Tag: courses

Recipe Seasonal first courses in sandwiches – Italian Cuisine

Recipe Seasonal first courses in sandwiches


  • 420 g asparagus
  • 350 g spring onions
  • 270 g watercress
  • 270 g shelled and peeled broad beans
  • 270 g fresh peas to be cleaned
  • 90 g fresh goat cheese
  • 6 small durum wheat rolls
  • fresh chili
  • lemon
  • marjoram
  • dry white wine
  • extra virgin olive oil
  • salt

To prepare the first fruits of the season in the sandwiches, clean the onions, keeping a part of the greenery, and cut them into rings.
Peel the asparagus, removing the final part of the stem, peel them with a potato peeler and cut them into slices.
Clean watercress, keeping only the leaves; blanch them in salted water for 1 minute; cool them in ice water.
saute the spring onion in a saucepan with 3 tablespoons of oil for a couple of minutes; add the beans and 3 tablespoons of water, cover the saucepan and cook for 5 minutes; add the peas and asparagus and continue cooking for 1-2 minutes; blend with 1/2 glass of white wine, season with salt and stew the vegetables with the covered casserole for 10 minutes.
Cut the sandwiches in half and empty them of the crumb; toast them in the oven for 5 minutes at 180 ° C in grill mode.
squeeze well watercress and blend with 70 g of oil, goat cheese, 1/4 of fresh chilli pepper, a grated lemon zest, 1 tablespoon of juice and a pinch of salt, obtaining a sauce.
distributed the sauce on the bottom of the sandwiches and lay the stewed vegetables on top; complete with marjoram leaves, cover with sandwich caps and serve.

Accompany with a slightly aromatic and fresh white wine such as South Tyrolean Sauvignon. Great 2018 for the small producer Hartmann Donà.

30 delicious first courses we can't do without – Italian Cuisine


When you think of the perfect menu, each course has its weight. The appetizer task is to whet the appetite, the first dish to announce the character of the meal and the second to consolidate it. The sweet instead is a cuddle, to close in beauty and feel in the balance between the party and everyday life. But let's take a step back and go back to the first course. How to choose the right one?
Today we want to start from a collection that makes us safe: that of the first delicious. A series of recipes that makes everything possible thanks to taste of each forkful. The eyes are happy and so is the palate in front of a course that knows how to tell its simplicity, without ever being banal. Yes to spaghetti, rigatoni, ravioli, fusilli, linguine, gnocchi and risotto prepared with a base of ingredients so varied to conquer everyone. In fact, we find vegetables, fish, meat, many different sauces and different types of skilfully used cheeses. To enrich, create a creamy consistency or give character to dishes that are otherwise too delicate. There is also space for vegetable preparations and recipes that focus entirely on tradition such as the timeless pasta alla Norma.

In the gallery below, 30 delicious first courses all to taste!

Spaghetti Alla Nerano
Spaghetti with pork butchers
Pasta alla Norma
Testaroli with pesto for everyone
Spaghetti alla chitarra with mussels from the pier
Cannellini ravioli with butter and sage
Mafalde, octopus, mussels and clams
Lean cappellacci with anchovies and melon
"Risotto" fusilli, vegetables and ricotta
Spaghetti alla chitarra with small balls
Whole fusilli and green beans salad
Linguine, scampi, broad beans and cherry tomatoes
Linguine with clams, calamari and bottarga
Nettle gnocchi with tomato and salted ricotta
Rigatoni with peppers, prawns and hazelnuts
"Lagane and chickpeas
Linguine with mixed tomatoes
Vegetarian "carbonara" fusilli
Scallop shells "in a jar"
Spinning tops with first fruits
Spaghettini with anchovies marinated in watercress pesto
Strozzapreti salmon, courgette flowers and anchovy
Squid noodles, friggitelli and spicy sausage
Half sleeves, cream of peas, cherry tomatoes and lemon
Green apple risotto
Macaroni alla Rossini
Cannelloni stuffed with gorgonzola and ricotta
Cavatelli with widowed sauce
Gratin rigatoni with cream of leeks and chicken
Nettle risotto with pecorino sauce

Read also

15 "white" pastas for those who do not feel like gravy

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11 spring pastas and 2 risottos to be prepared in a few minutes

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Spaghetti Alla Nerano

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Spaghetti with pork butchers

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Testaroli with pesto for everyone

WE COOKED FOR YOU

Spaghetti alla chitarra with mussels from the pier

WE COOKED FOR YOU

Cannellini ravioli with butter and sage

WE COOKED FOR YOU

Mafalde, octopus, mussels and clams

WE COOKED FOR YOU

Lean cappellacci with anchovies and melon

WE COOKED FOR YOU

"Risotto" fusilli, vegetables and ricotta

WE COOKED FOR YOU

Spaghetti alla chitarra with small balls

WE COOKED FOR YOU

Linguine, scampi, broad beans and cherry tomatoes

WE COOKED FOR YOU

Nettle gnocchi with tomato and salted ricotta

WE COOKED FOR YOU

Rigatoni with peppers, prawns and hazelnuts

WE COOKED FOR YOU

Linguine with mixed tomatoes

WE COOKED FOR YOU

Vegetarian "carbonara" fusilli

WE COOKED FOR YOU

Scallop shells "in a jar"

WE COOKED FOR YOU

Spinning tops with first fruits

WE COOKED FOR YOU

Spaghettini with anchovies marinated in watercress pesto

WE COOKED FOR YOU

Strozzapreti salmon, courgette flowers and anchovy

WE COOKED FOR YOU

Squid noodles, friggitelli and spicy sausage

WE COOKED FOR YOU

Green apple risotto

WE COOKED FOR YOU

Macaroni alla Rossini

WE COOKED FOR YOU

Cannelloni stuffed with gorgonzola and ricotta

WE COOKED FOR YOU

Gratin rigatoni with cream of leeks and chicken

First courses in summer: fusilli with zucchini and black olives – Italian Cuisine


The fusilli with zucchini and olives are a perfect first course for the summer for those who don't want to give up a good pasta dish even in hot weather

The zucchini in this season they are tender and sweet and combined with black olives et al fresh basil they transform a simple pasta dish into a special recipe for your lunches under an umbrella or al fresco in the garden.
This pasta can in fact be served hot or even at room temperature, indeed, the next day it is even better.

Fusilli
Fusilli

How to cook zucchini

For a super light version, cook them for a very short time in the steam to leave them crispy or on the plate.
We do however recommend the pan version. Cut them into cubes or slices not too thin and then pass them in a pan, or better in the wok, with a little chopped shallots and extra virgin olive oil.
Sauté them quickly because they don't have to soften too much and then season them with a pinch of salt and black pepper.
Complete with fresh basil in quantity and grated lemon zest, just a little bit to give perfume and an extra boost to the taste of courgettes.

The choice of pasta

We suggest fusilli because they are a very nice short pasta to bring to the table and less monotonous than the classic half sleeves or penne.
You can also use Sardinian gnocchi or orecchiette if you prefer a smaller size or always fun butterflies to bring to the table.
Instead, avoid long pasta because, as we always say, it is not good for the first cold.

Olives, basil and cheese

These are the ingredients that make this pasta special.
Be generous in adding basil because you have to feel it a lot and indeed, if you want, prepare a small portion of pesto to better mix the seasoning.
As for black olives, choose them not too bitter and pitted them. Green olives, on the other hand, do not go well both from the chromatic point of view because then there would be monotony of colors and from the point of view of taste.
Season the pasta, once it is warm, with a generous sprinkling of grated cheese such as salted ricotta or pecorino cheese. Cheeses should not melt too much with heat.
Feta is also very good if you love tasty Mediterranean dishes and in this case also add a pinch of oregano.

Recipe

The procedure is really very simple because you just need to season the pasta drained al dente with the cooked zucchini and then add a handful of black olives, fresh basil and raw extra virgin olive oil. Once warm, you can add the grated cheese.
Mix well and let the dish rest for a while before serving.
If you don't like cheeses, complete this pasta with avocado, seared prawns and lemon juice, or to add a touch of color, add a pinch of saffron to the cooking water or courgettes and to add a protein note, use cannellini beans.

And at the top other versions of the pasta with zucchini

If you like zucchini try this velvety!

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