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Pasta alla zozzona: ingredients and preparation – Italian Cuisine

Pasta alla zozzona: ingredients and preparation

We give you a clue (or rather two): it is a recipe of Roman cuisine and it is very tasty! Try to do it!

Not only of Grice is bacon and egg you live in Rome. Perhaps less famous than the illustrious "sisters" but equally tasty and of traditional extraction, the pasta alla zozzona is one of the great classics of the Roman cuisine. A dish that "zozzo" really has nothing in reality, but that is called so only because in the Roman dialect this expression also indicates something very messy, which struggles to be clearly described.

It is precisely for this reason that the motto of pasta alla zozzona could be "You name it the most". It is, in fact, one recipe very rich and very seasoned, ideal for a lunch in company that does not include diets and calorie calculation. After all, if "semel in anno licet insanire" is the case to do it with something really irresistible that can leave a good memory for a long time!

The recipe of pasta alla zozzona

Ingredients for 4 people

400 g of rigatoni or striped feathers
tomato puree
3 very tasty fresh pork sausages to do in pieces
150 g of Parmesan cheese
150g of mature pecorino cheese
a glass of red wine
salt, pepper and extra virgin olive oil


Wash them sausages and remove the gut that covers the meat, then chop them. Put extra virgin olive oil in one no stick pan and light the fire. When the oil starts to fry, add the crumbled sausages. Meanwhile put the pasta to cook in abundant salted water. While the sausage is cooking, sprinkle it repeatedly with the Red wine on high heat. Drain the pasta and place it in the pan with the sausage. Stir well and turn off the heat, then add the Parmesan and pecorino (better not together) and continue to whisk the pasta. Only at the end add two tablespoons of tomato sauce and, stirring constantly, add pepper and salt. Serve it, add some more cheese, some oil, and bring your delicious pasta to the table.

how to prepare them with three ingredients – Italian Cuisine

how to prepare them with three ingredients

The famous snack is also prepared at home and is very easy! Write down this recipe!

You know the famous ones chocolate-coated coconut bars who drive children and adults crazy?
Make them at home it's really easy and very few ingredients are enough: coconut flour, condensed milk and dark chocolate.
You can prepare gods with the same recipe Bon Bon, both of small fingers or even one cake to be cut into diamonds and served with a spoon.
We suggest the single-portion bars, which are easier to consume, practical and comfortable to take along like snacks or to keep in the freezer.

Recipe of coconut and chocolate bars


100 g of coconut flour
170 g of condensed milk
150 g of dark chocolate


Mix the coconut flour with the condensed milk and make small bars with the mixture.
Let them cool in the refrigerator for a few hours, then place them on a wire rack and cover them with melted dark chocolate. Decorate with coconut flour and leave to cool in the fridge or freezer.

Chocolate variants

If you don't like dark chocolate and you want some sweeter bars just like the original ones, use the milk chocolate.
Some also like all white, covered with the White chocolate, but be careful because they could be a bit cloying. You can also decorate them with dried fruit in grains instead of coconut flour and you can also enrich the base dough with raisins, chopped almonds or chocolate chips.

Sugar-free version

You can prepare something very similar to coconut and chocolate bars even without condensed milk, but with yogurt and bananas. Then mix 125 g of whole Greek yogurt with 50 g of coconut flour and let the mixture cool in the refrigerator.
Separately blend a frozen banana with two teaspoons of bitter cocoa.
Put the coconut and yogurt mixture on a mold lined with parchment paper and level it with a spoon.
Then cover it with the banana and cocoa cream and let it cool for a few hours.
You will get a delicious cake, without cooking and fresh, perfect for the snack in the summer.

the ingredients used for the pasta salad – Italian Cuisine

the ingredients used for the pasta salad

A perfect single dish for the summer, but take care that in the preparation there is everything: carbohydrates, animal or vegetable proteins, fats and spices

There are different schools of thought among nutritionists around the world. There are those who say that we must separate carbohydrates from proteins, who gives a portion of pasta a day and only for lunch and who instead fights for the primacy of proteins on all other nutrients.
To get everyone to agree, we have decided that we will do this summer full of unique dishes, a little bit because nobody wants to cook more than one course, partly because we need energy to face the heat that awaits us in the coming weeks.
But how should a single dish be structured to be balanced and perfect for our diet? The elements that must not be missed are carbohydrates, animal or vegetable proteins, fats and spices.

Pasta salad: the right proportions

The proportion of the ingredients is fundamental and therefore: 1/4 of the dish must consist of rice or whole wheat pasta, 1/4 of blue fish, lean meat or legumes, 1/2 of cooked or raw vegetables. You can eat two unique dishes a day, one for lunch and one for dinner, but be careful, they must not be identical: pfor example at dinner you can choose legumes or fish and for lunch meat.
As always, the important thing is to vary!

Fats that are good for health

In the single dish there must also be the right amount of fat which are fundamental to health. Among the fats we can choose those good ones, or i Omega 3 contained in dried fruit and fish, but also i monounsaturated which are found mainly in extra virgin olive oil.
And to give a touch of flavor to the dish without adding calories, just use aromatic herbs and spices in quantity, which also help to digest better and stimulate the metabolism.

Here it is now five recipes to prepare delicious pasta salads

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