Tag: fresh

spaghetti recipe with fresh tuna – Italian cuisine reinvented by Gordon Ramsay

What comes to mind if they tell you to think of a simple dish that is also tasty? Probably the pasta with tuna. There are many versions (for example also cold pasta with tuna) but the Sicilian version is certainly among the tastiest. A simple first course to prepare, which everyone really likes.

How to make tuna pasta

It is not at all complicated to prepare pasta with tuna. here are the main steps.

Cut the tuna and place it in an oiled pan
Brown the tuna
Add the sauce and continue cooking
Drain and season with chopped parsley

A first course of the Sicilian tradition that conquers thanks to its unmistakable flavour.

Fresh fruit tart, a sweet masterpiece between crunchiness and freshness – Italian Cuisine

There fresh fruit tart it is a classic and versatile dessert that conquers the palate with its simplicity and freshness. This delicious dessert it is suitable for various occasions, from the end of a meal to an elegant snack. Its versatility makes it appreciated all over the world, without being limited to a specific region. The preparation is particularly appreciated during spring and summer, when the fruit reaches maximum ripeness and offers intense and succulent flavors. Although it is not linked to a particular culinary tradition, the fresh fruit tart has origins that date back to centuries ago, when the combination of crumbly crust and seasonal fruit it became a common item in European cuisines. Its history reflects the evolution of preparation techniques and the increasing accessibility of ingredients over time. Therefore, the quick and easy recipe of this dessert is appreciated not only for its goodness, but also for its speed of creation. The crust, often made with butter, flour and sugar, provides a crunchy base that contrasts beautifully with the softness of the fresh fruit arranged on top. Delight your guests, friends and family with this delicious fresh fruit tart. You will conquer everyone’s palate!

Farfalle of fresh pasta – Italian Cuisine

Prepare the dough: put all the ingredients in a bowl and knead quickly, until you get an elastic and homogeneous dough.
Wrap the dough with cling film and let it rest at room temperature for at least 20 minutes.

Take the dough, divide it into 4 parts and, one at a time, roll it out with a rolling pin, then pass it through the pastry machine to obtain a very thin thickness, about 1 mm.

Now comes the hardest part: cut your dough with a pastry wheel (both the smooth one and the scalloped one, with teeth are fine), obtaining 7×4 cm rectangles, then, one at a time, tighten the central part of the rectangle between thumb and forefinger, taking care to create 2 folds upwards and 1 central downwards, as you can see in the photo.

That's it: the fresh pasta farfalle are ready!

At this point you just have to cook your farfalle in lightly salted boiling water (when I cook the fresh pasta I add 1 tablespoon of oil, to be sure that the macaroni do not stick together), drain them after 5 minutes and season them with pleasure: here I used a fresh sauce made with garlic, oil, cherry tomatoes and aubergines.

And here is your plate of fresh homemade pasta farfalle, perfectly seasoned and ready to be eaten!