Tag: Dry

Passatelli, also good dry! that's how – Italian Cuisine

Passatelli are a typical recipe of Emilian cuisine. Excellent in broth, they are delicious even dry, especially if seasoned in an unexpected way. Such as? We suggest it to you

In autumn, with the temperatures dropping, there is nothing better than a nice plate of soup warm to pamper yourself a little. Have you ever tried the passatelli? Typical ofEmilia Romagna, are based on egg, breadcrumbs and parmesan.
The original recipe calls for them to be served with del beef broth, but also dry they have their why. What to dress them with, though? Beyond the usual sauces, scroll down this page and discover some delicious ones. In our galleryinstead, some makeup to make passatelli and to taste them better.

How to make passatelli

To make passatelli at home, you will need:


120 grams of breadcrumbs, 120 grams of Parmesan cheese, 3 eggs, 1/2 lemon zest, 1.5 liters of meat broth, salt and nutmeg to taste.


The first thing to do is prepare the meat broth (recipe here). To prepare the passatelli, in a bowl, beat the eggs, add the Parmesan, the breadcrumbs, the grated zest of half a lemon and the grated nutmeg. Mix everything until you get a homogeneous and dense mixture. Cover with plastic wrap and leave to rest for about two hours. Now on a pastry board whose surface has been lightly floured, form the passatelli, using the appropriate tool, which requires the dough to be crushed and dragged onto the perforated surface, so that it comes out in the shape of a vermicello. To detach them from the iron, use a knife, cutting them about 4 cm in length. Once all the dough has been worked, filter the heated broth and dip the passatelli. When they rise to the surface, they are cooked. With a skimmer, recover them from the broth and put them in a pan, ready to be seasoned and consumed.


Passatelli with fish sauce

Are you a summer lover and do you already miss it? Season the passatelli with a substantial one fish sauce. How to do it? Get: 450 g of mixed fish, 400 g of cod pulp, 150 g of tomato sauce, 1 shallot, extra virgin olive oil, dry white wine, parsley, salt and pepper to taste. In a large pan, fry the chopped shallot in 3 tablespoons of extra virgin olive oil. After a few minutes, add the fish mixture, the cod pulp, blend with the white wine and add the tomato puree. Season with salt, bring to a boil and cook for about ten minutes. Then blend everything, cook the passatelli and, once drained, season them with the sauce obtained, sprinkling with pepper and chopped parsley.

Passatelli with porcini mushrooms

THE mushrooms they are the autumn ingredient par excellence. To obtain a delicious sauce, get 200 g of porcini mushrooms, 150 g of tomato sauce, 2 cloves of garlic, oregano, parsley, extra virgin olive oil, salt and pepper to taste. Do this: clean the porcini mushrooms well and cut them into small pieces. In a pan, sauté with extra virgin olive oil and minced garlic, then add the chopped porcini mushrooms and the tomato puree. Season with salt and let it simmer, until the sauce has withdrawn a little. Season the passatelli with the sauce obtained, sprinkling with pepper and the chopped parsley and oregano.

Passatelli with sausage and radicchio

This is also an ideal seasoning for the cold season. Get a couple of fresh sausages, crumble them and brown them in a pan, blending them with red wine. Meanwhile, wash 4-5 leaves of red radicchio, cut them finely and sauté them in a pan with the sausage. When they are well dried, add the passatelli. If desired, you can also add a spoonful of cooking cream to facilitate amalgamation.

Passatelli with taleggio cheese and zucchini

Get a couple of courgettes to cut into slices and cook in a pan with onion and garlic. Meanwhile, cut 200 g of taleggio cheese into cubes. When the passatelli are cooked, put them in a pan with the courgettes, add the taleggio cheese, stir in and enjoy!

Passatelli with clams

Spaghetti with clams they are a great classic of the Italian table. An interesting variant? Passatelli instead of spaghetti. Do this: take 1 kg of clams and drain them well in fresh water, remembering to change it often. In a pan, open them, cooking them with extra virgin olive oil and a crushed clove of garlic. Eliminate those left closed and filter the water of the clams, with a tightly woven sieve. Now in a separate pan, heat the extra virgin olive oil with two cloves of garlic (to be removed as soon as they turn golden), add the clams, let the white wine evaporate, adding the water from the clams. Add the already boiled passatelli, season with salt and pepper and sprinkle with chopped parsley.

Recipes with dry biscuits: our best desserts – Italian Cuisine

Tips and ideas for using biscuits in pastry: here are our best recipes with dry biscuits (not just cheesecakes), ideal for recycling the bottom of the box

Drenching the biscuits in milk is beautiful, but it is not the only way to enjoy them! The recipes with dry biscuits they are among the best for making desserts easy is fast, having a ready-made base that does not require cooking.
The dry biscuits can be used to prepare many delicious desserts, starting from the classic ones cheesecake down to more creative desserts, especially those monoportion.
In addition, some of these desserts are an excellent way to recycle leftover cookies and take out the latter broken cookies on the bottom of the package.

In gallery at the top you will find 15 recipes with dry biscuits to try, while below our tips for using biscuits in your desserts.

Desserts with dry biscuits: chocolate salami

Among the recipes with dry biscuits there is one that is really impossible to resist, a real bomb based on cookies coarsely crumbled, butter, sugar, eggs is cocoa. We are talking about the chocolate salami. Read the full recipe here.

With the same method you can also create small ones pralines with dry biscuits to be enriched with spices that you prefer, like cinnamon, and with dried fruit chopped: green light to pistachios, almonds and hazelnuts.

Crumble with dry biscuits

The crumble is a preparation that provides a sort of crumbled shortcrust pastry as a cover for spoon desserts. Usually, the crumble is prepared on purpose, roughly crumbling flour, sugar and butter with your hands. This happens, for example, in the case of the classic English apple crumble: a base of apples cooked in butter and flavored with cinnamon, finally covered with crumble and baked in the oven. But you can try all the fruit you like most!

Recipes with dry biscuits: single portion crumble
Recipes with dry biscuits: single portion crumble

For the same purpose, dry biscuits can also be used, to be crumbled together with butter and – why not – with chopped hazelnuts or pistachios. With this technique it will be easy to create desserts monoportion to be served creatively in cups, jars and shot glasses: the crumble can serve as a base or as a topping for a mousse.

Cakes with dry biscuits

With dry biscuits you can also make real cakes without having to prepare sponge cake or use puff pastry. The cakes with dry biscuits do not need to be cooked and are fun to make together: just like a tiramisu, the biscuits go soaked in milk, in coffee, with or without marsala or rum, and alternating with layers with the custard, the mascarpone cheese, the chantilly and so on.

Recipes with dry biscuits: cheesecake

A great idea for preparing desserts with dry biscuits is, of course, cheesecake. This cake has a base made with i crumbled biscuits or smoothies with butter, then stuffed with a cream cheese and garnished with fresh fruit or chocolate.
Dry biscuits are the best to get one crunchy base for cheesecake: yes to biscuits digestive, integrals, to the chocolate or ai cereals, no soft biscuits like ladyfingers.

Find your favorite dry biscuit recipe in the gallery above!

the secrets to whipping dry pasta – Italian Cuisine

the secrets to whipping dry pasta

Mantecare is a cooking technique that can also be used for pasta! Find out how with the tricks of the school chefs

You are an insatiable lover of pasta? Here are three little secrets from the chefs The Italian Cuisine School to make the perfect creaming. Whipping means mix a sauce or a seasoning in order to obtain a creamy and full-bodied consistency. It is a fast process that is performed at the end of cooking and allows you to bind all the ingredients together evenly.

One. Water and salt

First of all, remember to always cook dry pasta in plentiful salt and boiling water, following the rule of "10, 100 and 1000". Do you know her? It's about using 10 grams of salt, 100 of pasta and 1 liter of water. If the seasoning is already tasty, such as mussels and clams, do not forget to add less salt.

Two. Pasta cooking time

For a perfect creaming, it is important to drain the pasta 3-4 minutes before the timing indicated on the package; then you must continue cooking with the seasoning provided, gradually adding its cooking water, which is the main trick for stirring. In fact, the starch released in the cooking water acts as a sort of "natural glue", giving the sauce that irresistible creamy consistency.

Three. seasoning

Once you have reached the right cooking, remove the pasta from the heat and add a fatty part: with theoil your dish will have a more intense taste, while with the butter sweeter. Depending on the recipe provided, you can enrich your dish with grated cheese. Finally, sauté in a pan to create an emulsion and plate!

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Texts by Giulia Ubaldi

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