Tag: Fusilli

Recipe Fusilli with Trapani pesto – Italian Cuisine

Ingredients

400 g fusilli
400 g ripe datterini or cherry tomatoes
50 g grated Parmigiano Reggiano
50 g basil
50 g peeled almonds
50 g Villa Manodori extra virgin olive oil
salt

Duration: 25 min

Level: Easy

Doses: 4 people

Blend the almonds in a mixer.
United then the Parmesan, tomatoes and basil, finally the olive oil, gradually, continuing to blend.
Fix of salt. Proceed blending for short periods, until you have obtained a cream.
Cook the pasta in boiling salted water, drain it al dente and set aside a glass of the cooking water.
Season it with the pesto, adding a few tablespoons of cooking water only if necessary. Serve immediately.

Rigatoni and fusilli recipe with bacon and peas – Italian Cuisine

Ingredients

200 g rigatoni
200 g fusilli
3 handfuls of fresh peas
5 thin slices of bacon
1 anchovy in oil
extra virgin olive oil

Duration: 30 min

Level: Easy

Dose: 4 people

To prepare the recipe for rigatoni and fusilli with bacon and peas, first of all heat two fingers of extra virgin olive oil in a saucepan with 5 or 6 thin slices of bacon, 1 anchovy in oil and 3 handfuls of freshly shelled peas. Cook for about twenty minutes and then blend everything until you get a soft cream.
Bring the boiling salted water, throw the pasta in it, leave it for half the time and then continue to cook it in a pan with a high rim to cook it a little.
Add a handful of fresh peas. When the pasta is al dente, remove from the heat and stir in a little butter, pour into the plates and add the cream and some raw peas. For an even creamier result, you can remove the pea skin (you need to have time).

Fusilli with zucchini and hot scamorza – Italian Cuisine

Bring abundant salted water to a boil which will be used to boil the pasta. In the meantime, sauté the courgettes in a drizzle of hot oil flavored with two cloves of garlic, add the rocket, turn off and immediately whisk it all adding a spoonful of raw oil and a pinch of salt.