Tag: clams

Pasta with pistachio pesto and clams – Italian Cuisine

»Pasta with pistachio pesto and clams

First let the clams soak for 1 hour in salted water.

Then prepare the pistachio pesto.
Blanch the pistachios briefly and chop them, then add parmesan, basil, salt, pepper and oil and blend until creamy.

In a pan, brown the garlic with a little oil, then add the clams after having drained them well, cover with a lid and cook until they are all open: about 5 minutes will suffice.

Drain the clams keeping aside the sauce and shell 2/3 of the clams.

Cook the pasta and drain it well al dente, add it to the pan where you have removed the garlic and put the shelled clams and the sauce back aside.
Add the pistachio pesto and stir, then add salt and pepper if necessary.

Finally, serve, garnish with the clams in their shells that you kept and serve your pasta with pistachio and clam pesto.

Sautéed recipe of clams in white soup – Italian Cuisine

  • 1 Kg purged and washed clams
  • 250 g mascarpone
  • 4 pcs slices of bread without crust
  • tarragon
  • garlic
  • pepper
  • dry white wine
  • extra virgin olive oil

For the recipe for sautéed clams in white soup, cut the slices of bread into sticks and toast them in a pan with a little oil. Heat 2 tablespoons of oil and 1 clove of peeled garlic in a saucepan, then remove them; add the clams, 1/2 glass of white wine, cover with the lid and let them open: it will take 4-5 minutes. Strain the clam cooking liquid, pour 300 g into a saucepan and let it heat up. Add the mascarpone and mix it with a whisk. Pepper and cook for 5 minutes. Serve the clams, partially shelled, in the soup, adding tarragon leaves; accompanied with toasted bread sticks.

the perfect semolina in many ways, from clams to sausage – Italian Cuisine

the perfect semolina in many ways, from clams to sausage

Typical Sardinian pasta, fregola is traditionally cooked with fish, but variations can also be expected. Let's find out!

There rut, or sa fregola, as they say in Sardinian, it's a semolina typical of the Sardinia, which has an ancient history. Its name has Latin origins and the first testimonies date it back to the tenth century AD.
It comes in the form of dry and crunchy balls, this is because it is placed in the oven to toast after its processing by hand, acquiring its typical browned color. Today you can find it everywhere and if you want to try it, you can also prepare it at home.

How to prepare the Sardinian fregola?

Imagine the great Sardinian families, with the women who find themselves in the kitchen, ready to prepare their fregola with their expert hands. It is a traditional ritual that requires a certain mastery. The ingredients to prepare the fregola are: durum wheat flour coarsely ground, lukewarm water and salt. Pour the semolina flour onto a pastry board and slowly warm slightly salted water in the middle. Then, using only the fingertips, you will have to work the semolina to make small balls, to be transferred to a clean cloth and let stand for one night. The last step is for the fregola to come toasted in oven at 200 ° for about 15 minutes.

How do you cook the fregola? The recipes

Fit to soups and dry dishes, has different declinations in recipes more or less simple, with seafood is fish or vegetables. The most famous dish is that of fregola with clams, that after being cleaned and soaked in warm slightly salted water for several hours, they are then made hatch in a saucepan over high heat, with extra virgin olive oil and garlic. Once opened, the clams release a liquid that can be put aside for later use, and should be removed from the pan. Add parsley and peeled tomatoes al oil and garlic and fry. To add a touch of sea to the sauce, pour the clams' liquid. Then boil the sauce, pour the fregola and cook. The clams are added to the last. Evaluate according to your taste the consistency: there are those who love broccoli fregola and those who are more dry. If you want it to add to the wave, add little by little water during the cooking of the semolina. Accompanying? Mandatory one Vermentino di Gallura!

But the fregola has many variations, for example it is perfect with i spiny artichokes, also typical Sardinian, dry tomatoes is mullet bottarga. Mustache! To prepare this fregola you will have to clean the artichokes to the best effect, and then brown them in extra virgin olive oil, garlic and finely chopped dried tomatoes. Once softened, they will be blended with white wine and then you will toast the fregola, as you do for a risotto, adding a little at a time the vegetable stock. There mullet bottarga? At the end, grated directly on the plate.

Those who prefer meat to fish can try the fregola with sausage, or the risotto fregola with veal and green vegetables. You can also do it vegetarian fregola, creamed with crescenza. In summer it can be served cold, like a rice salad: try it fregola with olives, almonds and prawns or with marinated vegetables and anchovies.

Free your imagination and invent your favorite fregola!

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