plenty saltwater al dente. Filter off the pasta and add in the pan, stir up carefully. Eventually give in a little bit of cooking water.
TAGLIATELLE with salmon and red and green pepper Ingredients for 4 persons: 250 g Tagliatelle with salmon - 60 g butter - 100 g panna (cream) - each 1 coffeespoon of red and green pepper - onion, lemon, salt, paprika, chives. Preparation: Both kinds of pepper, cut peel of 1/2 lemon, 1 truss of chives cut, mix with 1 spoon of olive-oil. Heat the butter in a pan - add the panna - spice with salt and pepper. In the meantime cook the pasta in plenty of saltwater al dente. Filter off and add in the pan with the spice and if it´s necessary pour a little bit of cooking water.
TAGLIOLINI al nero di seppia con pomodoro e calamari TAGLIOLINO with cuttlefish and tomatoes and calamari Ingredients for 4 persons: 250 g Tagliolini al nero di seppia - 250 g calamari - 4 tomatoes - 1 clove of garlic - 1/2 glass of white wine - basilicum, salt, pepper, parsley, 3 spoon of olive-oil Preparation: Wash the calamari and cut them in little pieces. Brown the clove of carlic in oil, take it off, add the wine and the calamari and let it boil down. Put a little ladle of water and let it cook covered, taste it with salt and pepper. Wash the tomatoes, seed and cut them. Cook the pasta al dente in plenty of saltwater - filter off. Add the pasta into the pan, stir up and add the tomatoes. Taste it with basilicum, parsley cutted and olive-oil. Serve it hot!
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TAGLIATELLE al salmone con pepe rosa e pepe verde
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