Tag: fresh

Fresh homemade bread, Beatrice's recipe – Italian Cuisine

Fresh homemade bread by our stylist Beatrice Prada, fresh from the oven, how wonderful!

Preparing bread at home is an experience to try, knead, see it rise and take shape is always a great emotion. Our stylist Beatrice Prada gave us a more than welcome gift by giving us the recipe for fresh bread and these enchanting shots.

Fresh homemade bread recipe

Ingredients

500 g flour 1
300 g water
10 g salt
5 g dry brewer's yeast

Method

In the jug of the planetary mixer melt the yeast in the water, add the flour and finally the salt, you work until the dough fits tightly on the hook. Overthrow the dough on the work surface and work again for a few minutes. Roll out rectangle the dough and fold it three times, then create a ball, place it in a lightly floured bowl, cover with plastic wrap and put in the refrigerator for about 18/24 hours. Remove from the fridge, bring the dough to room temperature and knead it again for a few minutes. Give the desired shape and let it rise for another three hours. bake at 240 ° C for 10 minutes, then lower to 180 ° C and finish cooking for another 35/40 minutes.

Pasta with fresh tomatoes is a simple but very tasty dish, which is prepared in no time. – Italian Cuisine

A simple dish that contains all the flavor of fresh tomatoes and basil

There pasta with fresh tomatoes it is a quick solution, but very appreciated when you have little time to devote to the stove and still want something good. The choice of tomatoes is fundamental for the dish to succeed, which must be juicy and tasty, with a firm and compact consistency.

Pasta with fresh tomatoes: which variety is most suitable

There are many tomatoes on the market, but for this dish the most suitable are i datterini, classic elongated shape, thicker skin and very sweet taste. Another perfect type of tomato for this recipe is the Cherry, small and round, with a thinner skin than the date and a more sapid pulp, thanks to the characteristics of the land near the sea on which it is grown. The cherry usually contains more water than the date, so it takes a few more minutes in the pan for the pulp to concentrate and the water to evaporate.

How to blanch tomatoes

Pasta with fresh tomatoes requires that they be used with the peel, but if this bothers you, then you can blanch them in a pot with plenty of water for five or six minutes and then drain them. Once drained with a small knife, easily remove the skin from each cherry tomato and then cook them as described above. The result will be a sauce more creamy and homogeneous.

Short pasta or long pasta: the result is assured

There is no specific pasta format for this recipe. The choice depends only on your taste. Spaghetti, linguine, macaroni, penne or mezze penne all formats are suitable for this simple but tasty dressing. For the dish to succeed, the only trick you need is to drain the pasta a minute before the end of cooking and then risotto it in the pan with the tomatoes. This move will allow your sauce to bind perfectly with the pasta, due to the starch it will release in the tomatoes.

And now the recipe for pasta with fresh tomatoes

Ingredients

500 g pasta, 500 g cherry tomatoes, extra virgin olive oil, 1 clove of garlic, fresh basil, salt.

Method

In a pan fry the garlic in a little extra virgin olive oil. Once the garlic is golden brown, add the tomatoes washed and cut in half. Leave to cook on a high flame for 6-7 minutes, then turn off and season with salt. In the meantime, cook the pasta in plenty of salted water. Drain it just before the end of cooking, pour it into the pan with the cherry tomatoes and cook it for a minute. Mix well, then turn off and add the fresh basil leaves. Serve immediately.

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Fresh pasta without eggs, not only for vegans – Italian Cuisine

Although it may seem like an affront to tradition, here is a recipe accessible to vegans, which is already used for different types of pasta

A good steaming pasta dish it is the cornerstone of an Italian meal: if then the pasta is homemade, the result will be a triumph of the local culinary tradition. There original recipe of fresh pasta, however, would exclude vegans: to remedy this problem, one can be done version without eggs or choose types that do not contain animal derivatives. That's why the vegan fresh pasta it is becoming increasingly present on our tables.

Pasta yes, eggs no: not just fresh vegan pasta

If in Emilia and throughout northern Italy fresh pasta is the classic puff pastry prepared with one egg per 100 grams of flour, just go to the Liguria or go down a few kilometers in Tuscany to meet a type of fresh vegan pasta before its time: trofie and pici, for example, they are famous formats prepared only with water and flour. Even the orecchiette and the Apulian strascinati, the Sicilian cavatelli and the Sardinian maloreddus they knead strictly without eggs, but often with semolina or durum wheat flour, instead of that of soft wheat.

How to prepare fresh vegan pasta

To prepare any size of fresh pasta, knead 400 grams of flour (or semolina) with about 200 milliliters of water, a pinch of salt and a spoonful of oil. If you want give your pasta a nice warm color, just as if there were eggs, you can add a hint of turmeric or saffron flour. As per tradition, put the flour on a pastry board or in a bowl and make a small bowl in the center. Pour in the oil, salt and a little water. With your fingertips, start kneading, slowly incorporating the flour towards the center. Add the remaining water little by little, continuing to knead until a smooth, soft, firm and non-sticky dough is obtained. Then put it in a bowl, cover it and let your fresh vegan pasta rest for half an hour out of the fridge. After the rest time you can roll out the dough and obtain the formats you prefer. If the dough turns out to be too dry, just moisten your hands and continue working it until it softens.

How do you cook fresh vegan pasta?

Like dried pasta or homemade pasta with eggs, fresh vegan pasta must also be made cook in abundant boiling salted water: always remember that fresh pasta generally needs more salt in cooking. Usually it takes 5 to 8 minutes to drain it, but, as grandmothers teach, the only way to understand if the consistency is right is to taste it as it cooks. A rule that applies to any type of pasta, even if it involves the risk of eating half of its portion directly from the pot.

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