Tag: bacon

Rigatoni and fusilli recipe with bacon and peas – Italian Cuisine

  • 200 g rigatoni
  • 200 g fusilli
  • 3 handfuls of fresh peas
  • 5 thin slices of bacon
  • 1 anchovy in oil
  • extra virgin olive oil

To prepare the recipe for rigatoni and fusilli with bacon and peas, first of all heat two fingers of extra virgin olive oil in a saucepan with 5 or 6 thin slices of bacon, 1 anchovy in oil and 3 handfuls of freshly shelled peas. Cook for about twenty minutes and then blend everything until you get a soft cream.
Bring the boiling salted water, throw the pasta in it, leave it for half the time and then continue to cook it in a pan with a high rim to cook it a little.
Add a handful of fresh peas. When the pasta is al dente, remove from the heat and stir in a little butter, pour into the plates and add the cream and some raw peas. For an even creamier result, you can remove the pea skin (you need to have time).

Recipe Potato bites and Piave in bacon – Italian Cuisine

Recipe Potato bites and Piave in bacon

  • 300 g potatoes
  • 12 slices of smoked bacon or bacon
  • 125 g Piave Dop mezzano
  • thyme
  • marjoram
  • mixed shoots
  • Piave old
  • extra virgin olive oil
  • salt

To prepare the recipe for potato morsels and Piave in bacon, boil the potatoes in their skins for about 40 minutes. Peel them, mash them and mix them, still hot, with the grated Piave mezzano with the grater with large holes, 2 tablespoons of oil, 1 tablespoon of minced thyme and marjoram, a handful of chopped sprouts and salt.
formed with the mixture, cold, of the dumplings of about 30 g each.
Arrange the slices of cross bacon, on the work surface, and in the center of each place a dumpling. Roll up the slices of bacon, wrapping them, then transfer them to a baking tray lined with parchment paper, with the joint of the slices down.
bake under the grill at 200 ° C so that the bacon is toasted quickly, before the cheese from the dumplings melts too much.
serve the freshly baked morsels, complementing them with curls of old Piave and, to taste, mixed lettuces.

Recipe Soft-crisp egg with apple and bacon – Italian Cuisine

Recipe Soft-crisp egg with apple and bacon

Have you ever tried making poached egg? Prepare it by following our steps helping you with the photos in the gallery

  • 8 slices of bacon
  • 4 eggs
  • 2 slices of homemade bread
  • 1 red apple
  • thyme
  • cider
  • extra virgin olive oil
  • peanut oil
  • salt

Cut the slices of toasted bread and brown them in a pan with 2 tablespoons of olive oil for 3 minutes, blend with a splash of cider (do not overdo it, otherwise the bread will soak), let it evaporate for a few seconds and turn off.
Cut the sliced ​​apple; toast them in the same pan as the bread with a drizzle of extra virgin olive oil for 1 minute per side.
Keep aside the apple slices and in the same pan brown the bacon for 1-2 minutes per side.
Heat abundant peanut oil in a saucepan. When it is hot, gently dip one egg at a time and fry it (as seen below); drain it on kitchen paper.
Arrange in the plates the pieces of bread, the apple slices and the bacon, lay the fried egg on top, complete with thyme leaves, salt and serve.

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