Spaghetti alla norcina recipe – Italian Cuisine – Italian Cuisine

Spaghetti alla norcina recipe - Italian Cuisine


  • 350 g thin spaghetti
  • 150 g fresh black truffles
  • 2-3 anchovy fillets in oil
  • garlic
  • extra virgin olive oil
  • salt

For the recipe of spaghetti alla norcina, Wash the truffles well with warm water, brush them, dry them gently and grate them finely. Heat 80 g of oil; before it begins to sizzle, remove from the heat and add the grated truffles, stirring until a homogeneous sauce is obtained; if necessary, wet with a couple of tablespoons of water.
Return to the heat to a minimum and add 1 clove of garlic without peel and the anchovy fillets. Stir again so that the anchovies melt, then turn off and remove the garlic. Cook the spaghetti in plenty of boiling salted water. Drain and season with the truffle sauce. Serve immediately, completing to taste with truffle flakes, whole anchovy fillets and a few thyme leaves.

Strudel: all the recipes to make it as good as your grandmother's – Italian Cuisine


Apples, raisins, cinnamon, but also jams and delicate creams: in each house the strudel has a different fragrance and consistency and comes from simple and ancient traditions that too often we risk not inheriting.
But we must not lose heart, our recipe book contains all the answers we are looking for. Classic recipes, imaginative variations, different textures to meet everyone's tastes and experiment with strudel in 15 unmissable recipes: filo pastry strudel with seasonal fruit, of ricotta cheese, at cherries, strudel swings to theapricot, with ricotta and strawberries, of abbot pears, of pears, small strudel of apples and strawberries, of apples with biscuits, of nectarines and rum, of oranges and apples, of plums and almonds and strudel slices of apricots with lemon sauce.

If instead you remember one by one the ingredients of the filling that you prepared at home when you were little, but you miss the dough recipe, here it is in simple steps.

Ingredients for 6 people

150 g flour – 50 g very soft butter – 1 egg – salt

Method

Mix the ingredients in a bowl with a tablespoon of water. Mix them with your hands until they are mixed in a slightly sticky mixture. Transfer the mixture to the pastry board and knead it for a few minutes until it is smooth and elastic. When the dough is elastic enough to be able to pull it without breaking, collect it in a small ball and let it rest under a hot pan for 40 '. Roll out the dough on a floured cloth, first with a rolling pin, then with your hands: place them under the pastry with the back up, widening the dough until it is almost transparent. Use the cloth to roll the strudel dough, after you have placed the filling on the surface. You will also need the tea towel to transfer the roll from the pastry board to the baking tray.

Once stuffed and cooked, why not serve it warm with a scoop of fior di latte ice cream?

Here are our 15 recipes for strudel

WE COOKED FOR YOU

Phyllo strudel with seasonal fruit

WE COOKED FOR YOU

Ricotta Strudel

WE COOKED FOR YOU

Cherry strudel

WE COOKED FOR YOU

Apricot strudel swivels

WE COOKED FOR YOU

strudel

WE COOKED FOR YOU

Apricot strudel

WE COOKED FOR YOU

Strudel with ricotta and strawberries

WE COOKED FOR YOU

Abbot pear strudel

WE COOKED FOR YOU

Strudel Of Pears

WE COOKED FOR YOU

Small apple and strawberry strudel

WE COOKED FOR YOU

Apple strudel with biscuits

WE COOKED FOR YOU

Nectarine and rum strudel

WE COOKED FOR YOU

Plum and almond strudel

The recipe for Grandparents' Day to do for dinner – Italian Cuisine

The recipe for Grandparents' Day to do for dinner


Ready to celebrate grandparents' day? Here is a dish to gather all around the table with everything we love the most: chicken, traditional cuisine and the family gathered together

Gourmet, Asian, ethnic or veg? None of these options. The Italians' favorite cuisine (or at least 38 million of them) remains that of the grandmother, especially if enjoyed during Sunday lunch with the whole family gathered.

Sunday with grandma's kitchen

They are almost 8 out of 10, 76%, Italians, who say they prefer the traditional cuisine with refined dishes, long preparations, exotic or standardized flavors like those of fast food. The perfect menu? And with lasagna and baked chicken. This is what emerges from theDoxa / Unaitalia survey "Traditional recipes", made on a sample of 1000 cases, representative of the Italian adults, on the occasion of the grandparents' day which is celebrated today, 2nd October. Research also shows that for 69% of them the ideal Sunday lunch is that at home with family members. And they are the millennials to look more than anyone else, and with affection, at grandparents' home meetings: 44% of young people between 18 and 24 say so.

From lasagna to roast: the favorite dishes

Among the most popular dishes emerge the lasagna, considered by an Italian out of two (50%) the first favorite dish; follow the stuffed egg pasta (ravioli, tortellini, etc. 24%), the risotto (20%), le soups and soups (6%). Among the latter, however, is the immortal roast chicken with potatoes the dish of memory, considered by 36% of Italians the grandmother's dish par excellence together with other traditional dishes like theroast veal (20%), le meatballs (18%), the baked fish (16%) and the rabbit hunter (10%).

To cook you learn from your grandparents

21% of Italians surveyed reveal of having learned to cook by her grandmother, while the percentage almost doubles (37%) among boys between 18 and 24 years old. To prove then to your grandparents that they really learned their secrets in the kitchen, why don't you cook for their party? Here is a dish to eat all together to celebrate this evening or next Sunday, if you haven't done it yet. The recipe is from Anna Moroni, television cook and grandmother of four grandchildren, and refers to the Umbrian tradition.

The chicken in friccò recipe

Ingredients for 6 people

A chicken of about 1 k in pieces, 4 cloves of garlic, a slice of bacon, 3 tablespoons of oil, 3 sprigs of rosemary, dry white wine, broth, 400 g of cherry tomatoes to taste, salt and pepper to taste.

Procedimanto

Brown the meat in an iron pan with oil, the guanciale (optional), the rosemary, garlic and chilli. When it is well browned sprinkle with white wine, deglaze and add salt, cook over high heat for about 30 minutes, keeping wet with the broth, add chopped tomatoes to taste.

A variation is to brown the meat with oil, add some broth and cook a chasseur sauce made with garlic, rosemary and 1 anchovy, half a glass of vinegar and half a glass of white wine, evaporate and add the tomato sauce .

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close