Tag: favorite

Summer cold pasta: our favorite recipes – Italian Cuisine


Long live the summer, long live the pasta. Cold, seasoned, perfumed, to be served in a large bowl. To offer it, share it and have fun eating it all together. Much more than a first, is a"Idea of ​​happiness to try at the tip of a fork between laughter and another, perhaps in a long table set on the terrace or in the garden. The cold pasta we chose for the cover was prepared with vegetables and salami and won us over with that grilling soul … irresistible. But the ideas do not end there. In the gallery above you will find pesto cold pasta, with prawns, mozzarella, beans, hot sauce, fish and much more.
PS: let yourself be surprised by the long formats!

CI01605.pdf

Our 50 cold pastas:

Here then are ours cold pasta recipes with peppers, with shrimp with quick pesto and mint, with marinated crudités, with blueberries and currants, true, cold pasta salad, with rocket pesto, with anchovies, with ricotta pesto, with cherry tomatoes, oregano, mozzarella, to the Mediterranean, with tuna sauce, with shrimp, exotic, cold aromatic paste, with olive pesto, with grilled vegetables, spicy, with fish, sformed with vegetables, with vegetables and aromatic herbs, pasta salad, cold peppers snails, short pasta with rocket and baby squid, pasta salad with three colors, with peppers and zucchini, cold half sleeves with mixed vegetables, cold lasagna and vegetable pie, cold butterflies with peppers, shells with cold bean sauce, salad of pasta and sword, Cold "gnocchi" with tuna, cold feathers with robiola, spicy cold tiles, cold butterflies in spicy sauce, cold propellers with plums and tuna, cold sedanini in egg sauce, cold butterflies and double pesto beans, pasta salad with pickles and rocket, pasta salad, mango and bresaola, chicken salad with pasta and eggs, pasta salad curry, pasta salad with vegetables and salami, Saracen tagliolini in salad, salad of scratchers and salmon, orecchiette salad, cold paccheri stuffed with squid, cold pipes with zucchini, cold shells, sword and zucchini and ditalini salad, fusilli salad with lobster.

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Cold pasta with peppers

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Cold pasta with marinated crudités

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Cold pasta with blueberries and currants

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Cold pipes with zucchini

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True cold pasta

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Cold pasta salad

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Cold pasta with rocket pesto

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Cold pasta with anchovies

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Cold pasta with ricotta pesto

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Cold pasta with cherry tomatoes, oregano, mozzarella

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Mediterranean cold pasta

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Cold pasta with tuna sauce

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Cold pasta with prawns

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Exotic cold pasta

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Aromatic cold pasta

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Cold pasta with olive pesto

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Cold pasta with grilled vegetables

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Spicy cold pasta

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Cold pasta with fish

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Cold pasta pie with vegetables

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Cold pasta with vegetables and aromatic herbs

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Pasta salad

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Cold snail with peppers

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Short pasta with rocket and baby squid

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Three-color pasta salad

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Cold half sleeves with mixed vegetables

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Cold mess of lasagna and vegetables

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Cold butterflies with peppers

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Shells with cold bean sauce

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Pasta and sword salad

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"Gnocchi" cold with tuna

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Cold robiola pens

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Spicy cold tiles

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Cold butterflies in hot sauce

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Cold propellers with plums and tuna

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Cold sedanini in egg sauce

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Cold butterflies and double pesto beans

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Pasta salad with pickles and rocket

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Pasta salad, mango and bresaola

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Chicken salad with pasta and eggs

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Pasta salad with vegetables and salami

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Saracen Tagliolini in salad

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Grated and salmon salad

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Orecchiette salad

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Cold paccheri stuffed with squid

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Cold shells, sword and vegetables

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Ditalini salad

here's how many calories your favorite drinks have – Italian Cuisine


Calories are also consumed when drinking. If you happen to underestimate this small detail, here is a list that will almost make you a psychological terrorist

Self count calories is your favorite sport, it's time to come to terms with the cocktail drunk during aperitifs and evenings with friends.
That alcohol was caloric is nothing new, but you probably never imagined that some drinks had more calories than a pizza whole.

Before discovering the list of cocktail calories, let's analyze some reference numbers. The daily caloric requirement for a man it goes from 2400 to 2700 calories, while for a woman we talk about 1800 – 2000 calories. We refer to those who perform one Sedentary life, so rest assured: the more you do physical activity, the more numbers will go up.

Let's move on to some elements of comparison to understand something more: a chicken breast on the grill has 250 calories, a pizza daisy it has 270, a plate of pasta with tomato 450 calories.

Now we are ready to find out what they are the less caloric cocktails, to keep in mind when we are on a diet or when, after eating a large part of the aperitif buffet, we are about to order a second tour.

Below you find the 10 most loved in descending order, with an average of the respective calories. If you don't find your favorite, watch them all in the gallery below!

Calorie cocktail: the top ten

10. Piña colada: 645 calories

9. Long island ice tea: 380 calories

8. Moscow mule: 210 calories

7. Margarita: 210 calories

6. Gin Tonic: 200 calories

5. Negroni: 195 calories

4. Mojito: 180 calories

3. Vodka Tonic: 180 calories

2. Cosmopolitan: 155 calories

1. Spritz: 90 calories

Plus, in case you would like to decide whether to drink cocktails or wine, keep in mind that a chalice is around 120 calories, while a pint of beer about 220. The number may vary depending on the grade.

What is the trick then for drink alcohol without getting fat too much? Better to indulge in smooth shots or simple drinks with soda (maybe diet), without added sugar. And if you like it to dance, know that 30 minutes on the disc burn about 200 calories.
Obviously, drink responsibly.

In gallery below, a ranking of 20 cocktails, from the most caloric to the least caloric.

Browse the gallery

Pasta n'casciata, the favorite dish of Commissioner Montalbano – Italian Cuisine

Pasta n'casciata, the favorite dish of Commissioner Montalbano


Pasta n'casciata a typical dish of the Messina cuisine, made of macaroni seasoned with ragù, aubergines and caciocavallo, the local version of the classic Sicilian baked pasta. Here's how to prepare it

A baking tray filled with baked macaroni stuffed with fried aubergines, ragù and caciocavallo cheese: this is the classic pasta n'casciata, the favorite dish of the Commissioner Montalbano, so greedy of this recipe, to be able to eat even four portions at a time!

Pasta on TV

In the episode "La Giostra delle Rotte" Luca Zingaretti, in the role of Commissioner Montalbano, is taken up again just as along with his loyal Mimì Augello and Inspector Fazio, he is enjoying a pan of pasta n'casciata in his home in Marinella, overlooking the sea of ​​Punta Secca, in the province of Ragusa.

One layer and fried aubergines

It's about a oven baked pasta sui generis: in the meantime it is made of a single layer, then it is cooked as a normal pasta, in water and salt, and baked in the end, to obtain a crispy crust. And it is seasoned with aubergines, strictly fried. If the day before, better yet.

In Messina it is made with ragù

If in the province of Palermo there is a version of pasta n'casciata topped with a normal tomato sauce, in the province of Messina it is a must the ragù: minced meat browned with a chopped onion mixture and a glass of white wine. And then the cheese to tie it all together. But let's see how to prepare this truly unforgettable dish.

The recipe of pasta n'casciata alla messinese

Ingredients

500 g macaroni type pasta
400 g minced meat
1 onion
250 g caciocavallo cheese
100 g Parmigiano Reggiano
2 aubergines
basil leaves
tomato sauce
salt
extra virgin olive oil

Method

First wash and slice the aubergines into small cubes. Place them in a colander, sprinkle with coarse salt and leave them for an hour to lose the water. Then rinse them under water and then dab them with a cloth. Fry them in a pan with plenty of extra virgin olive oil, then drain and let them rest on a plate covered with absorbent paper, so that they lose the excess oil. Meanwhile, slice the onion and fry it for a few minutes in a pan with extra virgin olive oil. Then add the minced meat, sprinkle with a glass of wine and cook for about ten minutes. Then add a few tablespoons of tomato sauce to the meat and continue cooking for about an hour. Cook the pasta in a saucepan and drain it al dente. Transfer it to a pan, pour the sauce and mix well. Add the aubergines, the caciocavallo cut into strips, the basil and finally sprinkle the surface of the pasta with the Parmesan. Bake at 180 ° for 15 minutes and then serve your pasta n'casciata with a good glass of Nero d’Avola.

In the tutorial some suggestions for a dish made to perfection

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