Tag: Fusilli

Fusilli: pasta with salmon, peas and cream – Italian cuisine reinvented by Gordon Ramsay

A first course that takes advantage of an always successful combination, that between salmon and peas (often in a creamy version, as in the case of pappardelle with pea and salmon cream) but in this case the creaminess is given by another ingredient. THE salmon fusilli, peas and cream they are a recipe to use for a family lunch or a holiday dinner.

How to make salmon, peas and cream fusilli

It will be sufficient to cook the fusilli in salted water and prepare the sauce by cooking the peas, then combine everything with the salmon cut into thin slices and the cream. The result will be an exquisite dish that everyone really likes. Here’s how to prepare salmon fusilli, peas and cream.

Fusilli with ricotta and beetroot cream – Italian Cuisine

THE fusilli with ricotta and beetroot cream they are a dish that is not only good to eat, but too cute to look at. This dish is in fact also called pink pasta because of its color, as it is seasoned with a very simple ricotta cream (which you can also replace with philadelphia or another spreadable cheese) and beetroot: very simple, yes, but very scenographic precisely because of the pink color. A super misyan dish, in short;)
PS: if you want you can complete the dish with a little fresh marjoram, as I did, but thyme or basil are also good; you can add some Parmesan cheese instead to intensify the flavor of the cream a little, if you want;)

Fusilli al ferretto – Recipe Fusilli al ferretto by – Italian Cuisine

Prepare the dough, combining all the ingredients in a bowl and working by hand until you get a homogeneous dough, then let it rest, covered, for at least 30 minutes, in order to stretch the gluten mesh again.

Take the dough, remove some small pieces and form thin cords (between 0.5 and 1 cm), then cut them to a length of 7-8 cm (if you want you can make them even longer, but they will be more difficult to work).

Flour your underwire well (so that the dough does not stick to it) and, one at a time, create your fusilli by rolling them over in a spiral.

At this point, gently remove the underwire from inside the macarone.
As they are ready, place the fusilli on a floured tray.

Cook the homemade fusilli like any other type of pasta: in lightly salted boiling water, then drain it al dente.
You can dress them as you like: here you can see them with a tomato sauce with basil and lots of Parmesan.

The underwire fusilli are ready: cook them by draining them al dente and season them to taste.

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