Tag: Dinner

the first that always saves dinner – Italian Cuisine

A quick and simple dish to prepare for when you do not have time to shop. Only three ingredients are needed: spaghetti, eggs and parmesan

How many times have you come home without being able to go to the supermarket to buy what you need to prepare dinner and panicked you opened the refrigerator in the hope of finding something to cook at the last moment? If the answer is "spessp", breathe a sigh of relief: we present the recipe of the pasta alla poverella, a very easy and fast dish, to do with yourself three main ingredients, which are usually found in every pantry!

Eggs, parmesan and pasta

Here they are, the ingredients that you will need to cook pasta alla poverella, so called because of the narrowness of raw materials of which it is composed. The parmesan you can buy it already grated, you will avoid the effort to prepare it at the moment. For the pasta you can choose the format you prefer, even the egg pasta goes well with this sauce. The eggs make sure they are fresh: if they are immersed in a basin with water, they will sink, so be quiet, they are very fresh. If they stay in the middle of the glass, it means they are quite fresh but not very fresh. If instead they float, then they are really to be thrown away!

The recipe for pasta alla poverella

Ingredients

350 g of spaghetti, salt and pepper, extra virgin olive oil, 4 eggs, 100 g of Parmesan cheese.

Method

first cook the pasta. Put a large pot on the stove with water that will bring to a boil. Add salt, then toss the spaghetti and turn them over until they are cooked al dente. Drain. Meanwhile, put a little oil in a pan and then break the eggs inside. Let it cook until the frying eggs are cooked. Pour the eggs onto the dough, a pinch of salt, pepper and Parmesan. Mix well, so that the eggs break and blend well and then serve immediately.

In the tutorial some suggestions for a dish even richer in taste

With a frittatona save your dinner! 5 recipes to prepare it – Italian Cuisine

With meat, vegetables, leftovers of pasta and cheese, the omelette is substantial and colorful: check the ingredients you have in the fridge and free your imagination!

You take everything from vegetables to leftovers from the day before: the frittatona and the single plate perfect both when you are in a hurry and you do not have time or desire to cook, whether in the fridge there is little left. Accompanied by amixed salad for example or even eaten in one sandwich, the frittatona saves dinner. How to prepare it? With what you think, there is no limit to the imagination! Here are some ideas.

The frittatona with the boiled meat

If yesterday you prepared the meat for the broth and he advanced it, because today he does not transform it into a beauty omelette? Put it in the mixer together with a green salad and parsley and chop everything very fine. Then add some peas, even frozen, and some cheese cubes you have at home. Beat the eggs (adjust the amount according to the meat and the people you have at the table) and mix all the ingredients. Heat the pan, greased with extra virgin olive oil, and pour the mixture. Cook until both sides of the frittata are golden brown.

The pasta frittatona

Typical of the day of Easter Monday, the pasta omelette it's perfect for any occasion. If you have for example advanced spaghetti, season them to taste, maybe with cubes of ham or speck, add the eggs and cook in a non-stick pan. Not only will it be a consistent single dish, but it will allow you not to waste. You have children who do not like them vegetables? You can also add them in the omelette, for example by sautéing zucchini or diced carrots to mix with pasta.

The omelette with potatoes, ribs, herbs and cheese

After boiling ribs and herbs, sauté in a pan with butter or extra virgin olive oil. Boil the le potatoes already cut into cubes. Mix all the ingredients, add some cheese, such as Emmental or if you want a more decisive taste even the Taleggio, and, after having beaten the eggs, prepare a nice high omelette, choosing a rather small pan.

The omelette with aubergines

Love the lot pasta to the norm? Take a cue for a frittatona! Cut the aubergine into cubes and fry it in a pan. Drain the cubes and place them in a bowl with a generous grated salty ricotta, a spoonful of tomato paste, some freshly chopped basil leaves and beaten eggs. Transfer everything into a lightly greased saucepan and prepare the omelette.

The roll of spinach and potatoes that can save dinner – Italian Cuisine

It is a vegetarian dish, but very tasty and with a nice shape, which can be prepared at the last moment and also serve as a single dish

The combination is one of those that always like, even the smallest, perfect to introduce a portion of vegetables in the diet that we forget to consume: spinach and potatoes, in roll form. It is a dish full of flavor and nutrients, perfect to eat just done, but more the next day. It can be the only proposal for an informal dinner or become a delicious appetizer.

Spinach: fresh or frozen?

Both can be used: both fresh and frozen. In case you take them fresh (they are from October to April), take care that the leaves are bright green and without yellowish spots. Clean them carefully, because spinach often hides the earth in the folds of the leaves. If you use frozen ones, remember that you can put them in hot water and cook them immediately, without having to wait for them to defrost. Add salt, a little, only once cooked.

The potatoes are not all the same

The variety of potatoes There are so many, even if in Italy there is not a specific culture on this tuber and we are always tempted to use the same type for all the recipes. To prepare this dish you need to choose a potato that has one compact pasta and which resists to high temperature. Excellent then the variety in red pasta, with a strong aroma that does not crumble and is also used to prepare gnocchi.

The recipe for spinach roll

Ingredients: 4 red potatoes, 1/5 kg of spinach, 1 clove of garlic, 1 onion, 500 g flour 00, 3 eggs, 50 ml of cream, 100 g of grated Parmesan, 100 g of butter, salt, pepper , nutmeg

Method: Boil the potatoes, peel them and put them in a potato masher. Clean the spinach and boil it. Once cooked, squeeze them well. In a large saucepan melt 50 g of butter in a bain-marie, then, out of the heat, add the egg yolks, one by one, the crushed potatoes, salt and nutmeg. Meanwhile whisk the egg whites and then incorporate them to the mixture with the potatoes. Add the flour with a whisk. Cover a baking sheet with baking paper, grease and spread over the mixture of potatoes and flour. It should have a thickness of half a centimeter. Bake at 180 degrees for about ten minutes. Meanwhile, in a pan with a little butter, fry the sliced onion and the garlic clove. When browned, add the spinach, pepper, sprinkle with some nutmeg and a little grated Parmesan. Cool the potato mixture, remove it from baking paper and spread it on a sheet of film. Pour the filling onto the potatoes and then start rolling, making sure that the spinach does not come out. Place the roll on a baking sheet, let it heat a few minutes in the oven at 180 °, then cut into slices and serve with melted butter and some sage leaves.

Gordon Ramsay Recipes