Tag: 90s

90s ice cream: spaghetti with tomato sauce – Italian Cuisine

Put the cream ice cream in the potato masher, add a little strawberry sauce, sprinkle with some grated coconut and here's a first … ice cream!

Remember what the ice cream of the 90s that all ice cream parlors did they propose in the summer?
Those rich and colorful cups decorated with umbrellas, fruit syrups and chocolate icing?
Today we take you back in time with the mythicals spaghetti with tomato sauce, But say ice cream.

It looks like pasta but it is not, it serves to give you joy!

The spaghetti of ice cream are nothing else cream ice cream passed through a potato masher.
The cream flavor is ideal because it has exactly the color of durum wheat pasta, but you can also choose fiordilatte.
And then there is the sauce, that is, one coulis prepared with strawberries or raspberries.
You can also use one to speed up the process ready red fruit syrup or compote, but the freshly prepared sauce definitely makes a difference.
Finally there is the parmesan, because what is a dish of pasta with sauce without Parmesan?
What is the sweet ingredient that most of all may seem like grated Parmesan?
In reality there would be two: the coconut flour and the grated white chocolate.
Finally, one basil leaf And that's it.

How to make ice cream spaghetti

The most important thing to do is to leave it potato masher in the freezer for a few hours because it must be very cold.
The ice cream will pass through the meshes of the potato masher and will come out in the form of perfect frozen spaghetti, well separated from each other.
You can also use the tool for the passatelli, but you will get tonnarelli more than spaghetti.
AlsoThe ice cream must be very cold otherwise it will melt in an instant and lose its shape.
Spaghetti should be served in single portions, directly in small bowls, just like a plate of pasta with tomato sauce.

Fake tomato sauce

You can prepare the sauce with red fruits of your choice. Strawberries, currants, raspberries or even all together are fine.
That's enough blend them and then cook them in a pan with a little sugaruntil they become almost a jam.
However, the consistency must be quite liquid, lean even with small pieces of fruit, so it is not necessary to filter.
This drawstring is added to spaghetti once cold, so you can prepare it in advance and store it in the refrigerator for a couple of days.

Grated Parmesan … sweet

The rapé coconut , or coconut flour, is really very similar to grated Parmesan in appearance and texture so you won't notice the difference.
You can alternatively use del grated white chocolate which goes very well with the taste of ice cream.
Keep it in the refrigeratorbefore grating it because it must be very cold otherwise it will melt.
Some are also good chocolate flakes, but avoid the curls.
Sprinkle the "Parmesan" over the spaghetti with tomato sauce and top it all off with a leaf of fresh basil.

Cacio e pepe and meatballs

You can also have fun with other types of pasta, always in the ice cream version.
You could for example add to your dessert first course of meatballs .
THE Ferrero Rocher chocolates aren't they chocolate balls?
Or surprise everyone with one cheese and pepperprepared with vanilla ice cream , possibly with vanilla bean grainsthat may resemble peppercorns and then sprinkled with coconut, again, or with some crumbled macaroons .
A grated of dark chocolateinstead of pepper and here is a classic of the first courses of Roman cuisine that becomes an ice cream.

Vintage cold pasta. Let's eat it like in the 90s – Italian Cuisine

The first dish that will win everyone's heart this summer and another 50 cold pasta to inspire you to bring to the table our favorite ingredient even when it's hot

Cold pasta is one of the dishes we most love to eat when the summer turns all our desires upside down. We have to freshen up, leave a place for ice cream and avoid spending hours in the kitchen between boiling stoves. All these needs were alive even a few decades ago, when to bring a nice plate of cold pasta to the table meant eat something simple. It's really good.
A dish that deserved some care, which brought with it a pinch of pride and was not downgraded to an emergency recipe. "I made the cold pasta" was a declaration of intent, culinary, and love towards all the guests.

Do we prepare it too?

The ingredients

tomatoes g 350 – short pasta, ditalini, g 300 – zucchini g 300 – mozzarella g 150 – 2 red peppers – a fresh, spicy chilli pepper – basil – garlic – 4 salted anchovies – lettuce – extra virgin olive oil – salt – white pepper in grains

How to make the 1990s flan

Browse the gallery

Vegetables: Slice the zucchini lengthwise, season with salt, oil and pass them on the hot grill. Roast the peppers on the grill, peel them and remove the seeds. Blanch the tomatoes, peel them, empty them of the seeds, reduce them into cubes, collect them in a bowl, season them with a drizzle of oil, a mixture of garlic, basil, fresh chilli and let them marinate.

The pasta: Meanwhile boil the pasta al dente. While it is cooking, oil a ring mold (21 cm) with oil and cover it completely with slices of courgette alternating with bell peppers. Drain the pasta, collect it in a bowl and season with the marinated tomato, a pinch of salt and the boned anchovies, rinsed well from the salt then chopped.

The stamp: Pour two thirds of the dough into the mold, arranging it in layers alternated with slices of mozzarella. Complete the mold with a final layer of dough, then press it all together to make it compact and finally pass the mold in the refrigerator for a few hours before turning it into a serving dish. Fill the center of the pie with the pasta kept aside (about a third), then garnish with a sprig of fresh basil, leaflets of lettuce, a trickle of raw extra virgin olive oil, freshly ground pepper and serve.

Did you like it? Then you can't do without our collection. In the gallery above, 50 cold pastas not to be missed!

30 early 90s that you've definitely eaten – Italian Cuisine

We went crazy forrice salad, confit fusilli and stuffed conchiglioni. But also gnocchi au gratin, penne and rice puddings were first courses that were very strong a few decades ago. The magic of the early 90s is linked not only to the authenticity of the preparations, but also to that desire to rediscover simplicity once the excesses (and excessive seasonings) of the 80s were abandoned.

Here then terrines full of pasta with tuna, tomatoes and olives, creamy risottos with fish and vegetables and the appearance in the menus of vegetarian lasagna. But speaking of vegetarian dishes, at the time we had a more … like-elastic concept on the subject. Dusting off the recipe archives of the early 1990s, we have in fact noticed that vegetarian dishes were often referred to as those that actually contained sliced meat, minced meat and other similar foods, but which were mostly prepared with vegetables.
Here is a fun example, our "Vegetarian" Skewers.

WE COOKED FOR YOU

"Vegetarian" skewers